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Grand Oak Herb Farm Schedules

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Grand Oak Herb Farm
2877 Miller Rd.
Bancroft, Michigan

(989) 666-7012

2018 Events Schedule

Throughout the year classes, lectures, workshops, and garden tours are offered. All events are by reservation. You may register on the website, call us at 989-666-7012, or by check. For information email us, beulah@grandoakherbfarm.com.

We are open to visitors Wednesday through Saturday, 10:00AM-4:00PM, May 2nd through December15th. We are closed Sunday, Monday and Tuesday, as well as all major Holidays

 

August 4th Noon Antipastos and Herbal Beverages Buffet
Antipasto means “before the meal”. Many compare antipasto to hors d’oeuvre, but antipasto served at the table usually signifies the official beginning of the Italian meal. It may be referred to as a starter or appetizer. The buffet we have planned for today is a meal in itself.

Menu: tomato basil bruschetta, mixed antipasto meat platter, chicken antipasto, asparagus antipasto, antipasto lasagna, strawberry tiramisu and Beulah’s lemon herb cooler. A bottle of fresh herb Italian vinegar for all attending.
$50.00 register and pre-pay


 

Aug 11th Noon Bountiful Harvest
Backyard gardens and farmers markets will be overflowing with fresh fruits and vegetables at this time. We have planned a meal using some of our harvest. Our discussion will be on methods of drying, freezing, canning and storing the harvest. Bring a notepad.

The menu: basil pesto bread, vegetable bisque soup, dilly potato salad, garden vegetable quiche, spaghetti squash with home canned spaghetti sauce, herbed tomato and green beans, cheese- filled meatloaf, and squash pie. Everyone will take home some of the basil pesto that will demonstrated during our discussion.
$40.00 register and pre-pay

 

Aug 17th Noon Red Cedar Wren House Wreath and Vegetarian Luncheon
Its time to decorate your front door with a unique wreath that celebrates the Fall season. We will start with a handcrafted grapevine wreath and decorate it faux greens and botanicals. We then add a functional all natural rough sawn red cedar wren house to be used next Spring when the wrens return. We will celebrate the coming of Fall using the end of summer harvest from the garden for a vegetarian luncheon.

The Menu: sun dried tomatoes scones, vegetable and Winter savory chowder, tortellini asparagus salad, onion roasted pepper tamale pie with salsa Colorado, torta rustica and fresh fruit compote
$58.00 limited to 15 register and pre-pay

 

Aug 18th 11AM Paint a Large 18 inch Planter Pot
We will use black chalk paint for our pot we will then decorate it with a decal and add a long lasting sealer. While giving our first coat of paint time to dry, we will have a cup of tea, savory scones, fresh made pepper jelly, and strawberry soup.
$34.00 register and pre-pay

 

Aug 24th 11AM Essential Oil Blends for Aromatherapy
A lesson in aromatherapy. You will blend essential oils for immune boost, restful sleep and 4 thieves. Other blends and recipes will be discussed. Printed handouts for reference. Tea, scones, Devonshire cream and fresh made jam will be served.
$36.50 register and-prepay

 

Aug 25th Noon Tobacco Basket Door or Wall Arrangement
You will be furnished a 15 ¼ X24 inch tobacco basket and dried botanicals to make a 14-inch swag for your wall arrangement. The tobacco basket replicates the old tobacco baskets used for drying and displaying tobacco. Complimentary luncheon of soup, salad and dessert.
$48.50 Limited to 15 register and pre-pay

 

Sept 1st Labor Day Weekend
We will be closed in observance of the Holiday.

