Stoniefield Homestead

Just keep smiling 😃

Savory Dutch baby + cast iron skillet = match made in heaven. Here I added fresh green onions and baked it at 425° in a preheated, buttered skillet.
Then I added chopped ham & Swiss cheese and finished it in the oven. Perfect main course for two.

My indoor garden tent keeps my gardening brain happy during the winter when it's -degrees for weeks on end.
This year I'm passively fruiting lions mane mushroom blocks under my ferns & orchids. My light is a LED TikTok ring light suspended from the ceiling. Manual fresh air in the evenings. Easy-peasy.

Life has a way of asking us to slow down and listen.
When the kids grow up, move away, and start families of their own, everything shifts. Priorities soften, seasons change, and focus begins to narrow toward what truly matters.

As we move into 2026, our family (and our little homestead) are entering one of those seasons of change.

We have decided to take a long break from vending and from growing gourmet mushrooms at a commercial scale. For me, old injuries from years ago have finally caught up, settling into bones that now ask for a gentler pace. Listening to my body has become non-negotiable.

So what does 2026 hold?

A bit of letting go, and room for something new.

In 2025, Jason accepted a new role at his shop, and I returned to school, online this time. It had been a long while since I was a student. I’ve been updating my skill set in tax preparation and bookkeeping, and I recently accepted a position at a small local tax firm to begin the 2026 tax season. I’m excited to step into this new chapter… even as I feel a little bittersweet about closing the last one.

Because of this shift, I’m downsizing Stoniefield back to it's roots as a hobby homestead, as a place for learning, creativity, and nourishment rather than production. My focus now is becoming the best bookkeeper and tax professional I can be, for our family and for the next generation of builders, growers, and shakers.

That also means I won’t be vending at farmers markets this year.

I’ll still grow the occasional mushroom (because mushroom jerky is delish), but mostly for our pantry and family gatherings. I’m also toying with the idea of offering small, mushroom-focused classes; things like photo-foraging or gardening with common edible mushrooms. That’s something I’ll revisit after April 15th.

If you followed the link, then you've made it to the right place. 😉

Hello everyone! This page will be closing as I move into a new chapter. My mushroom content will continue in an more personal and creative way on Stoniefield Homestead or connect with me on Stephanie Stoneburg here on Facebook. If you have any questions, please bring them over.
Thank you so much for your support—I hope to see you there!

Merry Christmas & Happy New Year!

Confidence is key 😄

Jason's favorite pumpkin streusel muffins are baking up nicely to kick our busy weekend off right. Smells devine!