Winter CSA Shares are heading out

MILLSAP FARMS CSA NEWSLETTER

We had lots of help on this beautiful CSA day! Thanks Sasha and everyone else who helped today!

MILLSAP FARM ELSEWHERE

W E B S I T E
This is the 6th winter CSA!  Welcome back everyone!

Farm News: Getting off to a great start

February 7, 2017

Welcome back!  We’re excited for another year of vegetable growing, and have had a busy January preparing for the new season.  We’ve been cleaning up around the barn and greenhouse, getting rid of extra stuff we don’t need, moving old brush piles to make space for making more compost, pruning berries, and a myriad of other things that fall into the important, but seldom urgent category on the farm.

Of course, we’ve also been finalizing our seeding and planting plan (with a few new varieties, and mostly our tried and true standards),  and starting thousands of seedlings.  This year we’re going to try to graft most of our tomato plants, which involves growing a rootstock variety which is disease and pest resistant, then cutting off its top and replacing it with a top from a variety which has desirable fruit characteristics (like Big Beef or Cherokee Purple, both big, tasty tomatoes, which have had disease problems for us in the past).  To be sure that we have all the tomato plants we’ll need, we grow a surplus of plants, so look for the opportunity to purchase a few of these naturally grown seedlings for your own garden later in the year.

Kimby has been sorting through sales and distribution records, which is an important part of our planning process, helping us determine if we met our production goals, and if we had enough of your favorites, like tomatoes, cucumbers, head lettuce, and green beans (there were not enough green beans last year), and not too many of those items which don’t make the favorites list as often, like eggplant, okra, and kohlrabi.  Additionally, everyone living on farm has taken a vacation of one sort or another.  Sarah, Curtis, Emma and Leticia took the longest trip, travelling to Cuba for some tropical adventures, riding horses, snorkeling, hiking, and exploring Old Havana.  We had a grand adventure; this was the girls first trip overseas, and Sarah and I thoroughly enjoyed sharing our love of travel and other cultures with them.  Others took trips to Kentucky, Seattle, and Florida.  All in all, it has been a great winter, and we are off to a great start for the season, and we’re looking forward to seeing you this afternoon.

Thanks for supporting your farmers,
Curtis, Sarah, and the rest of the crew at Millsap Farm.

What’s in your share?
Full Share:
Spinach
Carrots
Turmeric
Butternut Squash (conventionally grown by the Amish in Rich Hill, MO)
Fireburst Potatoes (organic by Alex Wood Higginsville, MO)
Kale
Sweet Potatoes (conventionally grown by Matthews Family Farm in AR)
Salad Mix (Tokyo bekana, arugula, lettuce)
Red Cabbage
Onions – yellow candy

Bread Share:
Oatmeal Bread by Emma and Anna Millsap

Half Share:
Spinach
Carrots
Turmeric
Butternut Squash (conventionally grown by the Amish in Rich Hill, MO)
Fireburst Potatoes (organic by Alex Wood Higginsville, MO)
Kale
Sweet Potatoes (conventionally grown by Matthews Family Farm in AR)
Salad Mix (Tokyo bekana, arugula, lettuce)

Sampler Share:
Spinach
Carrots
Turmeric
Butternut Squash (conventionally grown by the Amish in Rich Hill, MO)
Fireburst Potatoes (organic by Alex Wood Higginsville, MO)
Kale

Notes:

Turmeric, Sweet Potatoes and Fireburst Potatoes should be taken out of the plastic bag (if they are in one).  These all need to breathe and don’t like being stored in plastic.

Turmeric – make tea or curry! You can also freeze this to keep it longer. Store in your fridge or on the kitchen counter.

Fireburst Potatoes – we are excited to bring you local organic potatoes! These are a little dehydrated (wrinkles) but they are very edible! These are red/pink on the inside and out.

Squash, Red Lentil & Coconut Curry

  • 2 medium organic butternut squash
  • 7 cloves organic garlic, chopped
  • 6 inches fresh ginger, grated or finely chopped
  • 6 medium organic onions
  • 2 quarts homemade chicken bone broth*
  • 1 lb organic red split lentils
  • 1 tsp black pepper
  • 1 can organic creamed coconut
  • 2 tsp or more grated turmeric
  • Organic baby spinach (you can also use cabbage/seasonal greens) sliced
  • 2 tsp sea salt
  • 2 small limes or 1½ large lemons, juiced
  • 4 large handfuls fresh coriander, washed well

Optional

  •  ½ tsp cayenne or chilli flakes

1. Peel the squash and dice into 1 inch chunks

2. Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 8 cups of water or homemade bone broth.