 

Sept 8th Noon Weathered Crate Arrangement and Fall Harvest Luncheon
Decorating with crates has become a design essential in home décor. Many of the old crates have become essentials for decorating, displays and storage. You will be provided an 18inx12.5inx9.5in crate. We will fill our crate with assorted hydrangeas, airy pine and frosty white branches. The lovely arrangement will add charm to any room during the Fall and Winter months. You will be dining in the tearoom with the spicy warm taste from our Fall garden. Menu: squash bisque, rosemary roasted chicken, cheddar chive potatoes, green beans Gorgonzola and pumpkin pecan praline pie
$60.00 Limited to 14 register and pre-pay

 

Sep 14th 11:30 AM Windowsill Herb Garden
You will be provided an Italian terra-cotta windowsill planter that will accommodate 6 plants. The plants you will be provided, rosemary, thyme, zaatar oregano, marjoram, mini-blue lavender and chives. We will discuss how to grow and care for your plants indoors. When we have finished with the planter, we will move to the tearoom for a luncheon of hearty soup, herb bread, chicken basil pesto salad, fruit and lavender cookies.
$50.00 register and pre-pay

 

Sept 15th Noon The Impressive Benefits of Fresh Grown Tomatoes
In addition to the delicious flavor of tomatoes, there are many health benefits that will be discussed. We will demonstrate drying and canning tomatoes. We provide a delicious home canned salsa recipe. Luncheon will be prepared with heirloom tomatoes from our own garden. We will be preparing for you: bacon, spinach and couscous stuffed tomato, pasta with shrimp and tomato cream, pan pizza with corn, tomato and sausage, and peach and bourbon upside-down bundt cake.
$38.00 register and pre-pay

 

Sept 21st Friday Greenhouse Open House
Plants are 25% off today. Fall is an excellent time to plant hardy perennials and shrubs. Join us and learn why.

11:00 AM Starting an indoor herb garden of fresh herbs for adding a gourmet taste to your Winter recipes. Also, there will be a discussion of tea and tea blending.
Noon:
Refreshments in the tearoom
1:30 PM
Propagation : starting seed, cuttings and divisions.

No Cost

 

Sept 22nd Noon Colonial Williamsburg High Tea
In Williamsburg the outdoor decorating is but a prelude to the inside decorating, hospitality and good food. Join us today for a display of Williamsburg decorating and a sumptuous High Tea. The menu: molasses cornbread with apple butter spread, pumpkin bread, jambalaya, Yorkshire meat pie with Yorkshire topping and mushroom sauce, mini crab cake with thyme tarter sauce, colonial carrot pecan cake, Jefferson Davis pie, fruit shrub and spicy tea. Recipes provided.
$45.00 register and pre-pay

 

Sept 29th 11:30 AM Holiday Kissing Ball
Make an alluring fresh greens kissing ball. The Scottish tradition of the kissing ball goes back to the Middle Ages. Blessings and good luck were thought to come to all who passed under it. This hanging arrangement will be a delightful and welcoming piece that is a true eye catcher. *When you have finished your kissing ball, move to the tearoom for lunch.
$38.00 register and pre-pay

 

Sept 29th 1PM Holiday Door Wreath
*Join the 11:30 group in the tea room for lunch.
When we have finished with lunch, the 1PM group will make a delightful door wreath, decorated in shades of gold. The sparkling gold wreath may be used thru the holidays and winter.
$55.00 register and pre-pay

 

Choose both workshops and save $10.00!

 

Oct 5th (Friday) Noon Lighted Grapevine Sphere
The simple elegance of nature, like this grapevine sphere, will be decorated with white lights and a branch with a bird nest and eggs. The branch with nest and eggs represent a symbol of good luck. Hang your sphere from a tree branch, in an urn to light up an entryway, and many other ways. When you arrive join us in the tearoom for a luscious luncheon.
$60.00 register and pre-pay

 

Oct 6th Noon Boxwood Wreath and Afternoon Tea
We will start with an Afternoon style Tea. Afternoon tea is an assortment of fruit, scones, savories, desserts and teas. After Tea we will make a delightful wreath that may be used indoors or outdoors. The wreath will be 26-28 inches and made with boxwood, silver green seeded eucalyptus, salal lemon leaves and natural accents.
$60.00 register and pre-pay

 

Oct 12th 11AM Bay and Rosemary Kitchen Wreath With Herb Plaque
This lovely 18-20 inch kitchen wreath will be made with popular cooking herbs and, decorated with a hand-painted herbal plaque. You will be able to pluck leaves from the wreath to use in cooking. Remember to remove the bay leaves from the cooking pot before serving. Bay leaves do not break down but, do release their delicious flavor during cooking. Assorted scones, Devonshire cream and herbal jelly will be provided along with tea and coffee.
$60.00 register and pre-pay

