Master the Art of Pizza Making at Home
With Emily Downs of Emily’s Hearth
Discover the joy of crafting delicious, homemade pizzas in this fun and interactive pizza-making class designed for at-home cooks of all skill levels! Whether you’re a beginner or a seasoned home chef, this class will teach you everything you need to know to create restaurant-quality pizzas in your own kitchen.
Your instructor Emily Downs of Emily’s Hearth has been making pizzas for almost 20 years. She has worked in pizzerias all over the world from San Francisco, to NYC, to Naples, Italy. She has been featured in NJ Monthly magazine, making the list of best pizza in NJ and most recently mentioned in Vogue Magazines best weddings of 2025.
In this hands-on workshop, you’ll:
• Learn the secrets to making the perfect pizza dough from scratch, including tips for kneading, proofing, and shaping.
• Explore different types of sauces, from classic marinara to creative alternatives.
• Experiment with an array of toppings, cheeses, and flavor combinations to suit your tastes.
• Discover techniques for baking pizzas in your home oven or on a pizza stone for that authentic pizzeria experience.
By the end of the class, you’ll have the skills and confidence to prepare your own personalized pizzas that are sure to impress family and friends. Plus, you’ll leave with recipes, pro tips, and dough to take home and transform your kitchen into your favorite pizzeria!
BYOB and to enjoy while indulging in the fruits of your labor, enjoying the freshly baked pizza you created in this hands on class.
Brioche- The Queen of Enriched Breads with Judy Mancini
In this hands-on class, Judy will share with you her method for making the incredibly light and flavorful brioche’s she makes at Marksboro Mills regularly. You will experience the rewarding, slightly messy process of a butter and egg enriched dough, from mixing, to kneading and shaping.
Learn how to make the classic "Brioche a' Tete" , Nanterre (small balls that bake together), and simple burger buns.
Each participant will receive a recipe and tips packet, and a portion of shaped dough to bake at home.
Building your Garden (from prep, to plan, to planting)
Building your Garden (from prep, to plan, to planting)
With Erin Schroll of Blue Herons Farm
Join us for a Sunday afternoon Gardening Class where we explore the emerging native gardens at Marksboro Mills. Ruthie will share her experience starting the gardens, what she learned and what she would have done differently. Erin will share how she was able to help in the gardens through the addition of plants and moving some to better locations due to soil and light. In the gardens, Erin will demonstrate proper techniques for planting your garden including seeds, plugs, potted perennials and grasses, trees and shrubs. This interactive class will cover soil basics and how container planting is different from planting in the ground whether in your garden, field or raised beds. Maintaining your plants for establishment will be part of this interactive class to ensure your gardening success in 2026. You will go home with your gardening questions answered and resources such as which tools are best in the trade and where to source seeds and plants for your gardens.
Rain Date: April 19
Wheatgrass and More
Learn how to grow and juice wheatgrass with local farmer Joe Caristi. In this class, Joe will demonstrate techniques he developed over the last 20 years to easily grow top quality wheatgrass at home.
Wheatgrass juice is packed with chlorophyll, vitamins, minerals, and enzymes that are difficult to get from conventional foods — and because it's consumed fresh and raw, those nutrients are delivered in their most bioavailable form.
Joe will also cover other healthy and delicious additions to your diet that feature sprouted grain. Sprouting unlocks nutrients that are otherwise difficult for the body to absorb, making these foods significantly more nutritious than their conventional counterparts.
Whether you're new to juicing or looking to deepen your knowledge, Joe's practical, hands-on approach makes it easy to bring these powerful foods into your everyday routine.
Master the Art of Pizza Making at Home.
Discover the joy of crafting delicious, homemade pizzas in this fun and interactive pizza-making class designed for at-home cooks of all skill levels! Whether you’re a beginner or a seasoned home chef, this class will teach you everything you need to know to create restaurant-quality pizzas in your own kitchen.