3. Put the lid on and bring to a medium simmer.

4. 10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 1 cup of water during cooking – it depends if you like your stew thicker or thinner.

5. In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts

6. Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.

7. Stir through the roughly chopped coriander and ladle into shallow bowls to serve.

Thanks for choosing us to be your farmers!
~Millsap Farm Crew
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Summer CSA Shares are now available

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?

You have 4 options for pickup:

Tuesdays; Starting May 9, ending October 17

  • Pick up at Millsap Farms Buffet Style Pick up, Tuesdays 4 – 6 pm
    • 6593 N Emu Lane, Springfield, MO 65803
    • Click Here For Map
  • Delivery to Your Door, Tuesdays 3:30-8 pm
    • Springfield/Nixa City Limits Only
      • $6 -$7/Week Charge
      • One-time $14 Container Fee
  • Rountree Neighborhood Tuesday 4-6
    • 1019 S Kentwood Rountree neighborhood
      • $3/week Charge
      • One-time $14 Container Fee
  • Farmers Market of the Ozarks Saturday 8 -1
    • 2144 E Republic Rd at our farmers market booth
      • $2 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) $675
HALF SHARE – 10-12 items (Feeds 2 adults) $390
SAMPLER SHARE – 6-8 items (Feeds 1) $255

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

JOIN OUR CSA!

*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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5th Winter CSA delivery + Citrus

Happily cleaning turnips!
Because of the cold, much of the produce you receive today will not be washed.  We have wiped off wear appropriate (as pictured here) or just not washed at all as in the case of the lettuce, spinach and tatsoi.  We apologize for the extra dirt, but hope you enjoy the longer shelf life produce has that has not been handled excessively!

MILLSAP FARM ELSEWHERE

W E B S I T E
This is the fifth Winter CSA!  This is the last CSA of the year – we will see you all again on February 7, 2017.  (NO CSA PICKUPS IN JANUARY!)
Notes:
1) Plastic egg carton CAN be reused by Troup, so if you want to get the egg cartons to us, we will return them so they can be sterilized and reused.  Thanks!
2) The oranges are a GIFT from us to you! Enjoy these sweet TX citrus – minimally sprayed, grown by NorAnna Farm in Mission, TX (there will be additional oranges and grapefruit for sale at the farm and at 
roundtree)

Farm News: A beautiful Fall comes to an end…

Dec 20, 2016

Tomorrow is the winter Solstice, which is the shortest day of the year, longest night, and really represents the end of the farming year more than any other calendar date.  We have been spending time the past few weeks cleaning up the fields,  organizing, repairing, recording and accounting, and generally putting things to bed for the cold weather.  Of course, on the other hand, because we are a four season farm, we have also been planting (Dill, Lettuce, radishes, and other things to be harvested after the January break).   We have continued to harvest for the CSA, Farmers Market, Harvest Restaurant, and The Order (the restaurant in Hotel V), and out two Restaurant CSA members; University Plaza and Hilton Garden Inn.  We’ve begun the planning process for next season, including what to grow, how much, and when to plant for the earliest, continuous, and latest harvests.  We’ve begun the process of budgeting for the year, figuring out ways to increase value for our community and farm, while reducing our dependence on costly (economically and environmentally) inputs from off farm.  We’ve laid plans to attend conferences in January and February, part of our endless efforts to improve our farming, for the sake of our community, ourselves, and our planet.   We’ve begun the winter-long process of machinery maintenance, fabrication, and repair, and built and filled a new woodshed.  In summary, it’s a busy time of year, but also a time for reflection, education, and preparation.   As part of that reflection, we want offer up our sincere thanks for you, our Community Supported Agriculture members, for your economic, emotional, and social commitment to the long-term success of this farm.  Because of your support, we are able to practice agriculture in a manner which improves our land, our community, and our lives, while providing an income for several families of farmers.  As part of our CSA, you have joined our community, and have voted with your pocketbook for a better tasting, healthier, and more sustainable food supply.  You’ll find a gift of South Texas Oranges in your share this week, to signify our appreciation of your membership.
Thank you for the privilege of being your farmers, and we wish you a very merry Christmas and a happy New Year.  We’ll see you again in 2017.

Curtis, Sarah, Kimby, Cammie, David, Kira, Brett, and the many other hands who tend the earth at Millsap Farms

What’s in your share?
Full Share:
Bell Peppers
Carrots
Ginger
Spinach
Turnips (topped Salad turnips)
Tatsoi
Head Lettuce
Onions
Sweet Potato (conventionally grown, Matthews Family Farm, AR)
Acorn Squash or Kabocha (Amish grown, Rich Hill, MO)
Celeriac
Beets

Bread share:
Traditional Swedish Cardamon Bread by Emma and Anna Millsap

A gift:
Tree ripened Citrus from TX!

