What do we do with all that gorgeous Ethos harvest? We gather, cook, and learn—together.
Our Farm to Table Cook & Dine class is an immersive, hands‑on experience that celebrates the journey of food from farm to plate. Participants chop, blend, and cook with fresh, seasonal ingredients harvested directly from Ethos Farm while learning how to create delicious, nourishing meals using whole, plant‑forward foods.
What sets this experience apart is our deeper focus on food as medicine, land stewardship, and environmental awareness. In addition to cooking with farm‑grown produce, we thoughtfully incorporate wild harvested foods when available to educate participants about the nutrient‑dense foods growing all around us. This is part of our commitment to teaching about the environment at our feet and re‑connecting to the land as a source of both nourishment and wisdom.
We also use this opportunity to talk about exotic plant species that were introduced to our region from other parts of the world because they were viewed as beautiful or nutrient gaps. Without natural controls in our local ecosystem, they’ve spread aggressively. When appropriate, we incorporate certain invasive species into dishes as a way to slow their spread, support responsible land stewardship, and transform an environmental challenge into an educational moment.
Throughout the class, you’ll learn how to:
- Cook seasonally and intuitively
- use herbs, spices, and plant foods to build flavor and support health
- Better understand the connection between soil health, food quality, and human well-being
This experience is about more than cooking a meal—it’s about cultivating awareness, community, and a healthier relationship with food, the land, and each other.
Come curious. Leave inspired. And never look at food—or the landscape around you—the same way again.
The Farm to Table class is held from May to October when the Doctor’s Farm Market is open. Each moth has a different health theme and global cuisine.
Each menu is a living expression of the land—designed not only to nourish, but to teach. Participants learn how to recognize these ingredients, understand their benefits, and bring them into daily life in simple, meaningful ways as we celebrate different cultures. Each months menu will feature a drink or mocktail, a soup or salad, a main course, and a dessert, all thoughtfully designed to align with the month's health focus and cultural cuisine.
Monthly Themes
May*
Topic: Spring Renewal & Digestive Health
Cuisine: Japanese
Medicinal Spotlight: Bitter greens supporting liver function and digestion; early spring foods that help reset the body after winter.
June
Topic: Heart Health & Circulation
Cuisine: Moroccan
Medicinal Spotlight: Spices, greens, and beets that support circulation, reduce inflammation, and promote cardiovascular health.
July
Topic: Hydration & Skin Health
Cuisine: Mediterranean Coastal
Medicinal Spotlight: Hydrating foods, healthy fats, and antioxidant‑rich plants to support skin health during summer.
August
Topic: Protein Power (Soy‑Centered)
Cuisine: Malaysian
Medicinal Spotlight: Whole soy foods as powerful plant proteins supporting muscle health, metabolic balance, and hormone regulation.
September
Topic: Lowering LDL & Supporting Heart Health
Cuisine: Persian
Medicinal Spotlight: Fiber‑rich legumes, herbs, and spices to support cholesterol balance and long‑term cardiovascular health.
October
Topic: Gut Health & Grounding Foods (Fermentation‑Focused, Global Traditions)
Cuisine: Global
Medicinal Spotlight: Prebiotic fibers and probiotic foods that nourish the gut microbiome, support digestion, and strengthen immune resilience.
*Note- Mother Nature is fickle, the frost may have disrupted many plants from growing and we may need to source outside of the farm or potentially cancel. We will know more soon.
If you have a food allergy or special dietary requirements, please inform us as soon as possible or ask for more information.
Please note, we cannot honor cancellations or reschedules within 48 hours of the class. If you need to cancel or reschedule, please notify us as soon as possible, but at least 48 hours prior to the class. Failure to cancel or reschedule 48 hours in advance will forfeit your class.
