tasteBUDS
L O C A L C H A T T A N O O G A F L A V O R
Farm to Brewery: Blue Indian Kombucha Serves Tea with a Local Tang FAL L
2016
C H AT TA N O O GA’S growchattanooga.org/foodguide
R EG I O N A L
GU I D E
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LO CA L LY
G R OW N
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C R A F T E D
FO O DS
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G r ow C h a t t a n o o g a’s M i s s i o n i s t o I n c r e a s e P r o d u c t i o n a n d C o n s u mp t i o n o f L o c a l Fo o d i n o u r R e g i o n . Grow Chattanooga is a program which publishes the TasteBuds local food guide as a free resource for our community. We encourage folks to eat closer to home through this printed directory listing as well as its online edition and informational blog. Partnerships include over 150 farms, farmers markets, community gardens, restaurants, food artisans, groceries, and resource organizations located within 100 miles of Chattanooga. Together, with these partners and our readers like you, we grow awareness of and access to local food while strengthening our local economy. We are dedicated to local food producers, distributors and supporters. Thank you for being a part of Chattanooga’s local food movement! Crabtree Farms relies on financial support of our partners, advertisers, and donors to maintain the Grow Chattanooga program. Please consider making your own contribution to this essential resource. Donations are tax-deductible and can be made online at growchattanooga.org/foodguide or by check to Crabtree Farms: P.O. Box 2250, Chattanooga TN 37409.
growchattanooga.org / info@growchattanooga.org / 423-493-9155
contents
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F E AT U R E S
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Tastebuds Through the Years 4 Making the Most of Autumn 6 Farm to Brewery 8 A Vinegar with a Local Flavor 10 The Beauty of a Winter Farmer's Market 12 Chattanooga Cheese Culture 14 Farm Tour 17 Doing the Right Thing 18
RECIPES Beef Stroganoff 5 Fall Flavored Muffins 21
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D I R E C T O RY Foodshed Map 22 In Season Produce Chart 23 Farmers Markets 24 Farms 25 Food Artisans 35 Restaurants 36 Community Gardens 44 Grocers 41 Resource Organizations 42
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S TA F F A N D T H A N K S Contributing Writers: Allison Knott, Andrea Jaeger, Jennifer Blair, Jillian Hankins, Jim Pfitzer, LB Blackwell, Lindsey Garland, Victoria Jocsing
Editors: Joel Houser, Sara McIntyre Photography: Widgets & Stone: Mandy Meredith and Laura Michael, Grant Dotson Studios, Seth Shaffer, Mitzi Talley Design: Widgets & Stone Crabtree Farms Thanks: All of the partners listed in this magazine, our advertisers, and the locavores, whose discerning tastes make this publication possible.
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ON THE COVER Blue Indian Kombucha serves seasonal Tea with a Local Tang! Photo by Mandy Lamb Meredith, Article by LB Blackwell
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DEAR READER, In your hands is the newest issue of TasteBuds. Whether this is your first introduction to Chattanooga’s local food guide or you are a fervent collector, we welcome you to immerse yourself in these pages and learn about our region’s foodshed. Get to know area farmers and food producers who provide the wholesome, nourishing foods destined for our tables. We are fortunate to live in a place where a diverse abundance of crops can be cultivated and livestock raised. An assortment of fresh fruits, vegetables, grains, meats, eggs, dairy and more can be procured almost year round. Nearly everything we require for a complete, nutrient-dense diet can be produced in the 100 miles that surround us. Within its neatly organized pages, TasteBuds connects people to the suppliers of these well-balanced meals. The local food guide began in 2009, when Crabtree Farms created a small 8-page booklet that became the first resource for information about local food in the Chattanooga area. While it included just 74 local farms and restaurants, TasteBuds helped to seed our local food movement which has grown considerably and feeds the promise of a healthy future. Updated twice a year, each issue of TasteBuds offers inspiring and educational articles from local writers, delicious and easy recipes featuring local ingredients, a produce seasonality chart with helpful planting information, as well as local news from the region. This publication is the only of its kind, focusing expressly on local food. It offers a platform for food producers to share their stories through interviews with these real people who form the backbone of our local food movement. It gives voice the very land on which our communities are built. Over the years, we have brought you inspiring stories of local food pioneers, teachers who incorporate growing food into their lesson plans, community advocates planting gardens in our city’s urban core, and restaurateurs creating innovative and unique dishes inspired by the ingredients found within our geographic location. We’ve shared recipes handed down generation-to-generation as well as modern twists to these favorites, equally crafted with love and local foods that warm the heart and nourish the soul. We’ve investigated the challenges that our region’s farmers face including the lack of soil quality, an aging population, and restricted access to processing facilities. We sincerely care about our region’s food producers and the sustainability that protects their landbase. We hope for a stronger local economy and a healthier community. We savor local flavor.
Get in the guide Are you a farm, farmers market, restaurant, resource organization, community garden, grocery store, or food artisan located within 100 miles of Chattanooga? Would you like to be listed in TasteBuds?
Advertise with us Advertising in TasteBuds is affordable and reaches an audience interested in supporting local businesses. Consider the value of promoting your brand in a publication so dedicated to our local community.
Become a sponsor Sponsoring the Grow Chattanooga program is a great way to show your support for local farms and local foods. Not only are the perks plentiful, your business will enable us to continue to provide this valuable service for our community.
To Learn More: email: info@growchattanooga.org phone: 423-493-9155, x16 growchattanooga.org
Not only is TasteBuds created by and about the community, but it is offered as a complimentary publication, enabling anyone to access this information and participate meaningfully in the health and harvest of the greater Chattanooga area. You can be a part of the movement, too. By spending your food dollar locally, you support Chattanooga area families, invest in your health as well as that of the environment, and participate in a more sustainable model of food production and consumption. Let us be your guide along the way. 4
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serves 8 This recipe comes from Humble Heart Farms, featuring their Tuscan goat cheese. The majority of the ingredients for this hearty dish can be found right here in the Chattanooga region. We encourage you to use a full-bodied mushroom like Shiitake or Chicken of the Woods, and experiment with different cuts of beef or lamb to make this recipe truly locally yours! 1 (12 ounce) package egg noodles, cooked and drained 6 ounces fresh mushrooms, sliced 1 onion, chopped 1/4 cup butter 2 pounds lean ground beef 4 tablespoons all-purpose flour 2 cups beef broth 6oz Humble Heart Farms Tuscan goat cheese salt and black pepper to taste
1. Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain. 2. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan. 3. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in goat cheese. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
photo by: Grant Dotson growchattanooga.org/foodguide
m a k ing the m o st o f
by jillia n ha nk in s
I
n Tennessee, the first day of autumn brings sunny, cool mornings and leaves like confetti can be seen through the window almost constantly. An urge to cuddle on the couch with a cup of tea while watching When Harry Met Sally overcomes even the most fervent summer-enthusiast. Fall can be bittersweet, in that it serves as the transition from the bounty of summer to the barren landscape of winter. This change occurs subtly, but beautifully. Oranges, reds, foggy mornings, and golden sunshine trigger contemplative thoughts and a desire to burrow in. Energy surges away from the tree’s branches and down to the roots in the ground. The human body responds to these signals in a similar way. Autumn is a time of re-energizing and recharging after a busy season of trips, late nights, fireworks, sunburns, and ice cream. It is a time of abundance, harvest and gratitude, but it is also a time of restoration, thoughtfulness, and strengthening. With the landscape changing colors, why should we not change ours as well?
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S M A L L C H A N G E S T H AT C A N M A K E A B I G I M PAC T T H I S S E A S O N : EAT THE HARVEST
With so many luscious summer crops still available, now is the time to play with heartier preparations as the nights grow cooler. Rather than a fresh tomato salad, a roasted tomato soup with crusty bread will satisfy and warm the body. Use a bumper crop of zucchini to make zucchini bread and braise those hard squashes to mix with a bevy of fresh herbs that continue to thrive. Our appetites gravitate toward warming foods.
ACTION:
Find a U-pick farm or farmers market and take part in the harvest. Bring your fresh produce home and open up your favorite cookbook or food blog to find a nourishing recipe.
RESTORATIVE MOVEMENT:
Kindness toward the body aids in times of transition. Focusing on restorative movement supports the immune system and eases the body into the stressful holiday season. I don’t give up on my other favorite forms of movement, such as running and strength training, but I put more emphasis on facilitating healing in my tired muscles!
ACTION:
Find ten minutes daily to do a stretching routine and replace one hard workout a week with gentler activity, such as yoga, pilates, or walking.
CLEAN THE HEARTH:
I love the image of a family gathering to share their lives and nourish their bodies at the hearth of the home. The modern day hearth is no longer limited to our kitchens, but extends to the living room, the office, the bedroom and even our cars. Be sure to cleanse these areas and make them as comfortable and enjoyable as possible. Making our homes a place full of love and coziness helps to dampen the loss of warm summer nights; as the weather cools we will likely find ourselves spending more time inside.
QUALITY TIME:
Many spend the summer busy and on the move. These adventures feed our souls, but can wear our bodies down! Now is the time to remove a few social commitments from our calendars and leave margins to avoid the tendency to anticipate the future rather than reside in the present. Often, the most fulfilling moments are the unexpected ones found in the midst of the familiar.
ACTION:
Enjoy a walk observing the almost constant color change in leaves or break out an old favorite board game to play with friends or family members.
CULTIVATE INDOOR HOBBIES:
Please don’t mistake this suggestion for a call to stay inside all season! Regular walks are part of a healthy routine, and while the weather remains amenable, spending leisure time on the porch sipping warm drinks is a relaxing way of getting fresh air. Earlier sunsets and longer nights result in more time spent indoors, which provides the opportunity to explore new hobbies after the warmth of summer takes its leave. We all love catching up on our favorite television shows, but fall is the perfect time to explore a new hobby. Many resources are available to introduce crafts and skills to someone new to the practice of anything from watercolors and woodworking to book clubs and foreign language learning.
ACTION:
Find a Skillshare class online, join a volunteer group, or visit your local library. Do whatever makes your heart sing!
ACTION:
Go through the house one room at a time, collecting items for donation that are not useful or beautiful. Reduce clutter and “noisy” spaces. growchattanooga.org/foodguide
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blue indian kombucha serves tea with a local tang by LB Blackwell :: photos by Mandy Lamb Meredith and Laura Michael
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t would be difficult to find a couple who embody the spirit of partnership that animates much of Chattanooga’s local food movement more than Zach and Karen Atchley. Their small but growing business, Blue Indian Kombucha, occupies a unique nexus between many of the scenic city’s surrounding farms and a diverse collection of its retailers. The focal point of these varied connections is Blue Indian’s kombucha tea, an increasingly popular beverage in the United States and Europe in recent years. According to Blue Indian’s website, kombucha is sweetened tea fermented by a culture commonly known as a SCOBY, a symbiotic colony of bacteria and yeast. The bacteria and yeast work together, the site explains, to convert sugar from the tea into alcohol and then into various acids, which supply the tea’s well-known tartness. Karen and Zach highlight that signature tang in their kombucha. “We want our kombucha to have a bite,” Zach explains. If you've tried it, you know they've succeeded.
But there's more to Blue Indian Kombucha's tea than tartness. “Every flavor is crafted around a fruit that’s available locally,” Zach says. Blue Indian’s trademark is to create fruit and herb combinations, such as blackberry sage, which they refer to as their “flagship flavor.” Initially, Karen and Zach grew many of the brew’s ingredients themselves, particularly the herbs. As business picked up, Karen began selling kombucha at the Main Street Farmers Market. Partnerships were established directly through networking there, and before long they were buying ingredients from local farms. Such relationships are fundamental to Blue Indian's business model. In a post last May on Blue Indian's Facebook page, Zach wrote, “as a local food artisan we purposefully invest in our local farmers.” And growchattanooga.org/foodguide
Karen exudes passion when discussing this aspect of their business. “I love buying from the farmers,” she says. There's reason to be enthusiastic.
“Every farmer is a genius,” Zach says. “I'm so honored to stand among these people [at the market] every week...” For one thing, sourcing locally provides Karen and Zach information on how and the identity of who is growing the ingredients. Providing this knowledge to their customers offers opportunities for cross promotion among producers. They also have the satisfaction of knowing they are directly contributing to area farms, all the more significant in the age of agribusiness. In addition to being a customer that farmers can rely on, Blue Indian often purchases otherwise unmarketable product, either due to surplus or cosmetic imperfections that make food, particularly fruit, unappealing to some shoppers. Working closely with those they respect and admire renders pure delight. “Every farmer is a genius,” Zach says. “I'm so honored to stand among these people [at the market] every week,” Karen agrees, “they inspire me.” Stephanie Dickert of CoLyCo Farm, grows sage for Blue Indian Kombucha and returns the affection. “We love Karen and Zach (and their kombucha),” she writes. “We have been blessed to be able to work with [them] and in their growth we have experienced growth. Farming is such a reciprocal profession.” As Blue Indian's business continues to expand, Zach and Karen are contemplating relocation in the
near future. Right now they are able to pour about ten gallons weekly from each of their three 110-gallon barrels, but they envision a significant increase of scale. They also plan to invest in a deep freezer, which will allow them to acquire larger quantities of local fruit at peak season and freeze it for use throughout the year., They dream of their own retail storefront too, though they aren't sure when that might eventually happen. “Our plan was to just grow organically,” Zach says, “now we’re at a place where we’ve got the foundation laid, and we can build on it.” Currently, kombucha initiates and aficionados can find Blue Indian’s brew at several Chattanooga retailers: Heaven & Ale, Root Kitchen and Wine Bar, Nutrition World, and Southern Sqweeze (Downtown and North Chattanooga locations). The first three provide growler refills. Also, Karen has a booth at the Main Street Farmers Market, which is open Wednesdays from 4 p.m. to 6 p.m. (Winter hours: 4 p.m. to 5 p.m., November through March). Stop by the booth to have a cup, fill a growler, chat about kombucha, or all three. Karen will happily point out the farmers growing the food that keeps the brew flowing.
