CSA September 17th Harvest

The fall greens season has arrived! this week we have arugula and salad mix in the shares, and the lettuces, kale, beets, carrots, and radishes are growing like crazy with this spectacular weather. It also makes our job even better than usual when the weather is so nice. The fall and winter share crops are all planted and doing very well, and we are expecting to get our annual supply of winter squash from the amish at Rich Hill, MO this weekend.

In the shares today:

Whole Shares:

Ginger!! this is fresh baby ginger from our greenhouses, fabulous flavor, very little fiber, and beautiful… Try googling recipes for baby ginger, we’ve enjoyed it in stir frys, kale and ginger saute’d, and with bananas on top of pancakes.

Japanese Salad Turnips: crisp, juicy, and mild. great fresh in a salad, also fine for stir frying, but don’t overcook, as they tend to get mushy when overcooked.

Cabbage from Bear Creek Organic farm in Oceola

Arugula; very tasty, with just the right amount of peppery zing

Radishes

Salad greens

Purple Peruvian Potatoes

Half Shares:

Arugula or Salad Greens

Eggplant

Celery

Bell peppers

Cucumber or squash

Sampler Share:

Cherry Tomatoes

Arugula

Bell Peppers

Enjoy the beginning of the fall veggies, and thanks for trusting us to be your farmers.

Curtis

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Tim says, “It’s Millsap Farms’ Summer CSA Delivery Day!!! Look what we got! Today we got Japanese Turnips, a Bag of Arugula, Sunflowers, Radishes, INCREDIBLY Delicious Grapes, a Bag of Salad Greens, Blue Peruvian Potatoes, Cabbages, and Sweet Ginger. What fascinating things to make meals with!!!! LOVE!”

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September 18th Wood-fired Pizza Menu

By Nate Luke

By Nate Luke

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

Wood-Fired Pizza Menu
September 18th with Steve Ames
Margherita Pizza
Homemade red sauce with Basil, tomatoes, and fresh mozzarella
One Hot Chicken-
hot-wing sauce, chicken, peppers and cheese
 
Leeks and Homemade Sausage
Homemade ginger/fennel sausage, Parmigiano Reggiano and mozzarella on Béchamel Sauce
The Classic Cheese
on a homemade red sauce all covered up with cheesee
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Rosemary Shortbread Cookies by Valerie

Got some fresh rosemary in our CSA share this week (thanks CurtisandSarah Millsap!) and my friend Jacque recommended I try some rosemary shortbread cookies. All I can say is “Where have you been all my life?!?” (And of course I made them with whole wheat flour and less sugar. Less than one teaspoon of sugar per serving. Unless you eat six of them. But of course no one would do anything like THAT!)shortbread

Valerie Hackmann Eastman
September 14 at 3:01pm
Rosemary Shortbread Cookies 1 ½ cups unsalted butter ½ cup granulated sugar 2 tablespoons chopped fresh rosemary 1 cup all purpose flour 1 ¾ cups whole wheat flour ¼ teaspoon salt 2 teaspoons granulated sugar for decoration In a medium bowl, cream together the butter and ½ cup sugar until light and fluffy. Stir in the flour, salt, and rosemary until well blended. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees. On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into rectangles 1½ x 2 inches or use a biscuit cutter. Place cookies 1 inch apart on a cookie sheet. Sprinkle the remaining sugar over the tops. Bake for 8 minutes or until golden on the edges. Cool on a wire rack, and store in an airtight container at room temperature. Makes 3 dozen.
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Winter Community Supported Agriculture Shares now available 2014-2015

We are offering a limited number of winter CSA shares again this fall, for sale starting today. Fall and winter crops are looking good this year, with carrots, beets, spinach, chard, kale, lettuce, salad mix, turnips, etc. off to a good start. We focus primarily on greens production in the winter, using row cover, high tunnels, and greenhouses to produce tons of spinach, pac choi, lettuce, and other greens right through the winter. In addition to the greens, the “Roots, Squash and Greens Share” includes storage crops like Sweet Potatoes, Onions, Irish Potatoes, and acorn, butternut, and spaghetti squash, and fresh root crops like turnips, carrots, beets, radishes, etc.  The greens, onions, garlic, and fresh roots are almost entirely grown on our farm, using organic practices. Most of the squash, potatoes, and sweet potatoes are purchased from other farms in Missouri and Arkansas, many of which use conventional practices.  As always, we make every effort to make sure you are informed about where all your food comes from, and how it is raised.

Head Lettuce in our greenhouse in the winter

Once again this winter we will be distributing shares every other week, rather than weekly, with a break during January. The first distribution day will be Tuesday October 28, with distributions on November 11&25, December 9&23, February 10&24, March 10&24, April 7&21, and May 5. By reducing the number of distributions, we save you all some driving, reduce the cost of delivery, have more time for on-farm projects, and still provide you with an excellent supply of fresh greens and other veggies. There is a break around the holidays, so we can have a little time off, and because that is part of the time when the harvests tend to get pretty slim.