Your instructor Emily Downs of Emily’s Hearth has been making pizzas for almost 20 years. She has worked in pizzerias all over the world from San Francisco, to NYC, to Naples, Italy. She has been featured in NJ Monthly magazine, making the list of best pizza in NJ and most recently mentioned in Vogue Magazines best weddings of 2025.
In this hands-on workshop, you’ll:
• Learn the secrets to making the perfect pizza dough from scratch, including tips for kneading, proofing, and shaping.
• Explore different types of sauces, from classic marinara to creative alternatives.
• Experiment with an array of toppings, cheeses, and flavor combinations to suit your tastes.
• Discover techniques for baking pizzas in your home oven or on a pizza stone for that authentic pizzeria experience.
By the end of the class, you’ll have the skills and confidence to prepare your own personalized pizzas that are sure to impress family and friends. Plus, you’ll leave with recipes, pro tips, and dough to take home and transform your kitchen into your favorite pizzeria!
BYOB and to enjoy while indulging in the fruits of your labor, enjoying the freshly baked pizza you created in this hands on class.
How a Chef Made Grains & Beans His Everyday Food
Join Chef Eric — CIA-trained, former Chef de Cuisine at the Bull & Bear (Waldorf Astoria) and alum of Dean & DeLuca, Le Bernardin, Arizona 206 and other fine-dining kitchens — for a hands-on class at Marksboro Mills. Using the mill’s abundant whole grains and beans, Eric will show how he transformed his diet, lost weight, and lowered his cholesterol by making hearty grain-and-bean dishes the centerpiece of everyday meals. He began with rice and beans and has since expanded into freekeh, brown rice, mixed grains and creative preparations that are flavorful and satisfying — not “diet food.”
Learn practical cooking techniques, flavoring, and meal-building strategies so you can cook beans and grains confidently at home. You’ll leave with portions of what we prepare together and printed recipes to recreate the dishes.
Join Chef Eric — CIA-trained, former Chef de Cuisine at the Bull & Bear (Waldorf Astoria) and alum of Dean & DeLuca, Le Bernardin, Arizona 206 and other fine-dining kitchens — for a hands-on class at Marksboro Mills. Using the mill’s abundant whole grains and beans, Eric will show how he transformed his diet, lost weight, and lowered his cholesterol by making hearty grain-and-bean dishes the centerpiece of everyday meals. He began with rice and beans and has since expanded into freekeh, brown rice, mixed grains and creative preparations that are flavorful and satisfying — not “diet food.”
Learn practical cooking techniques, flavoring, and meal-building strategies so you can cook beans and grains confidently at home. You’ll leave with portions of what we prepare together and printed recipes to recreate the dishes.
Breakfast with Grains/Granola and more!
Start your morning with whole-grain inspiration! In this hands-on workshop, Kate Munning will share her favorite recipes and guide you through making your own signature Maple Oat Granola—the star of the class—using local grains, nuts, and natural sweeteners. You’ll also bake Tender Berry Bran Muffins and finish with a savory, Protein-packed Scramble to enjoy together at the end of class. Participants will leave with recipes, fresh ideas for using whole grains at breakfast, and a bag of their own handcrafted granola to take home.
Planning your Garden - With Erin Shroll of Blue Herons Farm
Bring your garden pictures, drawings and dreams. Together we will explore garden design principles with examples of how you can create structure within your growing spaces for beauty and flow. During our time together we will discuss topics including: native plant gardening, growing food, proper planting techniques, plant selection, garden maintenance design and pest management.
We will take a stroll outside and check out the native plant gardens at Marksboro Mills to discuss design and point-out principles for the space. Bring your curiosity for a fun afternoon.
HOT CROSS BUNS with Judy the Bun Master
Learn how to make Hot Cross buns, the sweet, lightly spiced bun traditionally eaten on Good Friday.
You will learn how to make the dough for the fluffiest buns, infused with gentle spice, and studded with plump raisins and candied citrus rind.
