Pizza PPPPlease August 28th Menu for wood-fired Thursday’s

Take a moment and reserve your spot for this weeks Thursday Night Wood-fired Pizza at Millsap Farm .  This week we celebrate the letter P with
Pineapple Pork
Homemade onion marmalade, Millsap Farm Pork Belly Roast, Pineapple, leeks, Brie Cheese and flaked coconut
Photo by Nate Luke
Purple Potato Pie
Homemade Garlic aioli, peruvian purple fingerling potatoes, red onions and arugula topped with Gouda cheese 
 
Peppers 3 Pie
Millsap homegrown red, a rainbow of bell peppers, roasted garlic, mozzarella and after the fire dabbed with pesto plus for those that like it hot, you can add roasted poblano
 
The Classic Cheese
Homemade Red topped with Cheese
 
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The Summer Bounty for our CSA August 19th

Welcome to summer.  It came about two months later than usual, but it has definitely arrived, bringing heat and dry conditions with it. That means lots of watering, in fact we’ve been running our sprinklers 24/7 for about three weeks now, other than a day last week after that nice rain. All that water is paying off, and we’ve got some great veggies for you all today.

Today’s shares include:

Cucumbers

Red bell peppers

Cilantro/ parsley/ basil choice

Squash- some from Millsap Farm, some conventionally raised by Dan Bigby at Fassnight Creek Farm. 

Wholes and Halves only;

Sweet Corn, conventionally grown by the Amish near Lead Mine. 

Slicing Tomatoes

Halves and Quarters;

Cherry tomatoes or Romas

Wholes only;

Eggplant

Kale/Chard

Yellow Candy Onions

Anaheim peppers – mild, great for roasting, pealing and eating. 

Fruit share is Grapes from Dove Mountain Vineyard in Mountain Grove, or Sweet Sue Peaches 

Bread share is Power Bread.

I hope you enjoy the produce, and pray for rain. 

Thanks,

Curtis

Today's Millsap Farms' CSA Delivery is EXCELLENT! Today we got Delicious Grapes, Basil, Swiss Chard, Cucumbers, Japanese Eggplant, Tomatoes, Onions, Hot Peppers, Red Peppers, Sweet Corn, and Yellow Squash. It's the best time of the summer!. Full Share with Fruit

Today’s Millsap Farms’ CSA Delivery is EXCELLENT! Today we got Delicious Grapes, Basil, Swiss Chard, Cucumbers, Japanese Eggplant, Tomatoes, Onions, Hot Peppers, Red Peppers, Sweet Corn, and Yellow Squash. It’s the best time of the summer!. Full Share with Fruit

Posted in csa, garlic, healthy, millsap, onions, organic, peaches, peppers, Photos, squash, sustainable, This week's Harvest, Uncategorized | Leave a comment

Pizza Pizza Pizza Thursday

So your summer life is coming to an end, you don’t have to go back to the grind completely, come enjoy our wood-fired pizza creations Thursday night 6-9. You thought you liked Jalapeño Poppers and pizza, but have you ever had them together? Try it this Thursday while listening to Barak Hill! Don’t forget to get your reservation in at http://form.jotform.us/form/41184296487162
Image by Nate Luke
 
Popp’n Jalapeños Pepper Pizza-
homemade cream cheese sauce with homegrown roasted jalapeños, bacon and cheddar Cheese 
 
Nuts -n- Grapes
the wonderful Dove Mountain Reliance Grapes are appearing this week with Terrell Creek Feta, walnuts and Arugula with Balsamic Vinegar
 
Sweet Peach and Corn
Olive oil with local sweet corn, Bader Farm peaches, Millsap Farm Cherry Tomatoes, fresh mozzarella parmesan & Basil
 
The Classic Cheese
Homemade Millsap Farm Red sauce with all topped and toasted with cheese
 
Image by Nate Luke
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Community farms makes it easier for families to eat local produce

Our local Ky3 News station ran a piece about our CSA, Ashley Reynolds did a great job capturing what we do out here on Millsap Farm! 
http://m.ky3.com/community-farms-make-it-easier-for-families-to-eat-local-produce/21050392_27589446

Community farms help families eat local produce

By Ashley Reynolds, areynolds@ky3.com
Published On: Aug 18 2014 03:25:00 PM CDT
Updated On: Aug 18 2014 06:36:17 PM CDT

GREENE CO. Mo. -

Perhaps you don’t have a green thumb or the time to take care of a garden.

