The last Winter CSA Delivery

Today is the last winter CSA pickup!   It’s been a busy two weeks; that’s the month of May for ya! Along with the regular, ordinary, everyday, wonderful business of farming, we hosted tours for preschool, fifth grade, and Missouri State University students; we taught a botany lesson to something like a hundred home schooled students; and we held our end of winter/beginning of summer CSA potluck.  We planted trees, leeks, and okra. We weeded garlic, redeemed some of the wilder edges of the farm, and went on hayrides. I, Cammie the intern, have personally harvested zillions of asparagus and armloads of zucchini. Pizza night season starts this Thursday, and summer CSA starts next Tuesday – so if you haven’t signed up for summer and plan to, there’s no time like the present! If you’ve been happy with your veggies and have a friend or neighbor that you think would enjoy a CSA share, please spread the word. We’re keen to have loads of new members!

We have produce from A to Z today!20140527-211328.jpg

What’s in your share:


Head Lettuce


Salad Mix


Asparagus (some ours, some from Sam and Melinda Miller)

Wholes & Halves:20150310_164642


Green Onions

Swiss Chard



Wholes Only:


Basil or Microgreens choice


Green Garlic

Notes: Basil should not be placed in the fridge, it will turn black.  Green Onions have hollow round leaves (like a straw) and green garlic have flat leaves.


To see all the photos and read the whole newsletter click here winter csa newsletter dis 12


T-shirts for sale! $12 a shirt. (Designed by Cammie)

We have beautiful hanging baskets and bedding plants for sale in the greenhouse and at Farmers Market of the Ozarks.

Pizza night reservations are online – sign up early!

There is still time to sign up for Summer CSA! https://millsapfarms.wor

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Potluck tonight!

This Saturday, May 2nd, is potluck time at Millsap Farm.

We are celebrating the end of Winter and beginning of the main growing season with a potluck and open house at Millsap Farm, 6593 North Emu Lane Springfield.

When: Saturday, May 2nd. We’ll start gathering around 5:00, eat around 5:30pm, and tour the farm starting at about 6, with hay rides anytime from 7 on.

We will provide water, iced tea, a campfire, and paper goods, along with farm tours and hay rides.

You bring; a potluck dish (enough for your group plus enough to share with 6-8 others), chairs (we have some, but not enough for everyone), Jackets (it’s looking like a nice cool evening), beer or wine if you want, musical instruments if you are so inclined, kids, and any friends who want to come have a relaxing evening on the farm.

What to expect; we enjoy having everyone out to the farm to share the beauty of this place, and to provide a relaxing, family friendly, fun evening. The event is open to everyone, so feel free to bring friends, family, or anyone else who would enjoy spending the evening on the farm.  If you’re a CSA member, there is an opportunity to learn more about what to expect for the summer season, to pay on your balance if you’ve got one, and sign up for your workshare. Everyone typically enjoys the food and drink, meeting other people with an interest in local agriculture, and the chance to see what’s new on the farm. You’re welcome to stay as late as you want, and we’ll feed the fire as long as there are people around it.

We look forward to seeing you all this weekend. Feel free to call or e-mail with questions.

Curtis and Sarah and the Crew at Millsap Farm
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Bringing home the harvest for April 21 CSA

Tim says, “This is still our WINTER Millsap Farms’ CSA… can you imagine our Summer Deliveries?
Today we got Lettuce, Spinach, Kale, Japanese Turnips, Parsley, Oregano, Green Onions, Butternut Squash, Carrots, Asian Greens, Arugula, Green Garlic, Swiss Chard, and DELICIOUS Asparagus!!!! YUM!”

CSA share April 21

Read all of the farm news and see what was in each share winter csa newsletter dis 11

We would love to become your farmers, join our CSA today!

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Homeschool Plant Life Cycle Day April 29th Sold Out

  • Thanks for the great response we are sold out

    April 29th, 2015 from 2-4pm Millsap Farm will be hosting a homeschool workshop.

    Curtis and Sarah Millsap, our family and our crew are welcoming all homeschool families for an afternoon focusing on sustainable agriculture.   Curtis Millsap have a passion for farming, using organic practices and he is talented teacher, and a homeschool father of 10.  We hope you can join us, dress accordingly!

