4:30 PM16:30

Fall Harvest Dinner


Join Seed to Table as we celebrate the bounty and success of this season. Located in a beautiful pasture, you will have the opportunity to enjoy a world class, four course meal by award winning chef, Anna Witham. The evening will start off at 4:30 with the opportunity to take a tour of the beautiful farm, take in the music of the Melanie Rose Dyer Trio and enjoy farm fresh appetizers. This is a unique farm to table event. It is our one event of the year where we turn the pasture into a magical long table dinner. 

Address: 998 E Black Butte Avenue, parking available in the vacant lots. Signs will help direct your. 

Arrive by 4:30 to enjoy a farm tour, music and appetizers

Cash bar features a tasteful selection of wines and craft beer

Dinner begins at 5:15

Hope to see you at the table. 

** Meal features Splitting Aces Grass Fed Beef as main course. However there are plenty of vegetables to choose from if you prefer a vegetarian meal. Family style meal. 

Menu coming soon. 


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2:30 PM14:30

The Life of Plants: Botany on the Farm


Have you ever looked closely at a flower and wondered why it has a certain shape, size or color? Have you ever wondered why certain plants make flowers, and some make cones? Have you ever wondered what the world would be like without plants? Every one of us interacts with plants on a daily basis whether we are aware of it or not. From each breath we take to each meal we eat to each sip of water we drink, we depend on plants to survive! This class is an opportunity to spend a few hours learning about the basics of botany; simply put, the study of plants. In this introductory class, we will explore various aspects of what defines a plant, including things like their structure, physiology, classification, ecology and pollination. Whether you enjoy growing food, have a home filled with house plants, or simply love being in nature, this class is for you. Come on out and engage with the plant world in a new way.


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10:00 AM10:00

Growing BIG with Seed to Table



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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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