Tucked into the hills of Kent, Connecticut, Mountain View Farm has been part of the landscape since the 1700s. In the late 1800s, the LaFontan family’s ancestors ran the property as both a working farm and a boarding house — a dual legacy of hospitality and agriculture that still shapes how the farm operates today.

A Family Legacy, Grown Organically

Today, Mountain View Farm is owned and operated by farmers Maria and Vincent LaFontan, who have carried the land’s history forward as a Certified Organic vegetable and fruit farm (certified by Baystate Organic Certifiers). For Maria and Vincent, honoring this land means farming it with care — and that means organic, through and through.

Influenced by organic pioneers like Rudolf Steiner and Eliot Coleman, the LaFontans believe deeply that organic practices produce the healthiest food while giving back to the land itself. It’s a philosophy that shows in everything they grow — and everything their community gets to enjoy.

What’s Growing at Mountain View Farm

Mountain View Farm offers something in nearly every season:

Find Mountain View Farm

Mountain View Farm’s on-site farm stand is open March through November, and you can also find them as a vendor at the New Milford Farmers Market and the Kent Farmers Market.

To learn more, shop their online store, or sign up for their in-season email newsletter, visit mountainviewfarmkent.com.

From Classroom and Stage to Fields in Bloom: Meet Sunset Farm

There’s a certain kind of person who looks at a blank field and sees possibility. For Kaitlyn Kimball and Lawrence Passeck, the founders of Sunset Farm, that instinct runs deep — even if it took a few detours to get there.

Before they were farmers, Lawrence spent over fifteen years building sets for Broadway productions, and Kaitlyn taught high school English for more than a decade. Both careers required creativity, patience, and a commitment to showing up every day for something bigger than yourself. It turns out those are pretty good qualifications for farming, too.

Kaitlyn and Lawrence founded Sunset Farm in 2018, starting with 4 acres in Naugatuck dedicated to vegetables and flowers. Since then, the operation has grown considerably.

They now lease an additional 15-acre parcel in Milford, where they grow over 100 varieties of vegetables and fruit, along with flowers and value-added products like marinara sauce, salsa, and pickles made from what they grow.

Both are first-generation farmers, and they’ll tell you that the seed was planted long before 2018 — in their grandparents’ gardens, where a love of food and growing things quietly took root.

Rooted in Community

What makes Sunset Farm stand out isn’t just the breadth of what they grow — it’s how deeply embedded they are in the communities they serve. Kaitlyn serves as Director of Agriculture for CitySeed, a New Haven-based nonprofit, and sits on the board of CT NOFA (the Northeast Organic Farming Association of Connecticut) and the state’s Farmland Preservation Advisory Board. Both Kaitlyn and Lawrence hold elected positions in Naugatuck’s local government. Farming, for them, is civic life.

That philosophy shows up in where their food goes, too. You can find Sunset Farm products at their farmstand in Milford, at the Monroe, Ridgefield, Naugatuck, and CitySeed Edgewood Park Farmers’ Markets, on shelves at New Morning Market in Woodbury, and on the lunch trays of Naugatuck schoolchildren. Local restaurants including The Farm Belly, Sanctuary Kitchen, Union League Café, and Mantras Market also carry their produce.

Kaitlyn and Lawrence are committed to organic practices and transparent about how they manage their land. They believe — firmly — that access to fresh, healthy food is a human right. That conviction isn’t a marketing line. It shapes every decision they make about where their food goes and who gets to eat it.

If you haven’t visited Sunset Farm yet, this season is a great time to start.

Learn more at sunsetfarmct.com or follow them on Instagram @sunsetfarmct.

Eleven Generations and Still Growing: The Story of Oxen Hill Farm

Some farms have a history. Oxen Hill Farm has a legacy.

The Griffin family has been farming land in Connecticut since 1647, when Sgt. John Griffin received a royal land grant from the King of England in what is now East Granby. Nearly four centuries later, the 11th generation of Griffins is still working that same soil. The farm also includes a 28-acre parcel in Suffield that has been in the family since the mid-1800s, passed down through the ancestors of Carol (Biggerstaff) Griffin, who emigrated from Northern Ireland.

