Now signing up Summer 2015 CSA members

We are now accepting registrations for Summer 2015 CSA memberships.  If you sign up before January 1, you’ll get a free T-shirt as a thank you for funding seed and fertilizer purchases at a time of the year when farm funds tend to run a bit low.   Here’s the link the The CSA sign up page;    Also, be sure to check out our new farm video at



winter csa share

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Farm Wreath Making Class

We are hosting a wreath making class Tuesday December 16th from 2-4. We will gather the materials from the farm and the assemble a wreath.

Please bring a small pruner and any thing you want to add like ornamental cuttings from your yard… We have plenty of pinecones whitepine and Christmas tree cuttings… We will pull vines and cut cedar branches as the base from the farm. It should take bout 2hrs!! Please RSVP if you would like to come 417-839-0847!
Tomorrow Joseph Errante will teach this outdoor class on how to make a natural Christmas wreath for FREE here at the Milsap Farm… “We will be going into the nearby woods to forage for vines and God’s naturescapes… Joe will share the art of selecting and shaping vines, pines, hollies, berries and almost anything that wreaks come and enjoy me form nature to make into beautiful Christmas wreaths! For years it has been my way of giving to others a personal holiday gift by making them a Christmas wreath for their home… I did make several trips to the “big box stores” ie Lowe n Home Depot for FREE EVERGREEN cuttings but if you have your own yard ornamental bring em! ” he says.




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Millsap Farm, a video

Have you heard about Millsap Farm, are you wanting to know more about us? Are you intrigued as to what this Millsap Farm thing is? Jared Carpenter and fellow Evangel students put together this short video giving you a bit of history, a taste of Millsap philosophy, and even a glimpse into the our hopes for the future…  Hope you enjoy it as much as we have!

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The Ending of an Era and Winter CSA Dec 9

black truck

Goodbye Black Truck!  You have been a familiar presence on our farm and we will miss you!  The Era of the Black Truck has officially come to an end as it was towed off the property this morning.  The truck burned about a month ago, but before that, the black truck’s loud Diesel roar was a often heard sound on the farm.  Onto CSA news….

News from the Farm:

There is still a little life left in our field produce!  Yes!  The mild weather over the last two weeks has encouraged vegetables still living in our fields to grow and add new leaves – and the veggies that didn’t make it are most obviously decaying.  Which, it turns out, is very helpful and hard to tell when everything is frozen.  Much to our surprise, a handful of kohlrabi made it through the cold, as well as some mustards, kale and spinach.   A few of the greens have a couple spots of frost damage (grayish-white spots) but these are still very tasty.   We hope you enjoy your share – lots of sweet yummy veggies this week!
Other news from the farm – we are in the process of receiving intern applications and interviewing for the coming year.  The downstairs remodel is coming along.  The sheet rock is finished and we are ready to paint.  Thanks to Ben, Tyler and Deborah for all their hard work! We are glad David is recovering well from the first of three surgeries. David consistently helps us every Tuesday to keep the farm stand organized and totes cleaned.  Thanks David!

In your share today:

Napa Cabbage
Head Lettuce – Magenta variety
Red Onions
Winter squash (choice of carnival, acorn, or red kuri) congenitally grown in Rich Hill, MO

Wholes and Halves:
Brussel Sprouts – from Fassnight Creek Farm
Fresh Baby Ginger

Wholes Only:
Kale – mostly Red Russian variety
Kohlrabi (some made it through all our cold weather!)
Mizuna – a mild mustard green

Please sign up for your work share by e-mailing Peter Block

Thanks for choosing us to be your farmers!

FullSizeRender 4

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GInger, oh Sweet Ginger

Ren Wilson's photo.
Ren Wilson's photo.
Ren Wilson's photo.
Ren Wilson added 3 new photos.

Organic, Ayurvedic, Local, and very useful. What you are looking at is organic ginger grown by Millsap Farm. And what I am doing with it is slicing it very thin and putting in an old Kerr jar along with some lime juice. Simple right? Then I will put this simple offering on the table and at meal time people can eat a few slices before and after dinner. Simple, and for the digestion. So don’t say can’t until you try it, you say can’t then you can’t. The longer is sits in the lime juice the better it tastes.

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Getting Ready For Winter, Week 3, Winter CSA Nov 11, 2014

We got our 2nd Millsap Farms' Winter CSA delivery! Marty took this picture late last night after we got back from seeing Flamenco Vivo at the Hall. We got 2 Heads of Lettuce, Bok Choy, a Big Bag of Spinach, Cauliflower, Chinese Cabbage, Assorted Peppers, Leeks, Japanese Turnips, Kohlrabi, Carrots, White Eggplant, and Onions! Just in time for the freeze.. time to make some soup!!!!

“We got our 2nd Millsap Farms’ Winter CSA delivery! Marty took this picture late last night after we got back from seeing Flamenco Vivo at the Hall. We got 2 Heads of Lettuce, Bok Choy, a Big Bag of Spinach, Cauliflower, Chinese Cabbage, Assorted Peppers, Leeks, Japanese Turnips, Kohlrabi, Carrots, White Eggplant, and Onions! Just in time for the freeze.. time to make some soup!!!!” Tim said.

News from the Farm:
It’s been a busy two weeks here on Millsap Farm!  Since we last spoke, the farm crew has taken two field trips.  We visited Schwartz Cattle who supply the meat for the Beef Share, to see their adorable Scottish Highland Cattle (They look like teddy bears. Really!), and also friends who run a CSA farm outside of Kansas City.  We enjoy every opportunity to learn from the experience of others!

On farm, we have begun renovations on the basement — increasing the community room space, and sprucing everything up.  We had quite the surprise last Wednesday morning, when we woke to find that the black pick-up truck we use to take our veggies to market had caught fire overnight!  Thankfully nothing else caught fire, and all residents of the farm (human and animal) are safe and sound.truckisburning

We are returning to Thursday Night Markets at FMO, now that pizza nights are over for the season.  Of course, we can still be found at market on Saturday mornings as well from 9 to 1.

And, as ever, the planting, tending, and harvesting of vegetables continues.  After a busy summer season, we welcome the slower pace that comes with cooler weather.


Carrots and Bok Choi

In your share today:

Carrots – super sweet!
Bok Choi
Head Lettuce
Chinese Cabbage – Napa Cabbage
Daikon Radish – mild and crunchy

Wholes & Halves:
Cauliflower – from Fassnight Creek Farm

Whole shares only:
Turnips – choice between Purple top and Japanese
Bell Peppers

We still have winter CSA shares available! Pass on the word!

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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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