about the farm


Cobblestone Farm is run primarily by Diane Dorfer (me!), with the invaluable help of my husband Bryan Connolly and our kids. I started growing in Mansfield for friends and family in 2000 while attending UConn and earning a degree in Ecology and Evolutionary Biology. We sold at the Storrs Market for a year before our first child was born, after which I began a home day care in town. As my own children and day care children have grown, there has been a progression toward full time farming. I am excited and honored to have the opportunity to grow for the community I care about deeply.

While the farm is not certified, we follow organic growing practices and have signed the CT NOFA Farmer’s Pledge. We grow include a wide diversity of crops, many heirloom, and a few bred on the farm. Veggies we grow include

peas, carrots, zucchini, potatoes, radishes, komatsuna, parsley                                                       cabbage, Swiss chard, turnips, spinach, lettuce, bok choi                                                                    garlic, green beans, summer squash, arugula, beets, cucumbers, celtuce                                     cherry tomatoes, basil, Italian dandelion, onions, sweet corn, peppers                                          watermelon, tomatoes, kohl rabi, broccoli, leeks, amaranth greens                                               eggplant, winter squashes, fennel, melons, dill, tomatoes, cilantro                                                 kale, pumpkins, tatsoi, turnips, celeriac and tomatillos.

We offer our produce through our CSA, which stands for Community Supported Agriculture; small farms with direct links between farmers and customers. CSA members help support small, local agriculture by paying for their share of the season’s harvest up front, which benefits farmers as most of our expenses occur before the harvest begins. Members then receive 20 weeks of exceedingly fresh, sustainably grown produce.

I do my best to make each week’s offerings varied and well-balanced. A typical week in the early summer might include old favorites like zucchini, peas, spring onions, lettuce, potatoes and radishes then some things that might be new, like garlic scapes (the tender tops of a garlic plant) and komatsuna (an Asian cooking green).

A week’s share in the fall might include eggplant, tomatoes, fennel, pumpkins, kale, peppers, kohl rabi and tomatillos, and probably some herbs, and maybe a watermelon. There’s so much good food in the fall!

We also vend at the Storrs Farmers’ Market and sell our delicious chickens at the Willimantic Food Co-op. We like to keep it local!



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