Upcoming events.
Fika at Clear Lake Gardens
On-Farm Community Fika
A Traditional Nordic Gathering Around Pastries, Coffee, and Tea
Our Sunday Fika is a simple, steady gathering—something to look forward to at the close of each week. Settle in with a warm cup of seasonal tea or a well-brewed, ethically sourced coffee, and enjoy a table of handmade pastries crafted with locally milled flour, honoring the grains and growers close to home.
It’s an unhurried hour to visit, catch up, and savor the comforts of good food and familiar company—rooted in tradition, shaped by the seasons, and shared around the table.
September 20th, 2026
Menu:
Apple Bundt Cake w/ Maple Cream Cheese and Pumpkin Seeds
Open-Faced Sandwiches
Delicata Squash and Sauteed Leeks
Black Bean Salad with Pickled Corn and White Cheddar
Chocolate Balls
Shortbread
Maple and Toasted Walnut
Apple Spiced
Food as Medicine Series: Pt. 5- Understanding Protein
Why Choosing High Quality, Local Animal Protein Impacts Your Health
Join us at the Aitkin Farmers Market for the kick off of a collaborative Food as Medicine seminar series where we link aspects of our physical and mental health to the food we put in our bodies!
This is the fourth out of six monthly seminars that will be engaging, one-hour experiences designed to deepen your connection to foods that nourish your body and amplify your health.
Continue the Food as Medicine series with a grounded, honest look at animal protein—where it comes from, how it’s raised, and why that matters for your health. In this free, one-hour session, we’ll explore the nutritional differences between meat sourced from small, local farms and conventionally processed options, and how factors like feed, environment, and handling can impact everything from fat quality to micronutrient density.
We’ll also break down the unique nutritional profiles of pork, chicken, lamb, and beef—helping you better understand how to choose and use each in a way that supports your body. The session includes a live chicken butchery demonstration to build confidence and connection with whole-animal cooking, along with a sampling of deeply nourishing bone broth. You’ll leave with practical knowledge, a closer connection to your food, and a clearer sense of how to source and prepare meat with intention.
Our Generous Sponsors & Collaborators:
Food Preservation Class
If you have been wanting to store up and eat local food during the winter, but have no idea where to start, this class is for you!
We will be going through two good freezing practices, canning using a deep pot and a cloth, and canning using a pressure canner. We will also go over equipment that makes food preservation easier and good sanitation practices to ensure your preserved food stays safe!
Menu:
Delicata Squash Freezer Mac & Cheese Base
Canned Pickled Vegetables and Canned Eggs
Dehydrated Herb and Tea Blends
Pressure Canned Chicken Vegetable Soup
Class Price- $65/ Person
Vietnamese Take Out Cooking Class at Sprout Kitchen!
Come learn how to make three classic Vietnamese street food favorites that master the balance of savory, fresh, and spicy. These items are popular lunches and snacks in Vietnam and could easily be adapted as tasty bites for any sort of party. You will learn how to take each recipe and tailor it to what proteins and veggies you have in your kitchen, how to pickle vegetables, and how to combine fresh, cooked, and fermented products to make delicious meals.
Class Menu:
Xoi, a sticky and savory rice dish served with sliced chicken, quail eggs, fried onions and garlic, peanuts, and soy sauce
Banh Mi, a French baguette with mayonnaise, soy sauce, shredded chicken, pickled daikon radish and carrot, fresh cucumber and cilantro, and chile
Goi Cuon, a salad roll with ground pork, fresh shrimp, rice noodles, and lots of herbs all bound together in rice paper and served with hoisin peanut sauce
Class Price- $65/ Person
Food as Medicine Series: Pt. 6- Food Preservation Skills
Eat Local All Year Round!
Join us at the Aitkin Farmers Market for the kick off of a collaborative Food as Medicine seminar series where we link aspects of our physical and mental health to the food we put in our bodies!
