Pizza Club July 26th with Dallas Jones

We have been enjoying the summer nights here on the farm and eating tons of pizza.  As July comes to an end the weather is unexpectidly cool and is only supposed to be 80!!  We will have Dallas Jones with us for this Thursday’s pizza club.  I also got all of September dates live so you can grab a reservation for now through September. Here is what we are making

Image by Nate Luke

                

Shaking the Apple Tree

Homemade apple sauce, homemade sausage, apples, Tokyo bekana, mozzarella, Terrell Creek garlic Chèvre              

Parmigiana di Melanzane Pizza

Homemade red sauce, roasted eggplant, mozzarella, tomatoes, basil, fresh mozzarella

Piggy Wiggy

Aioli, Bratwurst, potatoes with rosemary, leeks and onions and mozzarella                

Farmhouse Cheese

Homemade marinara sauce all covered with cheese

http://millsapfarm.csasignup.com/store/2900Image by Nate Luke

Images property of and by Nate Luke

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Menu for Thursday’s Pizza Club July 19th with Barak Hill

Menu for Thursday’s Pizza Club July 19th with Barak Hill

Pepperoni/Veggie Pizza
Homemade red sauce, cherry tomatoes, kale, roasted eggplant, mozzarella, Millsap raised City Butcher made pepperoni, Terrell Creek Chève

Roasted Bells Pizza
Homemade roasted bells sauce, tomatoes, basil, fire roasted bells, mozzarella fresh mozzarella, & mushrooms

Dating Porky
Homemade Date Lady BBQ sauce, pulled pork, leeks and onions, pineapple, mozzarella

Farmhouse Cheese
Marinara sauce all covered with cheese

Get your reservation at https://millsapfarms.wordpress.com/pizza-a-place-to-party/

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Image by Nate Luke

RollingdoughnatelukeRollingdoughnatelukeImage by Nate Luke

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Pizza Club menu July 5th

Here is the Menu for Thursday July 5th with Deja Crew previously known as Brookline Station

By Nate Luke

Fennel Sausage and Onions

Homemade red sauce, homemade fennel sausage, mozzarella, leeks and onions, Jarlsberg cheese                

Pizza con Melanzane alla Parmigiana

Homemade red sauce, roasted eggplant, tomatoes, mozzarella, basil, Parmesan          

Taco Pie

Homemade pico de gallo, cumin ground pork, black olives, tomatoes, cheddar cheese, cilantro, sour cream                

Farmhouse Cheese

Marinara sauce all covered with cheese

Get your reservations for July and now August dates are open too.

http://millsapfarm.csasignup.com/store/pizza-night-tickets

By Nate Luke

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Scandinavian Midsummer Farm-to-table with Anna Davis, June 29th or June 30th

Scandinavian Midsummer Farm-to-table with Anna Davis

We are excited to partner with Anna Davis for Scandinavian Midsummer Farm-to-table to Remember. The longest day of the year, Midsummer in Scandinavia is certainly a time for celebration, so why not join us and and check it out. 

Millsap Farm is a local vegetable farm working hard to grow amazingly fresh organically raised produce for the Ozarks.  Sarah’s mom is 100% 3rd generation Swedish and I grew up spoiled by here family recipes and helping her with her Swedish baking buisness.

Anna Davis is a private chef located in Springfield Missouri. She recently got back after staging at Maaemo, one of Scandinavia’s top three-Michelin Star restaurants. Living in Norway for over a month, she was immersed in their culture and cuisine. “The Norwegian food is so special, sometimes simple but with a wild tint to it. They use such fresh ingredients, fishing and foraging around the fjords, enabling them to create some of the freshest and most memorable meals I’ve ever eaten.”  

Chef Anna is going to be pursuing Norwegian cuisine and developing it as her specialty as she continues to cook for private parties and formal dinners in the Ozark area.

Prior to interning at Maaemo, Anna has been at Eleven Madison Park in NY, Grace in Chicago, and Seven Swans and Frankfurter Buschaft in Germany. She loves creating and experimenting which gained her championship in Chopped at Home on Food Network and first place on the local TV competition Show-Me Chefs.  You can find her on facebook at 365 Flavours.