These buns use the Tangzhong technique which helps to keep them fresh longer.
Judy will also have a quick demonstration of candying your own citrus peel.
Pierogies and Empanadas!
Join us for a hands-on culinary adventure celebrating two beloved comfort foods from different corners of the world: pierogi and empanadas! In this interactive class, you’ll learn how to make tender doughs from scratch, pick flavorful fillings, and master folding and sealing techniques that give each dumpling its signature look.
Guided by our pasta expert Jess, you’ll explore the similarities and differences between these iconic filled doughs, pick up professional tips, and enjoy plenty of time to make, and learn. Whether you’re a seasoned home cook or a total beginner, this class is approachable, fun, and deliciously rewarding.
Come ready to roll, fill, fold—and learn 😋
Sourdough Master Class with Bobolink founder Nina White
Join us for a Sunday afternoon master class, where we will learn about artisan local grain bread baking with Nina White from Bobolink Dairy & Bakehouse .
Along with her husband, cheese maker Jonathan White, Bobolink has been a leader in regenerative farming for 23 years.
At their farm store in Milford NJ, you will find award winning 100% grass-fed raw milk cheeses, 100% grass-fed beef, suckled veal, naturally raised whey-fed pork charcuterie and freshly baked breads.
Bobolink has embraced the mission of sourcing locally grown small grains for their Bakehouse since their inception, and we are proud to be one of their suppliers of local flour.
In this class, Nina will take the group through mixing, proofing, and forming a multi-grain sandwich loaf, which participants will bring home to bake. We will be forming two other breads as well, in order to experience a number of dough types and forming techniques.
Types of flour, baking with sourdough starter, and techniques for consistent results will be discussed. We'll get a lot done in an afternoon, so come prepared to work!
Each participant will go home with the breads baked during the class, as well as starter, written instructions, and recipes. Equipment needed to bring along…apron, one 9”x5” loaf pan (glass, metal, or ceramic), hat to keep hair back, and a love of bread!
We hope you can take advantage of this very special opportunity to learn from one of the true masters in local grain bread baking.
HOW A CHEF MADE GRAINS AND BEANS HIS EVERYDAY FOOD
Join Chef Eric — CIA-trained, former Chef de Cuisine at the Bull & Bear (Waldorf Astoria) and alum of Dean & DeLuca, Le Bernardin, Arizona 206 and other fine-dining kitchens — for a hands-on class at Marksboro Mills. Using the mill’s abundant whole grains and beans, Eric will show how he transformed his diet, lost weight, and lowered his cholesterol by making hearty grain-and-bean dishes the centerpiece of everyday meals. He began with rice and beans and has since expanded into freekeh, brown rice, mixed grains and creative preparations that are flavorful and satisfying — not “diet food.”
Learn practical cooking techniques, flavoring, and meal-building strategies so you can cook beans and grains confidently at home. You’ll leave with portions of what we prepare together and printed recipes to recreate the dishes.
SOURDOUGH DISCARD QUICK BREADS
SOURDOUGH DISCARD QUICK BREADS
For sourdough bakers
Looking for the perfect little something to eat along with your favorite soup, or to soak up the last of the beef stew that is keeping you warm this winter? Let Judy, our Master pastry baker here at the Mill, show you how to use up your sourdough discard to make Popovers, Scallion Pancakes and Biscuits, all with a slight sourdough tang.
In this hands-on workshop you will learn to make your Popovers "pop", and your biscuits flaky and light.
Everyone will be able to taste and enjoy the bakes, as well as take some home, and Judy will provide you with her recipes as well a list of ways to add your sourdough discard to other recipes.
WHOLE GRAIN CRACKER WORKSHOP
Level up your snack game by learning to make your own crackers! Kate Munning will guide you through the entire process of making two kinds of crackers—whole wheat sourdough and chili cheese--using fresh, local flours from River Valley Community Grains.
