Grand Oak Herb Farm Schedules



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Grand Oak Herb Farm
2877 Miller Rd.
Bancroft, Michigan

(989) 666-7012

Spring and Summer 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,

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


April 21st 1:00 PM Tea Society Meeting and Buffet Tea
Join the fun, good food, helpful information and friendship. For details call Lois at 810-232-0266, Pat 989-662-6435 or Beulah at 989-666-7012.


May 4th (Friday) 11AM Apothecary Container Gardening
A study of tinctures, infusions, and essential oils. We will study 10 different herbs that can be grown in your garden. All the plants for your Apothecary Garden will be half off for this program. A printed list and their uses will be provided. A light luncheon will be provided.
$35.00 register and pre-pay


May 5th 1:00 PM Afternoon Tea and White Elephant Tea Cup Exchange
Bring a wrapped vintage cup and saucer valued at $15-$20, be secretive about your cup and saucer. Place it on the table set up for the event. We start by drawing numbers that will signify the order in which you choose a wrapped item. Rules will be explained before we start. Before the exchange you will enjoy an Afternoon Style Tea, menu: golden raisin-tarragon scones, citrus scones, lime curd, Devonshire cream, cucumber avocado sandwich, fennel and sweet onion quiche, olive-almond and ham sandwich, raspberry tartlet, blueberry-basil parfait.
$38.50 register and pre-pay


May 11th Hanging Birdcage Succulent Planter and Luncheon
Choose 5-6 succulents to plant your birdcage. We furnish the birdcage, soil and plants. Meet us in the Tearoom for lunch at noon. There will be an herbal soup, salad and light dessert served.
$48.50 register and pre-pay


May 12th Noon Mothers Day Spring Tea ‘A Jeweled Event’
Have you ever wished you could find a use for some of the old jewelry that you have kept for semimetal reason? Let us show you what we have done with ours. We will have a special jeweled gift for everyone.

Our Mother’s Day Tea menu: blueberry ginger scones, strawberry-rhubarb muffins, lemon curd, Devonshire cream, fresh basil tomato soup, herb and cheese quiche, ham and Swiss finger sandwich, curried chicken and apple tea sandwich, apple roosjes (rosette), white chocolate mascarpone stuffed strawberry and strawberry-ginger roulade.
$45.00 register and pre-pay


May 18th (Friday), Noon A Study of Essential Oils and Essential Oil Blends
Learn the benefits and uses of frankincense, 4 thieves, immune boost, tea tree, comfrey, rosemary and more. Learn what essential oils may be toxic to animals. We will meet in the tearoom and start with a light luncheon of chicken basil salad, fresh fruit, Beulah’s summer cake and herb tea.
$35.00 register and pre-pay


May 19th 1:00 PM Tea Society
Join the fun, good food, helpful information and friendship. For details call Lois at 810-232-0266, Pat 989-662-6435 or Beulah at 989-666-7012.


May 26th Noon Memorial Day Weekend, No Programs.

June 2nd Noon Summer Tea Party for Young Ladies & Gentlemen
Suggested age 5-12 years. Mothers and Grandmothers welcome to join us for Tea. You will be seated at a grown-up table. All children will make a Fascinator to wear when they go to tea. They will choose decorations for their headpiece (fascinator) and we will do the gluing.

The menu: cucumber sandwich, turkey strawberry tea sandwich, puppy in a blanket, strawberry fairy cake, mini PBJ tea sandwich, mini curd tartlet, banana tea sandwich, white chocolate dipped strawberries, mini raspberry tartlet and vanilla cream tea (caffeine free). The Tea menu will be served buffet style.
$24.00 children

$30.00 grown-ups register and pre-pay


June 9th 1:00 PM What You Need to Know ‘About the Birds Bees’
Meet us in the tearoom. We will start with a honey of a meal.

The menu: cold strawberry soup, strawberry avocado salad, honey baked chicken, honey garlic shrimp stir-fry over fried rice, honey glazed mint carrots, apple roosjes (rosette) and citrus honey green tea.

