It is a perfect time to join our Winter CSA

Click here to JOIN NOW!

How does it work?

What is a CSA?

Millsap Farm’s CSA is a partnership between the member and the farmer that helps sustain local access to fresh produce. CSA members support the farmer, giving them an opportunity to responsibly care for the earth and provide healthy, locally grown produce. The CSA member picks up their share of the fresh, contamination free vegetables and herbs on the day of harvest. Read More…

Where and when do I get my produce?

Tuesdays; October 27, November 10&24, December 8&22, February 9&23, March 8&22, April 5&19, and May 3rd.

You have 3 options for pickup:

  • Pick up at Millsap Farms, Tuesdays 4 – 5 pm
    • 6593 N Emu Lane, Springfield, MO 65803
    • Click Here For Map
  • Pick up at Homegrown Foods, Tuesdays 4 – 7 pm
    • Springfield, Corner of Pickwick and Cherry
    • $3/Week Charge
    • One-time $14 Container Fee
  • Delivery to Your Door, Tuesdays 4 -7 pm
    • Springfield/Nixa City Limits Only
      • $6 – $7/Week Charge
      • One-time $14 Container Fee
  • Pick up at Crossfit East’s Gym, Tuesdays 4-7pm
    • $3/week charge
    • One-time $14 Container Fee

What Do I Get?

CSA share April 212-24-15 CSA Full Share

The pictures above are from actual shares. Each harvest is different depending on weather patterns and plant performance. We make every effort to provide you with a plentiful harvest. This page will show you some posts listing the shares received in previous harvests.

Will It Be Enough To Feed My Family? *

FULL SHARE – 12-14 items (Feeds 2-4 adults, or a small family) $650
HALF SHARE – 10-12 items (Feeds 2 adults) $360
SAMPLER SHARE – 6-8 items (Feeds 1) $240

What Will I Be Doing For My Work Share?

Each member will work 12 hours each season**.  The work is diverse and variable, but here are a few things you could be doing during your work share:

  • Washing, sorting and packing produce with farmers for the pickup
  • Harvesting
  • Planting
  • Weeding
  • Watering
  • Transplanting
  • Construction


*The quantities listed are what we strive to fulfill. This is not a guarantee. CSA is a risk-sharing venture.
**You may buy out of your work share for $100.

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CSA Appreciation Feast here Tuesday

Hope all of you CSAers, are planning on joining us here during pick up for dinner, and time to visit.  Tuesday October 20th 4-7:30ish.  We are making dinner for all of you, so please help us out and RSVP to let us know how much food to prepare!

Remember to bring the grey totes back to us, and Emmanuel and Lydia will have beef to purchase if you would like to stock up.


Curtis and Sarah

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CSA Shares that went home this week, one more week to go in our summer CSA

Don’t forget to sign up for our winter CSA, you can get full information about our winter CSA at .Full Share this week was a bag of lettuce, bell peppers, dill, 2 acorn squash, radishes, bundle of carrots, 2 eggplant, cilantro and  boc choi


Full Share

Half share this week was cilantro, eggplant, acorn squash, carrots, lettuce, kale

Half Share

Half Share

And the Sampler Share had lettuce, eggplant, carrots and an acorn squash

Sampler Share

Sampler Share

On farm pickup gets the benefit of utilizing the trade it basket, trading an item for something they would prefer.  We also work with other local farmers to provide optional shares like, bread, fruit, eggs, poultry, cheese, and beef

On farm pickup gets the benefit of utilizing the trade it basket, trading an item for something they would prefer

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CSA Share are enjoying fresh produce, and the menu for pizza is…..

Full Shares were made up of  kale, boc choi, pie pumpkin, yellow squash, Japanese turnips, arugula, beets, carrots and tomatoes

Full Share

Full Share

1/2 shares were made up of Beets, turnips, eggplant arugula, tinkerbell sweet peppers and boc choi,

1/2 Share

1/2 Share

Sampler shares were turnips, boc choi, arugula and summer squash

Remember to sign up for winter share soon as we only take a limited number of members in the winter.

