Even if you’ve never set foot onto the soil at Bloomsbury Farm, you’ve likely tried some of the produce grown on the over 400-acre plot of land in Smyrna. Found in local restaurants and grocery stores throughout Nashville, from Bastion and Husk to Whole Foods and The Turnip Truck, Bloomsbury delivers some of the most thoughtfully grown local produce around — and it’s all thanks to owner and farmer (fondly referred to as farm”her”), Lauren Palmer.
Over the past decade, Lauren has cultivated a working organic farm that boasts everything from mushrooms, sprouts, microgreens, and edible flowers to seasonal fruits and herbs. She also hosts a thriving CSA program, a reasonably new farm-and-forest school for children, and Farm Fridays, a market where you can snag fresh flowers, produce, food, and more. Did we mention Bloomsbury Farm is also one of the most stunning event venues in Middle Tennessee? Please welcome this week’s FACE of Nashville, Lauren Palmer — one of the hardest-working women we know!
Did you dream of farm life when you were a little girl?
I grew up with a dad who has a plant science degree and landscaped for a living. Along with plants came all things birds, flowers, and a love of motorcycles. My mom made connections and had a lifelong healthcare career — what a fun mix of vegetarian-loving, supportive-almost-to-a-fault parents! During elementary school, my parents purchased their first piece of land and quickly added acreage two more times. [I’m] a lover of the land, and I, too, dream of adding to it. For now, we are maxing out our space and loving it. I was made for this life and can’t imagine anything else. It took some time getting here — [I spent] a couple of years as a social worker — but man, I wouldn’t change a thing.
What led to your role at Bloomsbury Farm, and what does it entail?
I’m head farm”her”! I now see myself as the visionary and cheerleader behind this multifaceted farm. It has been 13 years, and there isn’t a single function I haven’t done myself. I still love calling chefs and going to the market on Saturday mornings. I pick out new vegetable varieties each season and connect the dots wherever needed. I make deliveries and clean out animal pens. You have to love it to keep going.
Tell us about Bloomsbury Farm School and the other projects you’ve brought to the table.
The school is the highlight of my farm exploration and education in all ways. It has been close to my heart. It’s like summer camp but with nature; children are taught to be resilient. Math is experienced through trees and science with the seasons. We have a dream team of teachers, and I love the brothers and sisters who are coming back for more.
[To put it] simply, we are a farm first. But we have seen many creative ventures spring up right here. Events and gatherings (big and small), Farm Fridays are now a thing, and we won’t stop connecting where the community needs us.
What part of your job are you most proud of?
The beauty and being able to use my left brain to make produce enticing. We make you want to know the story behind every carrot you eat. I like being available for people dipping their toes into eating local. I want you to try new colors and flavors and know the difference when choosing us. There is a story, and we are proud to have you eat with us. I am an open book — ask the questions; we will walk you through this season with us!
What’s your favorite thing to grow, and what dish can’t you get enough of making with it?
I’m a raw salad-eating gal; it’s my specialty. We have salads on the regular, and it’s very kitchen-sink — throw it all together and see what happens. We eat seasonally and with minimal cooking. I love to get into town [to restaurants] where the chefs make our veggies shine. I’m a sucker for the long struggle and the veggies that take 90-plus days, like broccoli, cauliflower, beets, and carrots. It makes them taste even better.
What is the most challenging element of running a farm?
Oh, the challenges! Take a normal business, then add chainsaws, lighting strikes, snowstorms, goats, chickens, and horses. We move lots of produce, flowers, and herbs, and we do it year-round. [We travel] twice a week to Nashville and weekly to Atlanta, so logistics are something I’m now pretty good at. And if someone puts gasoline in a diesel truck, I know what to do.
Where do you go when you head out for a farm-to-table experience in Nashville?
I love a slow education with a one-on-one experience when I dine. Bastion gives you that, and so does The Catbird Seat. Those are chefs I have worked with for a long time. I am just happy when people are eating out. More than likely, you have had Bloomsbury [produce], which makes me feel so good! We are everywhere, from breweries to coffee shops. We are on the shelves of five Whole Foods. I love getting our food into your kitchen.
When you aren’t farming, what’s on the agenda?
During the busy season, I am deep in it. But I think farmers should get away in fall and winter. [Whether the] beach or the mountains, I enjoy looking at other trees that aren’t my own. I never feel trapped here, and I still take small trips to the lake for a quick dip and call it a getaway. We ride dirt bikes and horses here; it’s my very own adventure park.
What is one thing we can do to embrace a more seasonal, organic, farm-to-table way of eating and growing?
Oh, I do love it when [people] have gardens at home and grow things they enjoy! My friends always get the “starts” that don’t make it to the field, so we share the ups and downs [of growing them]. A CSA is the simplest way to support and understand the growing season. I walk people through why we choose items and recipes to inspire. They reap the benefits of bumper crops and were also supportive when the strawberry blight hit in 2018. It’s a deep dive into this beautiful, tasty farm life, and it’s a fun-loving community that won’t let me give up.
Where can we go to enjoy the fruits of your labor first-hand?
I love when folks come to the farm. I see renewed beauty when they see it for the first time! I get to experience it again and again. Our farm stand is open to the public on Fridays, and we invite everyone out to see, touch, smell, and taste what the farm has been growing. It’s family-friendly, and the kids always outnumber the adults. Bring a blanket and a friend and relax. We also put on a good show at the market on Saturday. The energy there is unlike no other. If you get there early, bring me an Osa coffee, and I will show you the season’s finest!
What’s the best piece of advice you’ve ever received?
I must use the words of my dad for this one. “Bloom where you are planted!” Cheers to Pop-Pop because we are doing it big. Dad keeps the flowers watered while we grow good eats. This is home; I’m made for this. I am here to let the farm shine and give to its fullest potential while we all harvest the good food. Yes, get out there, see the world, and be thankful for some travel, but man … it feels good to call Bloomsbury home.
Outside of faith, family, and friends, what three things can’t you live without?
I’m a horse lover through and through. The last time I was riding, I cried at the connection — it’s unreal how we communicate. In the same vein, my motorcycle feels similar. I suppose it must be something about moving with the wind in my hair. The last and final item would be my bed! I am a morning person at heart, and the bed is where I find peace. Fresh sheets are like gold in my house, and we are very much a “family bed” household. We play games and talk about the day in bed. Morning tea is in bed. I need my bedtime!
All photography by Melissa Hope.
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  Meet more inspiring women from across the South in our FACES archives!