Blue Indian Kombucha’s Farmer Suppliers Tucker Farms Crabtree Farms CoLyCo Farm Gifford Farms Rising Fawn Gardens Brown Dirt Farm Lee and Gordon Greens Dennison’s Family Farm Wildwood Harvest Owl Hollow Farm
A VINEGAR
with
LOCAL FLAVOR
by Allison Knott, MS, RD, LDN
Vinegar has ancient roots that date back thousands of years to Babylonian times. A product resulting from the fermentation of fruit, its etymological origin is aptly derived from the Latin ‘vinum’ (wine) and ‘acer’ (sour). Though a staple in modern household kitchens, neither its fermentation process nor its local production is well known. For one area farm, however, vinegar is one method of making the most of their fall harvest. Wheeler’s Orchard and Vineyard is a small, 5-acre farm consisting of an abundance of approximately 500 trees in Dunlap, TN. Over 15 varieties of apples are grown in the orchard, including old favorites like Granny Smith, Golden Delicious, and Turley Winesap, as well as newer varieties like Fuji, Mutsu, and Braeburn. The vineyard boasts 20 varieties of grapes, including red, purple and white concords, as well as several varieties of seedless table grapes and wine-making grapes. In the late summer and fall, grapes and 10
apples are harvested to be pressed into fresh, unpasteurized apple cider. Because the cider isn’t pasteurized, it has a shorter shelf-life than its commercially produced counterparts. Rather than letting their precious product go to waste, Jane Mauldin, Farm Manager for Wheeler’s Orchard and Vineyard, discovered that what wasn’t sold at market could be preserved and repurposed as vinegar. Describing vinegar production, Mauldin compares it to the process of making kombucha. An apple cider vinegar with the “mother,” or live culture, is mixed with freshsqueezed juice. Recipes vary, but Mauldin prefers a mixture of 1 part vinegar to 3 parts juice for Wheeler’s product. The aerobic process requires a minimum of two weeks during which the combined ingredients are exposed to air in a cool, dark place. The resulting taste will greatly depend on the flavor of the original cider or juice as well as the length of time it is left to sit. Mauldin explains that a fairly sweet cider will produce
a vinegar with a smooth, sweet taste. If a more acidic flavor is desired, the mixture must be left to sit longer. Once the desired flavor has been reached, the vinegar is strained from the mother, bottled, and refrigerated for sale. While consuming large amounts of vinegar daily for multiple years has led to adverse effects such as hypoglycemia (low blood sugar) in some people, when used in typical cooking methods, no negative effects are known. In fact, researchers are still studying the possible connection between vinegar intake and blood sugar control as well as weight loss. Although these study results are not yet conclusive, vinegar serves as a low-sodium, low-calorie, highly versatile ingredient. When used to make homemade dressing, sauces, and pickles, fresh vinegar extends the shelf life of local fruits, incorporating the bounty and flavor of autumn well into late winter months. Innovation like that of Wheeler’s Orchard is yet another means by which our region enjoys a diversity of foods that can be derived from and support local growers. growchattanooga.org/foodguide
MAKING
APPLE CIDER VINEGAR
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- BY LINDSEY GARLAND -
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There’s something resplendent about strolling through market on a hot summer’s day, eager to see if coveted favorites like strawberries and peaches have all been scooped up by hungry shoppers. For many, heading to market to buy fresh foods with your family and friends can be as synonymous with summer as fireworks or a day at the beach. But this pastime needn’t end as the cooler months approach. Here in the South, many staples like leafy greens and hearty root crops tolerate cold temperatures well. Seasonal favorites such as squashes, potatoes, and pumpkins, when properly stored, can be enjoyed long after harvest. Combine the abundance of winter vegetables with perennially available meats, eggs, canned and baked goods to yield nourishing, hearty meals that fill you up and keep you warm, even as the weather becomes crisp. Good news for cool season market shoppers: “fall is probably the most diverse growing season,” says Brooke Brown of Brown Dirt Farm. “Late summer crops blend with the early fall crops, so you have a very wide variety of produce at the markets.” Not only is there a copious array of vegetables to choose from, flavor often improves with the transitioning seasons. Josh Nason of The Healthy Kitchen farm says that many vegetables produce sugar to act as natural antifreeze in cold weather. This taste is especially noticeable in root vegetables like beets, carrots and radishes, as well as the dark leafy greens: kale, collards, spinach, and mustards. Additional preparation is required of farmers in order to be able to provide these remarkably
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delicious options at market. “The trick to winter gardening is the use of plastic and choosing vegetables that can deal with low temperatures and short days,” says Nason. “We prepare beds in the fields and then use low tunnels of greenhouse plastic over them to keep the veggies from freezing.” Amanda Abair of Three Barns South says they winterize their chickens by hanging heat lamps to encourage the “egg layers and the meat birds to move into the barn from roving coops.”
"Late summer crops blend with the early fall crops, so you have a very wide variety of produce at the markets."
order for you ahead of time. That way you can get in and out of market a bit quicker. Garland explains that the benefit in communicating with your local farmer is that “you gain a stronger relationship with the person who grows your food. By establishing these connections, it helps the vendor get to know your particular needs.” Not only that, your support will make a big difference for the market and its vendors who show up tirelessly week after week. Eating local and eating healthy is all about incorporating each season's new harvests, and autumns changing flavors can bring warmth to the cooler weather. Enjoy!
Don't miss out!
Additional planning is required of shoppers as well. As kids head back to school and weeknight schedules fill, it can be hard to make it to the market each week, but there are ways of streamlining your shopping, so you needn’t forfeit your enjoyment of the freshest foods, nor cease supporting the hardworking farmers who grow it.
Farmer’s markets work hard to
Teresa Garland of the Signal Mountain Farmers Market advises people to sign up for their local market’s email list, which updates weekly with which products each farm will be bringing. This advance notice allows customers to plan ahead of time, decide what they want from whom, and then purchase without browsing. Nason suggests that if you build a strong relationship with your farmer, they may be willing to put together an
as much food at market with their
bring in customers every week, even when the temps drop and schedules are busy. Chris Cassanova of the Brainerd Farmers Market says that they have an annual tomato pie contest and a Thanksgiving raffle to encourage shopper participation. They also offer a Double S.N.A.P. program that enables individuals on food assistance to purchase twice SNAP dollars. Cassanova says, “This program will continue throughout the fall and winter in hopes to continue to attract those in the greatest need.” Other area markets organize cooking demonstrations and contests to encourage loyal shopper patronage. Visit your market’s website or Facebook page for information about their winter hours and fun special events that may be offered this fall and winter.
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CHAT TA NO OG A CHE E S E CULT U RE
Sequatchie Cove Gruetli
Humble Heart goat cheese
Sequatchie cove Dancing Fern
by Victoria Jocsing :: photo by Laura Michael 14
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T
he local food movement is already well-established, and its momentum has sparked the creativity and innovation of entrepreneurs throughout the Southeastern region. As a city that embraces the outdoors and offers a diversity of resources, Chattanooga has allowed for an abundance of opportunities for businesses to both produce and progress in ways that are unique to this quaint southern town. One such product is cheese. Just thirty-five minutes outside of Chattanooga, Sequatchie Valley is situated among the mountains of the Cumberland Plateau surrounded by cascading hills and lush forestry. Sequatchie Cove Farm stretches across three hundred acres of this diverse landscape. Tucked into a corner of this sweeping farmland, Sequatchie Cove Creamery has made its home. Although the soil there is rich, it is difficult to till; what grows well, though, is grass. Viewing this natural availability through the lens of sustainability made the Sequatchie Cove Farm’s transition from vegetable farming to animal husbandry smooth. Dairy cows freely roam throughout the farm, overseen by Bill Keener and Randall Tomlinson. The animals consume a diet primarily consisting of grass, making use of this widely available resource, supplemented by an occasional mixture of grain and alfalfa. They graze almost continuously, and this land-based diet directly affects the quality and taste of the milk. Nathan and Padgett Arnold began researching and experimenting with artisanal cheese in 2007, with the hope that this craft might someday provide not only a steady source of income, but also contribute to the mounting evidence that sustainability can be profitable. The relationship between the Keeners and Arnolds developed into a partnership, and with the support, resources, and amenities of Sequatchie Cove Farm, the Creamery was made possible. What started as a dream, inspired by French traditions in cheese-making from the Savoie region, became reality in 2010 that captures the essence of the farm and reflects the land itself. Crafted in this classical European style, the Arnolds cultivate their products to have a distinctive Tennessee flare. Each and every cheese from Sequatchie Cove Creamery begins with fresh, unpasteurized milk. This sterilization process removes the beneficial and essential living organisms from the milk, and diverges from the traditional, old world method of cheese-making. The use of raw milk can be challenging, though, and comes with “built in limitations,” according Padgett. For example, cultivating yeast and molds creates the potential
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for cross contamination and must be strictly monitored. Not pasteurizing, however, allows the layers of flavor and complexity of the cheese, which is aged for a minimum of sixty days, to more fully develop. Consistency is key in crafting a marketable product. However, seasonal changes, unpredictable weather patterns, and other environmental factors influence the flavor of milk produced by Sequatchie Cove dairy cows, and the cheeses made from it emulates these subtle changes in the milk. Attention to detail and an intimate knowledge of the land, allows farmers to embrace these slight differences as a means by which they are able to directly reflect the Southeast. In fact, Sequatchie Cove Creamery has been able to represent the region on a national stage, participating in competitions and showcasing their award winning product, which can be found locally through the Harvested Here Food Hub, or at restaurants and grocers including 212, Earthfare, Flying Squirrel, Main Street Meats, St John’s, Urban Stack, and Whole Foods.
Crafted in this classical European style, the Arnolds cultivate their products to have a distinctive Tennessee flare. Paul and Leslie Spell have also tapped into Chattanooga’s cheese culture. Their family owned and operated farm, Humble Heart Farms, is located two hours outside of Chattanooga, in Northern Alabama. As the Spells initially pondered over how to develop their 20 acres and which type(s) of livestock they might raise, they considered the size difference between cows, which can grow from a 150 pound calf up to 1500 pounds, and goats, which can grow from a 5-10 pound calf up to 150-200 pounds. So in 2006, the Spells began accumulating goats, and 40+ Saanen goats currently wander their land. Humble Heart goats derive their primary sustenance from field grazing, which is supplemented with a custom blend of feed without alfalfa. Instead, alfalfa is replaced with crops such as cottonseed and cotton hull, a crop imported into the Southern region during early years of settlement. Leslie explains that the intense flavor most people associate with goat cheese results from alfalfa, and omitting this ingredient from the diet of these animals significantly alters the flavor of the milk. In comparison to cow milk, molecules and proteins of goat
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milk are much smaller. As a result, these components are generally easier to digest, particularly for those who may be lactose sensitive. The goats on Humble Heart Farm are milked daily, and the milk is then pasteurized at the lowest legal temperature, which is sampled and inspected monthly by the state to ensure quality as well as safety. By 2008, the Spells began crafting this fresh milk into soft goat cheese, known as chevre, by adding a little culture after this gentle heating process, rendering milk into cheese overnight.
The intention to remain a small business was a decision the Spells made early on in their endeavor and is integrated even into the origin of their name: Humble Heart. Due to the molecular structure and size, goat cheese is naturally very smooth and light. In addition, Humble Heart cheese is less pungent than some typical goatderived dairy products. Its milder taste is highly adaptable and provides the perfect template for a variety of flavor combinations. The Spells attribute this adaptability to the regulated diet of the animals themselves. “What you feed the goat, will show up in the cheese,” Leslie says candidly. The Spells have produced a variety of savory, flavored cheeses, incorporating only natural ingredients such as herbs, never adding artificial flavors or colors. These flavors are reminiscent of Humble Heart Farm and its fields peppered with grazing Saanen goats. The intention to remain a small business was a decision the Spells made early on in their endeavor and is integrated even into the origin of their name: Humble Heart. The couple adheres to strict standards of quality, not only in terms of the texture and taste of their cheese but also in the ways they manage their farm and production. They believe that their current scale allows them to be personally involved and intimately familiar with each part of the process of their cheese-making which enables them to avoid mistakes. The Spells directly participate in caring for their animals and land as well as their customers, and might not be able to do so with expansion. They prefer to remain exclusive to the Southeast, the flavor of which is infused into their artisanal cheeses. They enjoy the interactive relationship with individuals and restaurants, and this pleasure is stretched across their faces every Sunday at market.
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The Spells attend several markets throughout summer months, and each person who approaches the Humble Heart booth is greeted with a jolly smile. According to their website, Humble Heart Farms also attends South Cumberland Farmers Market and the Farmers Market at Good Shepherd’s Church in Alabama. Their cheese is regularly available at 212 Market Restaurant, Mean Mug Coffee House, Mooney’s Market and Emporium, Pura Vida, Root Kitchens and Wine Bar, and is distributed through the Harvested Here Food Hub and Rooted Here. As awareness of local food options continues to increase throughout the Chattanooga area, opportunities for farmers and food artisans are creating another dynamic in typical seasonal changing of farmers markets. Throughout the warmer months, markets flood with colorful, ripe veggies, fruits, and flowers. Unlike this kind of produce, however, some options, such as dairy products, remain available year round. Although weather and temperature changes can alter the complex flavors of cheese, these changes never completely disrupt production. This consistent availability provides yet another household staple that can can be obtained locally. Chattanoogans can, in fact, source a complete diet from local farms, and cheese is the evidence.
Dairy Alternatives With a background in nursing and a heart for healthy products, Nicole Justman founded Crumbleberry Cheese about a year ago. She combines organic ingredients, primarily cashews, to create a cheese option that is not derived from milk. Her recipes allow those with dietary restrictions or preferences to enjoy non-dairy cheese and support local food artisans.