Sampler Share


Farm News: Winter Growing

October 6, 2015, Week 22

hy (and how) do we supply CSA shares and sell at the Farmer Market through the winter?

When Sarah and I first started farming, one of our goals was to provide healthy food for our commaunity throughout the year.  We had several reasons for this; one is that we feel strongly that growing as much food as is practical locally is important;  people eat 365 days a year, and we think they should have local options year-round.  Secondly, it helps us balance our workload.  We harvest, sell, seed, and transplant 51 weeks a year.  That means that rather than the huge summer push, followed by a winter lull, is moderated by growing in the winter.  It allows us to grow a bit less in the summer, reducing our summer work load, but also allows us to stay busy through the cold months, while still allowing us to have some flexibility to take time off.   Finally, producing year-round makes best use of our resources;  our high tunnels and greenhouses are in use year-round, meaning they are always earning money, producing food, and providing a pleasant work environment.  If we didn’t use them all four seasons, they would be underutilized.

So how do we keep our community supplied with produce year-round?  Through a combination of covering hardy crops like kale and spinach, turnips and beets in the field with low tunnels, growing some crops in un-heated high tunnels like early cucumbers and squash, chard and carrots,  and using greenhouses, either wood-heated or passive solar, to grow head lettuce, herbs, and other cool but not cold tolerant crops…  Additionally, it involves storing crops like beets, carrots, sweet potatoes, winter squash, garlic, and bulb onions in our coolers and storage trailer.  Using these strategies, we are able to fill CSA boxes with a fabulous variety of greens, roots, and squash. Most weeks we have enough excess to go to farmers market as well, where we are one of the few vendors who sell through the winter.

All in all, we find winter growing and selling to be a rewarding endeavor.  We regularly host field days to share our techniques with other growers, in the hopes that one day most people in Springfield will be able to eat a head of lettuce, or a spinach salad, or a bundle of carrots, which was raised right here in the Ozarks, regardless of the time of year.
Thank you for making us your farmers.
Farmer Curtis

Thanks for choosing us to be your farmers!
~Millsap Farm Crew
Beet Salad with Goat Cheese

1 lb fresh beets (with tops)
1/4 cup fresh mint, finely chopped
1/4 cup crumbled goat cheese
4 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp fresh squeezed orange juice
1 tsp salt (to taste)
1/4 tsp black pepper

Cut beet tops off and set aside.  Steam beets until tender, about 30 to 35 minutes.  Let cool for about 20 minutes.  When cool enough to handle, grab beets with a paper towel and slip off skins, then cut the beets into thin strips, and place in a medium sized bowl.

Whisk together oil, garlic, vinegar, orange juice and salt and pepper in a small bowl.  Pour over the sliced beets and toss to combine.  Cover and refrigerate several hour or overnight.  Serve beets topped with chopped beet greens, mint and goat cheese.
About 4 servings

Also here the Pizza menu for this week for a sold out crowd

 Dill Smoked Salmon

Dill cream sauce, smoked salmon, cappers, red onions, mozzarella & dill

Spicy Eggplant

 Homemade red sauce, ginger, garlic, roasted eggplant, chili peppers, extra virgin olive oil finished with bonito flakes

Seriously Fall

 Pumpkin sauce, diced apples, roasted pumpkins, pecans, gruyere cheese, mozzarella, sage leaves & parmesan,

The Classic Cheese

Homemade red sauce all topped up with cheese

Nate Luke

Nate Luke

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Pizza Club’s Menu for Thursday October 1st

Wood-fired Pizza yumminess this week’s SOLD OUT  crowd:

Potato, Sage and Rosemary Pizza

Sour cream, sage and rosemary, a scattering of gouda, mozzarella and parmesan, yukon gold potatoes and a sprinkle of crushed chili peppers

Kung Pao Cashew Chicken Pizza

hosin sauce topped with roasted chicken, mozzarella, bell pepper strips, cilantro, spring onions, and  Cashews

Roasted Balsamic  Millsap Vegetable Pizza

Olive oil and Balsamic coated zephyr squash, bell peppers  and onions, ginger and garlic roasted then covered with mozzarella

The Classic Cheese

homemade red sauce topped with Cheese

We are sold out for this week, but you can  get your spot reserved for the remaining Thursdays, and please remember if you can’t make it, you can cancel by sending us an email at, we usually have a waiting list that would be glad to hear they are able to come.