This is the fourth out of six monthly seminars that will be engaging, one-hour experiences designed to deepen your connection to foods that nourish your body and amplify your health
Close out our Food as Medicine series with a practical, empowering look at food preservation and how it allows you to stay connected to local, seasonal foods all year long. In this free, one-hour session, we’ll explore the foundations of freezing and canning, and how these simple, time-tested methods help you reduce waste, save money, and extend the life of the harvest well beyond the growing season.
Through a live demonstration, you’ll learn how to properly freeze winter squash purée for easy, nourishing meals, and how to can vibrant red onions to add brightness and depth to dishes year-round. Whether you’re new to preservation or looking to build confidence, you’ll leave with approachable skills and inspiration to stock your kitchen with local food—no matter the season.
Our Generous Sponsors & Collaborators
Making Sushi Rolls Cooking Class
In this class, come learn trade secrets on how to diversify your sushi roll making. You will learn how to make professional-level spicy crab mix, how to make dessert rolls using rice paper, and how to flavor and cook your sushi rice to get the right consistency.
Sushi is one of those things that is so fun to make, but can be so labor-intensive without the right tools or technique. Let us guide you through the process so that every time you make a roll, you can focus more on the fun and beauty of each roll instead of the labor and guesswork.
Class Menu:
Spicy Crab Roll
Inside-Out Tuna Mango Roll
Strawberry Mango Dessert Roll
Sesame Soy Sauce, Spicy Honey Ponzu, Spicy Mayo
Class Price- $65/ Person
Vietnamese Take Out Cooking Class
Come learn how to make three classic Vietnamese street food favorites that master the balance of savory, fresh, and spicy. These items are popular lunches and snacks in Vietnam and could easily be adapted as tasty bites for any sort of party. You will learn how to take each recipe and tailor it to what proteins and veggies you have in your kitchen, how to pickle vegetables, and how to combine fresh, cooked, and fermented products to make delicious meals.
Class Menu:
Xoi, a sticky and savory rice dish served with sliced chicken, quail eggs, fried onions and garlic, peanuts, and soy sauce
Banh Mi, a French baguette with mayonnaise, soy sauce, shredded chicken, pickled daikon radish and carrot, fresh cucumber and cilantro, and chile
Goi Cuon, a salad roll with ground pork, fresh shrimp, rice noodles, and lots of herbs all bound together in rice paper and served with hoisin peanut sauce
Class Price- $65/ Person
State Fair Demonstrations!
If you’ll be at the state fair, stop by the Eco Experience Buildings for the culinary demos being done every day at the state fair this year!
On September 5th, I’ll be demonstrating how to make a Mediterranean chicken salad from scratch. There will be samples and a short Q&A at the end plus plenty of time to chat in between demos! I hope to see you there!
I will be covering:
Homemade mayonnaise
Anti-inflammatory Mediterranean spice blends
Whole chicken butchery and where to source local chickens
Using seasonal produce and herbs in your chicken salad to amplify flavor
Demo times will be at 11AM, 1PM, and 3PM
Preserving and Freezing Lab
Prepare for the colder months with a preserving and freezing lab held right on the farm, where the season’s harvest is at its peak. This practical workshop is designed to help you carry fresh, locally grown produce into winter with confidence, using simple, reliable methods rooted in tradition.
Together, we’ll walk through the essentials of freezing and canning—covering how to transform local vegetables into ready-to-eat frozen meals, how to properly freeze raw greens and fruits, and how to can simple things like pesto and apple sauce! We will also go over how to pack and store everything for best quality, and what holds up best over time.
Focusing on real-life kitchen skills is essential right now. This lab is about making the most of what you have while reducing waste and stretching the harvest well beyond the growing season. You’ll leave with hands-on experience, practical knowledge, and a sense of ease around stocking your freezer and pantry for the months ahead.
Cost: $35/ Person
More Events Coming Soon!
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