Afterwards, we’ll enjoy the fruits of our labors with local charcuterie from Blairstown’s own Alpine Meats and beer from Hackettstown’s Man Skirt Brewing. It’s a class where you’ll not only learn, but enjoy tasting the best of our own local purveyors!
Father Daughter Valentine's Pop Tarts
What a fun and delicious way to spend Valentines together. In this class Ruthie (Marksboro Mills Founder) and Eric(Professional Chef and husband!) will teach Dad’s and daughters to make a poptarts using our freshly milled flours and Judy’s delicious jams. You will learn the dough making process, how to roll and assemble pop tarts, and best part, ice and decorate them after baking. You will leave with pop tarts you made together, plus recipe and some extra dough to try out at home and impress your family with your pop-tart skills! (bring stool for the little ones)
Change of Heart Ravioli
Celebrate February, with our pasta teacher Jess, in a hands-on pasta class that’s as beautiful as it is delicious. In this special Heart-Shaped Ravioli Workshop, students will learn how to make fresh pasta dough naturally colored with squid ink and dragon fruit powder, creating striking black and vibrant pink hues without artificial dyes.
Guided step by step, you’ll roll, shape, and cut elegant heart-shaped ravioli, then fill them with a delicate, seasonal mixture of creamy ricotta, fresh strawberries, and aromatic basil—a perfect balance of sweet and savory. Along the way, you’ll gain essential techniques for pasta dough preparation, natural coloring methods, proper filling, and sealing ravioli for both beauty and structure.
This class is ideal for couples, friends, or anyone looking to celebrate love, creativity, and seasonal flavors. Whether you’re new to pasta making or looking to refine your skills, you’ll leave with new techniques, stunning ravioli, and inspiration to recreate this romantic dish at home.
Sourdough Master Class with Bobolink founder Nina White
Sourdough Master Class with Bobolink founder Nina White
Join us for a Sunday afternoon master class, where we will learn about artisan local grain bread baking with Nina White from Bobolink Dairy & Bakehouse .
Along with her husband, cheese maker Jonathan White, Bobolink has been a leader in regenerative farming for 23 years.
At their farm store in Milford NJ, you will find award winning 100% grass-fed raw milk cheeses, 100% grass-fed beef, suckled veal, naturally raised whey-fed pork charcuterie and freshly baked breads.
Bobolink has embraced the mission of sourcing locally grown small grains for their Bakehouse since their inception, and we are proud to be one of their suppliers of local flour.
In this class, Nina will take the group through mixing, proofing, and forming a multi-grain sandwich loaf, which participants will bring home to bake. We will be forming two other breads as well, in order to experience a number of dough types and forming techniques.
Types of flour, baking with sourdough starter, and techniques for consistent results will be discussed. We'll get a lot done in an afternoon, so come prepared to work!
Each participant will go home with the breads baked during the class, as well as starter, written instructions, and recipes. Equipment needed to bring along…apron, one 9”x5” loaf pan (glass, metal, or ceramic), hat to keep hair back, and a love of bread!
We hope you can take advantage of this very special opportunity to learn from one of the true masters in local grain bread baking.
Master the Art of Pizza Making at Home
Discover the joy of crafting delicious, homemade pizzas in this fun and interactive pizza-making class designed for at-home cooks of all skill levels! Whether you’re a beginner or a seasoned home chef, this class will teach you everything you need to know to create restaurant-quality pizzas in your own kitchen.
Your instructor Emily Downs of Emily’s Hearth has been making pizzas for almost 20 years. She has worked in pizzerias all over the world from San Francisco, to NYC, to Naples, Italy. She has been featured in NJ Monthly magazine, making the list of best pizza in NJ and most recently mentioned in Vogue Magazines best weddings of 2025.
Breakfast with Grains/Granola and more!
