South Atlanta Farms
Our Produce

Seasonal, local, named.

Everything here is grown on our five-acre property in Historic South Atlanta and harvested by hand. Availability shifts through the year. Here's the general shape of what's coming out of the beds, season by season.

Where To Find Our Produce

Right now, our produce is at four places.

We wholesale direct to chefs and local businesses within a short distance of the farm, and we're looking to partner with more.

Little Bear

Grant Park Coffeehouse

COR's CORner Store

Market in the Park, Grant Park

Sunday, October 25, 10 to 3. More market days in the spring.

A soup of the day sign for lentil and kale soup that names South Atlanta Farms Rahel Tafari in the Grant Park Coffeehouse kitchen holding bunches of radishes and kale from the farm Mark and a customer smiling at the counter on the farm's first sale day at Terminal South

Where it goes: Grant Park Coffeehouse, and our first sale at Terminal South

Want market reminders? →

For Chefs

The weekly offer sheet.

Every week we send what's fresh and available. Chefs and food businesses near the farm order direct.

By submitting, you'll hear back from South Atlanta Farms at the email above. We don't share your information.

You're on the list

Watch your inbox each week for what's fresh.

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We couldn't submit that just now.

Email us directly instead: mark@southatlanta.farm

Rainbow chard down a mulched row Lacinato kale next to a hand written bed marker A purple pepper still on the plant A hand holding a cluster of dark grapes on the farm's vines A hand reaching for a ripe tomato

What the beds grow

The Seasonal Rhythm

What's in the ground, when.

Four crop families carry the farm's harvest through the year. This is a general guide, not a catalog: what we grow has a lot to do with what the community asks for.

Roots & Alliums

Carrots, turnips, radishes, onions, and garlic. Cool-weather crops: planted in fall, harvested through winter, with another round going in as spring opens up.

Leafy Greens & Brassicas

Collards, chard, lettuce, kale, and their brassica cousins. The backbone of the harvest, in the ground nearly year-round with the heaviest flushes in fall and spring.

Herbs

Basil, cilantro, and other kitchen herbs, keyed to the warm months. Planted after the last frost and harvested steady through fall.

Fruiting Crops

Tomatoes, peppers, squash, okra, and beans. Full sun, full summer: these go in after frost danger passes and carry the harvest through the hottest months.

JanFebMarAprMayJunJulAugSepOctNovDec
Roots & Alliums
Leafy Greens & Brassicas
Herbs
Fruiting Crops
Gold means it's coming in that month.

This is a sample of what we grow across the seasons. Chefs and food businesses order direct from the weekly offer sheet. Availability shifts with the season and with what the community is asking for; the weekly offer sheet is the source of truth. And something new is taking root: the farm's first vineyard.

Want This In Your Kitchen?

Chefs, shops, and neighborhood institutions.

Reach out about per-pound wholesale accounts. Neighbors: find us at Market in the Park in Grant Park on Sunday, October 25, 10 to 3.

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