May 19th Thursday Night Farm Pizza Club

Only a few reservations remain, grab them at http://millsapfarm.csasignup.com/store/pizza-night-tickets .  Start time is 6:00 hope to see you this week!
Kale~Pepperoni~Garlic Scape
homemade garlic aioli, kale, mozzarella, pepperoni, garlic scapes and oregano 
Radicchio Pie
homemade red sauce, caramelized onions, fontina cheese, kalamata olives, radicchio, thyme, olive oil
Pineapple Pulled Pork Pie
homemade pineapple BBQ sauce, pulled pork, mozzarella, pineapple, jalapeño, bacon and cilantro
Farmhouse Cheese
homemade red sauce all covered up with cheese
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Hear ye Hear ye

Hear ye hear ye, the time is now to join our Summer CSA before the season starts. CSA what is that, C-Community you become part of our community. S-Supported, you are supporting our efforts at growing veggies, and we support you by getting you the healthiest veggies in Springfield. A-agriculture, the growing of food.  It is simple you get a local farmer! We love to call you a member and we love growing organically for you. #farmlife #millsapfarm #producepeople #farmlife #springpatch #localfood #eatyourveggies http://www.millsapfarms.comCSA week 11 2015

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1st Farm Pizza Feast of the season is this Thursday

Here is the menu for our 1st Farm Pizza Feast of 2016.  Do you have tickets yet, Steve Ames will be performing live  and we will be enjoying pizza again here on Millsap Farm.  Get your reservations before they are gone

http://millsapfarm.csasignup.com/store/pizza-night-tickets
1. Roasted Apple, Bacon, Pecans, honey-lemon Arugula, mozzarella and Terrell Creek Feta. 
2.Charred Kale over roasted butter sauce,  Green garlic.   And topped with a combo of Fontina and mozzarella
3.Homemade cilantro pesto topped with Roasted chicken and sautéed Willow Mt. mushrooms, mozzarella and parmigiano.
4.Homemade red topped with mozzarella  cheese.

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Have you join our CSA, and have you been missing your Thursday Night Pizza Club?

 

Have you considered becoming one of our produce share members.  Our summer CSA is currently taking sign-ups so be sure to check us out, we would love to be YOUR FARMERS!!!  And you would get a wonderful box of super fresh produce every week. 

The weather is warming and it has us thinking about PIZZA. We have been working to get our Thursday Night Pizza Club reservations for this summer up and ready.

 So here it is, feel free to help us spread the word, and remember we usually sell out.  If you make a reservation and need to cancel be sure to email us because we often have a waitlist.  http://millsapfarm.csasignup.com/store/pizza-night-tickets   .  We have changed our reservation software this summer, so I am only offering 2 months to make sure I can work out any problems that arise.  So no worries, we still are hosting our Pizza Club May to October! 

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Spring has sprung, jump with it and join our farm!

Tomatoes, cucumbers and squash are in the ground, jump now and join our CSA!

Leticianakeluke

Image by Nate Luke

Community Supported Agriculture is a great way to join with us and provide your family absolutely the freshest, healthiest produce this summer!  We Want To Be Your Farmershttps://millsapfarms.wordpress.com/summer-csa-2016/signUpCSA

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Spring here, CSA harvest newsletter

Welcome to Millsap Farms Winter CSA Harvest List and Newsletter!

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We had huge turnout for CSA Workday this past Saturday.  Thanks to everyone who lent a hand on that chilly March day.  

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MILLSAP FARM ELSEWHERE
Sign up for Summer CSA
Meat pickup at the farm today!
FMO pickup this Saturday, March 26
Next winter CSA is April 5

Farm News: a note from one of our WWOOFersMarch 22, 2016:Hello CSA members! My name is Anais (a dollar to who can say that correctly), and I am a WWOOFer volunteering here on Millsap Farm. I have been here for a little more than a week, and I can’t count the number of new things that I have learned. From harvesting vegetables such as cilantro, carrots, spinach, and arugula for all CSA members as well as the farmer’s market, to transplanting numerous types of plants, the work here is constant and diverse. Last weekend, as you all know, we got some cold weather and before the cold weather hit we had to make sure all the plants were properly protected. So after making sure all the vegetables were harvested for the CSA and farmer’s market, we spent the rest of Friday covering all the vulnerable plants outside and in the tunnels. I have really been enjoying my stay here at Millsap Farms, but I have to admit that the hardest thing about volunteering here has been trying not to eat all the vegetables we harvest for all of you. 
-Anais, WWOOFer

What’s in your share?

