Eddy Farm, nestled on 60 acres in the heart of Newington, Connecticut, is a fourth-generation family farm deeply rooted in history and intention. Once the home of Captain Martin Kellogg—who survived a childhood capture by the Iroquois and later returned to Newington to start anew—the land has witnessed over two centuries of agricultural evolution. It was in 1960 that Roger W. Eddy and his wife Deborah Bankart formally established the farm stand that still flourishes today. Their daughter Lucy carried on the family legacy, working passionately to protect the land from development, ensuring it would remain forever green and agriculturally vibrant in a modern suburban landscape.

Today, Lucy’s daughter Haley and her husband Andy Billipp are the stewards of Eddy Farm, honoring the past while breathing new life into its soil and spirit. Haley, a Rhode Island native and Yale-trained designer with roots in traditional Swedish woodworking and culinary arts, met Andy—a blacksmith, writer, and former ranch wrangler—in Colorado. Together, they pursued a land-based lifestyle, hunting, growing, and preserving their own food before returning to Connecticut to take over the farm in 2011. Since then, they’ve grown the farm into one of the largest producers of chemical-free cut flowers in the state, and their produce continues to be a seasonal favorite at their roadside farm stand.

Eddy Farm’s growing philosophy is rooted in health and sustainability. Though not certified organic, they grow everything without synthetic fertilizers, pesticides, or herbicides, instead prioritizing soil mineral balance as a natural defense. This careful stewardship ensures not only the long-term vitality of the land but also the highest-quality, most flavorful produce and flowers. From peak-ripeness tomatoes to stunning heirloom mums, the farm’s bounty is a reflection of its values: beauty, resilience, and an unshakable commitment to integrity.

Vegetables:

• Sweet Corn (including Silver Queen)
• Cucumbers (pickling and salad)
• Summer Squash
• Basil, Parsley, Sage, Lavender, Cilantro
• Radishes
• Beets
• Kale
• Swiss Chard
• Baby Potatoes
• Garlic
• Red and Heirloom Tomatoes
• Eggplant
• Sweet and Hot Peppers
• Green Beans
• Carrots
• Pumpkins
• Turnips
• Cabbage
• Brussels Sprouts
• Winter Squash

Fruit:

• Berries (varieties unspecified)
• Peaches
• Nectarines
• Summer Apples
• Blueberries
• Fall Apples (many varieties, unspecified)

Flowers (Cut):

• Ranunculus
• Anemones
• Specialty Lisianthus
• Heirloom Mums
• Dahlias
• 40+ annual varieties
• Perennials, woodies, and cool season crops
  (Sold wholesale via CT Flower Collective and at the farm stand)

Bakery:

• Fresh baked bread from Hartford Baking Company (sold daily at farm stand)

Other:

• Flower shares
• Specialty bouquet shares
• Wholesale cut flowers via CT Flower Collective