Thursday Night Pizza October 2nd with Goat Milk Honey

This week we have Goat Milk Honey providing live music, and wonderful fall weather.  Get your reservation in while there are reservations to be had and we will see you Thursday, we make pizza from 6-8.  Click here for Reservations

Italian Sausage Sage and Butternut Squash

homemade red sauce, Italian sausage, roasted butternut squash

with sage and covered in cheese

Apple-Kale-Nut


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Fall Millsap Farm Potluck Ya’ll Saturday October 18th

pizza night

Image by Nate Luke

We love being your farmers and we love sharing this with you and your family.  So it is time for our Fall Potluck Ya’ll.  Saturday October 18th at 5:00.  We hope you still have room in your October calendar and you can join us here for our annual fall potluck. We love having you out, showing you around, and you get a chance to ask questions while seeing what we do here. We will gather at 5:00, and enjoy some of the best food prepared by some of the best chefs around…you!  Then those who want to, join Curtis for a tour of our farm. As evening sets in we will have hay rides, a fire to sit around and friends to visit with. We provide the paper goods, water, lemonade, and you can feel free to BYOB.

lined up for the potluck

lined up for the potluck

Inside the greenhouse

Inside the greenhouse

So work up a dish, bring along your lawn chairs or blankets, and come on out!  Feel free to extend this invitation to all who are interested.  IMG_009920140313-204559.jpg20140508-222508.jpg

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A wonderful fall harvest CSA harvest

What a glorious day!  It’s one of those days when it’s easy to love what we do!  Beautiful sun, cool breeze, and a beautiful harvest of fall favorites.  We have received our fall allotment of winter squash from the Amish at Rich Hill, MO, so you will receive the first of the Butternuttoday, with other varieties to follow in future shares.  Remember, we are signing folks up for winter CSA shares now, so if you are ready to sign up, click here.

In today’s harvest:

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Wholes

Arugula

Eggplant

Celery

Butternut Squash (conventionally raised by Amish growers in Rich Hill, MO)

Baby Lettuce or Head Lettuce

Yellow Onions

Head Lettuce

Colored Bell Peppers

Bouquet Garni ( Parsley, Sage, Rosemary and Thyme, tied together, ready to go in the soup pot)

Half Shares

Japanese Turnips

Arugula

Butternut Squash (conventionally raised by Amish growers in Rich Hill, MO)

Yellow Candy Onions

Head Lettuce or Baby Lettuce

Sampler share

Butternut Squash (conventionally raised by Amish growers in Rich Hill, MO)

Yellow Candy Onions

Head Lettuce or Baby Lettuce

Enjoy the beautiful veggies and fabulous weather.

Thanks,

Curtis

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6 More Fall Thursday Night Pizza Dates, do you have reservations?

This week our live music will be provided by Pomme de Terre.  It is always a delight to have them out. We onlyPomme de Terre Image by Nate Luke have about 50 more tickets for this Thursday Sept. 25th, so don’t wait, jump on it and get on our list. Hope to see you then.

Here is what is cooking this week!

Grape Arugula Feta -n- Date Syrup

Roasted Butternut Kale and Sage

Homemade Sausage w/ Basil Aioli and

Cherry Tomatoes

Classic Cheese on homemade red

Be sure to get your tickets reserved!

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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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