Farm Chicken Backyard
Deadly Dinner Farm
Pork Butchering Workshop Farm

Farm Events and Workshops

Calleva is pleased to announce farm events and workshops for the 2018.  We have created some fun and excited seminars on hot topics for families and in greater Washington DC area.  Each workshop will has a local and sustainable theme, take home activities, and of course our Calleva touch.  Join us for one or many of these great events this summer and bring part of the Calleva farm to your home.

Spring Eco-build April 28, 2018

Start the day with a hike through our woods, learning about local forest ecology and doing a tree geo-tag. After lunch we will build some take-home garden beds! Learn what types of wood to use, and get tips on responsible irrigation. Lunch, tools, lumber, seedlings and instructions will be provided. $120 for 2 beds, seedlings and admission for up to 4.

Reserve your space at the farm


Backyard Chickens: May 26th, Sept 15th

Come out to our farm bright and early and learn how to go from a live pasture-raised chicken to chicken noodle soup, with all the steps in between from 9am-12pm. We will also go over meat chicken economics on a small scale and where to find good local sources of meat, lunch will be provided.  $40/person.

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Dirty Dinners: June 30th, Jul 28th, Aug 25th

Come out to Calleva Farm for a beautiful evening of fresh garden produce, free-range meat, local wines and cheeses, and great local musicians. This is our upscale farm-to-table experience, both educational and delicious.

More Information


Deadly Dinner Saturdays Oct 13th & 27th

A full service dinner, serving up strange and unusual dishes – featuring the fall garden harvest, local libations, and unique performances by local artists. Think Dirty Dinner, but with a macabre atmosphere, where the boundaries of food expectations are toyed with, then broken. Followed by access to Haunted Forest. ($150 per person)

Reserve your spot at the table

Porkstravaganza: Butchering & Sausage-making: (April 7th Canceled) Nov 17th

Meet our pigs, then head over to the kitchen to learn how to break down a hog and make several different varieties of sausage. We will also cover what to do with organs, and how to render fat. Lunch included. ($40 per person)

Reserve your spot at the block