 

Oct 13th Noon Hanging Lantern Fairies Garden
This large 17inch lantern will be planted with 4 mini fairy plants, and 1 Cicely Mary Barker collectable fairy. You will be able to keep it in a well-lighted location until Spring and then hang it outdoors to dazzle your visitors. Your lantern will look positively lovely. Upon arrival you will have an enchanted ‘Afternoon Style Tea’. Menu: scones and Devonshire cream, hot chicken salad in pastry cup, herb quiche, ham and Swiss roll-up, Fruit cup with Victorian Shrub dressing, Blueberry lemon crunch bar
$70.00 register and pre-pay limited seating

 

Oct 19th Noon Garlic Day and Kitchen Herb Wreath
Its time to plant the Garlic. Learn soil preparation, soil type, non-chemical soil amendments, harvesting, storage and health benefits. Garlic for planting will be available for purchase. The garlic luncheon will be: garden greens salad with garlic wine vinaigrette, baked garlic Parmesan chicken, roasted garlic potatoes. Zucchini with dill-garlic yogurt and apple cake with roasted honey sauce. Everyone will make an 18-20 inch kitchen wreath using bay leaves, rosemary, thyme, marjoram, garlic and cayenne pepper.
$50.00 register and pre-pay

 

Oct 20th Noon Autumn Wheat Swag in a Tobacco Basket
Arrange a lovely Wheat and Fall botanical swag and attach the swag to the inside of your tobacco basket. You will be delighted with the wall arrangement that you make. Before you make your arrangement, meet us in the Tea Room for a Fall luncheon that will consist of: Squash and apple bisque, basil pesto bruschetta, pan pizza with sausage and Fall vegetables, stuffed lasagna Heirloom pepper, and sweet potato pie with cinnamon cream.
$60.00 register and pre-pay

 

Oct 27th Noon Winter Wreath Workshop and Holiday Afternoon Tea
You will make this lovely abundant Winter wreath by starting with a pre-made vine wreath. To that, you will add bay leaves, herbs, berries, seeded eucalyptus, sage, pine cones, dried orange slices, cinnamon sticks, red dogwood twigs and quinoa. This will be a wreath that you will be proud to say “ I made it”.

The Afternoon Tea menu: white chocolate peppermint scones, candy cane Devonshire cream, ham and Boursin cheese pinwheels, pancetta and cheese in phyllo cups, shrimp salad in puff pastry, chicken and olive tea sandwich, spinach and cheese savory, roast beef with caramelized onion, chocolate strawberry cheesecake tart, berry charlotte and tea.
$75.00 workshop space limited register and pre-pay

 

Nov 2nd 11:30 AM Silver and Gold Holiday Door Wreath And Holiday Brunch
Join us in the tearoom at 11:30 AM for a delightful Holiday Brunch. Chocolate cranberry scones, Devonshire cream, orange curd, eggs benedict casserole, buttermilk biscuits and sausage gravy and bourbon baked ham.

When we have finished with Brunch, you will make an elegant welcoming door wreath. You will start with a 22/24 inch faux greens wreath and add permanent silver and gold foliage, gold berries, pomegranates and silver glitter wired ribbon. If you would like to attend the Brunch but choose not to make the wreath the cost would be $30.00. When you register let us know if you are attending the Brunch but not the wreath.
$65.00 register and pre-pay

Nov 3rd Noon The Best Gift is a Homemade Gift
How true that is! Instead of tiring days of Holiday shopping, spend the time in the kitchen making homemade gifts. The gift is special and how it is presented is important. Today we will be presenting a display of gifts. Recipes will be provided as well as sampling. We will present raspberry wine, apple brandy, raspberry vinegar, basil vinegars, vinegar shrub, herbal conserve, Boursin cheese mix, taco mix, and other dried herb mixes, gourmet salt, salt substitute, caramel apple dip, lavender gifts and more. Lunch will be served, the menu: savories, vegetable chowder, potato cheddar soup, cheddar sage wafers and spicy beverage.
$30.00 register and pre-pay