Today, Oxen Hill Farm is led by Lisa, Jonathan, and the broader Griffin family — a team that has built on everything those generations left behind while earning USDA Certified Organic status for their operation.

What They Grow

The farm produces a wide and impressive variety of organic vegetables across both growing seasons: greens, radishes, salad turnips, summer squash, broccoli, beans, cabbage, cucumbers, peppers, eggplant, corn, tomatoes, winter squash, sweet potatoes, and more. Whatever the season brings, Oxen Hill is growing something worth eating.

Customers can access their harvest through a two-season CSA program (Summer and Autumn), or find their produce at Whole Foods Market and Big Y grocery stores across Connecticut.

What “Certified Organic” Really Means

The team at Oxen Hill knows that “organic” can feel like a buzzword, so they’re intentional about explaining what it actually means for their farm. Their certification through the Baystate Organic Certifiers program requires them to maintain detailed records and submit to both scheduled and unscheduled inspections throughout the year. No synthetic fertilizers, no pesticides, no herbicides, no GMOs. Their commitment to sustainable, environmentally respectful growing isn’t just a promise — it’s documented, verified, and held to an outside standard.

That kind of accountability is rare, and the Griffins wear it as a point of pride.

Eleven generations of knowledge, four centuries of land stewardship, and a commitment to growing food the right way. Oxen Hill Farm is one of Connecticut’s most enduring agricultural stories — and it’s still being written.

Learn more at oxenhillfarm.com.

After a long stretch of gray skies and colder days, Connecticut is finally turning the corner. The ground is warming, garden beds are calling, and across the state, local farms are opening their greenhouses for one of the most anticipated moments of the season: spring plant sales.

If you’ve ever thought about growing your own herbs, vegetables, or flowers, this is your moment. And if you already garden, you know the difference starts with the plants themselves.

Buying from local farms means you’re starting with seedlings grown for Connecticut’s climate, often with organic practices, and ready to thrive in your backyard, raised bed, or even a few pots on your porch.

CT Grown Organic is within reach. And spring is where it begins.

Why Shop Local Plant Sales?

There’s a reason seasoned gardeners head straight to their local farms:

Where to Find Spring Plant Sales in Connecticut

Here’s your complete guide to spring plant sales across Connecticut, including dates, details, and direct links to shop or browse plant lists:

Gilbertie’s Herb Gardens
M–Sat: 9am–5pm
Sun: 10am–4pm
Store: https://www.gilbertiesorganics.com/westport-store
Herb List: https://www.gilbertiesorganics.com/full-herb-list
Vegetable List: https://www.gilbertiesorganics.com/full-vegetable-list

Running Brook Farms
M–Sat: 8am–5:30pm
Sun: 9am–4pm
Garden Center: https://runningbrookfarms.com/garden-center/

Helmstead Farm
Seedling Store: https://www.helmsteadfarm.com/seedling-store
Farm Info: https://www.helmsteadfarm.com/the-farm

Star Light Gardens
Shop: https://starlightgardensct.com/
Plant Sale: https://starlightgardensct.com/product-category/plant-sale/

🛒 Pre-Order & Mid-May Plant Sales

Homefront Farmers
May 16, 10am–2pm
Pre-sale available
Website: https://homefrontfarmers.com/
Plant List: https://homefrontfarmers.com/product-category/plants/

The Hickories
Pre-sale available
Anticipated mid-May
Website: https://www.thehickories.org/
Seedlings: https://www.thehickories.org/seedlings

Massaro Community Farm
Celebrate Spring Festival
May 16, 1–5pm
Farm: https://www.massarofarm.org/
Event: https://www.massarofarm.org/celebrate-spring/

Fort Hill Farm
May 9 & May 16, 9am–2pm
Farm: https://www.forthillfarm.com/home
Plant Sale: https://www.forthillfarm.com/plant-sale

Deep Hollow Farm
May 16–17, 9am–3pm
Events: https://www.deephollow.farm/events

Cloverleigh Farm
Anticipated mid-May
Seedling Menu: https://www.cloverleighfarm.com/seedling-sale-menu

Assawaga Farm
May 16–17, 9am–2pm
Events: https://www.assawagafarm.com/events

What to Look For

Not sure where to start? Keep it simple and useful:

Even a few plants can turn into weeks of fresh ingredients and a reason to step outside more often.

