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F eature Story

Farm Face: No. 9 Farms

“We are best at growing unique foods.” --Brian Oaks


A s purveyors of an ever-changing landscape, Stephanie and Brian Oaks understand what it takes to switch gears successfully. From five cultivated acres on No. 9 Farms in Ashland City, they supply Nashville restaurants, deliver a CSA to residents in the greater Nashville area, and offer a presence at the Ashland City Farmers’ Market.

No. 9 farms
Stephanie and Brian Oaks

No. 9 Farms has evolved with particular intention. “We are able to provide specialty items for Nashville restaurants—herbs, edible flowers and uncommon vegetable varieties—through Nashville Grown.” Using no-till, organic farming methods, they are able to provide nutrient-dense food with increased flavor and quality.


They have enriched the off-season with classes on organic gardening, fermenting and cooking with food intolerances. An ever-popular “Cooking From Scratch” class prevails from their Ashland City kitchen, just 20 minutes from Nashville. To top it off, rosemary, roasted garlic and habanero seasoned salts and non-irradiated teas and herbs are available from them year-round on Etsy.


Kohlrabi and Radish Slaw


1 kohlrabi bulb, trimmed, peeled and grated
1 tablespoon cider vinegar
1 bunch of radishes, grated
1 tablespoon wholegrain mustard
2 tablespoons olive oil
Salt and pepper to taste

1 Toss all ingredients together in a
medium bowl and enjoy!

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