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4 T H A N N UA L TA S T E B U D S FA R M T O U R O C T O B E R 1 S T & 2 N D 2 0 16 Here, in the Southeast, it's not a distant drive before city folk are reconnected with the landbase which supports the region's farms and their farmers. As you ribbon along the road, a view of idyllic, pastoral scenery unfolds before you, sweeps by on either side, and unravels in your wake. Grow Chattanooga invites you on just such a journey this fall. During this annual event, you might walk the fields, meet the flock, sample the harvest, clamor onto a hayride, and more. Enjoy the view of your local foodshed and, moreover, participate in its perpetuity. This weekend of outdoor activity provides the opportunity to expand your understanding of local agriculture and become, as a result, a better
informed consumer. When you source ingredients directly from a farm, you directly support the households which diligently tend to them, so bring cash, a picnic basket, and a cooler along as well. You can collect local fare as you go, like a supper-oriented scavenger hunt, obtaining fruits, veggies, animal products…even the soap for dish and hand washing after. Gather your way into a late lunch sprawled somewhere in between harvest and home. Spread a quilt and serve up a meal made from the freshest ingredients around. Savor the flavor of fresh food and fresh air that pairs spectacularly with a southern sunset.
W H Y TA K E T H E TO U R ?
Witness the diverse topography which accommodates various niches of all sizes for cultivation. See the scale of food production in the area and the acreage utilized for the purpose. Meet the caretakers whose hospitality has opened their barn doors to you. Better understand the stewardship of their practice and the challenges inherently involved. Encounter fellow community members under the understated commonality that everyone must eat, and that through eating one is complicit in the means by which that food came to be. Taste ripened food and develop ripening ideas. Make the most of this annual opportunity and establish a new favorite tradition
Grow Chattanooga is dedicated to local farms, their farmers, and the networking which connects them to their customers. The annual TasteBuds Farm Tour contributes to the funding of this organization and its programming. To participate in Farm Tour, simply purchase a $20 pass, load up a vehicle, and head on down the highway October 1st & 2nd to visit partnering farms. Whether carpooling in a compact with friends, a minivan full of family, or a caravan of motorcycles, experience for yourself the distance between production and consumption. Journey that distance between harvest and home. growchattanooga.org/foodguide
17
DOING THE RIGHT THING B Y: J I M P F I T Z E R
18
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2011: Crash Pad opens
2012: Crash Pad becomes the world’s first LEED Platinum certified hostel
2013: Flying Squirrel Bar opens
2014: Poppel and Rose win the Tennessee Governor’s Environmental Stewardship Award for excellence in green building
photos by: Laura Michael
growchattanooga.org/foodguide
that a living room was not going to fit hen Dan Rose and Max Poppel came to Chattanooga, they did the bill, and The Flying Squirrel Bar not set out to build a full-service was born. “A full-service restaurant bar and restaurant that would quickly just made sense, and allowed for a become one of the most popular big overload of locals, hostelers, and haunts in town. Their original vision other travelers.” Folks staying in was basically a chill hangout for hostels can fall into the trap of only visiting rock climbers, the details interacting with fellow travelers, but for which were a bar in a cool part unclear. But as of town bursts the “We have had a very unclear as their bubble and opens vision might good experience them up to the have been, after working with the city. greater community. even a brief Even with the vision We have off the wall conversation, it expanded beyond doesn’t take long ideas, but when we get lodging to include to understand a full-service bar in front of real people to their philosophy: and restaurant, Rose If something talk about it, we always never anticipated seems like the manage to work it out.” its scale. “We were right thing, let’s always saying ‘we’re find a way a way building a little to do it. The result is a showcase for neighborhood bar.’ I don’t know what local artists and craftspeople, and the hell happened. We got together a model for community collaboration with a designer and some artists and called The Flying Squirrel Bar—known it suddenly got big and complicated.” by locals as simply “The Squirrel.” Getting “together with artists” is Originally inspired by a campground the perfect description of how The and pizza place in the Red River Gorge, Flying Squirrel came together. Part Rose and Poppel were convinced that as of the problem, says Rose, was that a world-class destination for climbers, “we never had a concept.” The design Chattanooga needed a social hub for grew organically from everyone’s evenings off the rocks. They didn’t ideas—the result of an evolution of know what such a hub might look thought peppered by a lot of creative like, but they knew what it would feel people—a community effort. All they like. “We looked at woodsy places out knew is that they wanted what Rose of town, but after a year of talking calls a “third place.” “You have home, about it, we realized that downtown you have work,” he says. “This is the was the place to be,” says Rose. And third place.” it didn’t take them long to zero-in on
the buzzing Southside. “The climbing is out there, but downtown is what makes this place so special,” he says. “That is why we came.”
Their vision pretty quickly narrowed to the form of a hostel, The Crash Pad—a place with a living room where folks could buy a drink and relax. When they learned that in order to sell alcohol they would have to have some seventy-five seats and a certain percentage of sales coming from food, Poppel and Rose realized
A visit with the Lyndhurst Foundation led to one handshake after another, and eventually they met architect Blythe Bailey. As the handshakes continued, he says they met one creative type after another. Chattanooga was buzzing with renaissance thinking when they began the process, and at that time a lot of the new young artists and thinkers were still finding their feet. Rose calls that time, “the perfect storm of all the right people.” 19
The creation of The Crash Pad and The Flying Squirrel was an opportunity to bring in a host of great minds while they were still hungry and not yet in huge demand. He saw the project as a chance to showcase all the great talent he was discovering in the still nebulous art community. Since Rose and Poppel were unencumbered by a clear “big idea,” a community of creative thinkers were able to float all their own ideas, and as long it stayed within a certain budget, the two entrepreneurs were game. Rose says they knew they wanted to build green but had no idea all that involved. However, sustainability and repurposing are evident in all aspects of the design and development. For example, architect Thomas Palmer utilized the footprint of a previously existing building, as well as the bricks salvaged from its demolition. Now, everywhere you look on the property, you can find the vision and handiwork of the Chattanooga art scene, because, as Rose says, “It seemed like the right thing to do.” Additionally, when they first began designing the site, the intersection of Johnson and Baldwin Streets was known as “Lake Niedlov’s” every time it rained, so they had to work with the city to deal with storm water runoff. The city suggested that perhaps a permeable surface could be used instead of drains, so that rainwater would seep into the water table instead of running off into the river. When Rose and Poppel heard this, it sounded like the right thing to do, so they asked if they could surface the whole street that way, rather than just the intersection. The two quickly found that as long as they were able to provide constructive ideas with examples, the city was more than happy to work with them. No curbs? Sure, but you need bollards. Can we design them? Sure, here are the specs. That street project ended up winning a Governor’s Environmental Stewardship Award. 20
“We have had a very good experience working with the city. We have off the wall ideas, but when we get in front of real people to talk about it, we always manage to work it out. We have never been stonewalled. But we never ask for crazy s#!t, we just want to do this thing right.” Similarly, sourcing food locally seemed like the right thing to do. “But, again, we didn’t know what that meant in the context of trying to run a kitchen.” Fortunately, they found folks like Thomas Persinger at the Harvested Here Food Hub who made connecting with local farm products easy. “It was a no-brainer,” says Rose, who added that they can’t source everything on the menu that way, but as long as they maintain a balance, they are able to work a lot of local produce and other food products into the mix and keep it sustainable. And of course artisanal staples are conveniently located at neighboring Niedlov’s Bakery, Main Street Meats, and Velo Coffee on the Southside. As if supporting local artists, farms, and artisans isn’t enough, every Thursday night is Industry Night at The Flying Squirrel, during which those working in local hospitality are invited in and treated like an employee with deep discounts. They also regularly host local notfor-profits—supporting initiatives
ranging from after-school programs to conservation. On those nights, 10% of total sales are donated to the designated cause and on occasion, in partnership with the Lamp Post Group those percentages are generously matched. A little bit funky, a little bit eclectic, and uniquely Chattanooga, The Flying Squirrel Bar, along with its companion The Crash Pad, are proving that doing the right thing is a recipe for very delicious success!
Design Contributions: Haskel Sears Design: furniture in The Pad, interior of The Squirrel
Sloan Strickland Design: door handles from titanium bike tubing
Ignis Glass: sconces
Morse Metal Works: bike racks
Isaac Duncan: door handles from titanium bike tubing
Local Photographers Kevin Livingood, Sam Silvey, and Andrew Kornylake: wall art growchattanooga.org/foodguide
FLAVORED MUFFINS recipe by: Jennifer Blair In this recipe, I've used butternut squash, sweet potatoes, and pumpkins interchangeably, all of which can be found at your local farmers market and store well over time. Experiment with additional ingredients (nuts, for example), adapting these muffins according to tastes and seasons. Start by cooking your vegetable of choice (I like to do so the night before, so it has opportunity to cool before handling).
photo by: Grant Dotson
makes 18 muffins Preheat oven to 350 degrees. In a large bowl, fully incorporate: 1 cup whole wheat flour 1 cup all purpose flour 1 cup wheat bran (this ingredient can be omitted by adding an additional 1/2 cup of each flour) 1 teaspoon baking soda 1/2 teaspoon salt Other spices to preference: (I use more cinnamon, less nutmeg, a little cardamom; alternatively, Alchemy Spice Company offers a sweet blend that is well suited to this recipe) In a larger bowl, fully incorporate:
Add dry mixture to wet mixture in 3 small batches (I prefer using a wooden spoon) until combined, but do not over-mix. Grease muffin trays and fill with batter. Keep an eye (or nose) on them as they bake (approximately 25 minutes) and determine completion by inserting a toothpick or fork and observing how clean it comes out. In developing this recipe, I cut the sweetener incrementally, deciding finally that I like the heartier flavors of autumn and spice. You can always drizzle honey or maple syrup over them before serving. These muffins are delightful right out of the oven, but also keep well for a quick breakfast or snack. They even do just fine frozen for later use.
2 cups (more or less) squash, sweet potato, or pumpkin 3/4 cup sugar 2-3 eggs (depending on size) 1/2 cup oil (I prefer coconut)
growchattanooga.org/foodguide
21
A foodshed is the area where food is both produced and eaten. It includes the farmlands where the agricultural products we eat are grown or raised, the routes the food travels, the markets it is sold in, and
CHATTANOOGA’S FOODSHED
finally, the indviduals who eat it! By connecting Chattanoogans with our local foodshed, we are working towards the goal of having a substantial portion of the food consumed by Chattanoogans grown by our local farms and gardens.
10 0 m il e ra d ius
JACKSON
FENTRESS
OVERTON
SMITH WILSON
PUTNAM
MORGAN
DEKALB RUTHERFORD
ANDERSON KNOX
CUMBERLAND
WHITE
ROANE
CANNON WARREN
VAN BUREN
LOUNDON
BLEDSOE
BLOUNT RHEA
BEDFORD
COFFEE
GRUNDY
MARSHALL
SEQUATCHIE
MOORE
MONROE
MC MINN
MEIGS HAMILTON
GILES FRANKLIN
BRADLEY
MARION
LIMESTONE
DADE MADISON
POLK
JACKSON
WHITFIELD
UNION
MURRAY GILMER
WALKER CHATTANOOGA MORGAN
FLOYD
FARMS
BARTOW
CHEROKEE
FORSYTH
ETOWAH POLK COBB
GRO C ERS FO O D ART ISAN S
LUMPKIN PICKENS DAWSON
CHEROKEE
RESTAURAN TS
GORDON
DEKALB
MARSHALL
TOWNS
FANNIN
CATOOSA
OGA
LINCOLN
PAULDING HARALSON
CALHOUN
RESOURC E O RGAN IZATI O N S 5 0 MIL E RAD IUS 100 MIL E RAD IUS
CLEBURNE
A
CO MMUN IT Y GARD E N S
NO
FARMERS MARK ETS
T CHA
T
in season PRODUCE CHART JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC PLANTING DATES APPLES
October 1 – February 15
ARUGULA
March 1 – April 1; August 1 – October 1
ASPARAGUS
October 1 – February 15
BEANS
April 10 – July 20
BEETS
March; August 1 – September 15
BLACKBERRIES
October 1 – February 15
BLUEBERRIES
October 1 – February 15
BROCCOLI
March 1 – April 1; July 15 – August 15
BRUSSELS SPROUTS
July 15 – August 15
CABBAGE
February 20 – April 1; July 5 – August 15
CARROTS
March 1 – April 1; July 15 – August 14
CAULIFLOWER
March 1 – April 1; July 15 – August 15
CHERRIES
October1 – February 15
COLLARDS
March 1 – April 1; July 1 – September 1
CUCUMBERS
May – June
EGGPLANT
May – June
FENNEL
March 1 – April 1; July 15 – August 14
FIGS
October 1 – February 15
GARLIC
September 1 – October 15
GRAPES
October 1 – February 15
GREEN BEANS
May – June
GREEN ONIONS
March 1 – April 1; July 15 – August 14
HERBS
October 1 – February 15
HONEY
n/a
KALE
March 1 – April 1; August 15 – September 31
KOHLRABI
March 1 – April 1; August 15 – September 31
LEEKS
August 15 – September 31
LETTUCE
February 1 – April 15; July 1 – September 15
MELONS
May – June
MUSCADINE GRAPES
October 1 – February 15
MUSHROOMS
n/a
OKRA
May – June
ONIONS
February 1 – March 31
PEACHES
October 1 – February 15
PEAS, FIELD
May or June
PEAS, SNAP
February 1 – March 20
PEPPERS
May – June
POTATOES
March 1 – April 15
PUMPKINS
May – June
RADICCHIO
March 1 – April 1; August 15 – September 31
RADISHES
February 15 – April 15; August 1 – September 15
RUTABAGA
March 1 – April 1; August 15 – September 31
SALAD GREENS
March 1 – April 1; August 15 – September 31
SPINACH
March 15 – April 30; September 10 – 20
SQUASH, SUMMER
May – June
SQUASH, WINTER
May – June
STRAWBERRIES
October 1 – February 15
SWEET CORN
May – June
SWEET POTATOES
May – June
SWISS CHARD
March 1 – April 1; August 15 – September 31
TOMATOES
April 15 – June 30
TURNIPS
March 1 – April 15; August 1 – September 15
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farmers markets
SNAP
Volunteers Accepted
ATM on site
Snap Accepted
Restrooms
BAT T L E F I E L D FA R M E R S MARKET
L O O KO U T FA R M E R S MARKET
O O LT E WA H FA R M E R S MARKET
10052 Highway 27 N, Rock Spring GA battlefieldfmkt.org bfmanager@battlefieldfmkt.org Wed 3-6p, Sat 8a-12p
Red Bank - Monday - 4-7 (Winter: 4:30-5:30) 3800 Dayton Blvd. Red Bank, TN East Brainerd - Tuesday 4-7 900 North Sanctuary Rd, Chattanooga TN Downtown/Erlanger Medical Mall (near Starbucks) - Friday 10:30-1:30 975 E 3rd St., Chattanooga, TN St. Elmo- Friday - 4-7 3917 St Elmo Ave., Chattanooga, TN
5829 Main Street, Ooltewah TN ooltewahnursery.com/farmers-market ofm@ooltewahnursery.com Thurs 3-6p (Nov-Mar 3-5p) 423-238-9775
Visit our open air market for seasonal produce, eggs, meats, honey, artisan crafted treats, and more. As a “Wholesome Wave Georgia” Partner, your SNAP/EBT dollars go twice as far. Live music on Saturdays. SNAP
B R A I N E R D FA R M E R S MARKET 20 Belvoir Avenue, Chattanooga TN Facebook: Brainerd Farmers Market brainerdmarket@gmail.com Sat 10a-12p 423-243-3250
Offering local, organic, and sustainably grown produce. We encourage healthy food choices for Brainerd residents through educational and financial assistance projects for low income market patrons. Now offering double SNAP dollars every Saturday. SNAP
C H AT TA N O O GA M A R K E T 1829 Carter Street, Chattanooga TN chattanoogamarket.org help@publicmarkets.us Sun 11-4p Steve Brehm 423-648-2496
Lori Carter Facebook: LookoutMountainFarmersMarket www.LookoutFarmersMarket.org 423.838.9804
Enjoy farm fresh, locally and sustainably grown seasonal vegetables, fruits, mushrooms, herbs, meats, cheese, eggs, herd share milk, honey, jams, pickles, salsa, canned vegetables, bread, baked goods, grains, ready to eat foods, candles, soaps, handmade arts & crafts, children’s activities, entertainment, and more.
