Endings and Beginings
We are bringing our youngest son to college this week. Wendell has made many of you pizza, checked you out at the market and has been part of growing your food and our family farm since he could walk. He is pictured here painting the floor of the market back when we first opened. He is headed off to major in agriculture and will most certainly continue to make his mark on our farm no matter where he may roam. The French term terroir is often used to talk about wine and cheese and refers to how a place can work its way into the very flavor of something that is grown and made there. I think this can also apply to farm kids and again to the place they have intimately called home. Like all of our kids, this place is in the fiber of Wendell’s being and our little corner of the world is forever changed by his presence here.
Our Cookeville Market will be stocked with arugula, lettuce mix, kale, rainbow chard, cukes, summer squashes, scallions, carrots , beets, green and yellow beans, radishes, cherry tomatoes, big slicers and heirloom tomatoes, new potatoes and lots of sweet corn!
As always we have a full selection of our pastured meats and eggs, local milk, yogurt, cheese and goodies galore from Marilyn’s Kitchen. Freshly baked bread is available on Friday afternoon and Saturday morning.
Open Wednesday and Friday 8:30am till 6pm and Saturday 8:30 till 3pm.
Pizza Night continues this Saturday at the farm and runs through Labor Day with woodfired pizza with farm raised toppings, craft beer, cider, wine, fresh salad and yummy seasonal desserts. Music this week is from Freddy and the Sap Buckets, a seven-piece band that plays eclectic covers from Hank Williams to Muddy Waters.
Reservations Required - email info@crossmolinafarm.com or call the farm at 802-439-3358.
This Week’s Farm to Take Out Menu
Grown or Raised on our Farm and Cooked with Love
No Farm to Takeout this week
Our Farm-Raised Breakfast and Lunch Sandwiches are always on the menu!