Positives and Negatives

It’s been a tough summer to find a few days in a row that are dry enough to make hay for our cattle and sheep to eat in the winter.  This weekend was a “hay window” and we were all set to bale on Sunday. Not ideal since we are all pretty tired on Sunday following a full week and a big pizza night but, as the saying goes, we had to make hay while the sun was shining.  When we fired up the baler to start the first field the control panel  for the baler failed to even turn on. A flurry of plugging and unplugging and wire jiggling proved to have no effect and Sunday afternoon was spent with the tractor and baler in the front yard with Jonathan, Keelan and Wendell throwing everything they  had at the issue to try and fix it and save the hay before the rain. They found the bad wire just before a gorgeous sunset and between Sunday evening and Monday they got the hay in.

The ups and downs of farming at its finest -  working with your dad and your siblings and your kids as manual laborers, mechanics, chefs, electricians and mechanics. Sometimes you get to save the day, sometimes it just sucks but either way you do it as a family.  

Headliners on the vegetable front at our  Cookeville Market this week include Silver Queen Sweet Corn, local peaches and watermelon, the first apples of the season and a full array of freshly harvested baby lettuce, kale, chard, green beans, cabbages, cukes, hot and sweet peppers, scallions, beets , new potatoes, tomatoes, basil and other fresh herbs and fresh sweet red and white onions. 

 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 have both steak and parted chickens back in stock! And it's a BBQ Weekend! 

The Market is open Wednesday thru Friday 8:30am till 6pm and Saturday 8:30 till 3pm. 

Last Chance for Pizza Night at the farm this Saturday with woodfired pizza with farm raised toppings, craft beer, cider, and wine, fresh salad and yummy seasonal desserts. Music this week is from  Wild Roots - a fabulous, not-to -be missed group of local musicians who will be sure to bring the pizza night season to a close with rolciking and harmonious style!  

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

Falafel or Beef and Veggie Kabobs with Pita and Tzatziki Sauce or Yogurt Tahini Sauce

Baked Spaghetti Squash with Homemade Roasted Tomato Sauce and Mozzarella Cheese

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

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Summer’s End