Half Share:
Bell Peppers
Carrots
GInger
Spinach
Turnips (topped Salad turnips)
Onions
Sweet Potatoes (conventionally grown, Matthews Family Farm, AR)
Acorn or Kabocha Squash (Amish grown, Rich Hill, MO)

Sampler Share:
Carrots
Spinach
Turnips (topped Salad turnips)
Onions
Sweet Potatoes (conventionally grown, Matthews Family Farm, AR)
Acorn or Kabocha Squash (Amish grown, Rich Hill, MO)

What do I do with….

Turnips:

  • Scalloped! thinly slice and bake with butter, cream, cheese and your favorite herbs.
  • Roasted – I like to mix mine with other root vegetables – bake around 425 or so until soft.
  • Mashed – just like potatoes – you can even mix with potatoes to make the turnipy taste a little milder.

Celeriac:

  • Despite their strange appearance – celeriac are lovely vegetables.  They give a flavor like celery without all the strings attached.  The tops are mostly pretty – but you can use them in stocks like celery.
  • The bulb or root part is what you want to use – peel the outer layer off and then you can eat it raw or cook it.
  • slice thinly and toss in a salad
  • add to the roasted root vegetables
  • chop and add to soup

Tatsoi: 

  • This vegetable is very similar to bok choi – you can prepare it much the same way.  The whole plant is edible.
  • Stir fry, use in salads, soups and more!
Storage tips:

Greens:
You can soak greens in ice water for about 20 minutes, then wrap them up in a paper towel (tightly) and place in a sealed plastic bag – push all the air out.  Greens like lettuce, tatosi, kale, and swiss chard will keep well this way.  I don’t recommend this for spinach or arugula – as this treatment can damage the leaves and cause them to get slimily faster.  Baby greens should be stored as you received them and washed right before you use them.

Squash, onions, and potatoes:
Winter squash, onions, garlic and potatoes can be stored at room temperature or in a cool, but not cold place.  Dark is nice, but not necessary.  Your refrigerator is too cold for the squash and potatoes (onions and garlic are ok in the fridge – this will slow down their tendency to start growing – at which point they are still edible, just not as crunchy).

Celeriac, beets, carrots and turnips:
Remove the greens, store greens in a separate bag if you want to keep and use them.  Roots can be stored in your refrigerator – they should last for a very long time (if you don’t eat them first!)

Ginger (and Turmeric):
You can leave these on your counter for a week or so – after that I would freeze it in a plastic bag or glass container.  You can then grate the ginger frozen. If you leave them on your counter for too long they will get a little dehydrated.

Kabocha Pilaf with Coconut
-bon appétit

Kabocha is the dark green winter squash thing in your share this week!

Combine 2 Tbsp dried currants with 1 Tbsp apple cider vinegar in a small bowl; set aside.
Heat 2 Tbsp coconut oil in a large skillet over medium; cook 1 chopped small onion and 4 thin slices peeled ginger, stirring occasionally, until softened, 8-10 minutes.  Stir in 1 cup shredded peeled kacocha squash, 1 cup rinsed basmati rice, and 1 1/4 cups water; season with salt and pepper.  Bring to a boil.  Reduce heat, cover, and simmer until rice is tender, 15-18 minutes.  Remove from heat, fluff rice with a fork, and let set covered 10 minutes.  Serve topped with drained currants and toasted unsweetened coconut flakes.
4 servings

How to get that winter squash ready to use:

For stability, cut off the stem end and the base end.  Set the squash on one of these cut ends and slice it in half.  (sometimes easier said then done!).  Once in half, remove the seeds with a spoon (you can clean and toast these for a yummy snack or extra crunch on your salads).  If roasting, put halves in the oven and roast.  If you want to grate or chop or steam or stir fry squash, peel it.  It’s best to use a peeler.  Once squash is peeled it is ready for you to use in your recipes!

Kabocha and Pork Stir-Fry
– bon appétit

Steam 2 cups 1″ pieces peeled kabocha squash in a steamer basket until tender, 6-8 minutes.  Let cool slightly.  Heat 1 Tbsp vegetable oil in a large skillet and cook squash, turning occasionally until browned about 5 minutes.  Transfer to a plate.  Heat 1 Tbsp vegetable oil in skillet and cook 8 oz pork sausage, casing removed, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.  Add 2 chopped scallions, 2 chopped garlic cloves, 1 sliced serrano chile, and 2 tsp grated peeled ginger and cook, stirring often just until softened, about 2 minutes.  Add squash, 2 tbsp fresh lime juice, 2 tsp fish sauce and 1 tsp sugar, toss to combine.  Serve topped with crushed salted roasted peanuts and chopped cilantro.
4 servings.