Start your morning with whole-grain inspiration! In this hands-on workshop, Kate Munning will share her favorite recipes and guide you through making your own signature Maple Oat Granola—the star of the class—using local grains, nuts, and natural sweeteners. You’ll also bake Tender Berry Bran Muffins and finish with a savory, Protein-packed Scramble to enjoy together at the end of class. Participants will leave with recipes, fresh ideas for using whole grains at breakfast, and a bag of their own handcrafted granola to take home.
Let's Make Pierogies
2 hours @ $65.00
Learn the basics of making fresh pierogi’s! All ingredients included. BYO rolling pin. You will leave with at least one batch of pierogi’s with our wholesome flour and fresh fillings
This class is taught by Jess Mauceri, a certified health coach from NYC’s Institute for Integrative Nutrition, will be leading our Basics of Making Fresh Pasta class. Jess founded a school lunch program called "What's for Lunch" to bring fresh, healthy meals to students. Passionate about cooking with whole ingredients, she also holds several fitness certifications and actively trains clients.
Holiday Pre-Order Pick Up
Holiday Pre-Order at Marksboro Mills
Get your holiday baking and cooking essentials lined up early with RVCG at Marksboro Mills. Our holiday pre-order is now open, featuring our most-loved freshly milled grains — plus many more pantry staples — available directly from our website.
Pre-ordering ensures you have everything you need for your holiday table, from baking breads and pies to cooking memorable meals for family and friends. Quantities are limited, and orders will be fulfilled in time for the holiday season.
Place your pre-order directly through the River Valley Community Grains website here.
HOLIDAY SHOP & COOKIE SALE
Join us for our Holiday Vintage Shop & Cookie Sale! Natalie will have the vintage shop open, and Judy will have her delicious holiday cookie boxes ready to take home.
VALUE ADDED GRAINS WORKSHOP
Interested in learning how to turn your harvested grains into high-quality, high-value, products?
Join Foodshed Alliance for a Value Added Grains Workshop at Marksboro Mills! This educational session is designed for farmers, chefs, restaurant owners, home bakers, community members, and anyone interested in learning how to transform local grains into value-added products.
Participants will learn about diverse methods of value addition including pasta making, sprouting, and baking. We’ll also discuss important criteria for packaging and labeling, and touch on NJ cottage and commercial food processing regulations.
This workshop will provide practical knowledge and scalable techniques to support your value-added production efforts.
The event will have tasting of food products made from grains and alternative crops.
📅 Saturday, December 6 | 3:30 – 5:30 PM
📍 Marksboro Mills | 1045 NJ-94, Frelinghuysen Township, Blairstown, NJ.
Master the Art of Pizza Making at Home.
With Emily Downs of Emily’s Hearth
Discover the joy of crafting delicious, homemade pizzas in this fun and interactive pizza-making class designed for at-home cooks of all skill levels! Whether you’re a beginner or a seasoned home chef, this class will teach you everything you need to know to create restaurant-quality pizzas in your own kitchen.
Your instructor Emily Downs of Emily’s Hearth has been making pizzas for almost 20 years. She has worked in pizzerias all over the world from San Francisco, to NYC, to Naples, Italy. She has been featured in NJ Monthly magazine, making the list of best pizza in NJ and most recently mentioned in Vogue Magazines best weddings of 2025.
In this hands-on workshop, you’ll:
• Learn the secrets to making the perfect pizza dough from scratch, including tips for kneading, proofing, and shaping.
• Explore different types of sauces, from classic marinara to creative alternatives.
• Experiment with an array of toppings, cheeses, and flavor combinations to suit your tastes.
• Discover techniques for baking pizzas in your home oven or on a pizza stone for that authentic pizzeria experience.
By the end of the class, you’ll have the skills and confidence to prepare your own personalized pizzas that are sure to impress family and friends. Plus, you’ll leave with recipes, pro tips, and dough to take home and transform your kitchen into your favorite pizzeria!
BYOB and to enjoy while indulging in the fruits of your labor, enjoying the freshly baked pizza you created in this hands on class.
Breakfast with Grains/Granola and more!