To reserve a spot go to

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Goat Milk Honey, Pizza Club Thursday

 Here are menu, we are nearly sold out for this week Goat Milk Honey Pizza Club Thursday Night so be sure to get your reservations in ASAP

making pizza

Nate Luke

 Peppers 3

Millsap homegrown red sauce, a rainbow of roasted bell peppers, roasted garlic, mozzarella and after the fire dabbed with homemade basil pesto plus for those that like it hot, you can add roasted hot peppers

Sausage Potato Pie

Homemade garlic aioli, Italian sausage, mozzarella, sliced potatoes, red onions and arugula & Gouda

The Latitude 37

(When we lived in NM, we used to frequent Costilla just to go to the best little restaurant called Latitude 37.  They made a salad along these lines)

Homemade apple sauce, pecans, mozzarella, sliced apples, bacon, kale, blue cheese

The Classic Cheese

Homemade red sauce all topped up with cheesewpid-fb_img_1440189148673.jpg

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Wood-fired Oven Building Workshop this Saturday Sept 19th

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 Kurt and Laura Caddy’s farm near Walnut Grove, at 9a.m. Saturday, September 19th, 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.  The Caddys will supply a delicious lunch, and we’ll keep at it until the oven is finished.   Past participants of this workshop, which we did last year on Urban Roots Farm, 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, and we’ll e-mail back directions.

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


Curtis Millsap

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Cindy Woolf, Fall Weather and Wood-Fired Pizza

Pizza this Thursday is going to be delightfully fallish.  


Image by Nate Luke

Get your reservations for Thursday  online at .  Music this week is Cindy Woolf, if you have not heard the new Wolf Hunter album featuring Cindy and her husband Mark Bilyeu,  come Thursday and do yourself a favor and pick one up from her. 


Roasted Pepper n Pork

whipped cream cheese sauce with a mix of roasted hot pepper and bell peppers and roasted pork with Monterey Jack Cheese topped with cilantro

Farm Pepperoni

Homemade red sauce, red onions, mozzarella pepperoni, oregano and Parmesan cheese

The Veggie Farmers Delight

Homemade garlic aioli, bell peppers, onions, summer squash,  kale, mozzarella,  tomatoes

The Classic Cheese

Homemade red sauce all covered up with mozzarella


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Thursday and Saturday we are making Wood-fired Pizza, come on out!

This week we have TWO pizza nights, hope you are planning to join us!  Get your reservations for Thursday or Saturday  online at .  Thursday we have Adam’s Blvd providing music and Saturday we have the Brookline Station Trio.

By Nate Luke

By Nate Luke

The Menu

Balsamic Roasted Veggies

Roasted bell Pepper, garlic, onions, summer squash that have been drenched in olive oil and balsamic vinegar,  Mozzarella, Feta and Parmesan Cheese

The White Italian

Homemade white sauce, homemade Italian Sausage, onions, roasted garlic with mozzarella cheese

The Nutty Green Grape Pizza

Ricotta, Arugula, Reliance grapes, Pecans, tossed with Lemon Olive Oil

The Classic Cheese

Homemade red sauce all covered up with mozzarella

By Nate Luke

By Nate Luke

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Thursday Night and News Flash we are hosting a Saturday Pizza Feast September 12th

Get tickets for Pizza Club for this Thursday or any Thursday and our bonus Saturday, September 12th at

Dallas Jones will be our guest musician this week.

multi photo

Here is the menu:

Chicken Pesto Pizza

homemade basil pesto with bell peppers, roasted chicken,  and Mozzarella

French Onion Pizza

Caramelized onions all covered up with swiss and brie cheese

Taco Thursday Pizza Pie

 Salsa and sour cream sauce, taco meat, black olives, arugula, tomatoes, Monterey jack cheese

Classic Cheese

our homemade red sauce with cheese for all those kids that say “Cheese oh please oh Please!”


Pizza Crew

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