Each box from the Weekly Fig contains an assortment of produce picked fresh from local farms.Contributed photoLocal produce is delivered to Weekly Fig members’ doorsteps in a reusable insulated bag each Wednesday.Weekly Fig farms and vendors
AA Farm Creamery, Alchemy of Sol, Alchemy Spice Company, Back 80 Farm, Barley Bones, Benefield Apiary, Blackberry Hills Bakery, Blue Turtle Salt Scrubs, Bluffview Bakery, Bread Period, Buffalo Brad’s Steak Jerky, Conasauga Valley Farm, CrumbleBerry Market, Dixie Soaps, Farm 58, Harvest Roots & Ferments, Hoe Hop Valley Farm, Kensington Farm Fresh, Jesse’s Greens, Legacy Family Farms, LoAdebar, The Local Juicery, Lotus Water Kefir, Lupa’s Kitchen, Mary Alicia’s Artisan Pasta, Mayfly Coffee, Morgan Family Farm, Mountain Meadow Farm, Noke’s, Old Dunlap Farm, Olive Chattanooga, Positiffitea, Rafting Goat Cheese, Rosemary Knoll Eatable Delights, Rowe Farms, Sandabama Farms, Sequatchie Cove Farm, Sequatchie Cove Creamery, Signal Mountain Farm, Tea Dahlia, Te Life, Tombstone’s Gourmet Spice Rubs, Walden Ridge Honey, Wild Alaskan Salmon & Seafood, Wildwood Harvest, Wooden Spoon Herbs and Wheeler’s Orchard & Vineyard
Weekly Fig, a new weekly subscription program offering sustainable local foods, is now making deliveries throughout the Chattanooga area.
The business’s founders have six children between them, all younger than age 6, which brought to their attention that stopping by the farmers market isn’t always convenient, said co-founder Michele Reneau.
“After the third baby, it became difficult to go to the market, and we knew many other people were having problems as well,” she said.
Reneau and co-founders Anju and Nate Wilson have been members of the same community-supported agriculture program for the past few years. CSAs are local agriculture programs in which members pay in advance to receive a weekly supply of fresh produce. The farmer behind the Reneaus’ and Wilsons’ CSA was often late to arrive at their CSA pickup location with their weekly boxes, they said, so they started to think about alternatives to getting local, sustainable food to the people who want it.