With Kate Munning
Start your morning with whole-grain inspiration! In this hands-on workshop, Kate Munning will share her favorite recipes and guide you through making your own signature Maple Oat Granola—the star of the class—using local grains, nuts, and natural sweeteners. You’ll also bake Tender Berry Bran Muffins and finish with a savory, Protein-packed Scramble to enjoy together at the end of class. Participants will leave with recipes, fresh ideas for using whole grains at breakfast, and a bag of their own handcrafted granola to take home.
Harvest Table: Cooking with Grains
Harvest Table: Cooking with Grains
With Special Guest Instructor Jen Taylor
Get ready to spice up your holiday menu with a fun, hands-on cooking class that puts whole grains and seasonal veggies in the spotlight! We'll highlight the best of fall produce—think roasted squash, hearty greens, and root vegetables—paired with local grains to create satisfying dishes perfect for gatherings.
Taught by a licensed nutritionist, this class also offers insight into the nutritional benefits of whole grains and seasonal produce. You’ll learn how to cook with a variety of grains, get answers to your nutrition questions, and take home easy-to-follow recipes, tasty samples of two delicious dishes, and plenty of inspiration to wow your guests for the holidays. Come hungry and curious—this class is all about good food and healthy holiday cheer!
Bio: Jen Salt Taylor is a Registered Dietitian Nutritionist (RDN) and Certified Health Education Specialist (CHES) who loves to cook, especially with seasonal, local ingredients. She has been working in community nutrition for 13 years, helping NJ residents to eat healthy on a budget.
Lily Vakili - Live At Marksboro Mills
Lily Vakili Live at Marksboro Mills
Thursday, November 13 · 6:00 PM
Come on out for a night of raw storytelling, electric energy, and an unforgettable live performance by Lily Vakili.
Before the music kicks off, join Lily & Ruthie for a relaxed conversation and hangout on “The Art of Getting Things Done.” Lily is a mother of three, an attorney, a musician, singer-songwriter, and touring artist — someone who truly knows how to make things happen. Ruthie feels her self and others in our community can relate deeply to her spirit and drive, and we’re thrilled to welcome a night of both inspiration and artistry.
Lily Vakili doesn’t just perform—she ignites. A powerful songwriter and magnetic stage presence, Vakili draws from a life lived across continents and creative disciplines to deliver music that cuts deep. Her songs are bold, poetic, and unafraid—alive with emotion and urgency. Described as “compelling the way the first Patti Smith music gripped a listener” (Americana Highways), Vakili’s work moves between rock edge and lyrical confession, always with fearless authenticity.
She chose Marksboro Mills as the place to launch her 2025 tour in support of her upcoming album Oceans of Kansas, and we couldn’t be more excited to have her here for an evening of conversation and live music.
This is an intimate community music experience — no tickets required, but registration helps us plan and guarantee your spot.
The event is free, and a $20 suggested donation helps support the artists and programming at Marksboro Mills.
Event Details
Date:Thursday, November 13, 2025
Time: 6:00 PM
Venue:Marksboro Mills – 1045 NJ-94 Marksboro, Frelinghuysen Township, Blairstown, NJ 07825
Cost:Free · Suggested $20 Donation
Registration:Required (no tickets issued)
Lineup:Lily Vakili (with band) + potential local opener TBA
About Lily Vakili
Lily Vakili is, at her core, a storyteller.
Raised across Honduras, Thailand, Puerto Rico, Florida, and Iowa, Vakili carries a world of voices and textures into her music. Before devoting herself fully to songwriting, she moved through lives as a dancer, actor, lawyer, and mother—collecting fragments of humanity along the way. These experiences pulse through her songs—gritty, graceful, and unflinchingly real.
Across five studio albums, Vakili has forged a sound rooted in rock but wild with possibility. She writes to connect. She performs to awaken.
“I love the serendipitous nature of art. It’s disruptive, it’s intentional, it’s an exertion of will.” — Lily Vakili
Join Us
This will be an unforgettable night of live music in a historic space.
