The summer ends, and it is time to face another way. Our theme reversed, we harvest the last row to store against the cold, undo the garden that will be undone. We grieve under the weakened sun to see all earth’s green fountains dried, and fallen all the works…
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The mind works in amazing ways. Every now and then, the down-the-rabbit hole thoughts that run through our heads as we’re doing our daily work end up leading to a great idea. Such is the case with the chefs at Southall, and it all started with steak trimming in a…
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At this moment, the Farm at Southall is blanketed in a four-inch layer of soft snow, the kind we only get once every several years in Middle Tennessee. But just below, life underground is waking up. Next week, when the forecast is calling for sun and temperatures near 60 degrees,…
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Over the past several weeks, as they have for centuries in middle Tennessee, skilled masons have been hand-shaping and stacking locally harvested limestone into low walls that designate areas of Southall’s Kitchen Gardens. By early spring, compost from the farm will be added and seedlings from the greenhouse will be…
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