The Green Barn

Before returning to Ashland Farm, Clay Calhoun spent a number of years in California working on an organic farm that supplied produce to Greens Restaurant in San Francisco, and Chez Panisse in Berkeley, among others. It was during the time that Alice Waters (founder and chef of Chez Panisse) was bringing national attention to the value of buying top quality produce from local farms.

When Clay returned here, in 1984, there was almost no one growing for restaurants in the area, and the County Agricultural Extension agent explained to him that what he wanted to do could not be done in this climate. He kept working.

In 1985, Guenter Seeger came to The Ritz Carlton Dining Room and began looking for local sources of top quality produce. With Guenter's support and Atlanta's growing restaurant market, Clay's persistence paid off. Ashland Farm now sells to over 60 of Atlanta's finest restaurants.

In the past Ashland Farm grew many varieties of lettuces, herbs, potatoes, tomatoes, and other field produce.  Since 2005, however, we have focused almost exclusively on micro greens - which we grow in the greenhouse, and herbs. We deliver on Tuesdays and Fridays to Atlanta and on Wednesdays to restaurants North of the perimeter.

For more information please contact us.