Harvest Table Farm

The farm began as an extension of the bestselling book 'Animal, Vegetable, Miracle,' written by Director Steven Hopp, his wife Barbara Kingsolver, and their two daughters. The book chronicled their year-long experiment to eat in-season, locally grown foods, inspiring many to reclaim a healthier food culture. Over the past ten years, the Harvest Table family grew to include kitchen staff, servers, store clerks, farmers, small business owners, artisans, and neighbors, all united by a common desire to support local and celebrate Appalachian heritage.

The farm employs intensive production methods for both annual and perennial crops, and raises hens on pasture for egg production. They extend the growing season using high tunnels and preserve extra harvest through canning and dehydrating. All meats served are pasture-raised and finished, and the trout is sourced from a sustainable farm in North Carolina. The farm's philosophy emphasizes investing in the health of the community and the land, aiming to maximize the number of people who benefit from their existence.

The farm's produce is featured year-round on the restaurant menu and sold directly at the local farmers market. It also serves as a demonstration space for tours and learning opportunities for restaurant customers, WWOOFers, interns, and local volunteers. The Meadowview Farmers’ Guild General Store carried food items and handmade goods from over 170 local craftspeople and artisans. Despite the closure of the Harvest Table Restaurant and Meadowview Farmers' Guild on September 18th, 2022, the farm's legacy continues to inspire local food movements.