Clove Connection

Yesterday I was out in the barn getting it ready for our big garlic harvest on Wednesday when I got a text from my sister with the above photo attached.  She and my mom had just found it in some papers they were cleaning out (a near constant process at my parent’s house where they have lived and saved things since the 1960s).

This is Anthony Gallo who came to the United States from Sicily. He settled in my hometown of Scottsville, NY, worked in the local gypsum mines and raised vegetables which he sold at the public market on the side. He was famous for his tomatoes and his garlic. The story is that he brought the garlic from Sicily in his suitcase. In the 1960’s he gave some garlic to my dad who grew it every year until he reached his 90'‘s a few years ago. I have inherited my dad’s  garlic seed and we now grow exclusively Gallo Garlic - big, flavorful and easy to peel. Garlic is grown from cloves saved from the prior year’s harvest and as we pull this year’s crop I will be thinking of both Anthony and my Dad - all those years of growing, harvesting, drying, selecting the biggest best cloves and then planting again - a clove by clove and year by year- connection to the past that also looks towards the future season.  

Our Cookeville Market will be loaded with freshly harvested baby lettuce and kale, chard, broccoli, cabbages, cukes, zucchini,  green onions, beets , new potatoes, tomatoes and freshly harvested sweet red onions too! !  As always, we will be stocked with our pastured eggs,  grocery staples, local milk, yogurt , ice cream, cheeses, fresh goodies from Marilyn and a freezer full of our very own pastured meats. We will also have more peaches and Wendell's freshly harvested blueberries. And on Wednesday afternoon we will have fresh garlic.

Open Wednesday and Friday 8:30am till 6pm and Saturday 8:30 till 3pm. 

Pizza Night continues this Saturday at the farm with woodfired pizza with farm raised toppings, craft beer, cider, wine and meade, fresh salad and yummy seasonal desserts. We welcome back Trifolium this week - a talented trio who will serenade us with tunes inspired from Appalachia, Ireland and beyond. Pizza starts at 5pm. Music at 6. 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

Creamy Chicken Casserole

Mexican Zucchini Boats

Chicken Salad

Summer Tarts

Local Mushroom Stroganoff

Our Farm-Raised Breakfast and Lunch Sandwiches are always on the menu!

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