Save your spot now — seating is limited!
REGISTER HERE!
It’s All About the Flour: Holiday Pastry Crust Workshop
With Judy Mancini
Join Judy for a hands-on evening learning the secrets to flaky, tender pastry crusts using our fresh stone-milled flours right in time for the Holidays.
Our flours contain more bran ( and more nutrients!) than supermarket brands, and the taste is incomparable. But, it does need to be handled a bit differently.
In this class you will learn how to create a flaky pastry crust by hand- much easier than you think, and a rich, tender, sweet crust in a food processor, using our own freshly milled flours: wheat, whole wheat, pastry and einkorn.
In this Hands-On class we will:
-discuss tips to get the best results from our flours, and how to swap in different flours for slightly different flavors
-learn how a properly hydrated dough should feel
-practice how to roll a crust evenly, and line a tart or pie pan properly
-learn how to avoid tough, gummy or shrunken crusts
-discover ways to use up dough scraps
AND there will be treats to eat!
Everyone will go home with a filling and their pie crust ready to be chilled and baked at home.
La Dolce Pasta: A Chocolate Lover’s Hands-On Workshop
Indulge your sweet tooth and unleash your inner chef in this decadent hands-on class! Learn how to transform classic pasta into irresistible dessert creations. We’ll start by making rich chocolate pasta dough from scratch, then explore how to shape and pair it with luscious fillings, sauces, and toppings. Think cocoa-infused ravioli filled with mascarpone and berries, or silky chocolate fettuccine drizzled with caramel and sea salt.
Along the way, you’ll pick up techniques for working with chocolate dough, balancing sweet flavors, and creating show-stopping presentations perfect for any dinner party or special occasion.
Grain Processing Workshop
From Field to Flour: Grain Processing Workshop
Join the Foodshed Alliance for a hands-on Grain Processing Workshop at Marksboro Mills! This educational session is designed for those interested in learning how to process their harvested grains into high-quality, market-ready products.
Participants will learn about the equipment, methods, and systems used to:
Dehull ancient wheats such as einkorn, emmer, and spelt
Clean grains for safe and consistent quality
Mill and sift grains into flour
Roll oats for cereals and baking
Dry, move, and store grains efficiently
Whether you’re managing 50 or 5,000 pounds of grain, this workshop will provide practical knowledge and scalable techniques to support your on-farm processing efforts.
The event will have tasting of food products made from grains and alternative crops grown at the Foodshed Alliance’s SAgE Farm.
📅 Thursday, November 6 | 6 –8:00 PM
📍 Marksboro Mills | 1045 NJ-94, Frelinghuysen Township, Blairstown, NJ.
Learn more: foodshedalliance.org/projects/local-grains
For more information, contact Meg Vetter, Foodshed Alliance Grains project manager, meg@foodshedalliance.org
Bread Shaping Mastery: A Hands-On Baking Class
Bread Shaping Mastery: A Hands-On Baking Class
With Emily Downs of Emily’s Hearth
Join us for a hands-on bread baking class focused on the art of shaping dough with a true bread master, Emily Downs. She has honed her craft in settings ranging from the rustic wood-fired oven at Bobolink Dairy to some of New York City’s most renowned bakeries, including Sullivan Street Bakery and Balthazar. Passionate about the art and science of baking, Emily brings a wealth of knowledge, skill, and dedication to her teaching, helping students develop confidence and technique in the kitchen.
Whether you’re a home baker looking to refine your skills or a beginner eager to learn, this class will guide you through the techniques needed to shape a variety of breads with confidence.
We’ll cover traditional and modern shaping methods for different types of bread, including:
✔ Classic boules and bâtards for rustic loaves
✔ Elegant braids and twists for enriched doughs
✔ Perfect sandwich loaves and dinner rolls
✔ Specialty shapes like knots, spirals, and more
You’ll learn how shaping affects texture, structure, and oven spring, ensuring your breads turn out both beautiful and delicious. With step-by-step instruction and hands-on practice, you’ll leave with new skills, freshly baked bread, and the confidence to shape like a pro!