There’s a new program that’s making it easier for families to eat local. Instead of going to the farmers market or grocery store, families head to the farm.

Cloth bags replace shopping carts. There’s organic conversation in the checkout line.

“For our daughter, it’s seeing everything comes to be. When it’s in a grocery store you don’t notice that it comes from a plant and from the ground,” said customer, Halbert Boyd.

Millsap Farms, north of Springfield, is making it easier for everyone to enjoy fresh, local food.

Here’s how the Community Supported Agriculture or CSA works. People pay in advance for a share of produce. A full share is around $600 dollars.

“We have money upfront to operate with, which is rare in farming. We get to pay for a seeds, fertilizer and fuel early,” said Curtis Millsap.

People can buy a full, half or quarter share.

“You’re getting top quality produce. You are getting the day it was picked. You know how it was raised. You can visit the farmers. You can look in the fields,” said Millsap.

CSA customers say eating local saves money.

“Everything we get here, if you would buy it at the store it’s much cheaper to get here and better,” said customer, Adam Blaney.

Buyers get their hands dirty. Part of the agreement is working 12 hours a season on the farm.

If you don’t have time to work 12 hours you can make a donation. If you have a disability, the farmers will work with you.

CSA customers get something every week. Whereas, if you go to a farmers market, farmers can run out of produce quickly.

CSA customers can also get their food delivered.

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August 14th wood-fired Pizza Club, want to come?

DallasJones

Dallas Jones

Image by Nate Luke

Reservations for this Pizza night Thursday at the farm are at http://www.jotform.us/form/41184296487162 .  This week we have Dallas Jones joining with his guitar.  We will start making pizza at 6:00 and keep going until everyone is satisfied.

Image by Nate Luke

Hope you can join us!

Wood-Fired Pizza Menu
August 14th with Dallas Jones
Crushed Tomato, Sweet Corn, Cherry tomatoes and Arugula
One Hot Chicken-
hot-wing sauce, chicken, peppers and cheese
Italian Sausage, Artichokes, bell peppers and with Gouda
The Classic Cheese on a homemade red sauce
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Summer CSA August 5 2014

Today marks the beginning of the second half of your Summer CSA share! 12 shares delivered or picked up, 12 to go.  We are grateful for your support of our farm, and we love being your farmers.  This week we’ve been weeding the carrot seedlings, pruning the tomatoes in the greenhouses, prepping more fall beds, and trying to stay out of the worst of the heat.  We have lots and lots of tomatoes right now, so you will get lots in your shares, plus if you want to purchase additional quantities for canning or a big batch or salsa, we will have Romas and seconds for sale for $2 and $1.25/lb respectively. 

goodhelp sunflower redpeppers ashelyky3 in charge SummercsaAug5,2014 peachesfarmstandcsa pickingbeans washing lettuce wheelhoeing

In today’s share;

Tomatoes

Cucumbers

Green and Purple Bell Peppers

Halves and wholes only;

Arugula or squash or purslane

Head Lettuce

Halves only:

Eggplant

Wholes only:

Cherry Tomatoes

Red Bell Peppers

Basil or Papalo (for those who want to try something completely different)

Radishes

Cabbage (naturally raised by our friends at Gateway Farm, just around the corner)

I hope you enjoy the veggies today, and we would love to see you all at Pizza night sometime soon;  the food’s delicious, the music is fine, and company is fabulous!

Thanks,

Curtis

SummercsaAug5,2014

Yesterday I got Delicious Peaches, Basil, Cabbage, a Head of Lettuce, Radishes, a bag of Arugula, HUGE DELICIOUS Tomatoes, Cucumbers, Cherry Tomatoes, and Bell Peppers. This shipment marks the 1/2 mark of the Season!!! 12 more wonderful weeks to go!!!!
 
 
 
 

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Community Members Ensure Local Food Movement is Here to Stay

http://mamajeansmarket.com/heart-to-table/

Community Members Ensure Local Food Movement is Here to Stay
By Autumn Whitaker

 

Hot summer sun poured over the fields of Millsap Farms on a sticky June afternoon as Amy, Katie and I pulled into the long driveway. We drove up to the house in a cloud of gravel dust just as Sarah Millsap, in a dress and apron, golden hair braided up off her neck, walked out the door to greet us.

