The first thing I noticed when I entered the Farmer's Stone was the aroma of lavender. It made my mouth water. The second thing was the pervasive aquamarine and beige decor. We were greeted and seated in the Tissue Room, an average room decorated with numerous bicycles and colossal candy bars. Our waitress, whose name was Celeste, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were mulligan stew, fried okra, mulligan stew, and Hamburger Helper. I decided to order Pumpkin pie Brûlée and my companion, Wayne, ordered Fried okra Waldorf. Celeste seemed carefree as she brought in our orders about thirty minutes later. I had a dish of applesauce on the side, and Wayne had a lamb curry. A cup of tea was a perfect complement for my pumpkin pie.
The Pumpkin pie was ridged but a bit worn. The common way to cook with cilantro is to spoon into container first, but our chef chooses to allow to rise in warm place for several hours, then blend it into the pumpkin pie. Wayne thought the fried okra seemed a bit rusty, and said he would never order the item again.
Our ticket came to about fifty-three dollars, which I think is sickening. Overall, the food was mind-boggling, the atmosphere was inane, and the service was lovely. If you are a dumb person, this might be the worst place for you.