Fall Farmers Market
It’s hard to get too down about the shorter, cooler days when the change of seasons means that the fall harvest is coming! In this class, Omid Roustaei will show you how to create a fabulous autumn meal with some of our favorite ingredients found at the farmer’s market. You’ll make gochujang brown butter sweet potatoes with roasted chickpeas; coconut, parsnip, and apple soup with crispy shallot coconut jumble; roasted butternut squash with rosemary, fennel, and toasted hazelnuts; and Moroccan-spiced Brussels sprouts and kabocha squash with ras el hanout and feta yogurt whip.
Saturday, Sept 19, 2026, 6:00 to 9:00 pm 
Saturday, Sept 26, 2026, 10:00 am to 1:00 pm
Sunday, Sept 27, 2026, 10:00 am to 1:00 pm
Classic Iranian Stews
Served alongside Iran’s beautifully elaborate rice dishes, different types of khoresh (stews) are the backbone of Persian cuisine. Join Omid Roustaei in this class as he recalls the dishes of his childhood and the deep warmth of memories that can live on in a stew pot. On the menu: khoresh ghormeh sabzi (beef and fresh herb stew with kidney beans and dried limes); khoresh fesenjoon (chicken stewed with pomegranate and walnuts); khoresh gojeh bademjan (eggplant and tomato stew with sour grapes); polo ba zaferan (rice with crispy saffron tahdig); and salad shirazi (cucumber and tomato salad in mint-verjuice dressing).
Saturday, December 5, 2026, 10:00 am to 1:00 pm
Sunday, December 6, 2026, 10:00 am to 1:00 pm
Persian Winter Solstice
Rooted in ancient tradition, Shab-e Yalda honors the return of light and the hope that carries us through darkness. Join Omid Roustaei in celebrating Shab-e Yalda, the Persian winter solstice and the longest night of the year. We’ll explore the rituals, stories, and symbolism of this beloved celebration, including its vibrant table of pomegranates, watermelon, persimmons, nuts, and dried fruits. Through poetry and tradition, we’ll reflect on Yalda’s enduring message of hope, renewal, and the triumph of light. You’ll make salad anar-o khiar (pomegranate, mint, and cucumber salad with feta); aash-e anar (pomegranate soup with meatballs); morgh shekam por (saffron-glazed stuffed chicken with dried fruit and nuts); and sohan asali (saffron sesame brittle).
Saturday, December 19, 2026, 10:00 am to 1:00 pm
Sunday, December 20, 2026, 10:00 am to 1:00 pm
Saturday, December 26, 2026, 6:00 pm to 9:00 pm
Sunday, December, 27, 2026, 6:00 pm to 9:00 pm
Persian winter solstice
Details coming soon.
Persian winter solstice
Celebrate Shab-e Yalda, the Persian winter solstice tradition that welcomes the gradual return of longer days after the year’s longest night. In this immersive class, Omid Roustaei will share the history, customs, and symbolism behind Shab-e Yalda, from its festive spread of seasonal fruits, nuts, and sweets to the poetry and stories that have kept this tradition alive across generations.
Together, we’ll explore Yalda as a celebration of resilience, connection, and the promise of light after darkness. Along the way, we’ll prepare a festive Persian-inspired menu featuring salad anar-o khiar, a refreshing pomegranate, cucumber, mint, and feta salad; aash-e anar, a hearty pomegranate soup with meatballs; morgh shekam por, saffron-glazed chicken filled with dried fruits and nuts; and sohan asali, a crisp, saffron- and rose-scented sesame brittle.
At each Class on the Farm you will get the chance to enjoy Bellsong Creamery cheeses, sip a glass of something special, and gather around a beautifully prepared meal.
Saturday, December 12, 2026, 11:00 am to 3:00 pm