Thanks for choosing us to be your farmers!
~Millsap Farm Crew

orangesgrapefruit

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4th Winter CSA delivery 

Millsap Farms Newsletter   Dec 6, 2016

Farm News: A season ago, Emma, 12 years old, and Anna 11 years old, took over our CSA bread shares. They have baked with me and under me but this was no small undertaking. I helped them figure out a few recipes that would work and then they took off.  

I have watched as they have learned to manage their small baking business. They now make nearly 20 loaves a week. They plan their purchasing; they’ve created a spreadsheet to keep track of these. They record their hours, and keep track of the ingredients and cost per loaf of bread.  

It became clear after finishing the summer CSA that they were going to need a separate banking account. When we went to open a baking account for their business they were disappointed that they were not old enough to own a checking account and that they must allow me to sign their checks. These two girls understand the fruits of their own labor, this is one of the reasons I love homeschooling them. They are learning practical lessons that will be applied without a doubt throughout their adulthood.

This week they have prepared Pumpkin Squash Bread. In order to do this they cooked and processed a dozen pumpkins and put them in the freezer in measured amounts for future bread. Then last night before they went to bed they thawed it out so it would be ready to go the morning. About 9:30 this morning after other school lessons finished they got busy preparing the space to make their dough, and mixed the bread. Over the next few hours they kneaded, proofed, shaped and baked their 20 loaves of bread. The work was not quite done as they always diligently clean up after themselves. Then they sat down at the computer and fill in their spreadsheet.  

Our girls are afforded this opportunity because of you. When you agree to to get a loaf of bread from them every week during the winter CSA you are supporting their entrepreneurial spirits and getting homemade bread that of course is made without preservatives. Thank you for being a part of our community!
– Sarah Millsap  

What’s in your share?

Full Share:

Carrots

Turnips

Turmeric

Bok Choi

Spaghetti Squash (Amish Grown, Rich Hill, MO)

Sweet Potatoes (Matthews Family Farm, AR)

Daikon Radish

Green or Red Cabbage

Garlic

Kohlrabi

Bell Peppers

Spinach

Arugula

Kale

Cauliflower (Fassnight Creek Farm, Springfield)

Bread Share:

Pumpkin Yeast Bread by Emma and Anna Millsap

Half Share:

Carrots

Turmeric

Spaghetti Squash (Amish Grown, Richhill, MO)

Daikon Radish

Garlic

Bell Peppers

Spinach

Arugula

Cauliflower (Fassnight Creek Farm, Springfield)

Sampler Share:

Carrots

Spaghetti Squash (Amish Grown, Rich Hill, MO)

Bell Peppers

Spinach

Cauliflower (Fassnight Creek Farm, Springfield)

What do I do with…

Turmeric 

grate it to use fresh in cures and stir fries

slice it thin and make a hot tea with sliced ginger

juice it

freeze it and then grate frozen as you need it
Daikon Radish:

slice and add to a salad for a spicy crunch

pickle it

put it in a soup

stir fry

Homemade Food Coloring: Cabbage Blue Food Dye

 

Ingredients

Makes about 1 cup

½ small head of red cabbage, coarsely chopped

½ cup sugar

½ teaspoon baking soda

Preparation

Bring cabbage and 3 cups water to a simmer in a medium saucepan over medium-low heat and cook until cabbage is soft and liquid is reduced by about a third, 20–25 minutes.
Remove cabbage with a spider or slotted spoon; discard. Add sugar to cabbage liquid and simmer, swirling pan occasionally, until liquid is a very deep purple and has reduced to about 1 cup, 10–15 minutes. Let dye cool, then stir in baking soda. Mix into frosting or royal icing to make desired color.
(Recipe by Julia Everist)
Visit Bonappetit.com/dyes for red and yellow recipes.

 

Turmeric Tea Golden Milk (Wellness Mama)
Serves 4
Ingredients

2 cups of milk of choice (almond, pecan, coconut and dairy all work in this recipe)

1 teaspoon grated Turmeric 

½ teaspoon Cinnamon

1 teaspoon raw honey or maple syrup or to taste (optional)

Pinch of black pepper (increases absorption)

Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder

Pinch of cayenne pepper (optional)
Instructions

First, blend all ingredients in a high speed blender until smooth.

Then, Pour into a small sauce pan and heat for 3-5 minutes over medium heat until hot but not boiling.

Drink immediately

 

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Winter CSA week 3

Farm News: Thanksgiving on the FarmNovember 22, 2016

Since I’ve started farming over a decade ago, I’ve learned a lot about gratitude. 

