Events
Farm to Crag 2024
Chattanooga Gathering -- Farm To Crag
Hey friends! Have you ever been curious how rock climbing and sustainable agriculture are connected? Join us for an unforgettable weekend of climbing, feasting, farming, and learning at the Sequatchie Cove Farm from November 9-10, 2024 with the option to join Friday Nov 8 for potluck dinner, community building, and a private screening of the documentary that Sequatchie Cove Farms is part of!
Why F2C is Rad:
Learn first-hand on a farm tour and get your hands dirty with a bit of farming Saturday, then head out for some group climbing on Sunday.
Hear from renowned climbers, conservationists, soil scientists, activists, farmers, and advocates about their efforts to make the world a better place.
Enjoy all meals cooked with farm fresh ingredients, with a curated dinner menu Saturday by Nashville chef Jennifer Latham
Learn about regenerative agriculture and holistic livestock farming from the Keener family, then follow along on a medicinal + native plant identification walk with Alysia of Bird Fork Farms
Harvest the veggies you’ll use to learn about fermentation; learn sourdough basics with organic whole wheat flour milled on the farm, then eat your work for lunch to fuel your climbing the next day!
Carbon Cowboys documentary screening + potluck dinner Friday night
Dive deep into soil science and engage in discussions on local and federal farming, policies, and experiences.
Optional camping at the beautiful Sequatchie Cove Farms campground overlooking the Little Sequatchie River
Silent auction featuring an incredible assortment of local businesses in the food, beverage, and farming world, including Chattanooga Whiskey, Spice Trail, Alter Eco Farms, and more.
When: November 8, 9, 10 Where: Sequatchie Cove Farm, 320 Dixon Cove Rd, Sequatchie TN 37374
Cost: $125 to 165 - including ALL farm fresh meals, workshops, camp sites, and community building (scholarships and work trade available!)
Purchase tickets here: Farm to Crag registration
Reach out to Sydney at sbcopela@gmail.com if you have any questions.
Mushroom Foraging with Midway Mushrooms-Nov 16
Cumberland Folk School class
Sign up at www.cumberlandfolkschool.com
Learn essential mushroom biology and romp through the woods in search of choice edibles with this hands-on half-day program!
November 16th 9:00am-12:00pm Central Time Zone
Kudzu Basketry with Laurel York-DEC 8
Cumberland Folk School class
To sign up visit www.cumberlandfolkschool.com
Learn the art of basket weaving as we weave an Appalachian basket out of kudzu vines.
December 8th 9:30 - 4:30 central time zone (was originally Dec 7th, but date has been changed)
Includes a delicious lunch made on the farm or by LUNCH Sewanee
Oct 19 - Dinner w/ Chef Khaled of Calliope - Sequatchie Cove Supper Club
After a long, hot summer, we are thrilled to welcome everyone back to the farm this Fall to enjoy another incredible dinner curated by one of our most talented local chefs. You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the October 19th dinner for our dinner series, the Sequatchie Cove Supper Club. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table. Hand selected produce, meats, grains, and cheeses from our farm and from nearby producers will be expertly crafted into an inspiring multiple-course meal by Chef Khaled AlBanna.
Please join us in welcoming Chef Khaled AlBanna of Calliope Restaurant to the farm for an incredible dinner. He combines Southern influences and experiences with his heritage Levantine cooking style, blending international techniques and flavors. From open fire cooking to traditional Levant culture and traditions, Chef Khaled's dishes are a delicious reflection of his journey and expertise, bringing Mediterranean and Middle Eastern tastes to you here in Eastern Tennessee. For this event, Calliope will be providing a craft cocktail bartender serving curated beverages for a cocktail hour.
Proceeds of this meal go directly to the farm, the local producers & services involved, the service staff, and the Chef. We are utilizing locally-owned businesses for every aspect of planning and executing the dinner, altogether celebrating our vibrant local economy. We couldn’t be more grateful for your support.
This dinner will be held outside in our vineyard in nice weather, or in our Studio building in less than ideal weather.
-When: 5 P.M. CST / 6 P.M. EST until 8 P.M. CST / 9 P.M CST, Saturday, October 19th, 2024
-Where: 320 Dixon Cove Rd Sequatchie TN 37374
We will do our best to accommodate guests with handicaps, but please bear in mind that there may be soft, sloping, and uneven pathways/terrain.
