10:00 AM10:00

Growing BIG with Seed to Table



Name *

Friday, June 29th 10am- Noon @ Seed to Table Farm

Curious about how Seed to Table farm grows 20,000 pounds of veggies on one acre? The concept that nothing grows in Central Oregon is of the past! Our team would love to share  tips and tricks specifically designed for growing in Central Oregon. This is a three part series. You do not have to participate in all three classes. The class is great for all experience levels. The first class with cover:

-Soil preparation and soil fertility

- Direct seeding and transplanting

- How to beat the cold (and the heat)

- Resources for buying plants, materials, compost and more

- Open time for all of your gardening questions

*Recommended donation of $10-$30. 

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5:00 PM17:00

Fall Harvest Dinner 2017

Seed to Table_Farm Dinner Poster_Final 2017_WEB (1).jpg

Please Join Us as Seed to Table opens our gates for the second annual community dinner, celebrating our community, food and achievements for the year!

Our goal with the Fall Harvest Dinner is to host an affordable and unique dinner to connect food and community in Central Oregon.


We are honored to have partnered with one of the best local food chefs in Central Oregon, Anna Witham of Root Cellar Catering. Root Cellar founder, Anna Witham's passion for food is evident in her ability to tell a story through a meal: gathering people in unexpected, ambient locations, and serving locally-sourced ingredients prepared balancing nourishment, beauty and pleasure, with a moment of discovery on every plate. 


Wine, Beer and Select Cocktails Available

(Suggested Donation $5 per drink)


**Please arrive by 5pm at the latest to enjoy the beauty of the farm, mingle and get to take a tour of the farm. 




Crudités (carrots, tomatoes, broccoli, peppers, turnips, squash) and assorted dips of hummus, garlic aioli, creamy herb dip

First Course

Salad greens with roasted squash, pickled beets, fresh herbs and goat cheese

Second Course

Smoked, slow-cooked beef roast, served on a bed of shredded kale that has been sautéed with garlic  

Sliced tomatoes drizzled with olive oil 

Warm potato salad with herbs 


Bread and butter

Third Course


Bread, butter and cheese will be available for children in addition

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