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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One of our favorite milestones of the late summer at Southall is the bean harvest. As the days shorten and the season starts to turn, it’s a time to think back to native populations who grew these staples for centuries before us in this area, and the ways the cultural…
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