A Community Affair, from the Farm to the Table

A thriving metropolis and the unofficial capital of the South, Atlanta, Georgia is known for its bustling downtown filled with soaring skyscrapers, booming businesses and gridlocked traffic. Few visitors would guess—and many residents still don’t know—that just a short drive outside the city lies a tranquil, natural oasis of sustainability, cultivation, arts and culture.

A sprawling, 1,000-acre community located in the city of Palmetto, Serenbe was founded by Steve and Marie Nygren and Rawson Haverty, who have created a model of new urbanism promoting walkability and community living as well as land preservation, agriculture and energy efficiency. In addition to its private residential homes, art galleries and original shops with charmingly eclectic architecture, Serenbe is home to a 30-acre organic farm which is helping to pioneer Greater Atlanta’s farm-to-table movement.

 
Pictured above: Paige Witherington, Serenbe Farm Manager (left);
The Saturday Serenbe Farmers' Market (right)

According to Farm Manager Paige Witherington, Serenbe grew over 50,000 pounds of produce last year, 70 percent of which was allotted to the farm’s community supported agriculture (CSA) program members. "Another 20% is sold to restaurants and wholesalers," explains Witherington, "including the three Serenbe restaurants—The Farmhouse, The Hil and Blue Eyed Daisy Bakeshop—as well as top Atlanta restaurants Holeman and Finch and Restaurant Eugene." The remaining 10% of crop yields are sold at the Serenbe Farmers’ Market where Witherington and her crew gather alongside other local and sustainable growers, artisans and craftsman each Saturday morning from May through November.

 
Serenbe's Blue Eyed Daisy Bakeshop

When asked about her typical day as Farm Manager, Witherington—who passed up the jobs that came along with her Biosystems Engineering degree after falling in love with farming on a summer trip to Montana—is quick to point out the diversity of work on the farm. "Each day is different and nature holds the reigns," she says, adding that the tasks at hand include everything from irrigating, planting and harvesting to delivering vegetables, collecting compost and moving flocks of hens. Notably, she cites the weather as one of her greatest obstacles on the farm. "I’m seeing more strange weather patterns that occur year after year…which can be very challenging when trying to plan seasonal shifts and changes on the farm." Experiencing the effects of climate change firsthand, Witherington stresses that "food security is becoming increasingly important. As climate change becomes more and more of a reality and our methods of agriculture become more foreign and industrialized, small sustainable farms will keep food accessible and close to home."

Of course, eating fresh, pesticide- and chemical-free food also keeps our bodies and our land healthy. And most importantly to Witherington and the rest of the crew at Serenbe Farms, food helps to build community. "Food," she believes, "is an important part of our culture. Sure, we have to eat to survive, but food also allows us to share time with others, putting an emphasis on family and relationships." Indeed, the exceptional care that goes into the food at Serenbe—from the farm to the table—is what makes this sustainable community so special.

×Melissa Metcalf

Comments

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