Perhaps it’s partly because of our constant exposure to the outdoors, where we realize just how vulnerable we are to the weather, which is completely out of our control. Having seen 80 mile per hour winds, hail the size of baseballs, and unprecedented rainstorms, I’m grateful for each day that brings sunshine or rain, heat or snow. Every morning is a cause for celebration, as a new day brings endless variety in the weather.

Perhaps it’s realizing how amazingly we are knit together, from the way our bodies continue to bend and lift to weed and harvest, or the satisfaction of learning a new skill, repeating it until it is etched in muscle memory, reducing waste motion until our bodies perform a dance with the task at hand. 

Perhaps it’s appreciating that we live in a world of grace, with many opportunities for second, third, and beyond chances. Every time we come to the end of a season I’m struck by what a blessing it is that we’ll get to try it again next season, tweaking our plan and execution just a bit. For each day that doesn’t go the way we wish it had, there is another to follow, with an opportunity to redeem what is lost.

Perhaps it’s the joy of working with my family, and close friends, helping each other accomplish the work set before us, sharing meals, playing together, meeting new friends together. 

 Perhaps it’s the comfort of seeing CSA members who embody what it means to be Community Supported Agriculture, as we see them weekly and talk to them about their lives and how much they value what we do here. Our work is made so much more valuable by the appreciation of our members.

Altogether, I would say that it seems like I am right where I belong, and I’m truly grateful for that. Thank you for your role in that, and I pray that your Thanksgiving is truly blessed.

Farmer Curtis

What’s in your share?

Full Share:

Spinach

Kale

Mizuna

Chinese Cabbage (Napa Cabbage)

Bok Choi

Sweet Potatoes (Matthew’s Family Farm, AR)

Green Bell Peppers

Fennel

Parsley or Rosemary

Winter Squash (Amish grown, Rich Hill, MO)

Carrots

Onions

Garlic

Cauliflower (Fassnight Creek Farm, Springfield)

Celery


Bread:

French Bread by Emma and Anna Millsap

Half Share:

Spinach

Green Bell Peppers

Mizuna

Chinese Cabbage (Napa Cabbage)

Celery

Parsley or Rosemary

Sweet Potatoes (Matthew’s Family Farm, AR)

Winter Squash (Amish grown, Rich Hill, MO)

Carrots

Onions

Garlic


Sampler Share:

Green Bell Peppers

Spinach

Celery

Sweet Potatoes (Matthew’s Family Farm, AR)

Winter Squash (Amish grown, Rich Hill, MO)

Carrots


What do I do with….
Mizuna:

Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. 

Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!

Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice. 

Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well with chicken noodle or light creamy soups.

Grain Salads. Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. 

Asian Cabbage Slaw Recipe

6 cups shredded Chinese cabbage(about 1 medium-size head)

¼ cup finely minced scallions

1 tablespoon finely slivered fresh ginger

2 tablespoons sesame seeds

⅓ cup rice vinegar

1 tablespoon light soy sauce

⅓ cup Oriental sesame oil

1 tablespoon finely minced fresh coriander leaves

 Hot red pepper flakes to taste

Put the cabbage in a large bowl. Toss with the scallions and ginger.

Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.

Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.

Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.

 
Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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Turkeys from Bechard Family Farm

bechardturkey

Turkeys are very friendly and social.
They all flock to the front when we come near.
You can see they’re getting lots of fresh air and green grass.

 

Pasture Raised Turkey From Bechard Family Farm

“Pasture raised turkey is a delicious source of protein year round. Like our chickens, our turkeys are raised out on pasture, giving them an exquisite flavor. They are naturally moist and juicy. Studies have shown pasture raised turkey to be rich in CLA, omega-3 fatty acids, beta carotene, and vitamin E. Pasture raised turkey is the cleanest and healthiest source of protein you will find, making our turkey an excellent choice for healthy meat.

Turkey is a delicious meat that can be made into many, many meals.  We generally roast our turkey and have a feast of roast turkey and all the fixin’s.  After that, we have several dinners of sliced turkey.  When it seems one couldn’t possibly get one more shred of meat off the bones, we cook down the carcass to make a fabulous broth and there is always far more meat left on the bones than you would ever expect.  At that point, we usually get at least two dinners of turkey soup.  In our opinion, turkey soup beats chicken soup for flavor, hands down!  We have a very large family and can still get this kind of mileage out of a turkey.  I would say that one turkey could feed the bunch of us for nearly a week.  Now, that’s value for your food dollar!

We raise the turkeys right here on the farm and then as a family we process them at the appointed time.  This means that the turkey you buy from us isn’t trucked across the country in a smelly diesel semi-truck (with several hundred other birds) to get to a processing facility.  That means our turkey meat hasn’t been exposed to highway and automobile pollutants or the stress of being transported.  That means our turkeys are happy until the very end.  You are buying a healthier meat (if only for those reasons alone) and you will be supporting your local economy, not one from “who knows where??”.

