Our original partner farm is run by husband and wife duo Daniel Foulks and Samantha Lamb in Fly, Tennessee. They manage to produce not only fresh flowers and vegetables, but also mushrooms, eggs, berries, dairy, meat, and bread. They embody regenerative farming, and always strive to leave the land better than they found it.

Known for their carbon farming practices and ongoing research, Caney Fork is truly dedicated to sustainable practice and good work in local communities. They produce vegetables, flowers, meat, mushrooms, and chestnuts. We are grateful for the ongoing support of Caney Fork.

This small family farm is tucked away just outside of Nashville, cradled by the Cumberland River in Neely’s Bend. They grow organic vegetables, herbs, fruit, and raise pastured chickens for eggs. Tanya and Michael Bradford are the brains and hard work behind this operation and they are on a mission to grow really good food, thoughtfully.

Located in Ashland City, Tennessee, this family-run farm is home to Jesse and Lizzie Wright and their 2 children. They focus on up to 1 acre of veggie cultivation at peak season, as well as pastured meats with an emphasis on maintaining healthy, diverse grass and soils on their land.

The Madison Farm is a fellow 501(c)3 nonprofit operated by farmer/ educator Jenni Adams. They produce a variety of seasonal organic, non-gmo, heirloom vegetables and aim to be a year-round resource for local produce and educational opportunities for schools and families.

Megan Sparkman and Daniel Beasley are the farmers behind the scenes at this beautiful farm located in Bon Aqua, Tennessee. Utilizing low till and organic farming methods, this team produces both vegetables and flowers.