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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.



Stone Hollow Farmstead



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

From Friends

  • Fairytale Eggplants - Belle Meadow Farm / Tuscaloosa, Alabama
  • Pinto Beans - Chilton County, Alabama
  • Okra - Ty Ty, Georgia
  • Peaches - Mr. Sweatman / Cullman, Alabama
  • Blackberries - Mr. Sweatman / Cullman, Alabama
  • Cornmeal - McEwen and Sons / Wilsonville, Alabama - organic; NOT SELF-RISING
  • Savoy Cabbage - Hamm Farms / Cullman, Alabama

From Stone Hollow

  • Magda Squash
  • Yellowstone Carrots
  • Genovese Basil - keep on counter in a jar of water
  • Flat Leaf or Curly Parsley
  • Drinkable Goat's Yogurt w/ Honey + Vanilla
  • Stinkin' Rose Marinated Goat Cheese

Milk Share

  • Working Cow Dairy / SlocombAlabama

Cheese and/or Yogurt

  • Gruyere - Switzerland
  • Double Gloucester - Gloucestershire, England

Recipes From Friends and Family

Baby Carrots Slowly Sauteed in Butter

(yields 2 servings)


  • 8 oz. garden carrots, skin on
  • 2 tbsp. butter
  • three sprigs of fresh thyme
  • sea salt to taste


Melt butter in medium skillet on low, add carrots and thyme, then sprinkle with a pinch of salt and cover with lid. let sit on low to medium for 30 minutes or until fork tender, basting with butter every five minutes. Increase heat to medium-high for three minutes to completely crisp up skin. 


Proper Cornbread From Scratch

(yields 6 servings)



  • 2 cups cornmeal
  • 2 tsp. baking powder
  • 1/2 tsp baking soda
  • 2 cups good buttermilk
  • 3 tbsp. oil or bacon drippings
  • 1 egg
  • 1 ¼ tsp. sea salt


Preheat oven to 400 degrees. dd 1tbsp. oil to cast iron skillet and put skillet in oven on middle shelf. While skillet is preheating, mix dry ingredients, then add wet ingredients and mix thoroughly. Carefully and slowly pour batter into hot skillet and return to oven. Bake for 25-30 minutes or until golden brown and firm. Let rest for 10 minutes before slicing.


Skillet Fried Okra

(yields 4 servings)


  • 12 oz. okra
  • 1/2 cornmeal
  • 1/2 tsp. sea salt + more to taste
  • 2 tbsp. high smoke point oil (we like avocado) or bacon drippings


Slice okra in ½ inch lengths. Toss with ½ tsp. salt in a large bowl and let sit for five minutes. Add cornmeal and toss thoroughly. Heat oil in large cast iron skillet on medium-high heat. Add okra to skillet, leaving excess cornmeal in bowl. Let fry for 10 minutes or until brown on all sides and crispy, stirring occasionally. Season with salt. Serve immediately.

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