In a modern-day eden three miles west of downtown Sonoma, Stone Edge Farm’s Director of Gardens, Colby Eierman, presides over 16 organically farmed acres. Terraced plantings grow alongside curved paths bordered by woven willow trellises. High arbors with hanging gourds, low stone walls, and soft footpaths invite a connection with nature. From open vistas to pockets of beauty, Leslie McQuown’s aesthetic vision raises the colors and forms of edible and ornamental plants to the level of art.
From the edible garden, Culinary Director John McReynolds creates his menus, changing them with the seasons to present new recipes. Stone Edge Farm produces more than a hundred varieties of organically grown vegetables, which we use in our kitchens and provide to friends and select local restaurants.
Living sustainably means cooking seasonally and consuming what we cultivate, including olives and olive oil, fruits and vegetables, herbs, eggs, and honey. We strive to be self-sufficient and to conserve our resources. Composting, for example, is vital to our ecosystem. Each year, we produce 120 cubic yards of compost, turning kitchen and yard waste into a soil amendment rich in essential nutrients.