Make It a Spring Ritual

These plant sales aren’t just errands. They’re seasonal rituals.

Rows of seedlings, conversations with farmers, families mapping out their gardens for the year ahead. It’s where the growing season actually begins.

Start Local. Grow Organic.

Whether you’re planting your first herb pot or building out a full backyard garden, starting with locally grown plants makes everything easier and more rewarding.

CT Grown Organic is within reach. And it starts with what you plant today.

Introducing: Andrew and Christin from Deep Hollow Farm.


Andrew and Christine have produced certified organic fruits, vegetables, microgreens, and herbs at Deep Hollow Farm since 2023. Their wide variety of products offered include certified organic apples, asparagus, bok choy, broccoli, cabbage, carrots, chard, cucumber, eggplant, garlic, ginger, kale, kohlrabi, lettuce, onions, spinach, peppers, radishes, turnips, summer squash, winter squash, tomatoes, watermelon, Microgreens including brassica mix and pea, and herbs such as basil, cilantro, dill, mint, parsley.

You can find Deep Hollow Farm’s products at their farmstand in Chester, the Chester Sunday farmers’ market, purchase a year-long CSA membership, Foodworks Natural Market in Old Saybrook and Guilford, and in dishes served at restaurants including Grano Arso (Chester), River Tavern (Chester), Cooked Marketplace (Centerbrook), and Honeycone Craft Ice Cream (Chester).

While their farmstand is closed in the winter, the farm also operates an online store where customers can purchase fresh greens, root vegetables, and more winter-round.

When asked about why they pursued organic certification for their farm and products, Andrew and Christine replied that “We believe nourishing food comes from living, healthy soil. We use a no-till approach, which keeps the soil intact and limits erosion, while providing a stable environment for soil biology to thrive and support the growth of nutritious plants. Organic no-till farming aims to sustainably manage farmland, improve soil health, and promote environmental sustainability within agricultural systems.”


Introducing: James and Libby of Russo’s Roots.


James and Libby purchased the farm that is now Russo’s Roots in 2014. The farm is nestled on 26 acres in the hills of eastern Connecticut. The farm’s roots date back to the 1930s when Finnish immigrants established a chicken farm. Since taking ownership of the property, James and Libby have slowly converted pastures into productive vegetable fields by transforming the soil into a diverse living system teeming with microorganisms that support healthy, nutritious vegetables.

The farm produces a wide range of vegetables, including tomatoes, carrots, kohlrabi, puntarella, red napa cabbage, oriental eggplants, and shishito peppers. They also strive to push the envelope and grow things you wouldn’t normally find in our northern climate, such as ginger and turmeric. You can find Russo’s Roots products at their farmstand in Canterbury, the Willimantic farmers’ market, or purchase a Summer, Fall, or Winter community-supported agriculture (CSA) share.

When asked about why they pursued organic certification for their farm and products, James and Libby explained that “We have always been involved in organic farming even before there was a government certification system. As the lifeblood of the farm, we know that if we want healthy plants, we need to start with healthy soil. Through compost, cover crops, soil testing, organic fertilization, reduced tillage, and other techniques, we have nurtured a healthy and active soil environment for our plants.”

Introducing Mike and Michelle from Hilltop Farm.

Mike and Michelle have owned and operated Hilltop Farm since February 2020. Their historical property and farmland were actively under agricultural production in the 1800s, and they are currently reviving the fields, sugar maples, and orchards. As of 2025, their orchard offers 26 apple varieties, 7 peach varieties, 5 pear varieties, 6 apricot varieties, and 2 mulberry trees.

They currently offer certified organic apples, apricots, American chestnuts, mulberries, paw paw, peaches, pears, maple sap, maple sugar, and maple syrup. You can find Hilltop Farm’s products at Shortts Farm’s farmstand, the Redding Grange farmers’ market, or call/email to place a pre-order and pickup at the farm in Redding.

When asked about why they pursued organic certification for their farm and products, Mike and Michelle noted that they wanted to “maintain a healthier ecosystem on their farm for the benefit of insects, animals, the fruit trees, themselves, and their customers.”


Introducing: Joanne Charon of Autumn Harvest Orchard


Like many farmers today, Joanne did not grow up on a farm. Instead, her love for farming originated from working in the family garden, and positive experiences visiting farms in her youth, which left her with a feeling that one day she would own an orchard.

