Raw Vinegar, Apple Ginger Turmeric, 9.3 oz

All year round since 2004, we -- Bill and Liz Farrell -- work the dirt at Fat Stone Farm in Lyme, Connecticut. Sure, it’s frozen dirt in the winter, but that’s the time for maple sugaring! Our unique farm products are made with heritage New England ingredients, sometimes with an updated twist. If we can't grow it, we won't put it in our products. 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. 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. 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. Grew up in Maryland, loves New England. Knits from time to time. Favorite activity on the farm: harvesting! Especially root crops because it's always a surprise what she finds growing under the dirt. Dave. Grew up in Connecticut, is an expert tree feller and knows his way around just about any engine or machine. Favorite activity on the farm: setting up new maple sap lines (although he wishes it was October when he does this, not January). Bill. Grew up in Connecticut, earned a Business Degree and knows his way around a P&L statement. Favorite activity on the farm: moving animals to new pasture.