Our family butchers the turkeys here on our farm. You can pick up your fresh birds here at the FARM or at one of our scheduled deliveries in SPRINGFIELD.

Growing Turkeys

Did you know that it takes about 16 weeks to grow out a turkey on pasture? We start our Thanksgiving turkeys around the end of JULY! They are raised out on our fresh pastures in bottomless pens until they are 16 weeks old. We feed them a custom mix of GMO-free grain and organic mineral supplements to insure that you get the healthiest bird possible. They get lots of fresh country air, sunshine, bugs, and green grass.

You MUST Pre-Order your Turkey

Everyone loves turkey for the holidays! Here is your chance to order locally-raised, healthy, FRESH, never-been-frozen, all natural, pasture raised turkey for this season’s festivities. When you order a Bechard Family Farm turkey, you are sure to have the best tasting, most healthy turkey of a lifetime.

If you want to be guaranteed a turkey for your holiday festivities, you must pre-order to be assured that you will get one. Every year, we have to turn away people who didn’t pre-order a turkey. Don’t be one of those people. A $10 per bird non-refundable deposit will secure your order. The balance of payment is due when you pick up your meat.

We do NOT raise turkeys for Christmas. If you would like a Christmas turkey, be sure to order it now.

Turkey Sizes

Historically, our turkeys have dressed out anywhere from 14# to 22#. Once in a while, we will get one that is like 12#, but we can’t count on it. You can request a specific size turkey, like “14#”, but please remember that when you order a turkey, we cannot guarantee a specific weight. Please do not request a turkey smaller than 14#. You can ask for “smallest” or “largest”; we will do our best to please you. Please be willing to take a turkey that is within 3# of your requested weight. When you come to pick up your bird, we will work with you to get you as close to the size you want. We believe that you will be happily matched up with your turkey.

Pick-up

We offer a couple of pick up options.

1) You can pick up your turkeys here at BECHARD FAMILY FARM (map link).

2) You can meet us at our Springfield delivery at HOMEGROWN FOOD (map link).” (This is all information that is originally posted on http://www.bechardfarm.com/turkey.htm

Pic
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Chipotle Butternut Chili

This is the butternut chili that I made for our Fall CSA appreciation dinner.  Hope you enjoy! A great use for your CSA share!
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1½ pounds or less), peeled and chopped into ½-inch cubes
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • 1 cup of roasted skinned Anaheim peppers (remove seeds for a milder taste)
  • ½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 5 fresh tomatoes diced or 1 small can of diced tomatoes, including the liquid**
  • 2 cups vegetable broth (or one 14-ounce can)
  • Salt, to taste
  • Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes, avocado, or crispy fried corn tortillas
INSTRUCTIONS
  1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, or a slow cooker works too! Heat olive oil, add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent. (If using slow cooker, transfer from pan to cooker at this point)
  2. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, Anaheims, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
  3. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Add salt to taste.

Optional

  1. To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
  2. Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well.
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2nd Winter CSA Delivery 

Whole Share


Why is Millsap Farms Organic

November 8, 2016

Greetings from the cool wet farm… fall temperatures have finally arrived, approximately a month late, along with rain. As the fields start to soak up all this moisture, I thought it might be good time to offer a few words about why we choose growing organic practices over synthetic chemical production.

When we got started in farming eight years ago, we had an important decision to make; we could use synthetic chemicals like petroleum based fertilizer, pesticide, and herbicides, or commit to using only organic practices to fertilize, control pests and weeds, and build our soil.  

Sarah and I considered four things in making this decision; 

We both love the outdoors, floating on rivers, swimming in creeks, hiking in the hills, camping in the woods. We value clean water, air, and soil for recreation and are concerned about the trend toward greater and greater degradation of these resources. 

Synthetic chemicals in our food concern us; we would rather have our kale without a side of carbaryl (the active ingredient in Sevin). These chemical pesticides have been presented to us as completely safe by those selling them, while the research has consistently shown that a diet which contain neurotoxins and endocrine disruptors is bad for us… 

We are convinced that we have been entrusted with the stewardship of this little piece of Creation by the Creator, and as his loving servants, we want to steward in a way that builds diversity and resilience, which is the theme of organic agriculture. 

Finally, we have always wanted to live in such a way that our children can participate fully in our daily work and living without having areas of the farm that are dangerous or off limits, in line with our philosophy of parenting, which starts from the foundation that we hope to raise adults who know what it is to do valuable and noble work.