In order to respect our chef’s preparation and planning, we cannot always guarantee all dietary accommodations. In order to get the best value for your ticket, if you have specific dietary restrictions, please reach out to make sure that the menu for your selected date can be accommodated. Requests made with less than 72 hours of notice will not be accommodated.
Please, leave pets and children at home; only trained service animals are allowed.
If you have friends who are also purchasing tickets and you would like to be seated with them, please email your request to sbcopela@gmail.com Requests made with less than 48 hours of notice may not be accommodated.
Tickets are non-refundable, but they are transferable. If you can’t make it, let us know the name and contact info of who will be taking your place.
- This meal does include a cocktail hour and wine paired with the meal courtesy of Calliope Restaurant. If you would like to bring additional beverages you are welcome to but please be responsible.
If you have any questions, don’t hesitate to reach out to Sydney Copeland at sbcopela@gmail.com
TO PURCHASE TICKETS please click the link below or go to the Trading Post tab at the top of the page.
Fall Migration Birding with Richard Candler on October 12
Cumberland Folk School Class
Sign up: www.cumberlandfolkschool.com
Join local birder and co-author of Birding Sewanee: A Guide to Birding in the South Cumberland Region Richard Candler on a morning bird walk around Sequatchie Cove Farm. Learn bird identification by sight and sound.
$60
October 12th 8:00-11:00 Central time zone
White Oak: From Tree to Basket
Cumberland Folk School class: For more info visit www.cumberlandfolkschool.com
Join Micah Wiles, farmer and basket maker to learn about working with White oak , from tree to basket. This is a 2 1/2 day class (Friday 1/2 day optional). Full details below.
Oct 11- 1-5
Oct 12- 9-5
Oct 13- 9-3
6/29 Supper Club with Chef Mallory
You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the June dinner for our monthly dinner series, the Sequatchie Cove Supper Club. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table. Hand selected produce, meats, grains, and cheeses from our farm and from nearby producers will be expertly curated into an inspiring menu by the Chef.
Please join us in welcoming Chef Mallory Grimm to the farm for an incredible dinner. Her restaurant, LUNCH Sewanee, serves dynamic purposes as a market, lunch counter, dinner space, and overall community haven. This outpost of Appalachian cultural cuisine is the creative result of years of commitment to sharing her amazing talents as a cook and baker with her beloved community. Mallory has worked with the farm and with the Cumberland Forest School for years, and we are thrilled to have her as part of our dinner series to share her talents with all of you!
Proceeds of this meal go directly to the farm, the local producers involved, the service staff, and the Chef. We are utilizing locally-owned businesses for every aspect of planning and executing the dinner, altogether nourishing our hyper-local economy. We couldn’t be more grateful for your support, and we are so excited to share this feast with you.
The dinner will be held in our vineyard in nice weather, or in our Studio building in less than ideal weather.
-When: 5 P.M. CST / 6 P.M. EST until 8 P.M. CST / 9 P.M CST, Saturday, June 29th, 2024
-Where: 320 Dixon Cove Rd Sequatchie TN 37374
We will do our best to accommodate guests with handicaps, including special parking, but please bear in mind that there may be soft, sloping, and uneven pathways/terrain. Vegetarian and Gluten Free diets can be accommodated; please let us know of any food restrictions and/or allergies. In order to respect our chef’s preparation and planning, we cannot guarantee dietary requests made after Thursday, June 27th. Please, leave pets at home; only trained service animals are allowed.
To purchase tickets, go to the link below or visit our farm store by clicking on SHOP on our toolbar. Tickets are non-refundable, but they are transferable. If you can’t make it, let us know the name and contact info of who will be taking your place. If you have any questions, don’t hesitate to reach out to Sydney Copeland at sbcopela@gmail.com
Supper Club 5/25
You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the May dinner for our new monthly dinner series, the Sequatchie Cove Supper Club. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table. Hand selected produce, meats, and cheeses from our farm and from nearby producers will be expertly curated into an inspiring menu by the Chef.
Please join us in welcoming Chef Sujata Singh to the farm for a fantastic dinner. The cool nights and dewey mornings of May grow some limited edition crops that feel like such treats when they are in season for only a few weeks a year. Come see & taste how Chef Sujata blends the expertise from her unique background with the regional tastes of the Cumberland Plateau in the height of spring.
Sujata Singh brings international culinary techniques, beginning in Bihar, India, to the small Southern city of Chattanooga. Taught to cook from scratch by her mother, Sujata’s recipes are soul-filled dishes of harmonious yet complex flavors. Her focus on food as a symbol of connection to family & place is something that we are excited to explore and share with you all at our community table.