    Farmer Curtis teaching elementary students at Pleasant View

    idThis year we will be focusing on plant life cycle. We will have stations that cover sowing plant, seedling germination, plant growth, flowering, fruiting and plant seed NLP-110507-9873production. We plan on 20140313-210220.jpgbreaking the groups down in age categories and hope to have less then 12 kids in a group. The cost is $5 a kid 3 and up. We will have a coffee and visiting station for parents or grandparents. We ask that infants stay with their parents. If a parent prefers to follow their student around please be attentive to the teaching and do not carry on other conversations. Thanks, we look forward seeing you and feel free to share this event, but we will be cutting off registration to keep class size manageable! The 3 to 4 NLP-100409-1991year olds will have slightly different stations. All kids should come ready to get dirty!20150310_163133


To join in the fun and sign up go to:

If you still have question or want to know more feel free to Call Curtis Millsap 417-839-0847.  We are open to co-ops.

Our Farm Blog is at or find us on Facebook

Millsap Farm 6593 North Emu Lane, Springfield, MO 65803

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CSA Harvest News April 7th 2015

News from the Farm:   Is anyone else as excited as I am that we have carrotsNLP-100409-1991 this week? It’s funny how a gap in the supply – even a short one – can turn an otherwise normal vegetable into something valuable. We’ve had a great couple of weeks here on the farm. Spring weather is keeping us constantly guessing and a bit in awe – glorious sunshine, hail, thunderstorms, and even a frost on Friday night. If in your shares you find fringed spinach and kale with some discoloration, you’re seeing the results of this weather on our crops. We assure you that they’re still edible and even delicious. Curtis and some of you lovely volunteers had a productive workday on Saturday – they weeded, harvested, and cleaned up some of our spinach

Lettuce in the greenhouse in March

Lettuce in the greenhouse Image By Nate Luke

beds, started seeds, spread wood chip mulch on flowerbeds, planted elephant garlic, and potted up plants in the greenhouse. We are grateful for all of you!

Want to read the whole newsletter see recipe for Radish Butter and Arugula, Avocado and Radish Salad with Poached Egg and see some photos? winter csa newsletter dis 10

What’s in your share:


  • Arugula
  • Head Lettuce – Romaine or Magenta Summercrisp
  • Kale – Siberian or White Russian
  • Radishes – Champion
  • Carrots

    Fresh carrots from the greenhouse,

    Fresh carrots from the greenhouse,

  • Cilantro
  • Green Onions

Wholes & Halves: everyone plus this

  • Spinach
  • Winter Squash Choice (Butternut or Spaghetti) – conventionally grown in Rich Hill, MO

Wholes only: everyone plus this

  • Head Lettuce – Dancine Butterhead
  • Baby Lettuce
  • Japanese Turnips
  • Greens Salad Mix (Mizuna, Red Russian Kale, Tendergreen Mustard, Baby Lettuce)
  • Swiss Chard

Mark May 2 on your calendar for the Biannual Millsap Farm Potluck!  Bring your friends and family and a dish to share!


Pizza Nights will start again in May – Every Thursday Night!

Thanks for choosing us to be your farmers!

~the Millsap Farm Crew

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Butternut oh Butternut, how we love our Butternut Squash

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna


Butternut Squash Filling:
    • 2 cups butternut squash puree (about half of squash)
    • 1 cup ricotta cheese
    • 1/2 cup milk (or more, if needed)
    • 1 teaspoon salt
    • 1/4 teaspoon nutmeg
Spinach Filling:
    • 1 cup cooked spinach (8 oz uncooked)
    • 1 cup ricotta cheese
    • 1 cup mozzarella cheese
    • 2 garlic cloves, minced
    • 1/4 teaspoon salt
    • pepper, to taste
    • 1 Egg
Other Ingredients:
  • 12  lasagna noodles, cooked(this will make 4 layers)  (for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1 and 1/2 cups mozzarella cheese (or more)
  • 1/2 cup Parmesan cheese (on top)
  • Italian seasoning
  • Paprika
  • Basil