Taking all of this together, the choice to go organic was clear to us. This of course has implications beyond these four considerations; it sometimes means we don’t have easy solutions for conditions brought on by difficult weather (for example, the caterpillars which ate several successions of beets and spinach this summer). It also means that weeds are our constant nemesis, so our weed management strategy must be much more diverse, complicated, and labor intensive than Round-Up. On the other hand, it means that the water in the creek where we swim has fewer agricultural chemicals than it would if we were using synthetics, and it also means that sometimes we get treated to a swallowtail butterfly cruising through our carrot beds, laying a few eggs so there will be more swallowtails next season. Is this a good or bad trade? Good stewardship leads to more diversity and beauty, and so I’ll trade a few carrots for more splendid butterflies for my members and children to enjoy. 

– Farmer Curtis


What’s in your share?

Full Share:

Kale

Mixed Baby Greens

Head Lettuce

Zephyr Summer Squash

Radishes

Bok Choi

Pie Pumpkins – Amish of Rich Hill, MO (conventionally grown)

Bell Peppers

Roasted Anaheims

Jalapeños – take what you want!

Cherry Tomatoes

Slicer Tomatoes

Fresh Baby Ginger

Broccoli – From Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor

Spinach (not washed this week)
Bread Share:

Oatmeal Bread by Emma and the Millsap girls

Half Share:

Bell peppers

Mixed Baby Greens

Bok choi

Pie Pumpkins – Amish of Rich Hill, MO (conventionally grown)

Radishes

Ginger

Broccoli – from Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor
Sampler Share:

Bell Peppers

Mixed Baby Greens

Pie Pumpkin – Amish of Rich Hill, MO (conventionally grown)

Ginger

Broccoli – from Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor
What do I do with….
Pie Pumpkins: (and other strange pumpkins)

Roast them, scoop them, puree them and freeze them to use in your pumpkin pies for the holidays.

Curry – there’s some delicious recipes for Pumpkin Curries out there.

Decorate – if you must 🙂

Pumpkin soup – in the shell or not.

Pumpkin bread, muffins, pies, pancakes…fresh pumpkin is so much better than canned!

And don’t forget to toast the seeds with some olive oil, salt and spices to suit you for a tasty snack!

Roasted Anaheims:

Add to scrambled eggs

Add to soups and chilis

Make a chile rellenos casserole

Salsa

Pork Chile Verde

Freeze them and think about it later!

Fresh Baby Ginger:

The beautiful thing about baby ginger is it does not have the tough skin or long fibers running through it. This means you don’t need fancy graters – just a knife. It minces beautifully.  

Use in curries, hot tea, fried apples, ginger snaps, pickles, fermented things, pumpkin pie, etc.

To store: because it has no protective skin, baby ginger will dry out. You can place it on your counter or your fridge, but either way, if you are not going to use it up in a week or two, you should freeze it. Once frozen, grate (because it’s frozen!) as usual and then pop it back in the freezer.

Chestnuts:

Eat them raw

Roast them – then eat then while they are still warm or they turn hard

Freeze them and take them out later, but don’t leave them on your counter for a long time (if christmas songs about roasting chestnuts makes you want to hold them till December) they will dry out.

Stir-fried Bok Choi with Ginger and Garlic
Ingredients
1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper
Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Apple Bok Choi Salad (Epicurious)

Ingredients
6 cups finely chopped bok choy

1 large apple, shredded

1 large carrot, shredded

1/2 cup chopped red onion

1/2 cup unsweetened soy, hemp, or almond milk

1/2 cup raw cashews or 1/4 cup raw cashew butter

1/4 cup balsamic vinegar

1/4 cup raisins

1 teaspoon Dijon mustard

Preparation

Combine bok choy, apple, carrot, and chopped onion in a large bowl.

Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

1/2 share

Sampler Share

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Building a Farm Week 23 of summer CSA.