The three of us arrived to represent MaMa Jean’s at the Farmer’s Market of the Ozarks (FMO) Farm To Table dinner. We were directed down to the common area- an open outdoor dining space- to unload our food and prepare to serve. This little clearing, with tall trees overhead for shade, tables and chairs decorated with wildflowers, and sweet little strings of soft white lights stretched overhead, would be the setting for the Farmer’s Market of the Ozarks’ (FMO) Farm-to-Table Dinner. At every place setting, beautifully screen printed menus announced the evening’s courses.

The Millsaps themselves use this area weekly for their own pizza dinners. With 3 handcrafted brick ovens and a sizeable work station underneath a long wooden canopy, they make and serve a variety of handmade, wood-fired pizzas every Thursday, using ingredients right from their garden. It’s a quick and easy drive from Springfield, but the setting evokes feelings of another place and time completely.

But on this particular evening, the famous Millsap Pizzas were only a part of the picture. Next to the unique and handcrafted pizzas, we would be serving up MaMa Jean’s Market Salad: delicious local greens dressed simply with olive oil and seasoned with nama shoyu. Amy used our bulk picking spice to pickle cauliflower, setting off the subtle salad with a burst of intense flavor. Next to us, Metropolitan Farmer would be providing asparagus and goat cheese soup paired with local Artisan’s Oven bread. The dessert bar was stacked with area favorites Benissimo Gelato, Hilton Garden-Inn, Date Lady and Granolove.

Guests who purchased their tickets at the Farmer’s Market were treated to more than just dinner. Dallas Jones served up a batch of Ozarkian folk songs and the master farmer himself, Curtis Millsap, offered a tour of his farm. In exchange for this special evening, guests who purchased their tickets at the FMO for this fundraiser were contributing to its future success.

As attendants for the Farm to Table Dinner began to arrive, the ovens were fired up and pizzas starting popping in and out. Sarah Millsap and her children spread out dough and toppings for the 100+ guests while FMO host Lane McConnell handed out beer and wine. While preparations were underway, Curtis started the farm tour, showing various points of interest across the farm.

 

As a cultivator of local food, Curtis spoke with both warmth and wisdom of his farming experience. I stood among other members of the community, listening and smiling with sweat beads forming on my face. Even with bugs on my ankles, I could feel me allegiance growing. Was it the smell of pizza in the air? Was it the Mother’s beer in my hand? Whatever it was, I wasn’t the only one feeling it. Other area farmers stood shoulder-to-shoulder among the guests and listened as our host explained his practice of spreading out and rotating crop placement as a method of pest control. He spoke with excitement about the benefits of seasonal eating. He spoke with affection about the ones who share in his love and work: his wife and children, his tight-knit group of interns, even the groups of young children who come to learn and play here. He then took us to the solar Chinese greenhouse where he boldly stated, “I’m as weary of the term ‘sustainable’ as anyone.”

Of all his points, from the biodegradable mulch film to his passion for nutrient-rich soil, this one stood out above the rest. As someone who works in a natural market, sustainable is a word I hear and say constantly. I didn’t even realize how “weary” I was of this part of my vocabulary. As Curtis explained, we can’t really say something is sustainable until it’s been proven to work for a hundred years. We can hope it will be, but there’s really no way to know. He prefers to claim the term “adaptable.” One practice might work really well for a time, but elements may be introduced to his environment which requires a change in practice. A method is only as sustainable as its environment is controlled. When your environment is the earth – soil, animals, and weather – you have to be ready to adapt. It was a breath of fresh air to hear someone shake loose a term used so heavily in the world of natural foods. It felt so honest and understandable.

When it comes to food the reality is, if you don’t have people to trust, you’re only hope is to trust a label. Is it organic? Is it GMO free? Is it sustainably grown? These are questions I hear (and ask) constantly while walking the aisles of the grocery store. But when you’re talking to a person with the same dirt under his fingernails as is still clinging to your future dinner, something changes. A trusting relationship is introduced and is far more powerful than any vague label.

There is a purpose behind the words we use and the way we classify the things we consume; Make no mistake, labels have their place. But the local movement is about recognizing the people behind the salad, the pizza, the beer. In prioritizing one another, we prioritize our community.

The sun sank in the west and brought a cool breeze over the garden. Our tour guide ended his presentation with “Let’s eat!” and led us back to the beautiful feast awaiting us all. As we followed the sound of guitar and the smell of our dinner back to the open area, it was clear: The summer harvest was bountiful and it was time to celebrate.

Photos by Katie Caudle

 

 

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