First Winter CSA Week 2014-2015 Oct 28, 2014

The weather this fall has been beautiful for growing! Warm days cool nights and a bit of rain are making all our fall crops very happy. We hope you enjoy the two weeks worth of veggies in your share today

!winter csa share

In your Share Today:





Bok Choi

Lettuce – choice between head lettuce and baby lettuce

Purple Globe Turnips

Wholes & Halves:

Winter Squash – choice between acorn, delicate, and carnival (grown conventially by Amish in Rich Hill, MO)



Wholes Only:

Chinese Cabbage – Napa type



Halves Only:

Bell Peppers

We still have winter CSA shares available – tell your friends!

This week is the last week of Pizza night! Make sure to make your reservations soon!

Recipe: Roasted Carrots, Turnips and Leeks of a bed of Greens

Peel one clove of garlic and mash (or mince) with 1 t. sesame seeds, 1 t. cumin seeds, a dash of red chile flakes, 1/2 t. salt, and 1/4 t. black pepper to make a paste.  Add 1 T. red wine vinegar and 1 T. sesame oil and mix well.

Trim 1 bunch of carrots and scrub.  If they are thicker than your thumb, slice in half lengthwise.  Cut the tops off 1 bunch of turnips, then rinse the roots and cut in half.  Reserve the greens. Cut the leaves off 1 Leek and then cut down into the shank to clean it.  Cut into quarters lengthwise.

Toss the carrots, turnips, and leeks with the spice paste.  Place in a baking dish and roast until the carrots are tender and brown, about 30 minutes.

Meanwhile, wash Bok Choi, Turnip greens, and spinach (or other cooking greens like Kale, Arugula, Mizuna, Mustard, etc) to make 6 C.  Cut the larger Bok Choy leaves in half  from top to bottom.

Heat 1 T. olive oil in a wok until very hot.  Add the bok choi and stir fry for 3 minutes, then add the other greens. Turn off the heat but keep stir-frying until the turnips and spinach are tender.  Season with salt.

When the carrot mixture is done, place the vegetables on the bed of greens.  Deglaze the roasting pan with the juice of one lemon, then drizzle this over the veggies.

Recipe source:

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Around the World flavor on the Pizza this week

Nate Luke

So we are down to 2 final Thursday pizza nights here at Millsap Farm for 2014.  We hope you have enjoyed a few of them this summer. Feel free to share this with your friends and let them in on the pizza night secret!

We will be starting at 5:00 again and will make pizza to 7:45. The wonderful Dallas Jones will be here providing live music.  We will be traveling around the world on our pizzas this week, you can get reservations at

Pizza we are Fixin’

All Thaied Up

Homemade Thai peanut sauce, bell peppers, boc choi, carrots, red onion, peanuts and mozzarella.  Yum!

Boscaiola Pie

The boscaiola is very familiar to Italians or those who have traveled in Italy.  Homemade red sauce, homemade fresh ginger sausage, mushrooms, red onions and mozzarella

An American favorite, homemade red sauce covered with cheese and topped with pepperoni

Millsap Pizza Farm Classic

homemade red sauce all covered up with cheese

Nate Luke

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Cobb Oven Workshop

We are excited to announce the pizza oven building workshop.  Many of you have asked about the ovens we use each week to cook our fabulous pizzas in, and we have finally scheduled a workshop to teach how to build one of these from scratch.

We will gather at Urban Roots Farm,823 W State St, Springfield, at 9a.m. Wednesday, October 22nd, and sift soil, stomp mud, chop straw, mix cob, lay bricks, and generally have a really good time, while learning how to build an oven from the base to finish.  We will supply a delicious lunch, and keep at it until the oven is finished.   Past participants of this workshop, which we did last year on Millsap Farms, said they found it very helpful, and at least one family went home and completed an oven that month.

We will be using Kiko Denzer’s book, “Build Your Own Earth Oven” as our guide, and we’ll go through design considerations, step by step building, and basics on oven operation.

The Workshop costs $25/person, including lunch.  RSVP to

If you need more info, or have questions, feel free to e-mail or call 417-839-0847.


Curtis Millsap

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The Abundance of Fall, CSA Harvest October 15th

Today’s share is full of fall greens and roots, just right for soups and oven roasted veggies.  Sounds pretty good on a day like today, with the wind blowing and the temperatures dropping. 


