Tucked into Loganville, just 30 miles from its namesake Wrecking Bar in Little Five Points, sits 63 acres of pristine farmland, committed to growing high-quality and diverse organic produce. Beer was the primary reason for starting the farm in the first place; Wrecking Bar owner and founder Bob Sandage saw it as an opportunity to build a farm-brewery with enough space for making sour and wild ales plus room for barrel aging and experimentation. Long-term plans for the land include a brewery and barrel aging room. The farm uses organic practices, crop rotation and cover cropping.
But Wrecking Barn isn’t solely a supplier of farm-fresh restaurant fare. Locals can join the farm’s CSA (Community Supported Agriculture) and buy local, seasonal food directly from the farmers who produce it. A CSA membership is basically Stitch Fix for veggies; for $25/week, families receive eggs and ultra-fresh produce that varies season to season, “depending on what we can co-create with mother nature.” Membership also includes a weekly e-mail that lists what will most likely be in the share that week, along with recipes that pertain to those items.
For those who prefer someone cooking for them, Wrecking Barn also hosts Family Dinners, which feature a rustic menu prepared by Chef Terry Koval of Wrecking Bar, served family-style and inspired by seasonal, organically grown produce from the farm. The afternoon will begin with a cocktail reception among fields of roots and greens and culminate with dinner in the barn. Pinterest perfection!
