grown with love...

...and patience, presence, perseverance...

...and sweaty skin, achy backs, blistered hands and feet, insect-bitten everything...
...and the occasional expletive...
...and the good grace and miraculous perfection of mother nature.

the gist

Wrecking Barn Farm, just 30 miles from the acclaimed Wrecking Bar Brewpub in Atlanta’s Little Five Points, is committed to growing high-quality and diverse organic produce for its sibling bar-restaurant, other fine area dining destinations, an expanding CSA, and farmers markets. Already cultivating seven acres in Loganville at the former Dillwood Farms, the Wrecking Barn encompasses 63 acres. Long-term plans for the land include a brewery and barrel aging room, and an idyllic event space. The farm uses organic practices, crop rotation and cover cropping.

press

ATLANTA JOURNAL CONSTITUTION: Use In-Season Blueberries to Make This Eye-Popping Dessert from Wrecking Bar
July 22, 2016

agriCULTURE MAGAZINE: Good Menus Grow Here
February 29, 2016

CREATIVE LOAFING: Seeds of Change
April 14, 2016

GOOD BEER HUNTING: Wrecking Bar(n) — How a Georgia Brewpub Bought the Farm
November 2, 2015

CREATIVE LOAFING: Best of Atlanta 2015
September 17, 2015

OUR MISSION
To foster a vibrant, life-filled space of connection and inspiration for workers and visitors through the interconnected nourishment of soil, body, and spirit.

OUR VALUES
Integrity
Quality
Steadfastness
Gratitude
Joy

upcoming events

Barn BasH 2018

Sunday, May 27, 2018
3pm-7pm
$49 adults, $19 kids under 10
Food and Beverages Included

Bring your family for a day of fresh air & fun on the farm. Our Birthday Barn Bash celebrates Chef Terry Koval and Chef Joel Penn's Birthdays which are both over the Memorial Day weekend. This party features cocktails created by 4 local bartenders and dishes designed by 4 local chefs. As always there will be Wrecking Bar beer, some wine, and lemonade for the kids. We will have activities for the little ones so the Adults can relax and have fun.

Blueberry Pancake breakfast

One Saturday in June, TBD

9am-1pm

This is an old fashioned pancake breakfast. We'll have a bouncy castle for the little ones and our Chef Team from the Wrecking Bar will be serving up a memorable hot breakfast for the whole family. We'll surely have some Wrecking Bar Brewpub beers for purchase, Jemmy Dean Breakfast Stout anyone?

farmily dinner

One Saturday or Sunday in October, TBD
Reception at 3pm, Dinner at 5 PM

We invite you and yours to enjoy a rustic menu prepared by Chef Terry Koval (Wrecking Bar) and guest chef (TBD), served family style and inspired by fresh, seasonal, organically grown produce from Wrecking Barn Farm. Your afternoon will begin with a cocktail reception among fields of roots and greens and culminate with dinner in the barn.

Previous Events

barn bash

Info+pix

Outstanding in the field

hops & crops

info+pix

weddings

info+pix

stevenson
rosslow

OWNER, COMPOST KING, THE MAN

details coming soon!

BOB
SANDAGE

OWNER, VISIONARY

details coming soon!

Sam
Donovan

LIVESTOCK MANAGER

details coming soon!

SHANNON
WRIGHT

LIFE STORY (ABRIDGED)

Grew up in in Newborn, GA
Went to SCAD, got a BFA in painting, did art things
Moved to Boston, made art, worked in frame shops and for decorative painters
Interned on farms in Pennsylvania
Moved to Newborn, worked on Flyinghorse Farm (Vegetables)
Moved back to Savannah, worked on Lebanon Plantation (Verdant Kitchen, Ginger Farm)
Worked on The Old Dairy Farm (Vegetables)

INTRODUCTION TO AGRICULTURE
Got into agriculture after moving away from art as a career. I wanted to do something more sustainable for my own life as well as for the planet. In my journey to becoming a farmer Idiscovered that I feel like this is what I was meant to do! I feel like a whole person when I am out in the field. At one with nature, at one with the crops, at one with the crew, learning and growing as I go!

