Fat Stone Farm grows, harvests, and makes high-quality food in Lyme, Connecticut. We aim to keep our products simple, with few ingredients, inspired by our agricultural history and often with an updated twist. In 2014, we started producing foods for sale with maple sugaring.

The recent trend of laboratory-grown, manipulated, and utterly transformed food alarmed us and that's why we say "eat food from the dirt, not the lab". 

We named our farm “Fat Stone” partly to poke fun at ourselves, partly to make people remember us, and partly to remind us to laugh sometimes! Liz drew the stone walls depicted on our labels from the walls we built on the property – entirely with our very own fat stones. Some of these walls are simply extensions of the old field walls built by previous farmers. Read about how the stones got here in the first place. 

Regenerative farming can improve ourselves and our communities

After starting our farm and growing our food for a few seasons, we felt better, stronger, and more resilient. We extend this commitment to you, our customers, by only growing and producing the best foods that we ourselves eat every day. We also make sure to leave this patch of land better than we found it. More topsoil, greater biodiversity, more sequestered carbon, a more resilient ecosystem. 

Small business -- Big commitment

During much of the year, there are 3 of us making, bottling, labelling, and sending farm products to you. Some months we are fortunate to spread the work out between more of us. Meet the crew:

 Liz Farrell

Liz ran her own professional organizing business prior to farming, and also studied cooking at Le Cordon Bleu. She holds degrees from Bucknell University and Rutgers University, and several food safety certificates. Her love of farming started with her family's garden in Baltimore, and combined with summer experiences in New England she landed on a parcel of land in Lyme, CT with Bill in 2003. Spurred by a combined vision to create an edible landscape, she developed strong skills in growing and preserving food in the early 2000s on the farm. She is a member of the Weston A. Price Foundation. Her other interests include art, crafts, and politics.

 Bill Farrell

Bill holds certificates in multiple food safety programs, serves on the Board of the Maple Syrup Producers Association of Connecticut, has volunteered on the Board of the Regional Agricultural Council of the Lower Connecticut River Valley Association, earned degrees from Choate Rosemary Hall and Bucknell University. He also holds a Chartered Financial Analyst designation. His love of farming started as a teenager and running Fat Stone Farm with Liz draws on his many talents including perserverance, trend-spotting, analytical insight, and understanding that quality food is the foundation of good health. His other interests include permaculture, agriforestry, and soil health.

 Briana Hochadel

Coming soon -- more about Briana

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