Dear Farm Community -

The dog days of spring are keeping us on our toes! When you’re farming, it doesn’t take till summer to feel the heat and hustle - we start just as soon as we’re able! Flower harvests are continuing to be massive as we’re cruising in peak flower season, and veggie harvests are amping up as new crops bear the fruits of our labors - snap peas, broccoli, cauliflower, kohlrabi, and more. We also saw the fruits of our labors when we recently got some FARM CAM film developed!

For those of you who are new around here, our affectionately named “Farm Cam” is a sturdy point-and-shoot film camera that floats around the farm capturing slices of farm life :) While it’s currently MIA and hopefully not six inches under soil (we find they don’t grow well direct-sown… haha) we did get a few rolls back and would love to share some highlights from the last six months!

Members of the flower crew in the 2024 chrysanthemum tunnel

Farmer Carolyn & Farmer Anna with some festive hand-made wreaths!

The infamous January snowstorm of 2025 (one of two)

Farmer Anna & Farmer Bekah helping re-skin one of our high tunnels!

Farmer Antho harvesting kale (there’s kale in those weeds, we promise!)

Farmer Carter saving us after we locked the keys in the farm truck…again….

Shaping the beds and broad forking the soil in our newly built high tunnel

…..and then the crew planting it out!!

A little chocolate cake moment for Farmer Foster’s birthday…

…and ranunculus going wild! Can you believe this is all tomato plants now??

Tossing in a little throwback Farm Cam in the mix too ;)

There’s something so special about this photo—us, two years ago, setting up for our farm dinner in partnership with the Athens Farmers Market. It brings back those grounded, joy-filled memories that make you pause and smile. And now, with our next dinner coming up on May 17th—this time on our own and in support of our Share the Harvest Fund—that same sweet, loving feeling is back, stronger than ever.

We’ve only got a few seats left, and if you're feeling the pull… it might just be for you ;) These dinners don’t happen often, and they tend to fill up fast—for good reason.

This one is shaping up to be truly special: Chef Ryanne of @rystable is crafting a seasonal, deeply intentional menu. Her menus are inspired by her time living in Thailand and traveling throughout Southeast Asia—gathering spices, recipes, and traditions, and weaving them together with her grounding in Ayurvedic teachings. If you’ve ever had the joy of tasting her food at her farmers market pop-ups in the Atlanta area, you already know: we’re in for an unforgettable meal.

The whole farm team is involved in making this night magical—Farmer Alex is creating a stunning floral installation for the table, our resident cocktail wizard is mixing up something truly special, and a whole crew of our farmers will be on hand as the “front of house” (“front of farm”?) helping to create a night that feels both elegant and deeply connected to the land.

We’ve been buzzing with excitement, preparing to turn the farm into a space you won’t forget—one where time slows down, conversations stretch long, and the air hums with something just a little enchanted.

If you’ve ever dreamed of being part of a dinner like this—shared under the open sky, surrounded by beautiful fields, flowers, and good people—this is your chance! Don’t let the table fill before your seat is saved. We’d love to have you there.

farm dinner 2025

For all you CSA Home Cooks out there crafting your own nightly dinners, you can look forward to Kohlrabi in your shares this week! This funky looking vegetable is one of those cult favorites. Its strange appearance often makes people hesitant to give it a shot, but kohlrabi is actually easy to cook with and full of delicious flavor. Raw kohlrabi is crisp and mildly sweet with a hint of pepperiness, like a cross between a radish and a turnip, while cooked kohlrabi becomes tender and mellow, with a subtle, nutty flavor similar to a broccoli stem or cabbage - but milder and sweeter. After peeling the tough skin off, you can simply slice it into sticks for a little crudité dipping and snacking, do a super simple roast, or zhuzh it up with a fancy schmancy recipe like this Kohlrabi Carpaccio with Thai Dressing and Peanuts or perhaps a Kohlrabi and Potato Manchego Gratin? Holy moly it’s time to get cooking!

Thanks for being a part of it all!
Diamond Hill Farmers

let us (Ry) do the cooking:

join our farm dinner