At 1000 Stone Farm in Brookfield, Vermont, Kyle Doda and Betsy Simpson have built a dynamic model that unites organic farming, community-supported agriculture, small-batch cider. First came the farm and then over ten years, the couple expanded their offerings to include fruit trees, livestock, mushrooms, and now a seasonal restaurant and tasting room: The Farmers Hand Cider House & Kitchen. Besty is the Chef and a graduate of the Culinary Institue of Arts in New York.

Situated between 1,400–1,700 feet in elevation, the farm grows:

• Over 60 varieties of apples
• Plums, peaches, cherries, and Perry Pears
• Herbs interplanted with vegetables and orchard rows
• Livestock including lamb, pork, beef, and poultry
• And there is a dedicate grow space for a mushroom buisness

Fruit is fermented on-site with minimal sulfites, both neutral and spirit oak barrels, and some filtered fresh juice for back-sweetening. The cidery prioritizes clean expressions of fruit and soil.

• Volume One – Off-dry, barrel-aged, lightly back-sweetened
• Volume Two – Dry blend with Winesap, Kingston Black, Northern Spy
• Volume Three – Porter’s Perfection and Ashmead’s Kernel
• Tomcat – Gin barrel-aged cider, 10% ABV
• Graf – A farmhouse cider-beer hybrid aged in oak

Open seasonally, The Farmers Hand Cider House & Kitchen features hyperlocal meals built around the farm’s own produce and meats. The space invites locals and visitors to connect over cider, community, and shared tables.

There is seating at the bar and also outside on a brand new patio for the 2025 season.

• Website: https://www.1000stonefarm.com
• Farm Store: Open daily, 8am–8pm (self-serve)
• The Farmers Hand: Seasonal hours; check website or Instagram for updates
  • June through December Fridays 1-8pm & Saturdays 1-8pm
• Location: Brookfield, Vermont

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