Snapfinger Farm

We’re permanently protecting the property as farmland, preserving the ecological value of this landscape and investing in the success of this local business.

When Rahul Anand started Snapfinger Farm on 14 acres in 2016, he knew there was unmet demand for sustainably grown local produce at farmers markets, CSAs and restaurants. Snapfinger Farm grew quickly, added customers and new markets and began selling to wholesale buyers. After six years of growth, Snapfinger’s owner recognized that the small farm space was not meeting the potential demand of the local wholesale market.

In 2022, The Conservation Fund secured a 197-acre farm in Covington, Georgia, on behalf of Snapfinger Farm. The property borders the South River, a major watershed of Atlanta. The advocacy group American Rivers named it one of America’s Most Endangered Rivers in 2021 and urged conservation of this at-risk watershed. The farm’s ecosystems include riparian floodplain, wetlands, streams and lakes among extensive farmland, resulting in high biodiversity across the property. Over the next four years, Snapfinger Farm will expand production on more than 50 acres of cropland to sell to Atlanta wholesale markets.

Using the buy-support-protect-sell model, the Working Farms Fund is securing and permanently protecting the property as farmland, preserving the ecological value of this landscape to the larger river system, investing in the success of this local farm business and providing Snapfinger Farm with a patient pathway to affordable farmland ownership.

Farmer Vision

Snapfinger Farm’s mission is to be a strong rural business attracting creative young people through agriculture and craft. Snapfinger envisions the farm expansion as a place for new ideas and building a healthy community by meeting the high demand for fresh local food through sustainable farm growth.

By the Numbers

  • 2x projected increase in revenue in 2 years
  • 8x expansion of acres in production in 2 years
  • 197 acres permanently protected farm and forest

 

 

 

 

Photo credits (from top of page): Addison Hill

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