In A Nutshell...

Growing Healthy Food, Cultivating Healthy People

Athena’s Harvest is a small, family run farm located along scenic Leiper’s Creek in Fly, TN. We are approximately 50 minutes south of Nashville, and only 15 minutes from historic Leiper’s Fork.

Though not yet certified, we exclusively use organic best practices to grow diverse fruits and vegetables while maintaining our farm's soil health and ecological balance. No synthetic pesticides, fertilizers, or herbicides are used, and we don't plant any GMOs.

We market fresh, healthy, local food in Nashville and surrounding communities through our CSA subscription service, at weekly farmers markets, and to restaurants via the Nashville Grown food hub. We are excited to be a part of the local food system!

As farmers, we use tried and true gourmet varieties, while also introducing our customers to new taste experiences as we discover them. As eaters, flavor has always been paramount, so we choose and grow varieties based on flavor rather than size or standardized appearance.

As former Peace Corps volunteers, Jesse and Athena have always engaged actively with the communities where they have lived and worked. Today, we are combining our farming venture with development of a modern permaculture homestead, and establishment of an international public health and sustainable agriculture training center that will be the first of its kind in Middle Tennessee. These are long term goals, and we hope you will join us on this adventure.

Athena's Harvest welcomes all people regardless of age, sex, race, gender, religion, nationality, economic class, or sexual orientation.

Farm News and Blog

It's officially summer here on the farm

Posted by Jesse Fleisher :: Friday, June 23 :: 3:45pm

Summer on the farm means we are harvesting squash, cucumbers, zucchini, basil, cabbage, and other summer goodies. Spring varieties like peas and spinach are out of the mix until fall, and more summer favorites like peppers and eggplant are just around the corner. Melons are just going in the ground, and we've seeded a bit of popcorn for the first time this year as an experiment.

Worker Naomi Sudo holds one of giant Napa cabbages

We've been keeping busy harvesting for our Saturday farmers market in Nashville (Richland Park Farmers Market), our CSA drop-offs in Bellevue, East Nashville, Richland Park, and here on the farm, and also providing quality produce to many of Nashville's finer restaurants through our local food hub, Nashville Grown. When we have a bit of surplus, we have gotten in the habit of donating vegetables to The Nashville Food Project, which helps turn our produce into healthy meals for those who have less access to good food.

We've also opened an informal farm stand here on the farmhouse porch on Saturday afternoons (2:30-5:30pm), and begun hosting a weekly neighbor/community potluck dinner every Thursday evening.

With summer temperatures creeping ever higher, we've been making good use of our swimming hole in the creek, and have adjusted our hours to avoid working through the hottest part of the afternoon. We couldn't do what we are doing this season without the help of our interns and WWOOFers, who have been an excellent addition to our growing farmily and wider community.

We hope you'll come find us at market on Saturday mornings, on the farm on Saturday afternoons, or consider becoming a CSA member when we next offer shares.


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