M A I N S T R E E T FA R M E R S MARKET 325 East Main Street, Chattanooga TN mainstfarmersmarket.com info@mainstfarmersmarket.com Wed 4-6p (Winter Hours: 4-5p, Nov-March) Laura Snell
We seek to provide small area farms with a profitable direct marketing opportunity while providing the Chattanooga community with a wide variety of sustainably and locally produced foods. SNAP
The Chattanooga Market is open Sundays from April through November at the First Tennessee Pavilion, in downtown Chattanooga. Each week features fresh farm produce, artisan goods, live music and themed events. Chattanooga Market is the region’s largest producer-only market, representing over 5,000 acres of local farmlands and attracting 300,000 visitors annually. Visit chattanoogamarket.com for more details. SNAP
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M E N T O N E FA R M E R S MARKET 6139 Alabama Highway 117, Mentone Al Facebook: Mentone Farmers’ Market harrietbt@boonlink.net Sat 10a-1p Harriet Turner 256-638-1842
We are a non-profit market offering local foods and artisan crafts.
A producers-only farmers market featuring only locally grown foods from family farms. Organic, heirloom, non-GMO choices available such as grass-fed meats, milk, breads, veggies, greens, mushrooms, free-range eggs, fruits, honey, nuts, and much more. Our market manager personally visits every farm to ensure that what you see is indeed locally grown so you can shop with confidence. Visit our website or Facebook to see our calendar of special events.
S I G NA L M O U N TA I N FA R M E R S M A R K E T 1210 Taft Highway, Signal Mountain TN signalmountainfarmersmarket.com signalfarmersmarket@gmail.com Thurs 4-6p; Winter Hours 3:30-5p Teresa Garland 423-902-8028
The Signal Mountain Farmers’ Market was established in 2011 in order to provide a venue for local farmers and artisans and also to provide locally grown, healthy food to the community. Local seasonal produce, grass-fed beef, pasture chicken, free-range eggs, honey, artisan made cheese, fresh baked breads, cut flowers and more.
S T . A L BA N ’ S HIXSON MARKET 7514 Hixson Pike, Hixson TN Facebook: StAlbansFarmersMarket stalbansmarket@gmail.com Sat 9:30a-12:30p Dee Clark 423-618-7716
Established in 2011 to provide locally grown and created food and items to the Hixson Area. We have grass fed beef, pork, eggs, honey, vegetables, fruits, fresh baked breads, herb and spice blends, herb plants, hand-made wood items, goat milk soaps, lotions, and candles.
growchattanooga.org/foodguide
farms
SNAP
Volunteers Accepted
Pick your own
Farm Stand
Snap Accepted
Agritourism
Public Access
CSA
Community Supported Agriculture Credit Card
2 A N G E L S M U S H R O O M FA R M
A P PA L AC H I A N B E E
P.O. Box 443, Harrison TN 2angelsmushrooms.com info@2angelsmushrooms.com Michael & Angel Miller
1943 Old Federal Road, Ocoee TN honeybeesrock.com diane@honeybeesrock.com Diane Ravens 423-338-1149
9131 Highway 52 East, Ellijay GA reeceorchards.com reeceorchards@ellijay.com John & Rachel Reece 706-276-3048
Appalachian Bee produces 100% pure raw unfiltered Artisan Honeys, gourmet honey mustard, flavored creamed honeys, and comb honey. We produce all natural skincare products using beneficial elements from the hive. Our propolis line of products are perfect for your skin, and our goats milk and honey soap is creamy and oh so good! Come visit the farm and sample our products, take a peek at our observation hive, and learn a little about the amazing honeybee.
We offer U-pick during September and October for several varieties of apples, along with hayrides, apple cannon, petting farm, guided tours, zip lines, pig races, cow milking, corn mazes, pony rides and field trips for our orchard. We have fresh squeezed apple cider. Please come to see us, even just for our pies!
We offer a variety of both wild and farm-raised mushrooms as they are available in season, such as: Oysters, Shiitake, Wood Ear, Wine Cap, Lions Mane, and Chicken of the Woods. Each type of mushroom has its own unique flavor, and we invite you to taste the difference. We also offer medicinal mushrooms such as Turkey Tail and Reishi.
A L E X Z A N NA FA R M 315 Walker Road, Wildwood GA spiralquest.com suzanna@spiralquest.com Suzanna & Lawrence Alexander 706-820-9042
We are a fifty acre, Certified Naturally Grown, diversified farm. We garden in harmony with the Steiner-Findhorn philosophies, without the use of pesticides, herbicides, or fungicides. In the family farm tradition, we share our abundance at the Main Street Farmers' Market.
Every Wednesday 4-6 pm April-November
4-5 pm December-Mar
B.J. REECE ORCHARDS
BAC K YA R D GA R D E N 1191 Vander Ferguson Road, Graysville TN deerhunter18@aol.com Ken, Robin, & Johnny Hudson 423-322-5652
Situated on 130 acres in Bledsoe County, Backyard Garden grows tomatoes, okra, beans, potatoes, squash, and more! We are family owned and operated and truly appreciate our valued customers!
BA K E R M O U N TA I N FA R M 351 Pioneer Lane, Spencer TN bakermoutainfarm.com wendy@bakermountainfarm.com Tyler & Wendy Warner 931-316-9072
Baker Mountain Farm is in Van Buren County offers 26 different varieties of apples throughout July-October. 4-H Club Lamb Meat is also available throughout the year. Apples and lamb can be picked up throughout the week by appointment only. Farm is open to public last Saturday in September and every Saturday in October from 10AM-6PM Central Time.
tainably Rais & Sus ed F y l l a o c o L Fresh seasonal produce, artisan ods cheeses, pastured meats & eggs, fresh baked goods, grains, locally made beverages and specialty coffee, raw honey, & more...
BA RT O N C R E E K FA R M S
5726 East Green Hill Road, Rock Island TN jjducks@blomand.net Danny B. Roller 931-686-3326
Angus beef: dry-aged, all-natural, no added hormones. Now offering pork products.
325 East Main Street on Chattanooga’s Southside
mainstfarmersmarket.com growchattanooga.org/foodguide
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farms
B E N E F I E L D A P I A RY
T H E B L U E B E R RY FA R M
B U N T L I N G T O N FA R M S
1907 Carolana Circle, Hixson TN donhbenfld@aol.com Donald Benefield 423-842-2262
1363 Highway 151, Lafayette GA theblueberryfarm.com tbbf@theblueberryfarm.com Joe & Simone Kilpatrick 423-301-2717
10874 Griffith Highway, Whitwell TN bunlingtonfarms.com buntlingtonfarms@gmail.com Harold Buntin 423-43-2456
Our farm is a U-pick blueberry farm open in July and August everyday except Wednesday. We also offer U-pick muscadines in October.
Buntlington Farms is a cow calf operation that sells USDA beef and garden vegetables. We grow all our own hay and pasture. We are also a destination for weddings, school trips and other gatherings. Camping, swimming, fishing, canoeing and horseback trail rides are available.
I maintain about 100 hives and they are located in Hamilton and Sequatchie County.
B E U L A H FA R M S 2465 Spring Place-Smyrna Road, Chatsworth GA beulah-farms.com richards706@charter.net Randall Richards & Virginia Richards 706-270-1979
Your home for NON-Soy, NON-GMO pastured, free-range eggs and Berkshire pork. Our animals are fed a specially formulated diet designed with good natural ingredients: No hormones and No antibiotics (no animal by-products either) in their diet.
B I G S YCA M O R E FA R M 3804 Redman Lane, Decatur TN bigsycamorefarm.com bigsycamorefarm@gmail.com Bert & Initia Vandermerwe 404-447-4014
We are a small self-sufficient farm growing non-GMO fruits & vegetables using sustainable methods. You can find us at several area markets selling our seasonal produce, eggs and baked goods. We offer both a summer and fall CSA membership. Check our website for complete information. CSA
26
B R A DY ’ S FA R M D I R E C T M E AT, L L C 4344 Double S Road, Dayton TN bradyfarmdirectmeat@outlook.com Curtis Brady 423-619-9874
My cattle graze on pasture grass on my 100 acre farm. I sell individual cuts and whole or half beef. My meat is USDA inspected, processed, frozen and competitively priced. I sell at St. Alban's Hixson Market year round. We accept debit, credit, and EBT cards. SNAP
B R OW N D I RT FA R M
CA R P E N T E R’ S FA R M 7192 N. Marbletop Road, Chickamauga GA Dennis Carpenter 423-504-2204
We are a family-operated farm growing all natural, open-pollinated, heirloom vegetables. Our produce is fertilized with our rabbit produced compost and natural minerals. No chemicals or herbicides ever. We are at the Battlefield Farmers Market each Wednesday and Saturday. Call anytime to see what we have in the field. Also offering eggs from free range flock sold directly from the farm.
C I R C L E S FA R M
Whitwell TN browndirtfarm.com browndirtfarm@gmail.com Brooke & Scott Brown 423-313-3527
10788 Highway 157, Rising Fawn GA circlesfarm.net plainandsimple@tvn.net Curtis & Letty Smith 706-398-7049
We are a locally owned and operated farm in the Chattanooga area committed to producing high quality, good tasting fruits and vegetables. We never add chemical fertilizers or pesticides, or use GMO seed.
Curtis and Letty Smith own and operate Circle S Farm in Rising Fawn, GA. They manage 600 acres of pasture and a two acre market garden. They sell vegetables and fruits, and pasture raised eggs and beef.
CSA
CSA
growchattanooga.org/foodguide
farms
SNAP
Volunteers Accepted
Pick your own
Farm Stand
Snap Accepted
Agritourism
Public Access
Heritage Harvest Farms
DAY S P R I N G FA R M 285 Brickell Avenue, Altamont TN Facebook: Dayspring-Farm dayspring@thebships.com Charles & Lynn Blankenship, Christia & Richard Crook 615-400-6998
C O NA S AU GA VA L L E Y FA R M 361 Liberty Church Road, Old Fort TN conasaugafarm@yahoo.com Charles McEntyre 423-790-4545
C O LV I N FA M I LY FA R M 1045 JB Swafford Road, Spring City TN ColvinFamilyFarm.com Adam Colvin 866-865-8329
We are a small, family owned and operated farm that raises more than 50 different Certified Naturally Grown varieties of vegetables, herbs, grains and fruits. We sell at local Farmer's Markets, and through our Community Supported Agriculture (CSA) program. CSA
SNAP
Credit Card
C O LYC O FA R M
CSA
(423) 421-2543 www.bonteco.org stevebontekoe@gmail.com
Community Supported Agriculture
100 CoLyCo Farm Lane, Chickamauga GA colycofarm.com colycofarm@gmail.com Steve and Deb Cooper 423-413-1806
We offer produce and meat naturally grown with organic practices for our community.
Offering weekly harvest boxes filled with fresh locally grown produce. May-October
CSA
We have about 220 acres of rolling hills located in the far southeast corner of Tennessee. We are trying our hardest to incorporate sustainable practices in all aspects of life on the farm. We raise grass fed beef, forest fed pork and pastured laying hens to share with others at a reasonable price. Please contact us by email for more information.