Farm News: Building a Farm Week 23 of summer CSA.
October 11, 2016
This year is our 9th year of CSA, 10th year of living on our farm. When I look around, it seems sometimes like everything has been here all along, but that’s not the case; much of the infrastructure on the farm has been built up, remodeled, renovated, or built from scratch in the past 10 years, and it makes me grateful when I look at all the changes on the farm in that time.
One of the things we’ve learned while farming is that if you wait until all the conditions are just right to take on a big project, you might never get started. For example, we wanted to build a pizza oven for almost five years before we finally had enough time to get it done, and then it took another six months or so to build the shed around it, and then another year to build the second oven. Now it’s hard to picture our farm without pizza night and the pizza area. The weekly routine of hosting a community party has been woven into the fabric of our farm so tightly that it’s now integral to our identity.
Another infrastructure lesson we have learned (or are constantly learning) is to pay attention to what we really need, and make that happen as soon as possible. One example of this is our walk-in cooler. When we started farming, we understood that without cold storage we would be at a serious disadvantage when we started growing vegetables. As a result, my first major infrastructure project on the farm was insulating and installing a cooling unit on a room in our farm stand. This walk-in cooler served us well for 9 years, until we finally renovated and enlarged it this summer, in a much needed move which almost doubled the useable space. I meet farmers all the time who are getting started without cold storage, and I always marvel at the extreme measures they have to take to get their produce into their customer’s hands. Farmers who harvest at 3a.m. on Saturday morning to get to market with fresh produce, or who have to get their head lettuce to their members within a couple of hours of cutting it, or have nothing to show for the previous 6 weeks of tending those lettuces but a sad wilted mass of leaves.
Greenhouses, high tunnels, tractor shed, wood shed, farmstand additions, home renovations, renovation of our community space downstairs where we share two meals a day… All of these are the marks of the many people who have contributed time, resources, and sometimes blood sweat and tears, to help this farm take shape. As I walk around the farm, I’m sometimes bombarded by memories of Adam and Jon and John and Kimby working on the Chinese Greenhouse, or of Jack and Wes rebuilding the South end of our big greenhouse after a big windstorm, or of David and Cammie helping bend and weld stakes and hoops for caterpillar tunnels. Everywhere I look I see the care and effort that has turned my predecessors’ ornamental nursery into the vibrant, effective, and beautiful vegetable farm that it is today.
Thank you for your contribution to this ongoing effort; the farm is what it is in large part because of the support, both financially, and physically, of so many CSA members over the years.
Thanks,
Farmer Curtis
What’s in your share?
Full Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Mix
Tomatoes or Snack Peppers
Colored Bell Peppers
Eggplant
Celery
Herb Choice (Sage, Cilantro, Rosemary)
Picklers, cucumber, squash, or okra
Elephant Garlic
Cauliflower, Broccoli or Cabbage
 
Sampler Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Salad
Colored Bell Pepper
Elephant Garlic
Half Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Salad Mix
Cherry Tomatoes
Colored Bell Peppers
Figs or Herb choice
Elephant Garlic
 
Fruit Share:
Apples
 
Bread Share:
Market Place Bread by Emma Millsap
 
Cheese Share:
Pumpkin Chèvre, Terrell Creek Farm
 
Notes this week: Elephant Garlic is closely related to Leeks, so it’s not a strong a regular garlic. Also Potatoes: We have had them in the cooler, which makes the starches convert to sugars. This makes the potatoes taste funny until they warm back up. So your potatoes will taste normal eaten tomorrow, or later in the week rather than today. (We keep them in the cooler to keep them from sprouting)
 
Falling Leaves Needed:
If you rake up and tote off your leaves – bring them out to the farm! We would love to have your fall leaves!
 
Next Tuesday, Oct 18 is the CSA Appreciation Party out here on the farm. Come join us for some yummy food and good times. Starts at 4 goes till 8 or so. Come and go as you like.
 
If you get your veggies delivered, pick them up in Rountree or the Farmers Market – let us know if you plan on getting them at the farm on Tuesday or if you want them handled as usual.
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3 Things Farm Related

Winter CSA, Farm Concert, & Pizza nights

ONE:

         We have a summer CSA running May to October and a winter CSA running October through May.  This means you could be getting organically raised produce from us year round.  CSA stand for community supported agriculture and it is an agreement between you the consumer and us the farmers, where we agree to provide you a box of produce every week (in the winter we do it every other week).  Interested, please check out https://millsapfarms.wordpress.com/winter-csa-2016-17/ for complete information and to sign up for this coming Winter CSA. We would love to be called “your farmer”wp-1458686409858.jpeg

TWO:

          We are excited to host The Creek Rocks with Cindy Woolf and Mark Bilyeu this Saturday the 24th at 7:00 for an outdoor Farm House Concert. Our whole family adores these two, so we hope you plan to join us. We will be taking a good will donation of $10 per person and a Family price of $50. We will have a few refreshments for sale and feel free to BYOB. Bring your blankets and camp chair to enjoy the music. Want to check them out, listen to this

THREE:

        Pizza nights have been selling out 1-2 weeks in advance.  We are creeping up on the end of our Summer Millsap Farm Pizza Club for 2016.  We would love to see you this next month, and I just wanted to encourage you to get your registration in early.  If we are sold out, just join the wait list and I will do my best to work you in.  https://millsapfarms.wordpress.com/pizza-a-place-to-party/

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THANK YOU for being a part of our Millsap Farm Family, and we look forward to seeing you in some capacity soon!

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