Farm 58 Farmers Market
Farm 58’s products are exceptional, grown on the farm with a focus on regenerative organic agriculture, we only sell what we produce here. We harvest weekly, load up the truck and head for Calvary Chapel Chattanooga. We set up our own farmers market in the parking lot of Calvary. Below you will find an explanation as to why our products at the market are so different than what is available at the grocery store..
Hours and location
Calvary Chapel Chattanooga
3415 Broad St
Chattanooga TN 37409
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June-October
Saturday 5pm-8pm
Sunday 10am-1pm
ORGANIC FRUITS & VEGETABLES
Since we are not certified organic by the USDA, our practices and principles go beyond organic – that means, NO chemical fertilizers, NO pesticides, NO fungicides or herbicides that are not OMRI approved are ever used! We believe that life begins in the soil. Healthy soil, healthy produce! The fertilizer is produced on the farm through the composting cycle with livestock waste. Our soil is also amended with trace minerals to ensure the highest quality. Our goal is to improve soil, while producing the tastiest produce around!
EGGS
There’s nothing better than farm fresh eggs! In order for the chicken’s eggs to taste the way they do, we let them express their “chicken-ness.” This means that our hens are moved every three days to fresh forage behind our cattle in order to clean up, sanitize and scratch through the grass where they eat as many bugs and worms until their hearts are content. Laying hens are unable to acquire their total diet from the forage so we supplement their diet with local non-GMO feed. Not all farm fresh eggs are created equal and ours surely stand out in a crowd!
PASTURED BROILERS
We are committed to raising the best chickens – in flavor and environment, and all completely natural. Our meat chickens are raised as chicks in a brooder house until three weeks old. They then venture out to an 8x10ft mobile shelter. There are fifty birds per shelter. These shelters provide protection from predators while enabling them to forage from a fresh piece of pasture each day. There is no need to use any antibiotics or pharmaceuticals to keep them healthy because we provide them with a clean patch of forage daily which is naturally sanitized by the sun. They spend their day enjoying bugs and grass in the fresh air along with a healthy buffet of local non-GMO feed.
FOREST RAISED PORK
Pigs were created to live in their natural environment: the woods! Our pigs are raised in the woods where they can be a pig and express their “pig-ness.” They use their powerful noses to find forage for an all-natural diet consisting of grubs, grasses and acorns. Pigs are unable to acquire their total diet from the forest so we supplement their diet with local non-GMO feed. Rotational grazing of our herd provides a healthy, happy habitat for the pigs. The level of disturbance to the forest floor created by the pigs may appear to be detrimental, but in reality, it encourages new growth in the soil ecology and environment. As with our other models of shepherding the flock, we manage density and duration therefore producing perfect pork without the use of any antibiotics, hormones or harmful pharmaceuticals while letting the pig fully express their “pig-ness.”
GRASS FED BEEF
What is salad bar beef? God designed herbivores such as cows to thrive on grass and other green forage. While many farms use excessive amounts of money to eradicate certain species of grasses, we do not. We encourage them. Our pastures are full of different grasses and many other species that provide a “salad bar” type buffet for our cattle. The cattle are moved twice daily to give them fresh forage as much as possible. Frequent moves, and longtime periods of rest before the cattle return to a previously-grazed area reduces the parasite load significantly. This means we don't need to use any preventative antibiotics, chemical de-wormers, or other pharmaceutical parasite control, keeping the meat safe and pure. We incorporate the three M’s: Mobbing, Mowing, and Moving. These three principles emulate the bison and other herbivores of the Great Plains. The last 45 days we add a small amount of grain to their diet to heighten the flavor of our beef. We want our beef to be raised on what God intended – GRASS!
WHAT IS AVAILABLE AT THE MARKET?
Below is a guideline for the seasons in which you can expect the various vegetables changing weekly. However, due to the nature of farming, we can not make any guarantees.
If you're wondering what to do with all these veggies, please visit our Recipes & Tips page.
SPRING
Broccoli
Beets
Baby Kale
Carrots
Cabbage
Collards
Spinach
Sugar Snap Peas
Kale
Scallions
Turnips
Spring Mix
Radishes
SUMMER
Tomatoes
Cucumbers
Okra
Watermelon
Onions
Carrots
Cilantro
Green Beans
Peppers
Leeks
Potatoes
Zucchini
Summer Squash
Basil
Corn
FALL
Broccoli
Baby Kale
Beets
Carrots
Cabbage
Collards
Kale
Radishes
Butternut Squash
Spaghetti Squash
Scallions
Turnips
Sweet Potatoes