 

Nov 9th (Fri) Noon The Best Gift is a Homemade Gift
How true that is! Instead of tiring days of Holiday shopping, spend the time in the kitchen making homemade gifts. The gift is special and how it is presented is important. Today we will be presenting a display of gifts. Recipes will be provided as well as sampling. We will present raspberry wine, apple brandy, raspberry vinegar, basil vinegars, vinegar shrub, herbal conserve, Boursin cheese mix, taco mix, and other dried herb mixes, gourmet salt, salt substitute, caramel apple dip, lavender gifts and more. Lunch will be served, the menu: savories, vegetable chowder, potato cheddar soup, cheddar sage wafers and spicy beverage.
$30.00 register and pre-pay

 

Nov 10th 11AM Herbs for the Holidays
As the Holiday season approaches I start to think of using the lovely fragrant herbs that I have grown and using them for decorating. We will make a fresh herb table arrangement that will last through the season. You will make your arrangement in a lovely milk glass container.

Before we make the arrangement we will enjoy a Holiday Brunch. The Menu: raspberry cream coffee cake, cranberry scones, Devonshire cream, spanakopita cups, sausage and egg casserole, mini key lime cheese cake, fruit cup, tea and coffee.
$45.00 register and pre-pay

 

Nov 16th (Friday) Noon Advent Tea
Incorporate the tradition and colors of the advent wreath for a breath-taking teatime. Learn how to assemble an Advent Wreath and the meaning of every component used in the wreath. There will be a delightful array of scones, savories, desserts and spicy hot tea
$35.00 registration and pre-pay

*We will be taking orders for Advent Wreaths that will be ready for Advent. For information on ordering, call or email us.

 

Nov 17th Tea Society Meeting and Buffet Tea
This is the last Tea Society meeting for 2018. In addition to good food and good friends, we have our annual ‘Christmas White Elephant’ gift exchange.

 

Nov 24th 1:00 PM Dreaming of a White Christmas Swag & Traditional High Tea
‘Dreaming of a White Christmas’, written by Irving Berlin in 1942, lead to the use of sparkling snowy Christmas decorations. Everyone attending today will make a 30 inch long swag. We will use a faux evergreen base and decorate with silver and snowy white botanicals. This is a perfect arrangement for the mantel, door or table. To extend the White Christmas theme, we will prepare a

High Tea with the white theme. Menu: Roquefort pear salad, ham and potato dill soup, creamy potatoes au-gratin, cauliflower broccoli casserole, green bean casserole with Gorgonzola, apple almond stuffed pork loin and chocolate trifle.
$65.00 register and pre-pay

 

Nov 30th Noon Celebrating the Holidays with Friends
Let your friends know what an important part of your life they are. Join us for a relaxing After Noon Tea before the hectic time of preparing for the Holidays.

The menu offers a range of scones, tea sandwiches, savories, desserts and beverages. There will be a hand-out of recipes as well as a table favor gift. The menu: apple and spice scones, roasted pecan butterscotch scones, wild mushroom ragout crostini, ham and Boursin pinwheels, dilly Canadian bacon tea sandwich, tarragon chicken salad tea sandwich, salmon mousse cucumber cup, roast beef with caramelized onion on rye, strawberry chocolate tart, raspberry butter tartlet, cookies and cream cupcake
$40.00 register and pre-pay

Dec 8th 12:30 PM Annual Christmas Tea and Gift Exchange
Details of our Annual Christmas Sale well be published at a later date. Everyone attending is ask to bring a favorite gift valued at $10-$15 dollars, wrapped. Gifts could be Christmas cookies, bread, kitchen gadgets or any of the unique ideas you come up with. When you arrive the gifts will go into Mrs. Santa’s bag and will be drawn by number.

Menu: herb bread with herb butter, hearty chicken vegetable chowder served in a sourdough bread bowl stuffed pork loin with cherry pecan sauce, oven roasted vegetables, mashed potatoes with rutabaga and cheddar, green beans with gorgonzola and roasted almonds, chocolate almond cake with sugared cranberries, champagne sabayon and spicy chia tea with coconut almond milk.
$45.00 Register and pre-pay