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Stone Hollow Farmstead is an artisan farm located in Harpersville, Alabama.  Stone Hollow produces dairy and creamery products, along with canned goods, eggs, fresh flowers, herbs, skin care, and more.

Tuesday Table


Michael Celozzi


A complete list of the contents of the CSA share this week


From Friends

  • Red Russian Kale - Mt. Laurel Farm / Birmingham, Alabama
  • Salanova lettuce - Gardens on Air / Gadsden, Alabama
  • Microgreens - Iron City Organics / Birmingham, Alabama
  • Shallots - Habersham Farms / Mentone, Alabama
  • Fingerling Potatoes - Habersham Farms / Mentone, Alabama
  • Shiitake Mushrooms - Grandview Farm / Montevallo, Alabama
  • Greenhouse Beefsteak Tomatoes - Greenleaf Nursery / Joppa, Alabama
  • Ciabatta - Corey Hinkel / Birmingham, Alabama
  • Sweet Potatoes - Mississippi

From Stone Hollow

  • Carrots
  • Cilantro
  • Butter
  • Buttermilk
  • Honey Vanilla Cow Yogurt
  • Goat Cheese
  • Vinegar Infusion
  • Bergamot Salad Dressing - made with bergamot oranges from our citrus friends in California (sorry about the label misspelling -- it will likely be the first of many!)
  • Rosemary and Thyme Salt Infusion

Milk Share

  • Working Cow Dairy / Slocomb, Alabama

Cheese and/or Yogurt

  • Red Dragon Mustard Seed + Ale Cheddar / England

Recipes From Friends and Family

Cilantro and Chives Chicken


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  • 4 medium boneless, skinless chicken breasts (we encourage naturally raised)
  • 2 tbsp. safflower or sunflower oil 
  • 1/2 cup finely chopped onion
  • 2 tsp. garlic or chives, chopped
  • 2 cup organic chicken broth (water can also be used)
  • 3-4 tbsp. lime juice 
  • 2 tbsp. cilantro chopped 
  • ½ tsp. red pepper flakes
  • ¾ cup heavy cream or 1 cup SHFS yogurt
  • Sea salt and ground pepper to taste 


In a large cast iron (or heavy duty)  skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper. Add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside. Add onions to the (already now seasoned) skillet and cook for 1 minute. Add chicken broth, lime juice, cilantro, red peppers flakes, garlic or chives, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by ¼ cup. Whisk in yogurt during the last minute. Turn off heat and return chicken to the sauce. Garnish with more cilantro. 

Skillet Veggies


  • ½ lb. fresh shiitake mushrooms
  • ½ lb. carrots, sliced thin 
  • ½ lb. fingerling potatoes, chopped 
  • 2 cloves garlic, minced
  • 2 fresh shallots, peeled and finely diced
  • 2 ounces unsalted butter, cubed
  • Sea salt and ground pepper to taste
  • 2 tbsp. extra virgin olive oil for pan / 3 tbsp. for vinaigrette
  • 1 oz. chicken stock 
  • 1 tbsp. SHFS infused vinegar
  • 3 tbsp. extra virgin olive oil
  • 1 tomato, diced 
  • Salad greens


Remove the stems from the mushrooms and discard (or save for stock making). Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off. Slice carrots and potatoes in thin slices. Heat a cast iron pan until very hot and add the olive oil. Add the carrots and potatoes and sauté until tender, stirring often. Add mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not burn. After 1 minute, add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce. Pour vinegar in a mixing bowl and add the salt and pepper. Whisk in olive oil and adjust to taste. Toss greens in vinaigrette, arrange on plate. Spoon a portion on top of greens and a portion of shiitakes. Garnish with diced tomatoes.