No prior experience needed. All materials provided.
Come ready to get your hands in the dough and unleash your inner baker!
Mural Reception With The Artist
Imagination by Sunshine Tour Day – Join Us at the Mill!
We’re thrilled to invite you to a special community art event celebrating creativity, connection, and local talent. On Saturday, October 25, 2025, Marksboro Mills will host the first stop of the Imagination by Sunshine Tour Day, featuring artist Brielle Wallace—also known as Sunshine.
Come experience Brielle’s vibrant new outdoor mural at the mill, a stunning piece that celebrates nature, imagination, and the spirit of community. This is a chance to meet the artist, hear the story behind her work, and enjoy a meaningful moment at one of the most historic landmarks in Marksboro.
📍 Stop 1: Marksboro Mills
2:30 PM – 3:00 PM
1045 NJ-94, Marksboro, Frelinghuysen Township, NJ 07825
Tour Brielle’s new mural and kick off the day with us!
Afterward, we’ll continue the celebration just down the road:
📍 Stop 2: Penny Rose Coffee Co.
3:30 PM – 5:30 PM
111 Spring St, Newton, NJ 07860
Enjoy the Opening Reception of Brielle’s Artist Residency, meet the creative team behind Imagination by Sunshine, and connect with fellow art lovers over coffee and conversation.
This special day is hosted by Ibn Wallace and Brielle Wallace, and we are honored to be part of their journey bringing art to life in our community.
Harvest Festival At Genesis Farm
Come celebrate the season the old-fashioned way—hands in the soil, food on the table, and community at the heart of it all.
Join us for our Annual Harvest Festival, a day where neighbors, families, and friends come together to bring in the harvest, share a meal, and enjoy the simple magic of autumn on the farm.
What to Expect
✅ Roll up your sleeves and lend a hand in the fields
🎨 Kids’ squash decorating station – farm art encouraged
🌱 Tour the winter crops and see what’s ahead for farm shares
🥖 Taste fresh bread from Marksboro Mills, baked with grains grown right here with River Valley Community Grains
🛒 The Marksboro Mills crew will be onsite at 3:00 PM with our signature Mills Loaf and other fresh goods for sale
🍲 Potluck dinner (please bring a dish to share)
🔥 Crackling fire, music, conversation, and fall vibes
Good to Know
Free event – registration not required
Family-friendly and open to all
Bring a dish, a chair, and warm layers for evening weather
Harvest tools provided—just bring your spirit of adventure
Come Be Part of the Harvest
This isn’t just another fall festival—it's a celebration of community, soil, and the local food that connects us. Whether you come to help in the fields or just to soak up the experience, you’ll leave full—in heart and in belly.
Visit CSG @ Genesis Farm & More Info Here!
Harvest Pasta Class
Harvest Pasta Class
With Jess Mauceri
Celebrate the flavors of the season with a hands-on pasta-making class inspired by the autumn harvest. In this workshop, you’ll learn how to craft fresh, homemade pasta from scratch and pair it with rich, seasonal ingredients like roasted squash, earthy mushrooms, fragrant herbs, and warm spices. Guided step-by-step, you’ll roll, shape, and cook pasta that highlights the best of October’s bounty. Whether you’re a beginner or a seasoned home cook, this class will leave you with new skills, delicious recipes, and the joy of sharing a comforting fall meal.
Brioche and Beyond
Brioche and Beyond
With Judy Mancini the Marksboro Mills Bun Master!
Learn how to make and egg and butter enriched yeast dough that can be used for Brioche, Morning Buns and Babka. Judy will show you the techniques and tweaks to turn this simple dough into miracles of deliciousness and beauty! You will leave with recipes and dough to bake at home, as well be able to enjoy the creations we make in the class. It’s a rare opportunity to learn from a true master.