    1. Preheat oven to 375 F.
Butternut Squash Filling:
    1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, or better yet, an immersion blender, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:
    1. Immersion blend spinach, Ricotta cheese, garlic, salt and pepper, egg then stir in cheese. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
    1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
  1. Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Yield: 10-12 servings

This has been adapted from

Now for the cake…

Butternut Squash Sheet Cake with Brown Sugar Cream Cheese Frosting

this was adapted from

for the cake:

1 cup vegetable oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups butternut squash puree (about 1/2 butternut, slice in 1/2 cook face down in 350 degree oven for 45 min- 1hr until soft, scoop out with a spoon)

for the frosting:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup light brown sugar
1 to 1 1/2 cups powdered sugar

  1. preheat your oven to 350F. grease a half sheet pan & set aside.
  2. in a large bowl, whisk the oil, sugar, and eggs until smooth. whisk in the flour, baking powder, baking soda, salt, and cinnamon until smooth. whisk in the squash puree until smooth.
  3. pour the cake batter into your greased pan. bake for about 20-25 minutes, or until a toothpick comes out clean.
  4. while the cake bakes, make the frosting. beat the butter and cream cheese until combined. add the brown sugar and mix completely. taste the frosting & add powdered sugar, about 1/4 cup at a time, if you’d like the frosting sweeter.
  5. wait for the cake to cool completely before frosting. store frosted cake in the refrigerator.
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The Harvest March 17th Winter CSA Shares

News for the Farm: Happy first week of spring! We’ve image moved from wishful thinking to no time for thinking. Working the ground and planting have become our top spring priorities. Warm weather and green does not mean we suddenly have summer vegetables to give out, but it does mean we have some of the first of those planted in greenhouses and that everything else is growing at a much faster rate. We’ve prepped and planted in several of our fields – around a zillion (no kidding!) feet of onions and hundreds of feet of kale and flowers and lettuce and beets. We moved the big high tunnel from its winter spot covering spinach, kale, lettuce, and image beets west to its summer location. Those hardy plants will live happily in current outdoor conditions, and the high tunnel can begin warming the soil to more hospitable temperatures for raspberries, tomatoes, peppers, and eggplant oh my! Do you want to hear more, the full news letter is here, winter csa newsletter dis 9

In your shares today:


  • Spinach
  • Head Lettuce – from Young Family Farm (Hydroponic & conventionally grown)
  • Red Russian Kale in bagswpid-20150210_165920.jpg
  • Garlic heads
  • Herb choice (cilantro, parsley or oregano)
  • Sweet Potatoes – Matthews Family Farm, Wynne AR
  • Butternut Squash – conventionally grown in Rich Hill, MO

Wholes & Halves:20150310_164648

  • Baby Lettuce
  • Kale – bundled (Improved Siberian or White Russian)
  • Pea Shoots
  • Spaghetti Squash – conventionally grown in Rich Hill, MO

Wholes Only:

  • Radishes20150310_164607
  • Swiss Chard
  • Asian Greens Salad mix

Mark your calendars! May 2, 2015 Millsap Farm Potluck. Bring your friends and family for a great time on the farm! More details coming soon.

Pizza nights will start again in May!

Don’t forget to sign up for summer CSA!

Here are some recipe ideas for butternut, it is so versatile!

Butternut Squash and Kale

Butternut Squash Chips

Butternut Squash Browned Butter Rosemary Fettucini Alfredo

Roasted Butternut Squash Salad

Butternut squash soup

Butternut Squash Dinner Rolls

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March 10th Bringing home the CSA Harvest

News from the farm: Hello friends.  The Farm spent much of the last two weeks antsy for spring to arrive.

 On two of the coldest days we headed to the woods and gathered mountains of firewood that we hope we won’t need until next year….continue reading the newsletter here  winter csa newsletter dis 8March10,2015

What is in your Share?