C R A B T R E E FA R M S 1000 East 30th Street, Chattanooga TN crabtreefarms.org info@crabtreefarms.org Chrissie Plew, Beth Grilley, Ryan Bellino, Mike Barron, Andy Boyd 423-493-9155
We are an agricultural resource whose mission is to connect Chattanoogans with our local foodshed. Located just 5 minutes from downtown Chattanooga, the Urban Farm grows over 100 varieties of fresh vegetables, herbs, flowers, and fruit. Shop at our on-site farm stand Fridays and Saturdays from 10a-5p. CSA
SNAP
C R E E K S I D E FA R M 3557 Creek Road, Wildwood GA Facebook: Creekside-Farm 4chellej@gmail.com Michelle Jankiewicz 770-905-5084
We are a small family farm committed to improving our land and providing good food for our community. We raise grass-fed beef and lamb, pasture raised pork and chickens. We sell eggs and a variety of vegetables from or garden. We feed non-GMO feeds and farm using organic methods.
D E L M O NAC O W I N E RY 600 Lance Drive, Baxter TN delmonacowinery.com barbara@delmonacowinery.com Barbara DelMonaco 931-858-1177
Conveniently located in middle TN, just an hour’s drive from Nashville, Knoxville, and Chattanooga. Tours, tastings and event space for you. We feature Tennessee products in our gift shop, and can ship our wine direct to consumers. Check out our website and Facebook page.
D I A M O N D 5 FA R M S Lewisburg TN diamond5farms.com hello@diamond5farms.com Aaron & Nicole 615-440-3017
Diamond 5 Farms is grass-fed, free range lamb – NO growth hormone, NO antibiotic, NO GMO's. We use organic methods to raise our sheep on lush pastures. Our farm is located in beautiful Middle TN, close to Nashville. TN and Huntsville, AL. Our lamb is sold by INDIVIDUAL CUT, or by a WHOLE or HALF SHARE. CSA
Creekside Farm uses sustainable organic growing methods. We always use non GMO seed and feed. We offer CSA, pork, free range Non GMO eggs and pastured poultry. CSA
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farms EDEN THISTLE LAND S T E WA R D S H I P C O M PA N Y 9 Highway 157, Lookout Mountain GA edenthistle.com edenthistle@gmail.com Marshall and Katherine Teague 423-432-0584
EdenThistle exists to create connections for students, families and our community to interact with responsible animal husbandry practices. Owned and operated by Marshall and Katherine Teague, we are committed to stewarding Lookout Mountain’s land through a sustainable farming approach, while cultivating exceptional tasting and healthy meat and egg products We offer a year round Buyers Club with on-farm pick or home delivery of products including, pork, chicken, beef, chicken eggs and quail eggs. All products non-GMO and drug/ hormone free! Our farm accepts interns and work shares. CSA
DIXIE DOES ALPINES
D OW N T O E A RT H
1334 Pierce Hill Road, Dayton TN dixiedoesalpines.com contact@dixiedoesalpines.com Bill & Becky Ensinger 434-944-0294
1737 E. Varner Road, Hixson TN downtoearthtn.blogspot.com dte0853@epbfi.com Pat Stewart 423-400-5301
We raise dairy goats using sustainable methods and sell herd shares, chicken and duck eggs, herbs, canned produce and a variety of handmade skin care products including our premier product, natural goat milk soaps.
Offering greenhouse grown culinary and medicinal herb, vegetable, and edible flower plants, using sustainable, non-certified organic methods. Also offering teas, hot drink mixes, seasonings, bath brews and gardening-related gifts, including the new Garden Girl (copyrighted) t-Shirts. Open to the public by appointment, and available for group presentations with advance notice.
D O GWO O D FA R M 1211 Mayflower Road, Sale Creek TN dogwoodfarm2014@gmail.com Steve Postell 423-332-4266
Nestled In The Rolling Hills Of Northern Hamilton County Is The Home Of Dogwood Farm. It Provides An Excellent Environment For Free Range Chickens To Produce Exceptional Eggs. The Chickens Are Fed Only All Natural Grains And Scratch Products With No Pesticides Or Animal By-Products Added.
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E R M A’ S B E E S East Ridge, Chattanooga TN Facebook: Ermas-Bees ermasbees@epbfi.com David & Phyllis Reed 423-413-7359
Our apiary is focused on producing high quality 100% pure honey from nectar of local flora sources, hand-crafted candles and decorative items of pure natural beeswax, informative educational opportunities for individuals and groups, and acclimatized queen and honeybee stocks for use by Tennessee beekeepers.
E V E R L E E FA R M E AG L E S R E S T R A N C H 690 Eagle Cliff Drive, Flintstone GA eaglesranch1.tripod.com burton@eaglesrestranch.com Ginger & Burton Brown 423-421-2890
Eagles Rest Ranch, in Flintstone, GA is USDA approved to sell all-natural, grass-fed Bison meat products, which are widely acclaimed for health benefits and distinguished by exceptional taste. We also raise grass fed Angus and Long-horn Cattle. We also have Therapeutic Horseback Riding for special needs children.
7628 Davidson Road, Chattanooga TN everleefarm.com everleefarm@yahoo.com Philip and Jennifer Clay 423-405-4160
Everlee farm is a 20 acre urban farm with a mission to provide locally grown produce using sustainable and responsible growing practices to folks in our area and the surrounding communities. CSA
growchattanooga.org/foodguide
farms
SNAP
Volunteers Accepted
Pick your own
Farm Stand
Snap Accepted
Agritourism
Public Access
FA L L C R E E K FA R M S
F R E S H G R E E N FA R M
545 Walling Road, Spencer TN fallcreekfarms.net fallcreekfarms@gmail.com Brad, Dana, Ben, JoAnna, & Molly 931-946-2229
5130 Jackson Road, Apison TN freshgreenfarm.weebly.com gardenjen71@gmail.com Jennifer Harrell 423-619-9610
Fall Creek Farms is a growing family farm. We grow over 50 different varieties of fruits and vegetables. With our greenhouse and hoop systems we are able to grow many vegetables nearly year-round. We also provide grass-fed lamb of heritage Tunis sheep. E-mail us if you would like to receive our weekly wholesale updates.
We are a micro-farm with approximately 1.5 acres in production, working hard to maximize the benefits of composting, soil enrichment, repurposing of natural materials for mulch or compost, and using natural/safe methods of pest control. Produce is picked and delivered the same day.
CSA
FA R M 5 8 8217 State Road 8, Dunlap TN farm58tn.com farm58tn@gmail.com Donovan Coughlin with help from Interns in Ministry 423-315-1092
Preach the gospel, disciple the hurting and raise food worth eating through sustainable agriculture. Raising Certified Naturally Grown Vegetables, Chicken, Eggs and Pork, all while investing in interns and families. CSA
F O R E S T E R FA R M A N D A P I A RY 51 Forester Drive, Rising Fawn GA foresterfarmsandapiary@gmail.com Derik E. Forester 706-462-2131
Forester Farms and Apiary focuses on square-foot gardening and we have an apiary. We are constructing a honey house and specialize in wood ware for beehives.
CSA
Community Supported Agriculture Credit Card
G R AC E L A N D R A N C H
Sale Creek TN timnrenee4@aol.com Tim & Renee Grace 423-332-3863
Graceland cattle are raised on grass, sunshine, fresh water and mountain breezes. Our lean grass fed beef is high in omega-3 oils and rich in vitamins and minerals. We use no antibiotics or growth hormones. Processed beef is vacuum sealed at USDA inspected facility where customers may pick up their order.
G R I N D S T O N E GA R D E N S 1554 S. McDonald Road, McDonald TN grindstonegardens.com spinshetland@gmail.com Karla & Greg Phillips 423-310-3693
A family farm growing fresh fruits and vegetables for our community. Visit our Summertime Farm Stand or our booth at the Ooltewah Farmers Market for the best of what's in season! CSA
H A N E Y DA I RY 397 Old Charleston Road NE, Cleveland TN Facebook: Haneydairy ahaney79@gmail.com April & Junior Haney 423-650-2592
Established in 1922, Haney Dairy is a family owned and operated grade-A cow dairy farm. We offer farm fresh free range eggs, grass-fed pork and beef, honey, and a small variety of non-GMO organic heirloom vegetables for our customers. We also have cow shares available to provide customers a share of fresh, raw milk.
growchattanooga.org/foodguide
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farms
H APPY H E NS AND HONEYBEES 2153 North Marbletop Road, Chickamauga GA Facebook: Happyhensandhoneybees karen@gardenchick.com Karen Creel 423-413-4324
Located in Chickamauga, farmed on less than an acre, Happy Hens and Honey Bees brings you organically grown, non GMO vegetables, and eggs. CSA available and farmers markets attended. CSA
H A RV E S T R O O T S FA R M & FERMENT 5190 Highway 117, Mentone AL harvestrootsferments.com harvestrootsfarm@gmail.com Pete Halupka & Lindsay Whiteaker 256-585-9539
Harvest Roots has first-hand experience not only growing for market but working with local, sustainable farms to turn seasonal farm abundance into our wide array of craft, fermented products. It is a truth that fresh ingredients from these farms equals more nutrient dense, better tasting ferments and stronger community.
H E A D R I V E R FA R M S 661 Griff Johnson Road, Menlo GA headriverfarms@gmail.com Jay Miller 423-280-6027
T H E H E A LT H Y K I T C H E N
H O E H O P VA L L E Y FA R M
678 Wheeler Road, Dunlap TN Facebook: The-Healthy-Kitchen jnellie23@yahoo.com Joshua, Mi, Fred, & Ana Nelsen 423-774-2672
127 Vance Bates Drive, Benton TN hoehop.weebly.com walterjbates@gmail.com Walter, Candyce, Aib, & Asa Bates 423-715-1697
Sustainably grown fresh fruit and vegetable farm. We emphasize growing nutritionally dense foods. Feel free to drop by for a farm tour and to visit our farm stand.
Generally exceeding organic qualifications, our chickens and pigs get fresh pasture, sunshine and spring water. NO DRUGS. Ever! Our pork is USDA inspected and we process all poultry here on the farm. Visit our farm store/abattoir for fresh eggs, pork, chicken, and turkey.
H E R M A N AC R E S 1188 Old Charleston Rd, Cleveland TN scottmorrow@tworiverslawns.com Ron & Scott Morrow 423-715-5754
From our farm to your table quality beef and lamb cuts or shares are available with local pick up or home delivery. Mail orders available through website.
H I D D E N H I L L S FA R M & SADDL E C LUB 5900 Edgmon Rd, Collegedale, TN hiddenhillsfarm.com mike@hiddenhillsfarm.com Mike & Tara Hills 423-987-3993
We are a working horse, vegetable, and hobby dairy farm offering Herdshare options for fresh dairy products, vegetables, and other specialty items on occasion, such as our delicious maple syrup.
CSA
H O L D E N C R E E K FA R M S 59 New Liberty Trail, Ellijay GA holdencreekfarms.com locallygrown@holdencreekfarms.com Sarah & Patrick Burnett 706-273-6999
Our small farm is nestled in mountains of northern Georgia where we specialize in pastured poultry and other pastured meats. It is our goal to learn and preserve the traditions, skills, and values associated with rural farm life and self-reliance that are slowly being lost and forgotten. Our entire production system is a natural, pasture-based model that avoids the use of GMOs, antibiotics, chemicals, and other medications. By purchasing any pasture-raised product, you are supporting a different type of farm and vision of agriculture.
Head River Farms was stared in 1972. We are currently selling grass-fed beef and sell cattle within our region.
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growchattanooga.org/foodguide
farms
SNAP
Volunteers Accepted
Pick your own
Farm Stand
Snap Accepted
Agritourism
Public Access
L AV E N D E R ’ N ’ R U S T H E R B FA R M 374 Tarvin Road, Rock Springs GA lavendernrustherbs@gmail.com Ivana Patterson 423-290-5244
At Lavender 'N' Rust Herb Farm, we offer all things lavender! We sell herbs for culinary use, insect control in gardening, attracting pollinators, and honey production. The season kicks off with our open house on May 7th from 10a-4p, and Monday evening classes begin April 18 ($20 per session). Call, email, or visit our Facebook page for class schedule and availability.
L OW E ' S FA M I LY FA R M 491 Mcnabb Road, Evensville TN adrianlowe05@yahoo.com Danny, Bryan & Adrian Lowe 423-775-8702
Offers vegetables. Find us at the Chattanooga Market and the St. Alban’s Hixson Market.
Macks' Mushrooms is a small, premier grower of oak log grown shiitake mushrooms.
M I L D R E D ’ S M E A D OW S FA R M 152 Grove Street, Mentone AL Facebook: Mildred’s Meadows mildredsmeadowsfarm@gmail.com Domenic Fulginiti & DeLeslyn Stephens 256-634-0208
Here at Mildred’s Meadows Farm we specialize in naturally-raised pigs, chickens, turkeys, and eggs. All of our animals are fed non-GMO grains and pastured on food plots. We have all naturally-grown vegetables available when in season. We specialize in Duroc, Hampshire, Tamworth, and other heritage breeds for quality pork products. We are a small “farrow to finish farm operation.”
growchattanooga.org/foodguide
Community Supported Agriculture Credit Card
M O R GA N FA M I LY FA R M
N O RT H W E S T P E P P E R H E A D S
855 County Road 875, Etowah TN morganfamilyfarmcsa@yahoo.com Madison, Mallory, Faith, & Isaac Morgan 850-598-5903
Flintstone GA Facebook: NorthwestPepperheads Stefan Austin & Maurice Taylor
Sharing the harvest with everyone in search of nourishing food for the family! We love farming for your family!
M O R R I S V I N E YA R D A N D W I N E RY
We are a family farm in NW GA. Using sustainable growing methods we produce spicy peppers spanning the Scorille scale. From sweet bell peppers to the hottest peppers in the world, as well as various heirloom tomatoes, Northwest Pepperheads has something for every palate.
OW L H O L L OW FA R M
346 Union Grove Road, Charleston TN morrisvineyard.com morrisvineyard@yahoo.com Carolyn Morris 423-479-7311
307 Mountain Road, McDonald TN owlhollowfarm.org linda@owlhollowfarm.org Linda Swift 423-478-2407
Our vineyard is family-owned and operated. We grow blackberries, raspberries, blueberries, grapes and Muscadines. Pick own fruits (except Mondays) during the peak growing season, while others come to enjoy the picturesque view of the Appalachian Mountains and taste our specialty wines.
