sequatchie cove farm is nestled in an isolated green holler in tennessee, at the base of the cumberland plateau near a bend in the sequatchie river. with four generations living on the farm, they have, over the last three decades, established themselves as innovative and committed. diversifying their focus has helped keep them going- they farm vegetables, animals, native plants, mushrooms, and are well known for their award winning cheese, and also have a folk school on site, teaching heritage crafts. this fall, these multi-generational farmers harvested a special crop of rare bloody butcher corn, an old variety that they are growing out for seed for seed saver chelsea askew. the field of corn was planted by a local group of waldorf schoolchildren in the spring and when it came time to harvest in the fall, the patagonia-affiliated group farm to crag, came in to help harvest by hand, along with local friends. some of the corn was milled into grits and cornmeal and masa, which was then turned into a meal prepared by edgar victoria of alebrije in nashville that was served to all of the volunteers at the end of the harvest day.
