As a social worker with a master’s degree in management, Bloomsbury Farm’s Lauren Palmer doesn’t sound like your typical farmer. And she’s not. Lauren fell in love with farming during a summer internship and knew she wanted to switch careers. In 2009, she left her job and started planting organic vegetables and sprouts on her family’s 400-acre spread near Smyrna, and things quickly took off. Bloomsbury Farm now grows more than 100 varieties of fruits, herbs, sprouts, flowers and vegetables, from roots to greens. All are of the highest quality, healthy and both GAP (Good Agricultural Practices) and Organic certified. The produce can be found in wholesale and retail locations, including Turnip Truck, The Produce Place and Whole Foods, as well as on the menus of many restaurants. Needless to say, Lauren is thrilled that local restaurants are supporting hers and other farms, and she hopes that, when people dine out, they consider those restaurants that are supporting the local farming community.

Lauren continues to use her degrees in creative and unexpected ways while running Bloomsbury Farm. She has built a wide-ranging community by sharing her knowledge with budding growers and opening up the farm once a week during the season so families can do their weekly shopping. In addition to running the agriculture side of the farm, Lauren holds dinners and movie nights, hosts weddings and special events, runs a summer camp and operates an AirBnb on the property. Early in the pandemic, she founded the Bloomsbury Farm School, a forest school, where her daughter and other children are thriving while learning in nature. Lauren made time in her very busy schedule to chat with us about the perks of her job, who inspires her and upcoming plans for the farm.

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HUMBLE BEGINNINGS

[My] first job in farming involved interning with a small market farm in Williamson County, Arugula’s Star. That was 13 years ago. We worked all day, took a break for lunch and were fed the most glorious intern meal as payment. I could not have asked for a better example of what I saw for myself. It was a summer gig on the weekends while I was a social worker at [then] Baptist Hospital. We harvested and washed, cleaned and weeded, all for their CSA and market clients. I fell in love with the life of farming and knew I wanted to farm for a living.

JOB PERKS

What I love most is feeding people, and I don’t mean cooking for them but feeding them organic produce grown and cared for right here. The farm is able to do that in more ways than I ever dreamed of — educating aspiring growers, having room to create a beautiful event, a flower program, new herbs and canning our own tomatoes. Yes, we are still feeding 400 CSA members, restaurants and grocery stores, but man, it feels good to feed souls too. 

JOB CHALLENGES

Farming and challenges go hand in hand. It’s inevitable on a weekly basis, and now, nothing scares me. Vehicles not acting right and technology not working is definitely the most frustrating. Mother Nature gives us challenges regularly, but it is all part of the farming daily life. The biggest blunder was someone accidentally putting gasoline into a diesel truck — ouch. 

FARM LIFE

It’s hard! But the beauty outweighs the difficulty. The seasons excite me, and I never get tired of seed shopping [for] what we will eat months in advance. We are like the fashion industry and plan for summer in winter; at least, that’s how I think about it. Trendy new veggie alert. 

BEST ADVICE

Women makers and growers have a warmth, [and] they care about the quality of their livelihood. We look for passion for farming because it’s not for everyone. I come from a long line of passionate, self-employed women, and telling our story is also important. Come study with us; we love to be a launch pad for women farmers.

MORNING ROUTINE

I am so lucky to live, work and play all on our farm. It works for me. I’d imagine some might need an escape, but I feel fortunate to take a dirt bike to the barn to work. I enjoy coffee on Monday mornings. I do my best thinking first thing and enjoy a walk about for field crop checks before staff even arrives for the day.

GET INSPIRED

[My] inspiration is my mom! If you have met her, you know; [she’s an] endless source of motivation for me and many more. My dad is smart, kind and a lifelong grower. I love to say I am a fun mix of both of them. I’m energized by our team members, some who have been here from the beginning. They surprise me with talents that anyone would love to have on their team.

IN ANOTHER LIFE

With a degree in social work and loving the aspect of working with patients in a hospital setting to develop a plan for them to return to living their best life, I would likely continue on with that journey. I’ve always said my education in social work continues with farming. I feel we are still helping people develop a plan for living and nourishing them to live the best they can.

MEMORABLE MEAL

I took a trip to Stone Barns in New York right before I took the all-or-nothing plunge to full-time farming. We arrived early, toured the farm and then sat down to dinner. The thought and care behind the meal blew me away. I was able to tour the kitchen, and the attention to detail was unlike anything I had ever experienced.

IN THE KITCHEN

I am a lifelong vegetarian and could eat salads for every meal. [The ingredients] change with the seasons. I tend to snack while I am out in the field; fresh is best. Edible flowers on a salad at a dinner party always thrills; that’s my favorite.

WHAT’S NEXT

We started a nonprofit school that educates in nature. I am the most proud of its humble beginnings. We are starting a building campaign for the new schoolhouse [and are] hoping to start construction this year. We pivoted to farm school very early on [during the pandemic], and it has taken on a life of its own. My daughter and her fellow students have blossomed with their education. [Also], I see more opportunities to stay on the farm, with more lodging and more hospitality. I love it when you can eat, drink, play and stay all with us.