This is a half share

All shares 


Napa Cabbage;  we love this in slaw, soup, kimchi, salads, or anything you want to add a crunch to. 



Carrots, Scarlet Nantes; the first of the fall carrots, with the sweetness that comes with cooler temperatures.  For an adventure, try adding the chopped greens to soups.  They give a taste of carrots and parsley to the broth. 

Acorn Squash conventionally raised by Amish growers in Rich Hill, MO

Half shares only; 


Purple top turnips.  Great mashed with potatoes, or try them au gratin. 

Whole Shares only:

Broccoli conventionally raised, but unsprayed, from Fassnight Creek Farm

Boc choi; great in a stir-fry.

Eggplant or bell peppers

Leaf lettuce mix.

Also, for those who are picking up on the farm, we will be roasting Green Chiles as an option to add to your share. 


Remember, this Saturday is the fall farm potluck, starting at 5p.m. The weather is looking fantastic, just cool enough to enjoy the fire and some hot cider.  We’ll start with a farm tour at 5, and then start the potluck at 5:45 or 6.  Bring a favorite fall dish, enough to share, along with the beverage of your choice. We’ll have hayrides for young and old.

Also, next week is the final summer CSA share, so if you are going to continue your veggie supply into fall and winter, then be sure to get signed up for Winter CSA sometime this week. 









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Three more Thursday Night Pizza Feast this Season

We are sold out for this week Oct 16th!  It is supposed to be awesome for Thursday Night Pizza this week, finally we get a break in the weather.  We are extending the seating 5-8 pm this week.   If you would like to come enjoy fall on the farm while eating pizza, get your reservation in. We still have about 50 tickets available for this week.

Make your reservation at

The menu
The Good Beet
Homemade Pesto, roasted beets, Terrell Creek Farm “Artisan Goat Cheese from the Ozark Hills” feta, arugula

Creamy Roasted Green Chile Pie
Homemade creamy green chile sauce, with red onions, roasted green chiles, Monterey Jack cheese

The Sour Pig
Homemade sauerkraut, Italian Sausage, local apples, with Brie and mozzarella

The Pizza Farm Classic
Homemade red sauce smothered with cheese

Full information at

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Tonight’s Pizza night Oct 9th is Canceled! Sorry

Canceled tonight pizza night, sorry, we really were trying to make it work, but the weather has other ideas, looks like a second wave is headed this way and due to get here at about 6:30, sorry!

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Oct 7th Bringing home the Harvest

Another beautiful day in the Ozarks!  The spinach, turnips, beets, lettuce, and carrots are growing, the fall tomatoes in the greenhouses are just starting to really produce ripe tomatoes, and the greenhouse cucumbers are producing some really nice seedless cukes.   This is the time of year when we are wrapping up a lot of our field crops, like our tomatoes, eggplant, peppers, and squash, while keeping the maturing carrots, beets, lettuce, mustard, spinach, kale, etc., weed free.   There is a little less urgency to our days this time of year, partially due to slower growth on the part of weeds and crops, and partially due to the many willing volunteers we often get this time of year, when it’s so pleasant to spend time in the fields.  That’s great, because we also get to work on some of our longer term projects, or maintenance which has fallen by the wayside in the constant urgency of summer.  The weather is still pleasant, which gives us good work weather to cut firewood, seal up greenhouses, replace plastic on greenhouses, install new heaters, and other preparations for winter.

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In Today’s Share:


Radishes- Cherry Belle, beautiful and relatively mild. If you don’t generally eat radishes, you might try grating them into butter, then using that as a spread on bread.  The spiciness almost disappears, but leaves behind a really pleasant nutty flavor.

Bell Peppers-green, red, yellow, and purple.

Broccoli- conventionally raised, but not sprayed, from Dan Bigby at Fassnight Creek Farms.  There will likely be a few cabbage worms in these heads, we suggest soaking them in cold water for a few minutes before cooking, which will cause the catapillars to float to the surface.

Halves and Wholes

Baby Lettuce mix



Eggplant, or tomatoes, or roasted chile peppers (only on farm).

Wholes only:10502044_10101402376064264_486171264545948933_n



Green Beans, unsprayed, from Gateway Farms.

Hope you have a great week.  Enjoy the veggies.  If you haven’t signed up for winter share yet, here’s the link;

Thanks, Curtis

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