A secluded farmstead of nearly 70 acres near Cleveland, TN, most of which is mature forest. The entire property is Certified Wildlife Habitat. Production is limited to 1/4 acre market garden, an experimental permaculture garden, wild nuts and berries, a mixed orchard, and a small flock of very contented laying hens.
M AC K S ’ M U S H R O O M S 842 Harpo Road, Manchester TN macksmushrooms.com coreymraper@gmail.com Corey Mack Raper 931-409-6718
CSA
N E W DAW N FA R M 363 South Cedar Lane, Chickamauga GA newdawnfarm@gmail.com newdawnfarmgeorgia.com Alan & Carrie Chandler 423-693-4889
New Dawn Farm is located in McLemore's Cove near Chickamauga GA. We raise grass-fed beef, free-range pork, and naturally grown vegetables on a farm that has been in our family for four generations.
PICKET T’S T ROUT RANCH 128 Trout Ranch Lane, Whitwell TN pickettstrout@yahoo.com Steve Pickett 423-718-0801
We can host large or small groups for fishing, picnics, even events such a weddings, church groups and school groups. We sometimes offer hatchery tours and nature hikes along with on-site fishing, fish sales, art gallery and event hosting.
CSA
N E W N O R M FA R M 831 Red Clay Park Road, Cleveland TN NewNormFarm.com admin@newnormfarm.com Kyle & Don Varnell 423-380-8220
“A Family Farm Making Local Food Production the Norm - Again!” We are a family farm working to provide quality pastured pork, chicken, and beef to our families and friends. And, while not pastured, we’ve added delicious rabbit to our non-GMO raised meats. Won’t you be our friend?
R A F T I N G G OAT C H E E S E 139 Shannon Rd SE Old Fort, TN 37362 Mack Haynes (423) 584-3147
Rafting Goat Cheese is a 3rd generation Grade A Farmstead Creamery near the beautiful Ocoee River. Our artisan products include cheeses like Bulgarian Feta and several Chevre spreads that range in flavor from sweet to savory. (Open Hours: By Appointment)
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farms S A N DA BA M A FA R M S 2671 County Road 131, Bryant AL sandabamafarms.com sonnypemberton1@gmail.com Sonny Pemberton 423-661-9545
R AI NY K NOB R ANC H
R I S I N G FAW N GA R D E N S
10048 Old Kingston Road, Loudon TN rainyknobranch.com rainyknobfarm@bellsouth.net Randy & Holly Prosise 865-556-7548
521 Cureton Mill Road, Rising Fawn GA risingfawngardens.com risingfawngardens@gmail.com Steve & Karen Persinger 423-991-1187
We offer naturally raised pastured beef, pork, lamb, goat and eggs on our family owned and operated ranch. Our pastures are maintained through rotational grazing without the use of herbicides or chemical fertilizers. We sell by the half/whole and by the cut.
Rising Fawn Gardens is a family farm located in Rising Fawn, Georgia. Nestled between Lookout Creek and Lookout Mountain, we are a Certified Naturally Grown farm with a focus on taking care of the land we steward. Currently we grow medicinal plants, herbs, and seasonal fruits and vegetables. See our website and contact us for more information on farm visits and day retreats.
R E D A P P L E BA R N 3379 Tails Creek Road, Ellijay GA redapplebarn.com apples@redapplebarn.com Marvin & Barry Pritchett 706-635-5898
Come enjoy picking your own apples in Ellijay Ga. Visit the Pumpkin Patch, see the wild flowers and bring a picnic. Vegetables available in the late summer.
R E D C L AY FA R M
405 Red Clay Park Road SW, Cleveland TN Facebook: Red Clay Farm rshaffer1959@gmail.com Ron, Cynthia, & Seth Shaffer 423-596-1145
R I V E RV I E W FA R M S 987 White Graves Road, Ranger GA http://grassfedcow.com/ wcswan@yahoo.com The Swancys: 678-910-2831 Riverview Farms Milling: 706-255-8861
Riverview Farms has been our family’s stewardship since the 1970s. We operate as a closed-loop, single-source entity, which exceeds organic standards. We grow delicious produce, heritage breed pork, grassfed beef, and grains that we gently grind into grits, cornmeal, and polenta.
The farm has finally taken the step to apply for USDA organic certification. Much of the farm has followed organic, sustainable practices for a while, so it was a natural step to move over to certification. Our application is currently for about 15 acres, with another 15 acres in transition. We offer over 50 varieties of vegetables and fruits, and are constructing high tunnels to extend our season. Many exciting new things going on, so check us out online or stop by! CSA
S E Q UAT C H I E C OV E FA R M 320 Dixon Cove Road, Sequatchie TN sequatchiecovefarm.com/ bill.keener@sequatchiecovefarm.com Bill, Miriam, Kelsey & Ashley Keener 423-942-9201
We grow pastured raised beef, lamb, and pork, and offer pick your own blueberries. Visit us at the Main Street Farmers Market, and check out our website for more information.
S H E E R L A R K FA R M 367 County Road 327, Flat Rock AL sheerlarkfarm.com gentlemom@farmerstel.com Sherry & Larry Johnson 256-632-2465
We are a diversified family farm on Sand Mountain in northeastern Alabama. Our dream is to create and maintain a healthy, dynamic, sustainable ecosystem on these 58 acres in the Appalachian foothills. Through our stewardship, we strive to support our family and to offer wholesome, delicious, chemical-free foods to our community.
Certified Organic Farm growing seasonal produce. CSA
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growchattanooga.org/foodguide
farms
Volunteers Accepted
Pick your own
Farm Stand
Snap Accepted
Agritourism
Public Access
SNAP
CSA
Community Supported Agriculture Credit Card
SPRI NG CRE E K V E GGI ES
T H AT C H E R FA R M
T S A L I N O T C H V I N YA R D
382 County Road 62, Riceville TN SpringCreekVeggies.com 382cr62@gmail.com Troy Teets 423-920-2850
Southern Adventist University, Collegedale TN sshaffer@southern.edu Seth Shaffer
140 Harrison Road, Madisonville TN tsalinotch.com tsalinotchjd@gmail.com Jeremy (JD) Dalton 423-506-9895
Great Produce HERE! Our Family run farm gratefully provides heirloom and open-pollinated produce using sustainable non-certified organic and biodynamic methods. We specialize in unique varieties of traditional crops. We offer a unique flexible alternative to traditional CSAs for people who want to support a local farm.
TA N T H I L L FA R M 3698 Highway 337, LaFayette GA tanthillfarm.com mark@tanthillfarm.com Mark & Gina Tant 423-637-9793
Tant Hill's 100 year old homestead provides rich soil and a perfect environment for naturally growing tasty, nutrient dense vegetables, fruits and herbs. We also have happy hens that are free ranging on pasture, fed 100 percent organic feed.
Thatcher Farm is located on the campus of Southern Adventist University. We are a 4 season farm, using organic methods to produce vegetables and fruit year round, we also offer an agriculture training through Southern so students, faculty, and community members can learn to garden. Please contact sshaffer@southern.edu for more information.
Tennessee's largest muscadine vineyard, Tsali Notch, offers a variety of muscadine products including wines, jellies, and preserves year-round, as well as seasonal U-Pick muscadines, surrounded by a majestic mountain setting.
T I C K I WO O FA R M 945 County Road 116, Athens TN tickiwoofarm.com paula.tickiwoofarm@gmail.com James & Paula Tapner 423-744-7304
Farm fresh eggs from happy hens on pasture. Find us at Whole Foods, Earth Fare and Harvest Grocery Store.
WA L D E N R I D G E H O N E Y
P.O. Box 445, Sale Creek TN waldenridgehoney.com sales@waldenridgehoney.com Michelle & William Wells 678-276-9094
Old Fashioned Artisanal beekeeping methods are used to focus on quality and to highlight the character of nature's best sweetener. Our Honey comes from our own apiaries and contains all the vitamins, nutrients, enzymes, and goodness that come naturally from the bees.
CSA
growchattanooga.org/foodguide
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farms
SNAP
Volunteers Accepted
Pick your own
Farm Stand
Snap Accepted
Agritourism
Public Access
W H E E L E R’ S O R C H A R D A N D V I N E YA R D 956 Wheeler Road, Dunlap TN wheelersorchard.com wheelerorchard46@gmail.com Jane Wheeler Mauldin, Burton Wheeler & Brian Wheeler 423-315-1372
Growing over 10 varieties of popular apples for eating, preserving and baking as well as 30 varieties of grapes for multiple uses. Local, sustainably grown fruit picked JulyOctober. Try our unpasteurized apple cider!
W H I T E I V Y FA R M 1458 County Road 169, Higdon AL whiteivyfarm.com info@whiteivyfarm.com Shawn Schuster 256-632-2881
A 6-acre farm located on Sand Mountain, we use no chemicals, pesticides or herbicides on what we grow. Our animals are grass-fed and free-range, and our plants are fertilized by our animals. CSA
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Community Supported Agriculture Credit Card
W H I T E OA K VA L L E Y FA R M 6920 White Oak Valley Circle, McDonald TN whiteoakvalleyfarm.com whiteoakvalleyfarm@yahoo.com Rachel & Jonathan Otto
We are a small family farm that specializes in heirloom vegetables. We offer farm fresh vegetables seasonally at local farmers markets as well as a wide selection of over 100 varieties of heirloom vegetable seeds (springtime only). Heirloom seeds are also available year around through our website.
W I L DWO O D FA R M 435 Lifestyle Lane, Wildwood GA Facebook: WildwoodFarmGA farm@wildwoodhealth.org Vaughn Sparrow & Daniel Trethewey 423-313-0287
Wildwood Farm grows a variety of vegetables using natural and sustainable growing practices. We grow heirloom tomatoes, cherry tomatoes, spinach, Swiss chard, pak choi, lettuce, broccoli, collards, kale, radishes, butternut squash, summer squash, basil, and others. We sell on Wednesdays at the Main Street Farmers' Market and would love to sell you some vegetables on the farm!
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CSA
**** Great food
Celebrating 23 years of local foods • • and SUSta1nable praCtlCeS
Vegetarian and gluten free options
CSA
212 Market St./ 212market.com
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growchattanooga.org/foodguide
food artisans L E GAC Y F O O D S
When the
COUNTRY LIFE
is calling, we’ll help you answer. FLEXIBLE FINANCING FOR LAND, CONSTRUCTION AND HOMES.
CHATTANOOGA OFFICE 423 -510 -9429 7605 Hamilton Park Drive, Chattanooga, TN 37421 7605 Hamilton Park Drive , Chattanooga, TN 37421
Call 423-510-9429 or go to e-farmcredit.com
A P PA L AC H I A N B E E 1943 Old Federal Road, Ocoee TN 423-338-1149 honeybeesrock.com
Appalachian Bee produces 100% pure raw unfiltered Artisan Honeys, gourmet honey mustard, flavored creamed honeys, and comb honey. We produce all natural skincare products using beneficial elements from the hive. Our propolis line of products are perfect for your skin, and our goats milk and honey soap is creamy and oh so good! Come visit the farm and sample our products, take a peek at our observation hive, and learn a little about the amazing honeybee.
B L U E I N D I A N KO M B U C H A Chattanooga, TN 423-227-3288 blueindiankombucha.com
We are Chattanooga’s flagship kombucha tea. Handcrafted using locally sourced ingredients, we strive for our kombucha to be the best tasting, most innovative kombucha on the market. Visit our website for a current listing of tap locations.
C L A R K ’ S BA K E RY AT S T O N E CAV E 207A Stone Cave Loop, Dunlap TN 423-949-4333 clarksretreat.com Sun-Wed 8a-5p CST, Thurs 9a-5p CST, Fri 8a-12p CST
Clark’s Bakery specializes in whole grains and plant-based baked goods. It was founded in order to provide people with healthy natural food without the unnecessary additives found in commercial products. We seek to educate and make available to the community products that have good-for-you ingredients and advice for better health based upon Biblical principles. growchattanooga.org/foodguide
D E L M O NAC O W I N E RY & V I N E YA R D S 600 Lance Drive, Baxter TN 931-858-1177 delmonacowinery.com Mon-Sat 10a-7p, Sun 12-5p
Conveniently located in middle Tennessee, just an hour's drive from Nashville, Knoxville, and Chattanooga. Tours, tastings and event space for you. We feature Tennessee products in our gift shop, and can ship our wine direct to consumers. Check us out on our website and Facebook page.
G E O R G I A W I N E RY
517 East Main Street, Chattanooga TN 615-828-4578 legacyfoods.com Wed : 10a-4p, Thu : 10a-4p, Fri : 10a-4p, Sat : 10a-4p
Legacy Foods is just what our name says: products whose recipes have been passed down from generation to generation. We are committed to using local ingredients because doing so insures the integrity of our vintage-recipe baked goods. That way everything tastes just as delicious as it did when Mom made it. Open to the public.
MAIN STREET MEATS 217 East Main Street, Chattanooga TN 423-602-9568 mainstreetmeatschatt.com Mon-Fri 11a-7p, Sat 11a-5p
All meat comes from local farms. Our beef and lamb are 100% grass-fed and the beef is dry-aged to improve tenderness, flavor, and juiciness. Our pork, chicken, and turkey are outdoor-pastured with nonGMO feed. We make our own lard, bone broths, bacon, sausages, fully cured ready to eat salamis and pates. Visit our website for a current listing of our farmers.
MORRIS VINEYARD AND WINERY
6469 Battlefield Parkway, Ringgold GA 706-937-WINE georgiawines.com Mon-Thurs 10-6, Fri-Sat 10-8, Sun 12:30-6
346 Union Grove Road, Charleston TN 423-479-7311 morrisvineyard.com
Georgia Winery invites you to have a taste of the South. Choose from over twenty different wines with complimentary wine tasting, experience a winery tour, relax in the vineyard, shop for unique gifts, and taste gourmet farm foods at Georgia’s First Farm Winery.
