Gillie Brook Farm
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Saturday Farmers Market, May-October: F-Shed
Saturday Farmers Market, November-December: F-Shed
Products: Garlic, Garlic scapes, lettuce, Winter Squash, Tomatoes, Peppers, Beets, Beans and other organic vegetable crops
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Initially driven to create a sustainable farm operation, Robert Nogash, owner of @gillie_brook_farm_llc joined the state chapter Northeast Organic Farming Association (NOFA) where he first became a certified organic grower and subsequently gained a USDA organic certification.
To expand his crop selection, Robert sought out experts like Guy Vasta. Meeting at CNY RMA in the mid-1980’s, Robert visited Guy’s farm in Volney and decided to initially grow only garlic in the lowland soils. After learning more about growing garlic--from the knowledge of David Stern of Rose Valley Farm in Wayne County and the Director of the Garlic Seed Foundation, and studying the overall culinary value of garlic scapes--Robert found selling garlic scapes at the Market was met with surprise by other growers and customers. Growing an acre of garlic each year is a hard endeavor.
Expanding yearly with more equipment and acreage, Robert now produces a wider variety of crops including: lettuce, string beans, tomatoes, peppers, beets, potatoes, spinach, basil, plus a few specialty crops of radishes, pea shoots, wild leaks (Ramps), wild Rapini florets, etc. “Our customer base expands every year and regulars return each season. We strive to provide fresh produce, regionally grown soil based crops, grown with the minimal impact on the environment, and overall healthy food without damaging toxic compounds. Such criteria meets several of our customer’s wishes besides the occasional ugly vegetable.”
Established in 1984, Owner and founder Robert Nogash sought out to create a sustainable farm which lead him into organic production. Robert shares with us that farmer’s markets are a great place to meet their customers face to face but also share ideas on recipes, growing tips and concerns and also get the chance to chat with other vendors,
“There is always a communal friendly relationship that keeps the market vibrant.” Robert also shares with us why his customer’s love shopping with him, “We strive to provide fresh produce, regionally grown soil based crops, grown with the minimal impact on the environment, healthy food without damaging toxic compounds. Our customers appreciate these practices besides the occasional ugly vegetable.”