MOST VALUABLE LESSON LEARNED IN FARM WORK
When to let go. Sometimes you just have to turn things in and that's ok!

LEAST FAVORITE FARM TASK
Picking okra... it gives me a rash and smells like wet dog

FAVORITE PANDORA STATION TO HOE TO
Probably be Led Zeppelin or the Bee Gees

SPIRIT VEGETABLE
After great consideration, I have decided that my spirit vegetable is garlic!

JON
CHAMES

LIFE STORY (ABRIDGED)

Born in Ft. Lauderdale, Florida. Grew up in rural Hoschton, Georgia
FFA in school (future farmer, who knew), classes centered around environmental science, engine repair, electrical wiring and design, metal fab
Hitchhiked/traveled states for two years after graduating & started work on farms.
Farmed/lived in primitive tiny home. Raised dairy goats, chickens, made yogurts, soaps, cheeses, herbal tinctures, buckskin, kombucha.
Started more intense study in herbalism and holistic health. Found relief from personal health issues that instilled a greater passion for holistic wellness.
Took a detour through the health food corporate world for a few years until I met Isabella and Rachel

INTRODUCTION TO AGRICULTURE
Always spent time outdoors growing up. After traveling and being invited to work on my first farm, within a couple weeks of never feeling overwhelmingly stressed through any of the hard work, and being able to enjoy navigating problems, I knew I found my passion.

MOST VALUABLE LESSON LEARNED IN FARM WORK
Life is best when mutually symbiotic. From mycorrhizal fungi to human relationships!

LEAST FAVORITE FARM TASK
Pruning blueberry bushes

FAVORITE PANDORA STATION TO HOE TO
Shannon and The Clams

SPIRIT VEGETABLE
Arugula

francis

FARM DOG, GOOD BOY

what is a csa?

CSA (Community Supported Agriculture) is a way for people to buy local, seasonal food directly from the farmers who produce it. When you invest in a CSA membership it’s like a vegetable subscription. For an upfront fee, you receive a weekly share of fresh vegetables that vary from season to season.

This article from about.com clearly and concisely lists some benefits of joining a CSA, including ultra fresh produce, access to special deals, and saving time and money.

what you will receive

Each week you will receive $25 worth of our freshest produce and eggs. Items will differ from week to week depending on what we can co-create with mother nature. This year you can expect a variety of produce including arugula, Asian greens, basil, beans, beets, blueberries, broccoli, cabbage, carrots, chard, collards, eggplant, kale, lettuces, melons, muscadines, okra, peppers, potatoes, salad radishes, squash, sweet potatoes, sweet turnips, tomatoes and more. Our CSA membership also includes a weekly e-mail that lists what will most likely be in the share that week, along with recipes that pertain to those items.

membership options

Both options available May 1-November 22, 2018

GET HITCHED
$700 / all 30 weeks
This valuable commitment saves you $50 over the course of 30 weeks.
Full payment due before May 1, 2018.

GO STEADY
$100 / 4 week intervals
Open enrollment. Payment due no later than Sunday of desired pick-up week.

pickup

ATLANTA
Wrecking Bar Brewpub
292 Moreland Ave NE, Atlanta, GA 30307
Every Tuesday from 6 to 8 p.m.
If you are unable to pick up between 6 and 8, we will leave a bag with your name on it in a refrigerator inside the biergarten for you to pick up any time that week.

LOGANVILLE
Wrecking Barn Farm
4000 Brushy Fork Rd, Loganville GA 30052
Every Wednesday from 7 a.m. to 7 p.m.
A bag with your name on it will be located in our box truck cooler.

join

To request membership, please fill out this form. We will process the submission and email back within a few days with payment options. Thank you!

Name *

Name

First Name

Last Name

Email Address *

Subject

Membership Options *

Get Hitched

Go Steady

Pick-Up Location *

Atlanta

Loganville

Message

returning members

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CSA

Weekly pick-up Tuesdays from 6-8 pm at Wrecking Bar Brewpub in Atlanta and Wednesdays between 7 am-7 pm at the farm in Loganville. Scroll above for more details.