Our vineyard is family-owned and operated. We grow blackberries, raspberries, blueberries, grapes and Muscadines. Pick own fruits during the peak growing season, while others come to enjoy the picturesque view of the Appalachian Mountains and taste our specialty wines.
H A RV E S T R O O T S FA R M & F E R M E N T
S E Q UAT C H I E C OV E C R E A M E RY
5190 Highway 117, Mentone AL 256-585-9539 harvestrootsferments.com Mon-Fri 9a-5p
2216 Coppinger Cove Road, Sequatchie TN 423-619-5867 sequatchiecovecheese.com
Harvest Roots has first-hand experience not only growing for market but working with local, sustainable farms to turn seasonal farm abundance into our wide array of craft, fermented products. It is a truth that fresh ingredients from these farms equals more nutrient dense, better tasting ferments and stronger community.
Artisan Farmstead Cheeses made with raw cow's milk produced exclusively at Sequatchie Cove Farm. All of our cheeses are aged a minimum of 60 days. We produce 7 styles - Cumberland, Dancing Fern, Gruetli, Nickajack, Coppinger, Bellamy Blue and Shakerag Blue. These are available seasonally at retailers and restaurants around Chattanooga, as well as the Main St Farmers Market weekly on Wednesdays.
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restaurants
1110 Market St Chattanooga, TN 37402
423.266.3366 publichousechattanooga.com
E X P E R I E N C E A C H AT TA N O O G A O R I G I N A L !
1100 Hixson Pike Chattanooga, TN 37405
423.602.5555 primochattanooga.com
18 85 G R I L L
ALLEIA
B R OA D S T R E E T G R I L L E
3914 St. Elmo Avenue, Chattanooga TN 423-485-3050 1885grill.com Mon-Fri 4-10p, Sat 11a-10p, Sun 10a-4p 1885
25 East Main Street, Chattanooga TN 423-305-6990 alleiarestaurant.com Mon-Thurs 5-10p, Fri-Sat 5-11p
1201 Broad Street, Chattanooga TN 423-424-3700 broadstreetgrill.com Mon-Sat 11a-2p, 5-10p, Sun 11a-3p
Grill is committed to using local food, both for quality purposes and to support local farms. 1885 has been able to foster relationships with our local food hub, farmers, and producers. We look forward to continuing to grow these relationships.
Our neighbors in the pastures and fields surrounding Chattanooga and our relationships with them are integral in providing us with confidence in the food we are feeding to our community.
2 12 M A R K E T R E S TAU R A N T
Alleia, the fulfillment of Chef Daniel Lindley’s vision of offering simple, Italian inspired cuisine while incorporating regional flavor, opened in April, 2009. Exceptional ingredients imported from Italy and quality produce delivered from local farms make this vision a reality at this Southside eatery.
212 Market Street, Chattanooga TN 423-265-1212 212market.com Lunch: Mon-Sun 11a-3p Dinner: Mon-Thurs 5-9:30p, Fri-Sat 5-10p, Sun 5-9p
191 Chestnut Street, Unit B, Chattanooga TN 423-648-6767 theblueplate.info/site Tues-Fri 7:30a-9p, Sat-Sun 8a-9p
Celebrating 24 years of local foods and green practice- located across the street from the Tennessee Aquarium. Offering lunch, brunch, and dinner with seasonal menus. Daily features at 212market.com. Solar, bike friendly, bakery, wine list, outdoor dining, kids menu‌and more! 1st certified green restaurant in TN, now greenlight as well!
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B L U E P L AT E
C LY D E ' S O N M A I N 122 West Main Street, Chattanooga TN 423-362-8335 clydesonmain.com Sun-Wed 11a-11p (Kitchen) 11a-12a (Bar Thurs-Sat 11a-12a (Kitchen) 11a-1:30a (Bar)
As a homegrown Chattanooga restaurant, we are pleased to support local farms and suppliers. At The Blue Plate, every dish is a made-from-scratch specialty and every plate is blue.
growchattanooga.org/foodguide
restaurants
Catering
Enjoy creatively prepared, locally sourced cuisine for relaxed nightly dinners, awardwinning Sunday brunches and delicious breakfast and lunch buffets.
BroadStreetGrille.com
1201 S . BROAD STREET • CHATTANOOGA • 423. 424 . 3700
COMMUNITY PIE
F LY I N G S Q U I R R E L
850 Market Street, Chattanooga TN
55 Johnson Street, Chattanooga TN 423-602-5980 flyingsquirrelbar.com Tues-Thurs 5p-2a, Fri-Sat 5p-3a, Sun 10:30a-3p
423-486-1743 communitypie.com 11a-10p
Here at Community Pie, we specialize in authentic Neapolitan and traditional New York Style pizza making. We combine this with both traditional and non-traditional toppings that celebrate high quality and locally sourced ingredients. We also serve hand crafted, homemade gelato from our sister restaurant Milk & Honey and have a huge selection of craft beers.
EASY BISTRO 203 Broad Street, Chattanooga TN 423-266-1121 easybistro.com Brunch: Sat-Sun 11a-4p Dinner: Mon-Sat 5-10p, Sun 5-9p
Easy Bistro + Bar is fully committed to serving the freshest, locally sourced ingredients possible.
growchattanooga.org/foodguide
We focus on making approachable dishes with locally grown and produced ingredients when available. We are always looking to move forward and introduce new items on our menu. You grow it for us and we will showcase our passion by highlighting what can be done with locally grown food.
IL PRIMO 1100 Hixson Pike, Chattanooga TN 37415 423-602-5555 www.primochattanooga.com Dinner: Mon-Thurs 5-9:30p, Fri-Sat 5-11p Bar: Mon-Thurs 4-10:30p, Fri-Sat 4-12a
Il Primo is a neighborhood AmericanItalian restaurant cooking honest food with local ingredients and sourcing our cuisine from rural Italian immigrants who came to America in the early 1900’s. Hospitality and fresh ingredients are at the core of what Il Primo strives to be.
L A CA B R I O L E F R E N C H R E S TAU R A N T 1341 Burgess Road, Chattanooga TN 423-821-0350 lacabrioleusa.com Dinner by Request Mon-Sun
La Cabriole offers authentic French cuisine in a quaint country setting. Open by reservation the menu changes weekly. Using the freshest and finest locally grown ingredients, your dinner may be prepared especially for your dietary needs. Enjoy a 7-course fixed price menu. Bring the wine of your choice. Cash or checks accepted. Celebrating 33 years!
L O CA L 19 1 191 Chestnut Street, Unit B, Chattanooga TN 423-648-6767 Facebook: Local 191 Tues-Wed 10a-10p, Thurs 10a-11p, Fri-Sat 10a 12a, Sun 10a-9p
Opened in 2011, Local 191 is downtown’s waterfront bar. Primarily open air, Local 191 is built around enjoying the view. Featuring affordable bar food made from locally-grown ingredients, Local 191 brings the best of America’s metropolitan bar tradition to the local food scene.
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restaurants
FRIED CHICKEN FOR BREAKFAST LUNCH & DINNER On the Riverfront 191 Chestnut Street We serve local fresh, certified humanely raised, antibiotic free chicken from SPRINGER MOUNTAIN FARMS, hand dipped to order. LU PI’ S PI Z Z A PI E S
406A Broad Street, Chattanooga Tn 423-266-5874 9453 Bradmore Lane, Ste 109, E Brainerd TN 423-602-7499 5504 Hixson Pike, Hixson TN 423-847-3700 1414 Jenkins Road, Ooltewah TN 423-855-4104 2382 North Ocoee Street, Cleveland TN 423-476-9464 lupi.com Tues-Thurs 11a-10p, Fri-Sat 11a-11p, Sun 11:30a-9p
Locally owned and operated for 20 years, we strive to carry local products whenever available. All year, local ground beef, ground sausage, cheddar cheese, and wheat flour is served, and local eggs and honey are used; during the growing season Lupi’s serves local tomatoes, green peppers, basil, cucumbers, and zucchini. Lupi’s has been awarded Chattanooga’s best pizza year after year!
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M A I N S T R E E T M E AT S
MILK & HONEY
217 East Main Street, Chattanooga TN 423-602-9568 mainstreetmeatschatt.com Lunch: Mon-Sat 11a-4p Dinner: Mon-Sat 5-10p
135 North Market Street, Chattanooga TN
Main Street Meats is Chattanooga's neighborhood butcher. Working with local farms from the Tennessee Valley who are good stewards of the land and water and are deeply committed to animal quality and care, Main Street Meats aims to create the best experience for the animal, farmer, and community by improving the way residents experience and enjoy meat.
423-521-3123 milkandhoneygelato.com 6:30a-10p
Where pure gelato, craft coffee, and fresh fruit popsicles are made from scratch by hand daily - with honor and respect for each ingredient and the people who helped them grow.
M O U N TA I N G OAT M A R K E T 109 Main Street, Monteagle TN 931-924-2727 Facebook: MntGoatMarket Mon-Sat 9a-9p
MGM is committed to using as much local foods as possible. We are constantly seeking new farms and people to work with our growing business. growchattanooga.org/foodguide
restaurants
Catering
N I E D L OV ’ S B R E A DWO R K S
R O O T K I T C H E N & W I N E BA R
S O U T H E R N S QW E E Z E
215 East Main Street, Chattanooga TN 423-756-0303 niedlovs.com Mon-Fri 7a-6p, Sat 7a-4p
313 Manufacturers Rd, Ste 119, Chattanooga TN 423-648-9160 rootkitchenandwinebar.com
Handcrafted artisan breads and pastries and sweet goods; local coffee and espresso drinks; from scratch soups, salads and sandwiches.
We nurture our community's well-being by creating and selling locally sustainable products that convey our love for food and our commitment to offering a pleasing and nutritious experience.
1209 Tremont Street, Chattanooga TN 423-805-4440 Mon-Thurs 7a-6p, Fri 7a-5p, Sat 8a-5p, Sun 10a-3p 850 Market Street, Suite 120, Chattanooga TN 423-760-3777 Mon-Fri 8a-3p
PUBLIC HOUSE 1110 Market Street, Chattanooga TN 423-266-3366 publichousechattanooga.com Lunch: Mon-Fri 11a-2:30p, Sat 11a-3p Dinner: Mon-Thurs 5-9p, Fri-Sat 5-10p
We offer cold-pressed, all natural juices, light lunches, and healthy snacks. It is a priority for us to seek out as much local produce as possible before we seek it anywhere else.
Our menu plays to the comforts of good solid food, while applying the principles of premium food products to a casual setting.
Dinner Delivery Available online Order instantly through mobile device @sushinabechattanooga.com Tuesday, Wednesday, & Thursday Select Menu Items 1/2 OFF
110 River Street (inside Coolidge Park) 423 – 634 – 0171 FREE PARKING: Monday – Saturday after 6pm, Sunday all day
Not to be combined with any other offers. Dine in Only. Call for details. growchattanooga.org/foodguide
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restaurants
Catering
CommunityPie.com
BREAKFAST LUNCH SPECIALS HOMEMADE GELATO SWEETS TREATS CRAFT COFFEE
109 N Market St Chattanooga, TN (423) 648-6262
S T . J O H N ’ S M E E T I N G P L AC E
S T . J O H N ’ S R E S TAU R A N T
TAC O M A M AC I TA
1274 Market Street, Chattanooga TN 423-266-4400 stjohnsrestaurant.com Mon-Thurs 5-9:30p, Fri-Sat 5-10p
1278 Market Street, Chattanooga TN 423-266-4400 stjohnsrestaurant.com Mon-Thurs 5-9:30p, Fri-Sat 5-10p
109 North Market Street, Chattanooga TN 423-648-6262 tacomamacita.com Sun-Thurs 11a-10p, Fri-Sat 11a-11p
Meeting Place, as well as St. John’s is committed to using the highest quality, freshest, and seasonal ingredients available to create a variety of small plates and entrees to encourage conversation and stimulate the senses. Join us for "A Very Happy Hour," Mondays - Fridays 5-7p, for $5 craft cocktails & half price champagne (bottles); Industry Night Mondays 5-8p; and Jazz Thursdays 6-9p for $5 sazeracs and French 75s.
St. John’s Restaurant is committed to using the highest quality, freshest, and seasonal ingredients available to create dishes that are clean, simple, and delicious. Guests from around the world come to take pleasure in the quality, ambiance, and attention to detail St. John’s graciously offers.
Come see why the Chattanooga Times Free Press calls our menu, “...unlike anything I've ever seen at a Tex-Mex restaurant.” Open for lunch and dinner 7 days a week, Taco Mamacita features a modern, eclectic menu where the taco is supreme and a full bar with patio. Everything is made fresh, in house daily.
S U S H I NA B E
U R BA N S TAC K BURGE R LO UNGE
110 River Street, Chattanooga TN 423-634-0171 sushinabechattanooga.com Tues-Fri 11:30a-2:30p, 5-9p, Sat 12p-10p, Sun 12-9p
Serving world-class sushi and Japanese cuisine for 20 years. Chef Nabe creates gourmet, original flavors with traditional roots by using locally grown produce, fresh fish, and classic Japanese ingredients for an upscale dining experience similar to what you would find in a Tokyo style restaurant.
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12 West 13th Street, Chattanooga TN 423-475-5350 urbanstack.com Sun-Thurs 11a-10p, Fri-Sat 11a-11p
Urban Stack takes pride in our community and region. We work with local farmers and vendors for the absolute best quality of meats and ingredients available. We have specifically chosen a wide variety of meats that are either all-natural, organic, grass fed, free-range or from sustainable and humane farms. We are committed to freshness, quality and homemade goods.
grocers H A RV E S T E D H E R E FOOD HUB 3100 North Hawthorne St. Chattanooga, TN 423-551-4222 harvestedhere.org orders@harvestedhere.org Mon-Fri 8a-5p
Our mission is to strengthen and secure the future of a healthy regional food supply by providing local farms with services that connect their food to the Chattanooga community. We provide aggregation, packaging, storage, marketing, and distribution services to farmers, connecting them to regional restaurants, retailers, and institutional kitchens.