Following lunch we will present our very special guest speaker, Mr. David Anthony, beekeeper and owner of Anthony’s Bee Farms. You will not want to miss this program to learn why honeybees are so very important to all of us. After Mr. Anthony’s program, We will discuss gardening for the Birds. Birds are our good gardening helpers.
$48.50 seating limited register and pre-pay


June 16th Noon Spring Arrangement for Indoor or Outdoors
You will be provided a bowl type planter to make your arrangement. Provided for your arrangement: plants, soil and planter. Rosemary and garden sage for your thriller, blue primula and mini yellow daffodil your filler and succulents for your spiller. When we finish our arrangement, we will move from the greenhouse to the tearoom for a spring soup and salad luncheon.
$50.00 register and pre-pay


June 30th 10AM-4PM Essential Oils
A one time sale for certified 100% pure essential oils. All essential oils will be 20% off. This sale will include essential oil blends such as 4 Thieves and Immune Boost. We will be available in the shop to answer your questions concerning oils and blends. Hand-outs for more information.


July 2nd 4th of July Week-end No Programs


July 6th 11AM Friday at the Farm - Lavender, The Queen of the Herb Garden
A complete study of lavender, making tea, cooking, growing, crafting, health, and much more.

Lunch menu: pasta salad with fresh vegetables and lavender, pork medallions with mushrooms and herbes de Provence, melon in lavender champagne, lavender lemon pound cake with crème fresh and lavender strawberry lemonade.
$25.00 register and pre-pay


July 7th Noon Herb Vinegars, Herb Seasonings, and Victorian Shrub (Drinking Vinegar)
Learn to make delicious herb vinegars and their uses, gourmet dried herb seasonings, salt substitute, gourmet seasoning salt, boursin cheese mix and basil pesto. Have you experienced the delicious flavor of Victorian drinking vinegar? We will show you how to make this delicious and healthy enchanting beverage. Bring a pint jar with lid to make your herb vinegar to take home.

Lunch menu: fresh garden spinach salad using herb vinaigrette, angel hair pasta with herb seasoning, shredded parmesan and heirloom tomato, smothered chicken, scalloped potatoes, lemon summer cake and raspberry shrub.
$32.00 register and pre-pay


July 13th 11AM Friday at the Farm - Daylilies
Daylilies will be blooming and you may choose ones you would like to purchase. Our inventory of daylilies numbers over 250 different species. We will dig for you. The daylily clump will be, $5.00 for today only. Learn about growing, hybridizing and using daylilies in food.

Luncheon menu: fruit salad, chicken basil salad stuffed daylily, fried daylily, lemon cream cake and lemon strawberry iced tea.
$25.00 register and pre-pay


July14th 1PM Mother Daughter English Cottage Tea
In England, the land that invented afternoon tea, the table should always be set with fresh flowers, assorted tea sandwiches, scones, a few simple sweets and a nice pot of tea. The program we have chosen for this beautiful and delicious Tea is ‘Succulents’. This is one of the easiest plants grown. They can be grown indoors or outdoors. Every one attending will be invited to choose a complimentary succulent planter from our succulent tree. Planting and decorating uses will be demonstrated.

Today’s menu: golden raisin and orange scones, lemon curd cold strawberry soup, steak and onion bridies (meat pie from Scotland), ham and spinach on rye tea sandwich, tarragon butter and cucumber tea sandwich, egg custard tartlet, raspberry white-chocolate mousse tartlet, lemon cheese cakes, fresh herbal tea.
$48.50 register and pre-pay


July 20th 11A.M. Friday at the Farm - Rosemary
Explore the benefits of this amazing herb. We will discuss its many uses, health, cooking, gardening, growing and more. We will demonstrate ways to use rosemary.

Luncheon: fresh baked rosemary bread, garden salad, pecan rosemary oven-fried chicken, vegetable and herb fried rice, rosemary orange pound cake with crème fraiche and rosemary banana iced tea
$25.00 register and pre-pay


July 21st Tea Society Meeting and Tea
Join the fun, good food, helpful information and friendship. For details call Lois at 810-232-0266, Pat 989-662-6435 or Beulah at 989-666-7012.


July 27th 11AM Friday at the Farm - Basil
Basil is a well-known culinary herb that’s popular in many Italian dishes. Learn many other uses of basil, including pesto and health benefits.

Luncheon: tomato basil bread, creamy tomato basil soup, herb roasted chicken breast, herb and vegetable fried rice, John’s (my Son) tomato-basil angel hair pasta and peach-basil lemonade slush
$25.00 register and pre-pay


July 28th 11AM Succulents
A study of succulents; winter hardy species, growing conditions, container growing, floral design and more. We will visit more than 100 species of succulents in the greenhouse. After we have finished in the greenhouse, we move to the tearoom for a salad, sandwich and strawberry soup luncheon. Everyone attending the program will be invited to choose a small bucket of succulents from the succulent tree.
$32.00 register and pre-pay


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