Beyond hosting sold-out pop up dinners, Sujata works to share other beautiful aspects of Indian culture with Chattanooga, like clothing, art, jewelry, and gifts available in the new Spice Trail retail location. Learn more about Sujata and what she’s up to in town at her website. https://www.spicetrailcha.com/
Proceeds of this meal go directly to the farm, the local producers involved, the service staff, and the Chef. We are utilizing locally-owned businesses for every aspect of planning and executing the dinner, altogether nourishing our hyper-local economy. We couldn’t be more grateful for your support, and we are so excited to share this feast with you.
The dinner will be held in our vineyard in nice weather, or in our Studio building in less than ideal weather.
-When: 5 P.M. CST / 6 P.M. EST until 8 P.M. CST / 9 P.M CST, Saturday, May 25th, 2024
-Where: 320 Dixon Cove Rd Sequatchie TN 37374
We will do our best to accommodate guests with handicaps, including special parking, but please bear in mind that there may be soft, sloping, and uneven pathways/terrain. Vegetarian and Gluten Free diets can be accommodated; please let us know of any food restrictions and/or allergies. Please, leave pets at home; only trained service animals are allowed.
Shaker Divided Carriers
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
Build the beautiful and functional divided carrier variation of the traditional Shaker boxes with woodworker Heather Ashworth.
May 18th 9 :00 to 3:00 CST
A delicious lunch fresh from the farm or LUNCH Sewanee will be provided.
Mushroom Foraging in Spring with Midway Mushrooms
Cumberland Folk School Class: For more info visit www.cumberlandfolkschool.com
Learn essential mushroom biology and romp through the woods in search of choice edibles with this hands-on half-day program!
May 11th 9:00am-12:00pm CST
Inidgo and Katazome Printing
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
May 5th
9:00am to 5:00pm CST
In love with indigo? In this class, Katazome and Indigo dyeing, you will explore the centuries-old Japanese technique of using stencils and a rice paste resist to make patterns on fabric then dipped into an indigo vat.
A delicious farm to table lunch and coffee/tea is included with your class tuition!
Birding by Ear
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
Join local birder Richard Candler, author of Birding Sewanee, on a morning bird walk around Sequatchie Cove Farm. A class for both beginners, who will learn some ID basics and also advanced birders to gather with others and bird Sequatchie Cove Farm’s Property. There will be a special emphasis on identification by bird song.
April 27th
8:00-11:00 CST
Sequatchie Supper Club Kickoff Dinner
You are invited to join us for a private farm-to-table dinner, hosted on our scenic property in the luscious Sequatchie River Valley. This is the kickoff dinner for our new monthly dinner series, the Sequatchie Cove Supper Club. Please welcome Chef Kenyatta Ashford back to the farm for another spectacular dinner. Enjoy an evening of food-centered community as we gather to celebrate the freshest seasonal ingredients, directly from our fields to you at our table.
Baking with Einkorn with Niedlov's Bakery
Cumberland Folk School Class : Visit www.cumberlandfolkschool for more info
Introduction to milling and baking with Einkorn with Erik Zilen of Chattanooga’s beloved Niedlov’s Bakery.
March 30th 12:30-4:30 CST
Holiday Candle Making with the Cumberland Folk School- December 16
Learn to make hand-dipped beeswax taper candles, a holiday family tradition.
November 18th Farm Meal
Join us as we welcome back the amzingly talented Chef Kenyatta Ashford for another farm feast November 18th! We will feature what is seasonal on the farm this time of year and enjoy a realaxed family style dinner together as community! If the weathers perfect we will eat outdoors and if its too cold or rainy we will be inside the farms Studio Building. Proceeds of this meal go to supporting Chef Kenyatta as well as our Farm...we could not do what we do without your continued support!! Thank you and we look forward to sharing this beautifull meal together! Reserve Ticket HERE: tickets
Seasonal Wreath Making with Sarah of Southerly Flower Farm and Cumberland Folk School- November 18
Sarah will demonstrate how to pull together seasonal elements to form a half moon, whimsical, and natural wreath. Each student will be provided a foraged and handmade grapevine or wisteria wreath base, and will have a selection of fresh evergreen, winterberry, foraged items like grasses, pine cones, and dried ironweed. Sequatchie Cove Farm will provide dried broom corn from the farm, and we will have sorghum seed heads from Chelsea Askew, to name a few. You will have the opportunity to choose what elements you want to place on your wreath and customize the perfect display for your door, inside your home, or as a gift. These wreaths will slowly begin to dry and fade after the holidays and many choose to keep their wreaths up long after the holidays pass. You will gain the skills in this class to make your owns wreaths for your home or as gifts for many holidays to come.