MOONEY’S MARKET AND EMPORIUM 1265 West Main Street, Monteagle TN 931-924-7400 Facebook: Mooneys-Market-and-Emporium Mon-Sun 10a-6p
We know that using local products means fresher, more nutritious and tasty foods, and supports our local rural economy. Mooney's Market offers a selection of natural, organic and gourmet foods, featuring locally grown, locally produced vegetables, fruits, coffee, eggs, bread and cheese. Our Juice Bar makes use of local, organic produce seasonally. Our Emporium offers local art, hand-made items, yarn, books, stones, gift items and antiques. During gardening season we sell supplies and plants for organic gardening.
M O U N TA I N G OAT M A R K E T
V I L L AG E M A R K E T
109 Main Street, Monteagle TN 931-924-2727 Facebook: MntGoatMarket Mon-Sat 9a- 9p
5002 University Drive, Collegedale TN 423-236-2300 villagemarketcollegedale.com Mon-Thurs 7a-9p, Fri 7a-4p, Sun 8a-6p
MGM is committed to using as much local foods as possible. We are constantly seeking new farms and people to work with our growing business.
We are a completely vegetarian, full-line natural and conventional food supermarket located across from Southern Adventist University, offering a large selection of groceries, produce, natural foods, gluten free products, bulk foods, and supplements.
O L D SAW M I L L M A R K E T 1114 Highway 64, Ocoee TN 423-580-6893 oldsawmillmarket@gmail.com Fri-Mon (Seasonal, April-Nov)
An effort to support our community and maintain our rich southern heritage by connecting the public with local farmers, food producers, and artists. Every one of our products are sourced from within a 200 mile radius of our front doors. We believe that supporting our local farmers and food producers will help our community grow.
W E E K LY F I G , P M A 411 West 21st Street, Chattanooga TN 423-708-2255 weeklyfig.com info@weeklyfig.com Mon-Fri 9a-4p
Weekly Fig connects local farms to build a slow food, real food community convenient to all through produce subscriptions and full market access to locally grown meats, eggs and artisan goods. Weekly Fig offers home delivery and a meal plan with each CSA subscription.
Breakfast 7AM - 11aM • Lunch 11AM - 3PM 215 E Main Street • Chattanooga, TN 37408
Open 7am-6pm Mon-Sat • 423.756.0303 • NIEDLOVS.COM growchattanooga.org/foodguide
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resource organizations HANDS-ON
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A L A BA M A S U S TA I NA B L E AG R I C U LT U R E N E T WO R K
C R E AT I V E D I S C OV E RY MUSEUM
LAND T RUST FOR TENNESSEE
P.O. Box 2127, Montgomery AL 256-743-0742 Alice Evans, Executive Director info@asanonline.org asanonline.org
321 Chestnut Street, Chattanooga TN 423-756-2738 Liza Blair, Arts Manager llb@cdmfun.org cdmfun.org
736 Georgia Ave, Suite 505, Chattanooga TN 423-305-1783 Joel Houser, Southeast Regional Director jhouser@landtrusttn.org landtrusttn.org
Our mission is to support conservation practices, families who grow and consume natural food and fiber, and the communities where they live. It’s all about farms and food!
Our Culinary Corner offers weekly, hands-on kitchen lessons for children ages five and older. These lessons emphasize using locally grown, seasonal foods when preparing healthy meals. CDM kitchen lessons are designed to encourage sensory development, language art skills, and fine motor skills while also introducing children to the benefits of eating seasonal foods.
We conserve the agricultural heritage and prime farmland of southeast TN to ensure the future of local food and to protect the character of our communities. We primarily use donated conservation easement, through which land is voluntarily and permanently protected and kept intact through the generations.
C R A B T R E E FA R M S 1000 E. 30th Street, Chattanooga TN 423-493-9155, 12 Sara McIntyre, Executive Director info@crabtreefarms.org crabtreefarms.org
Crabtree Farms was founded in 1998 to bring urban sustainable agriculture to Chattanooga. Our mission is to connect Chattanoogans with our local foodshed. We serve the greater Chattanooga community through education and advocacy programs that teach about growing food sustainably and choosing local produce, and we create the TasteBuds local food guide you are reading now!
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HIXSON HIGH SCHOOL AG R I C U LT U R E E D U CAT I O N 5705 Middle Valley Road, Hixson TN 423-847-4800, ext. 248 Lee Friedlander, Agriculture Science Teacher Friedlander_l@hcde.org hixsonhighschool.ffanow.org
Hixson High School is the only school in Hamilton County to offer a comprehensive Program of Study in Agriculture Education. Our curriculum focuses on Horticultural Production and we strive to offer our students a hands on, multi-disciplinary approach to learning that engages all kinds of learners.
growchattanooga.org/foodguide
resource organizations M A S T E R GA R D E N E R S O F H A M I LT O N C O U N T Y
SOUTHEAST TENNESSEE T O U R I S M A S S O C I AT I O N
Master Gardeners of Hamilton County 6183 Adamson Circle, Chattanooga TN Phone: 423-855-6113 Fax: 423-855-6115 Tom Stebbins, UT Extension Agent for Hamilton County tstebbins@utk.edu http://mghc.org/
1000 Riverfront Parkway, Chattanooga TN 423-424-4222 Jenni Veal, Tourism Coordinator jveal@sedev.org southeasttennessee.com
The Hamilton County Master Gardener (MG) program is an educational program in which trained volunteers share the latest gardening and horticultural information with the public through volunteer community service. The Master Gardener program is affiliated with the UT Extension office.
N O O GA M A D E Chattanooga TN info@noogamade.org noogamade.org
Nooga Made is a grassroots organization and trademark that exists to identify, promote, connect, enhance, and certify creations that are proudly made right here in Chattanooga TN.
Our free mobile app “Travel Southeast Tennessee� connects users with agritourism events; farms and markets; nurseries, gardens, orchards; organic farming organizations; wineries; corn mazes; lodging on a farm, and a plethora of information on all things agritourism for Southeast Tennessee.
UNIVERSITY OF T E NNE SSE E EXT E NSION 6182 Adamson Circle, Chattanooga TN 423-855-6113 Tom Stebbins, UT Extension Agent tstebbins@utk.edu utextension.tennessee.edu/Hamilton/pages default.aspx
We publish research based information on the production, marketing, and use of sustainable food crops in Tennessee.
PICK TENNESSEE PRODUCTS
P.O. Box 40627, Nashville, TN 37204 Phone: 615-837-5160 Fax: 615-837-5194 Debbie Stepp Ball, Director of Marketing http://www.picktnproducts.org/
A division of the Tennessee Department of Agriculture, we are a non-for-profit service dedicated to connecting people everywhere to Tennessee farms, farmers, farmers markets and all the great things that come from our farms and food businesses.
growchattanooga.org/foodguide
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community gardens CLEVELAND
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1201 Poplar Street, Chattanooga TN 615-498-4553 amykcovington@gmail.com
MONTEAGLE
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The garden now is in the care of the kids from the neighborhood. Through Memorial’s clinic in the Westside, I run a kids ministry called “Kids of Growth.” We tend to the garden but also do sports, crafts, and bible stories. Volunteers are welcome to help us with the kids program!
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MARION
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HAMILTON
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Our Garden is completely open and there is no fee to participate. When food is ready, anyone and everyone is free to come by and pick it. We have signs in the beds that say, "ready" or "not ready" in case you aren't sure what is ripe.
DADE WALKER
CATOOSA
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DALTON
BAC H M A N C E N T E R C O M M U N I T Y GA R D E N
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B R A I N E R D BY G R AC E C O M M U N I T Y GA R D E N 4009 Sunbeam Avenue, Chattanooga TN 423-698-2433 office@saygrace.net
Interested in trying your hand at gardening but don't have the space? Or maybe your property doesn't have the right amount of sun to grow the tomatoes or lettuce you want. Bachman has plots available for local gardeners to grow vegetables, herbs, and more!
The property is owned and maintained by Grace Episcopal Church. The Community Garden has 21 raised beds of either 12 ft by 4 ft or 6 ft by 4 ft. There are 2 water points, a free berry garden along Sunbeam, and a pavilion with picnic tables. Beds are leased annually for a token $20 annual rent. This is a free garden open to all in the lower lot. Contact the church office for more details.
GA R D E N AT S P R I N G C R E E K 1312 Spring Creek Road, East Ridge TN 423-653-2337
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2815 Anderson Pike, Walden TN 423-886-5747 director@bachmancc.org
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FIRST CUMBERLAND C O M M U N I T Y GA R D E N Corner of Central and Montgomery St NE, Cleveland TN 423-476-6751 newelljennifer3@gmail.com
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B R I D G I N G T H E GA P F O R H E A LT H I E R FA M I L I E S GA R D E N
A ministry of the Spring Creek Road Baptist Church with over 80 beds in production.
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GA R D E N I N G F O R G O D Christ United Methodist Church 8645 East Brainerd Road, Chattanooga TN Mary Thompson, Minister of Missions 423-892-9363 missions@christchurchchatt.org
Each week during the summer, Wednesdays and Saturdays, are work/harvest days starting at 8:00 a.m. Additional hands are always welcome.
growchattanooga.org/foodguide
community gardens 7
GAT E WAY T OW E R S GA R D E N
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1100 Gateway Ave, Chattanooga TN 423-355-1545 8
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HILL CITY COMMUNITY GA R D E N 300 West Bell Avenue, Chattanooga TN 423-800-4611 mlgroppe@gmail.com
First Calvary Baptist has kindly allowed us to establish the Hill City Community Garden on their property. The garden is a place for all Hill City neighborhood residents and friends to grow food and a sense of citizenry and community, and have fun.
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St. Andrew’s-Sewanee students learn about agriculture, gardening, and sustainable living on the SAS Farm. Through a labor-intensive afternoon program, students cultivate food for the school’s dining hall and local markets.
LAKESHORE COMMUNITY GA R D E N 1212 Dennard Drive, Dalton GA 706-278-8207 lcgarden1212@gmail.com
The Lakeshore Community Garden is located in Lakeshore Park, which is part of Dalton Park & Recreation Department. The garden has 76 framed plots that are 4 by 16 feet that are available for rent for $20 annually. The LCG has 4 garden work days a year and potlucks for members. Educational workshops are held at the Whitfield County Extension Office throughout the growing season for folks who want to learn more about gardening. The LCG is a 501(c)3 non-profit agency and is currently seeking funding to build raised beds that are handicap accessible. Come play in the dirt with us and grow your own!!
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growchattanooga.org/foodguide
ST. NICHOLAS SCHOOL 7525 Min Tom Rd, Chattanooga, TN 423-899-1999 x261 mmayo@stns.org
The St. Nicholas School Garden grows vegetables, herbs, berries and flowers. Produce grown by students are used in the school cafeteria and garden lessons are integrated into curriculum, making hands-on connections for kids.
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TA K I N G R O O T C O M M U N I T Y GA R D E N 2401 East Main Street, Chattanooga TN 423-903-6707 or 423-718-0571 Peterkanyi77@gmail.com slmurdock@yahoo.com
The Taking Root Community Garden is an offshoot program of NEEMA Resettlement Outreach, a program supported by St. Paul's Episcopal Church in Chattanooga. The community garden provides a safe space where new arrivals to and residents of the Chattanooga community can learn about other cultures and customs, while working together to grow their own food.
Dig In! Community gardens have long provided Chattanoogans and their neighborhoods with a gardening play space for people to grow healthful foods, lasting friendships, gardening skills, beauty and a sense of community. Regardless of your ability and income, these Community gardens welcome you and provide the first steps toward neighborly engagement and food security. If you need the space, want to learn more, or just want to get your hands dirty this summer, use TasteBuds to find a community garden near you and get involved!
S A S FA R M St. Andrew's-Sewanee School 290 Quintard Road, Sewanee TN 931-598-5651 sbergman@sasweb.org sasweb.org/farm
We are a community garden that serves the Jefferson Heights community.
1908 Chamberlain Avenue, Chattanooga TN 214-762-2153 emerson_burch@hotmail.com
School Garden
Public Access
East 19th Street, Chattanooga TN 423-779-6581 tuneswapper@gmail.com
H I G H L A N D PA R K C O M M U N I T Y GA R D E N
The Highland Park Community Garden is a 900-square foot garden available for community shared space. The garden is available for all seasons, based on availability of space. Participation is targeted towards Highland Park residents, but all are welcome to participate.
JE FFE RSON HE IGHTS C O M M U N I T Y GA R D E N
Volunteers Accepted
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THE BETHLEHEM CENTER U R BA N T E AC H I N G GA R D E N 200 West 38th Street, Chattanooga TN 423-266-1384 x3 rsmith@thebeth.org
photo by: Mitzi Talley
The Bethlehem Center's Community Gardens are for kids and adults to learn to garden and to love fresh, healthy foods. Participation is free and food is free to those in need who work the garden. Volunteers are always welcome to teach and water.
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thanks to our sponsors
SUPPORT TASTEBUDS 46
Please consider becoming a sponsor of Grow Chattanooga and its unique programming. The tax-deductible contribution of your business or organization meaningfully impacts this publication and the local foodshed it supports. For more information, call 423.493.9155 or visit our website at growchattanooga.org.
growchattanooga.org/foodguide
Binge streaming your favorite shows and online gaming can eat up a lot of bandwidth. Luckily our Internet speeds (now up to 10 Gigs!) feed more family devices than any other hometown provider.
growchattanooga.org/foodguide
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chattanooga grows Join Crabtree Farms, Master Gardeners of Hamilton County, and Reflection Riding Arboretum & Nature Center to find the perfect plant starts for your garden at all of their Spring Plant Sale events this April!
Plant starts for all gardening needs will be available from: Crabtree: Edibles Master Gardeners: Ornamentals Reflection Riding: Natives