Full Shares:
Butterball Potatoes (organically grown by Share Life Farm, Marshall, MO)
Spinach
Kale
Baby Lettuce or Arugula
Head Lettuce (one of ours, one hydroponically grown from Young Family Farms, Springfield, MO)
Swiss Chard
Green Garlic or Green Onions
French Breakfast Radish
Carrots
Parsnips
Cilantro, Parsley or Pansies (Edible Flowers)
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Sample Shares:
Butterball Potatoes (organically grown by Share Life Farm, Marshall, MO)
Spinach
Baby Lettuce or Arugula
Green Garlic or Green Onions
Carrots
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 Half Share:
Butterball Potatoes (organically grown by Share Life Farm, Marshall, MO)
Spinach
Kale
Baby Lettuce or Arugula
Head Lettuce (hydroponically grown from Young Family Farms, Springfield, MO)
Green Garlic or Green Onions
French Breakfast Radish
Carrots
Cilantro, Parsley or Pansies (edible flowers)
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NOTE: the spinach, baby lettuce, arugula and kale are not washed this week.  This helps them keep longer in your fridge.  But sorry for the extra dirt!

Creamy Mashed Parsnips

Chop Parsnips roughly and add to water.  Boil on stove top until parsnips are tender.  Drain water.  Add cream, butter a little maple syrup and salt.  Mash and serve!  (Ratios: roughly 1 lb of parsnips to 2 tablespoons butter, 1/3 cup of cream, 1/2 teaspoon salt, 1 teaspoon or so maple syrup.)  You can also add potatoes to this mix.Spinach Salad

Spinach
grated carrot
sliced radish or Japanese Turnip
Chopped apple
Edible Flowers (pansies)

Roughly chop spinach.  Add carrot, sliced radish or turnip and apples.  Toss. Arrange edible flowers on top and serve with favorite salad dressing.  

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

Copyright © 2016 Millsap Farms, All rights reserved. 

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Fruit tree grafting workshop

We hosted Patrick Byers MU Extension Professional, Horticulture Specialist for a fruit tree hands-on grafting workshop March 16th 2016.  

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Thanks to Christine Chiu for the photos, and thank you to Patrick for a great workshop.

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CSA Newsletter

Welcome to Millsap Farms Winter CSA Harvest List and Newsletter!
View this email in your browser
Sign up for Summer CSA
FMO pickups this Saturday! (March 12)

Next winter CSA is March 22.
“Spring” and Caterpillar Tunnels

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Our new caterpillar tunnel - ready for Tomatoes

March 8, 2016 Welcome to spring!  Well, not formally, until the spring solstice on the 20th, but it certainly feels like it with 70 degree days and 50 degree nights…  So we are planting like crazy, trying to get as much in the ground as we can, in the hopes that this warm trend means earlier veggies, from tomatoes to asparagus.  At the same time we are hedging our bets, providing a protective environment for the seedlings going into the field.  Our memories are not as long as some, but they are long enough to know that warm weather in February and March doesn’t mean that we are done with wintery weather entirely, or that we won’t have torrential rains and hail. 

Part of our job as your farmers is to give our crops every advantage they can have, within an organic framework, thereby ensuring the best possible variety and supply of vegetables.  One of the ways we do this is by building covered growing space.  On Millsap Farm, this takes three forms; structural greenhouses, high tunnels, and caterpillar tunnels.  This week we have been working on a new caterpillar tunnel: this is a 150’ long, 20’ wide set of pipe hoops, covered with re-used plastic (plastic we took off of other greenhouses because it was no longer serviceable on those structures).  This structure has several benefits for the farm; first is the low cost of the tunnel, as it’s built out of 90% re-used materials from our resource piles, and so has cost us only about $200 so far.   Secondly, it will protect tomatoes, peppers, and eggplant from hail, wind, and rain, all of which cause damage to the plants and fruit, so we will have higher yields of higher quality fruit.  For example, last year, when it rained more in the three months of summer than we usually get in 7 months of the year, the tomatoes and peppers under cover were the only ones that produced tomatoes for more than a couple of weeks;  the other 1,000 plants in the field wilted under the disease pressure caused by the constant leaf wetness.  Finally, it gives us a space to work when the weather outside is not favorable for working.  So when this big several day rain storm finally arrives,  we will have a dry space to put our early tomatoes into, so they can grow without being beaten up by the weather.  

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Being erected

It’s always an adventure out here, and I’m sure these caterpillar tunnels will supply a few new wild stories, but so far so good, and we are excited about the possibilities. 

Thanks for choosing us to be your farmers,

Curtis, Sarah, Kimby, Cammie, Chris, Kira, Baron, David, and all the other crew at Millsap Farm. 
 

What’s in your share?

