Sunday Supper Showcases Local Agriculture at Wilson Family Farm

• 10 November 2025
• Category: Agriculture SJC News
• Tags: 2025

A new tradition has begun at Wilson Family Farm: the Sunday Supper. During a birthday celebration for Christine Wilson, a simple idea took root among family and friends — why not host a farm-to-table event to showcase local, in-season produce? That idea blossomed quickly as the planning team expanded and creativity flourished.

The timing proved ideal. The farming community has been eager to help educate residents about the importance of preserving agriculture in St. Johns County. By inviting the public to have supper on the farm, visitors could experience firsthand the beauty and abundance of local agriculture. While enjoying the scenery, guests would also dine on meals crafted by local culinary artists using exclusively locally produced ingredients.

The planning effort was truly collaborative. Christine and Bethany Wilson of Wilson Family Farm partnered with Prissy Fletcher from the Office of Intergovernmental Affairs and Lauren Titus, publisher of Edible Northeast Florida magazine. Through their combined networks, the team identified seasonal crops and the local farmers producing them.

“More and more, people want to know where their food comes from and how to preserve our farming heritage” said Lauren Titus, Publisher of Edible Northeast Florida. “Sunday Supper at the Wilson Family Farm was the perfect opportunity to celebrate the local agricultural community and showcase the delicious seasonal bounty being harvested from the fields around the dinner table. As we set the tables, a light mist began to fall, and we wondered if we should move the tables under cover. The two farmers immediately checked their weather apps and determined that we should be okay to keep the tables adjacent to the field. It was a great reminder how attuned the farmers are to the elements and can pivot quickly according to a shifting wind or change in precipitation. And they were right – the weather was ideal for an outdoor dining experience.”

November proved to be an ideal month for the event, with squash, green beans, sweet potatoes, and other crops in peak harvest — all of which appeared on the menu. Commissioner Sarah Arnold also contributed by securing beverages and recipes. With support from the St. Augustine Distillery, the cocktail selections featured locally sourced elements, and charcuterie was provided by The Chop Shop.

On Sunday, November 9, the vision came to life around the family’s long wooden table, set for 30 guests. Tickets, priced at $100, went on sale October 1 at 10 a.m. and sold out within 40 minutes. A waitlist quickly grew to more than a dozen hopeful attendees. By the day of the event, the barn was decorated and surrounded by acres of green beans ready for harvest ahead of Thanksgiving.

Local musician Shyla Macaluso serenaded guests as they dined. Chefs Ellie Schultze of The Kitchen and Paul Brock of The Feed Mill prepared a three-course menu and shared the local sources of each ingredient as courses were served.

Dinner began with a seasonal mixed-greens salad. The main course featured herb-crusted pork loin, mashed sweet potatoes, datil-spiced green beans with shallots, and honey-roasted Seminole pumpkin. Dessert included a roselle-sugar-coated donut with citrus crème. The feedback was overwhelmingly positive — and the empty plates were a testament to the chefs and hosts.

Will Sunday Supper return? Absolutely. Inspired by the success and joy of the inaugural event, the Wilson family plans to offer another Sunday Supper in the spring, coinciding with potato season.

Stay tuned for future farm-to-table and agritourism events in St. Johns County.