After graduating college, Joanne served for over 25 years in the military. Upon retirement, she cemented her future in agriculture and made her childhood visions a reality by purchasing the land that is now called Autumn Harvest Orchard in 2000. At the time, the land was an abandoned cow pasture, and it took many years of land and soil restoration to establish the diversified, productive orchard. Today, the orchard consists of over 400 apple, pear, chestnut, and nectarine trees, as well as over 300 blueberry bushes.

In addition to producing organic fruits and nuts, Autumn Harvest Orchard also harvests a wide variety of organic vegetables and honey from their apiary of 10-12 hives. The presence of beehives ensures their orchard and fields are well-pollinated, while also providing the honeybees with a wide variety of organic trees and plants to collect pollen and produce honey.

Enhancing the ecosystem of the land is one of Joanne’s priorities, and she says, “As farmers, we are committed to sustainable farming practices and to leave the land in a better state than what we found it in. Not only are we stewards of the land, we must work in harmony with nature and wildlife around us. This land continues to be cultivated and improved every year, and I am committed to finding natural practices to control pests and diseases, with the end goal of producing a great tasting and looking organic product.”

Introducing: Yoko Takemura and Alex Carpenter of Assawaga Farm in Putnam.


Originally from Japan, Yoko lived and worked in various countries until moving to New York City to pursue a master’s degree in environmental sustainability. While living in Brooklyn, New York, Yoko’s participation in a local community garden allowed her to discover the wonders of growing vegetables. Not long after, Yoko applied for apprenticeships on organic vegetable farms outside the city, and ended up training and gaining a wealth of knowledge and experience farming organically at Riverbank Farm in Roxbury, CT.

Alex Carpenter spent several years backpacking around the world before graduating with a degree in human ecology. During those travels, he became more aware and interested in agriculture and food systems. This interest soon transformed into a dream of growing clean, sustainable food.

In June of 2016, Yoko and Alex purchased raw land and founded Assawaga Farm. The word “assawaga”, meaning “place between” or “halfway place”, is the original Nipmuc name for the river now commonly known as the Five Mile River. Being embraced by the Assawaga River to the west and the Mary Brown Brook to the east, Assawaga Farm is quite literally the “place between”, with the confluence of the waterways promoting a wealth of fertility and biodiversity.

Today, Assawaga Farm is a certified organic farm growing vegetables, herbs, flowers, and fruits with an emphasis on Japanese varieties. For decades, the fields at Assawaga were used for hay, so there has been no application of chemicals for as far back as the history of their land can be traced.

Being certified organic means that Assawaga Farm uses natural processes and materials to grow its crops, promoting ecological balance and preserving biodiversity. Yoko and Alex state, “We’re committed above and beyond the guidelines for organic certification through practices such as minimizing the use of fossil fuels and plastic, avoidance of even organic pesticides, and installing perennial wildlife and pollinator habitats. We’re also always looking for ways to reduce our ecological footprint and encourage as much resource recycling as possible on the farm– for example, by making our own compost and sourcing additional materials such as leaves from within our community.

We believe in creating and maintaining fertility on our farm as much as possible through cover crops, compost, vermicompost, extracts, and natural mulches. We are stewards of the land, and as such, we strive to keep the land productive for many future generations to come.”

Come explore the delicious, locally produced food options available throughout Connecticut! Presenting the CT Grown Trail, uniting farm fresh food options, dining venues with locally sourced menu items, farmers’ markets, curated farm wine offerings, and more!

The CT Grown Trail provides suggestions for day trip itineraries allowing you to discover the diverse experiences available for finding locally sourced food. We invite you to review the itinerary for your region, and to continue exploring the fantastic opportunities for finding locally grown food in our state. Don’t forget to leave extra time for farm stands, locally produced ice cream, and other CT Grown attractions you may discover along the way!

Visit the CT Grown Trail to find more wonderful options and create your own journey. This blog offers suggestions for exploring the central region of Connecticut.

Morning

Breakfast

Pick Your Own

Afternoon

Lunch

Farm Visit

Greenhouse

Winery Tour

Farmers’ Market

Evening

Dinner