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Chinese, Napa Cabbage

Full Shares:
Chinese/Napa Cabbage
Spinach
Kale
Head Lettuce
Cilantro
Sweet Potatoes (conventionally grown by Amish)
Spaghetti Squash (conventionally grown by Amish)
Japanese Turnips
Sunchokes (Jerusalem Artichokes)
Salad Mix or Turnip Greens
Green Onions
Turmeric
Parsnips, Beets or Carrots
Turnips or Black Spanish Radish (these are spicy)
Edible Flowers (Pansies) or Chickweed

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Half Share:
Spinach
Head Lettuce
Cilantro
Sweet Potatoes (conventionally grown  by Amish)
Spaghetti Squash (conventionally grown by Amish)
Japanese Turnips
Kale
Sunchokes (Jerusalem Artichokes)
Salad Mix or Turnip Greens
Turnips or Black Spanish Radish (spicy)

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Sampler Shares:
Spinach
Head Lettuce
Cilantro
Spaghetti Squash (conventionally grown by Amish)
Japanese Turnips
Salad Mix or Turnip Greens

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Notes about unusual things in your share today:
Pansies – edible flowers – tasty and color additions to salad 
Chickweed – edible weed – tasty addition to salad
Sunchokes – may cause a little gas – eat a little at a time if you have never tried them before – can be eaten raw or cooked
Black Spanish Radish

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 – these are spicy – eat with oil or cheese to help tame the heat (grate for salads, etc) also known for its health benefits
Turmeric – this is cured, so you can leave it our your counter or put n fridge – but take it out of the plastic bag for storage.  grate just like fresh ginger.  Tasty in tea, curries and stir fries.Roasted Sunchokes

1 pound Jerusalem artichokes (sunchokes)
1 tablespoon minced garlic
3/4 cup olive oil
2 Tablespoons dried thyme
sea slat to taste

Preheat oven to 350 degrees
Scrub artichokes tubers and trim.  Cut tuber into 1 inch pieces.
Mix olive oil, thyme, garlic and sea salt together in a large bowl; add sunchoke pieces and toss to coat.  Arrange coated prices in one evenly-spaced layer on a baking sheet.
Roast in the preheated oven until sun chokes are tender, 35 to 45 minutes.

Chicken Enchilada Stuffed Spaghetti Squash
Serves: 4

1 spaghetti squash (about 4 lbs.)
2 5-oz. boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1 tsp. cumin
½ tsp. garlic powder
¼ tsp. chili powder
½ tsp. salt
⅓ cup chopped onion
⅓ cup chopped bell pepper
¼ cup black beans
½ cup red enchilada sauce
½ cup shredded reduced-fat Mexican-blend cheese

Preheat oven to 400 degrees.  Microwave squash for 6 minutes, until soft enough to cut.  Halve lengthwise; scoop out and discard seeds.  Fill a large baking pan with 1/2 inch water.  Add squash halves, cut sides down.  Bake until tender, about 40 minutes.  

Transfer chicken to a large bowl.  Shred with two forks, or finely chop.  Remove skillet from heat; re-spray and bring to medium heat on stove.  Add onion, bell pepper, remaining 1/2 tsp cumin, 1/4 tsp garlic powder. 1/8 tsp chili powder and 1/4 tsp salt.  Add 3 tbsp water.  Cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.

Transfer veggies to the large bowl.  Add black beans, 1/4 cup enchilada sauce. and 1/4 cup cheese.  Mix until uniform.  Remove baking pan from the oven, but leave oven on.  Remove squash halves, thoroughly blot dry.

Empty water from baking pan.  Return squash halves, cut side up.  Pour some enchilada sauce in each half, pile with filling and top with cheese.  Bake until cheese has melted.

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

Copyright © 2016 Millsap Farms, All rights reserved. 

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Pickup at the farm

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The rain held out until our Shares were ready

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Full share this week from left clockwise.   Napa Cabbage,  Jerusalem artichoke,  kale, Japanese Turnips,  2 winter squash,  green onions,  sweet,  potatoes,  turnips, Asian greens mix, head lettuce,  carrots,  spinach,  cilantro edible flowers and fresh tumeric.  Yum!

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1/2 Share is also super full, Jerusalem artichoke,  Japanese Turnips,  sweet potatoes,  head lettuce,  spinach,  black Spanish radishes,  winter squash,  cilantro, kale,  arugula

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Sampler share is looking green this week.  Turnip greens,  Japanese Turnips,  winter squash,  romaine lettuce,  spinach and cilantro.

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Time to pick up the shares on our farm!

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Winter CSA shares going out as we speak

What a joy to grow wonderful veggies for wonderful people.   Our winterCSA shares are headed home with nearly 60 families in the Springfield-Bolivar area. Join us by becoming a CSA member http://millsapfarms.com

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Full CSA share

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Half CSA share

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Sampler CSA share

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Farm CSA pickup

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