That makes for 12 boxes of veggies, each intended to last you approximately 2 weeks, for a total of 24 weeks of veggies. Cost for the Winter Squash, Roots and Greens Share will be $27/ week, for a total of $650, with half shares costing $15.80/week ($380) and a 1/4 share, for those who are just wanting to get their feet wet in CSA (sort of a sampler size), for just $10/week($240).  As in past seasons, you can pay this up front for a discount, or make two payments, with 50% due on sign up, and 50% due by the end of January.

The bread share will be one loaf per distribution, so 12 loaves @$5.50 apiece for the season. Katie Kring, of Katiemade fame, is our baker again this winter. If you need a loaf per week, then feel free to order two shares, and then stick one in the freezer until you’re ready for it.

As always, we require a 12 hour per season workshare commitment from members, meaning that you come to the farm to help us harvest or weed for 12 hours. We do offer a chance to opt out of the workshare by paying a fee of $100 to offset the loss of labor on the farm. We realize that some people are just too busy, or have other reasons for not committing to a workshare, and we don’t want this to keep anyone from joining the CSA.

There are three options for receiving your share this winter:

Pick up will be at the farm Tuesdays from 4-5pm: At Millsap Farm we use a buffet style of pick up, where we clearly label the items in a share and you fill your own share. The farm is 4.5 miles north of Springfield city limits, just off of Glenstone Ave, which becomes Highway H north of Springfield. Click here for a map. One benefit of picking up at this location is you get to connect with the farm and us, the farmers. Many of our members gladly drive weekly so their families have the chance to walk through the fields, cavort with the chickens and see how their food is grown all season long. Many people find this connection drawing them back from year to year, and we really enjoy it too!  Additionally, you get to choose your own produce, allowing you to decide which squash or bundle of greens you want. 

Home Delivery- to your door step- if you live within city limits of Springfield or Nixa, you have the option of having your CSA share delivered to your door, sometime between 4 and 7p.m. on Tuesday afternoon, for $6 or $7/week, with a one-time container rental fee of $15. (we’ll provide these, and you leave this clean empty container on the porch on tuesday afternoon to be swapped for a full one)

Homegrown Foods pick up This pick-up is located at Homegrown Food store at the corner of Pickwick and Cherry, in the heart of Springfield. There is a $3/week charge for picking up there, plus a $15 container fee. Each week your share will arrive at the store at 4pm, delivered by someone from the farm, and will be there for you to pick-up until 7pm. If you are unable to make it to the store by 7pm, you may call and request that they keep it for you, otherwise it will be assimilated into the store’s inventory.

Sign Up: If you’re ready to sign up, and you are a new member, then click on this link:http://millsapfarm.csasignup.com/members and get started.

If you have more questions, please call or e-mail, millsapfarm@gmail.com, or 417-839-0847  to talk with Curtis Millsap, co-owner of Millsap Farm.

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Summer Meets Fall Pizza Thursday

Pizza Menu for September 11th with Candy Lee

By Nate Luke

By Nate Luke

Be sure to get your reservation in soon http://millsapfarms.wordpress.com/pizza-a-place-to-party/

Pesto Pizza with Roasted Garlic & Potato

Cucumber, Tomato and Herb Pizza-Fresh flavors of summer come alive on this cool and crisp cucumber and herb pizza.  It is almost like eating a salad!

Sausage Mushroom Sage Pizza

The Classic Cheese- Homemade red sauce all covered up with cheese

By Nate Luke

By Nate Luke

By Nate Luke

By Nate Luke

 

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Sept 2 2014 CSA Share

The rain has renewed our spirits and our energy levels…  along with helping the plants grow, and cooling off the air.  We have a nice late summer harvest for the first week of September; the tomatoes are dwindling a bit with the heat and dry, but they should pick back up in a week or two.  Meanwhile, the fall and winter crops, like carrots, beets, choi, lettuce, kale, and turnips, are growing strong, and loving this cooler, wetter weather.

In today’s harvest;

Full share with fruit sept 2

Full share with fruit sept 2

Slicing tomatoes

Cucumbers

Squash

Red Bell Peppers

Halves and Wholes only;

Basil

Carrots

Hot peppers

Wholes only

Cherry Tomatoes

Celery

Kale or chard

Halves only

Arugula

 

I hope you’re enjoying this weather as much as we are.  We’ll see you this afternoon.

Thanks,

Curtis

1/2 Share Sept 2 w fruit

1/2 Share Sept 2 w fruit

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Wood-fired Thursday Night Pizza Club

We look like we are going to have perfect weather for wood-fired pizza Thursday September 4th here at the farm, where Dallas Jones will be performing for us.  Ticket reservations for pizza night need to be made in advance at http://millsapfarms.wordpress.com/pizza-a-place-to-party/ .  We start making at 6 and keep going until about 8.  Remember to bring along your lawn chairs or a picnic blanket as we have been having quite the crowds.  The menu this week will be

 

Corn, Cherry Tomato, Basil, Pie on a homemade Béchamel sauce

Potato, Leek and Sausage Pie on garlic aioli 

Taco Pizza-homemade salsa, taco meat, black olives, tomatoes, queso fresca, cilantro

NLP-131017-8793

Taco Pie by Nate Luke

The Classic Cheese- homemade red with cheese

 

Wood-fired Ovens image by Nate Luke

Wood-fired Ovens
image by Nate Luke

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