20150310_165059 20150310_163109

Everyone, whole, half and sampler


Head Lettuce



Herb of choice Thyme, cilantro, lavender

Sweet Potatoes

Spaghetti Squash

Winter Squash choice between butternut, acorn, delicata and kuri squash

20150310_164704 20150305_140207 20150310_164652 20150305_135745

Whole and Half Shares only

Beets and Radishes

20150305_135843 20150310_164648 20150310_162402 20150310_163145

Whole Shares only

Japanese Turnips


20150310_164607 20150310_164741

20150310_164535 20150310_164642

20150310_163448 20150310_163150

Thanks to all of you who have already signed up for summer CSA, there is still time to sign up if you haven’t yet. Remember to tell your friends!

20150310_164541 20150310_164614 20150310_164712 20150310_163133 20150310_164725 20150310_164656

Lettuce- We love growing lettuce here at Millsap Farm! Lettuce prefers cooler weather (but not cold- our little lettuce leaved needed gloves this winter) and lots of sunshine to grow into big heads perfect for your salads.  Spring is “lettuce time” on the farm. We just planted 250 feet of lettuce outside yesterday.  We have 2 different varieties of Butterhead lettuce in you shares today- Dancine and Harmony …read more of the newsletter at winter csa newsletter dis 8March10,2015

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What people are saying about Millsap Farm still time to join for 2015 today!

Jessey Harrison says “When I moved to Springfield after college, I had many fears: Would I be able to make friends? Would I be able to afford eating good food? How would I stand being so far from family?
Finding Millsap’s CSA put all those fears to rest. Over the last 3 years, I’ve been nothing but blessed by these wonderful people. They’ve been my family-away-from-family, my friends, and my teachers. I can’t imagine where I’d be if I hadn’t joined that first fall, and for that I will forever be thankful. smile emoticon ‪#‎nationalcsaday‬‪#‎millsapfarm‬ ‪#‎thankful‬ ‪#‎eatlocal‬

at Millsap Farm.

'When I moved to Springfield after college, I had many fears: Would I be able to make friends? Would I be able to afford eating good food? How would I stand being so far from family?<br />
Finding Millsap's CSA put all those fears to rest. Over the last 3 years, I've been nothing but blessed by these wonderful people. They've been my family-away-from-family, my friends, and my teachers. I can't imagine where I'd be if I hadn't joined that first fall, and for that I will forever be thankful. <span class='wp-smiley wp-emoji wp-emoji-smile' title=':)'>:)</span> #nationalcsaday #millsapfarm #thankful #eatlocal'
Get your share and sign up today!
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National CSA Sign-Up Day Encourages Support of Local Farms

Full share winter

Full share winter

Greens Growing in a Greenhouse at Millsap Farmswpid-fb_img_1423713848284.jpg
Greens Growing in a Greenhouse at Millsap Farms
Credit Michele Skalicky / KSMU

Today (2/27) is National CSA Sign-Up Day.

Curtis Millsap, owner of Millsap Farms in Springfield, said CSA stands for Community Supported Agriculture, an arrangement where community members buy a share of a farm’s produce.  Then, each week during the growing season, they can pick it up at the farm or at a nearby grocery store or have it delivered.

“So, they get a share of the farm’s harvest once a week each summer in exchange for supporting that farmer upfront with a financial investment,” he said.

Millsap said February 27th was chosen for the day because it’s the day of the year when the most people sign up for CSA’s.

“I think it’s that time of year when people are yearning for greens, and we all want to see a ripe tomato in the near future,” he said.

CSA was introduced in the U.S. in the 1980s and has since grown to thousands of farms across the country.  Those who sign up for a farm’s CSA receive a box of fresh produce each week.  Millsap said there are two or three CSA farms locally, and while it’s a small movement here, it’s a devoted one.

“And I think that’s because part of what CSA touches on that’s deeper than just the food is the desire for community.  You know, we all want to be connected to something, and part of what we want to connect with is the food and with other people who are also passionate about eating good food and growing good food,” he said.

Millsap said they try to focus on growing things that people would buy in the grocery store like cucumbers and tomatoes.  But members will occasionally get something they might not be familiar with like kohlrabi.

Millsap Farms is celebrating today by offering free t-shirts and giving a one-day discount to those who sign up for its CSA.

For more information about Millsap Farms CSA, click here.

Shares are packed and ready to head for front porch delivery

Shares are packed and ready to head for front porch delivery

Fall CSA share, October, 2010

Fall CSA share, October, 2010

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