Family Farming in North Stonington Since 1791

Sustainable dairy, livestock, and farm experiences from a seventh-generation Connecticut farm.

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2015 Winner Green Pasture Award
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Connecticut Dairy Farm of the Year
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North Stonington 700-Acre Family Farm

Our Products

Beef, Pork, and Dairy of uncompromised quality.

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Farm Stand

Visit our physical location for the freshest haul.

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Farm Tours

Experience the legacy firsthand with guided visits.

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1791 Established
Our Heritage

Rooted in History, Focused on the Future

For over 230 years, the Lewis family has called this 700-acre North Stonington farm home. What started in 1791 has grown into a seventh-generation operation with about 350 milking cows, beef cattle, pigs, and oxen — plus school tours and farm experiences. In 2015 we earned Connecticut Dairy Farm of the Year / the Green Pasture Award.

Every gallon of milk and every cut of beef carries the weight of seven generations of expertise and a deep-seated respect for the environment.

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Stewards of the Earth

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Renewable Energy

Our farm operations are powered by a sprawling solar array, ensuring our carbon footprint is as minimal as possible.

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Ethical Care

We treat every animal with dignity. Our "Open Pasture" philosophy ensures high quality of life and healthier products.

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Circular Systems

From manure management to water reclamation, we operate a closed-loop system that feeds the soil that feeds us.

Fresh From the Field

Award-winning flavors, sustainably raised.

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Ground Beef

Ground Beef

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Farm-raised ground beef for burgers, tacos, sauces, and everyday family meals.

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Pork

Pork cuts for pulled pork, smoking, roasting, and family gatherings.

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Farm Fresh Eggs

Local eggs often available through weekly farm store updates.

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From Our Neighbors

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"We’ve been buying our beef from the Lewis farm for three decades. The quality hasn’t wavered once. It’s comforting to know exactly where our food comes from and the family that raises it."

— Sarah J., Local Resident
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"Best dairy in the state, hands down. The sustainability practices they’ve implemented are a model for modern farming everywhere. A true Connecticut treasure."

— Robert M., Chef de Cuisine

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