Kudzu Basketry with Laurel York and the Cumberland Folk School- November 12
Learn the art of basket weaving as we weave an Appalachain basket out of kudzu vines
Holiday Candle Making with the Cumberland Folk School- November 11
Learn to make hand-dipped beeswax taper candles, a holiday family tradition.
Sourdough Bread Class with Meg's Bread and the Cumberland Folk School - November 5th
Learn the techniques to make sourdough bread at home in this afternoon class. Take home a fresh loaf of bread baked in class, dough for a second loaf to bake at home and a sourdough starter.
November 5th 1-4 pm Central Time Zone
Italian Longstitch Journal with Sara Dismukes and the Cumberland Folk School - Nov 4
Explore traditional bookmaking processes to create a unique handmade journal.
*SOLD OUT* Spoon Carving with Joel Larabel- October 22nd
Join Joel Larabell, wooden spoon carver, teacher and enthusiast, for this 1 day workshop developing your skills in the craft of wooden spoon carving.
Ancestral Immune Tonic and Remedy Making with Katie Braswell- October 21st
This 3 hour class focuses on teaching you how to master the art of ancestral tonic and remedy making to support the immune system for the fall and winter months.
Farm To Crag OCT 13-15th
Join us on the farm for a beautiful weekend of camping, learning, feasting and climbing with some of the most down to earth and earth loving people on the planet! Learn more and register at: Farm To Crag
Fall Migration Birding with Richard Candler- October 8th
Join local birder and co-author of Birding Sewanee: A Guide to Birding in the South Cumberland Region Richard Candler on a morning bird walk around Sequatchie Cove Farm. Learn bird identification by sight and sound.
Water Now You See It Now You Don't! September 29th
Presentation on the sources of the water of the Little Sequatchie River and Pryor Cove Water Basin
Water - now you see it, now you don't
September 29th (Friday) - 9am to 11 am (central) at Sequatchie Cove Farm
Ben Miller, US Geological Service will present his work and findings of the water sources and flow for the Little Sequatchie Cove and Pryor Cove.
Ben is one of the Nation’s leading water source sleuths and has worked all over the nation tracing where water starts and where it flows.
What we will learn:
. Water Basins - what they are, how they work - world wide, continental, the State and the region.Tennessee to Ohio to Mississippi, to Gulf and beyond The larger picture of water basins
. Mapping the recharge areas (the water basin) for the Little Sequatchie and Pryor Cove water shed.
. How to think about and understand the flow of water in our area,
. Wells, how do our wells work, where does the water come
CLICK HERE TO: RSVP
FARM MEAL SEPTEMBER 16TH
Join us on the farm September 16th for a farm feast, prepared by the amazing chef and our good friend Kenyatta Ashford! As always with our farm meals this will be held outdoors and much of the meal will be cooked over the open fire (weather permitting). All ingredients will be sourced locally and right from our own pastures and gardens! Enjoy a multi course Chef prepared meal with friends and family!
Fresh Indigo Dyeing-September 16th
Join us for a morning at the farm, learning an easy technique to dyeing with fresh indigo on protein fibers to achieve light-medium blues.
September 16 9:30-11:30 Central time zone
Fresh Indigo Dyeing-August 12th
Join us for a morning at the farm, learning an easy technique to dyeing with fresh indigo on protein fibers to achieve subtle teal-blues.
August 12 9:30-11:30 Central time zone
Sequatchie Cove Farm Ride By Velo Coffee
Ride from Chattanooga, over Suck Creek Mnt. Camp at the farm and eat farm meals and then ride back to Chatt the next day!
Roots So Deep Screening June 20-21st
Roots So Deep (you can see the devil down there)” is a 4-part documentary series all about inventive farmers and maverick scientists building a path to solving climate change with hooves, heart and soil.
Wits End Brass Band June 6th
Wits End Brass Band from New Orleans is on tour and will be playing a special show at the farm!
Ferments with Soir'ee Leone
Explore different perspectives and approaches to fermenting foods to create new and complex flavors. We will taste a variety of ferments and start ferments to take home.