“I love to feed people beautiful food that tastes as good as it looks. Food is more than just eating; it’s an experience. I give 100 percent to taste, 100 present to presentation, and 100 percent to making it an unforgettable experience.”

We are also very excited because Anna is willing to work with our Millsap Farm kids, to help bring this experience to you.  If the weather cooperates you will enjoy an evening in the field at Millsap Farm with pleanty culinary surprises to treasure.

 

There will be live Scandinavian music sung by members of the MSU chorale during dinner. 

Get your reservations for June 29th or June 30th Scandinavian Midsummer Farm to Table with Anna Davis

We hope you can join us June 29th or June 30, 2018 @6:30pm at Millsap Farm for a multi course meal. Please bring your own beverage of choice, bottle opening service included. Water, tea and saft (Scandinavian juice) will be served.  Scandinavian Farm to Table Dinner ($50.00)

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Tonight’s Pop-up Pizza

Grab a reservations and come join us http://millsapfarm.csasignup.com/store/2900http://millsapfarm.csasignup.com/store/2900

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Pizza Menu

Spoil mom early by bringing her out for a beautiful evening on the farm and all you can eat farm fresh pizza. The weather is supposed to be a beautiful.Grab your reservations at https://millsapfarms.wordpress.com/pizza-a-place-to-party/

If you need gluten-free remember to pre-order your crusts.

Here is the menu 5-10-18

Mighty Green Thing

Homemade spinach pesto, Millsap raised oyster mushrooms, yellow onions, spinach, mozzarella and Parmesan

Creamy Asparagus Pie

homemade garlic cream sauce, mozzarella, asparagus, kale florets, Parmesan

Hawaiian Smokehouse

Barbecue sauce, Millsap raised pulled pork, pineapple, rosemary and mozzarella

Farmhouse Cheese- red sauce with cheese

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10th Winter CSA Newsletter

MILLSAP FARMS CSA NEWSLETTER

Carrots Today!

MILLSAP FARM ELSEWHERE

W E B S I T E

This is the 10th Winter CSA distribution.

There are two more CSA distributions after today.  The last Winter CSA is May 1, 2108.

Sign up for summer CSA here!

Farm News

April 3, 2018

It’s a busy time of year! We are seeding and transplanting as long as the weather allows us to right now.  The weather is keeping us guessing – the potatoes and tomatoes are not appreciating the cold night temperatures and the spinach is starting to get a little uncomfortably warm in the sunshine.

Thanks for partnering with us!

~The Farm Crew

What’s in your share?

Full Share:

Spinach

Carrots

Lettuce Mix

Head Lettuces

Leeks

Green Onions

Radishes

Sweet potatoes (conventionally grown by Matthew’s Family Farm, AR)

Carnival Squash (conventionally grown by Amish in Rich Hill, MO)

Kale

Swiss Chard

Arugula

Baby Celery

Bok Choi

Rosemary

Bread Share:

Cracked Wheat Bread by Emma and Anna Millsap

Half Share:

Spinach

Carrots

Lettuce Mix

Head Lettuce

Leeks or Green Onions

Celery or Radishes

Sweet potatoes (conventionally grown by Matthew’s Family Farm, AR)

Carnival Squash (conventionally grown by Amish in Rich Hill, MO)

Kale

Bok Choi

Sampler Share:

Spinach

Carrots

Lettuce Mix

Leeks or Green Onions

Bok Choi

Rosemary

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

Copyright © 2018 Millsap Farms, All rights reserved

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Newsletter: 8th winter CSA

MILLSAP FARMS CSA NEWSLETTER

Vince, a volunteer is keeping the wood supplied to the furnace (right side) in our Greenhouse.  At this time of year we try to keep the greenhouse in the 40’s since all our seedlings are going & growing strong!

MILLSAP FARM ELSEWHERE

W E B S I T E

This is the 8th Winter CSA!

Sign up for summer veggies (starting May 8) HERE!

Farm News: Thanks to tunnels we welcome spring early

March 6, 2018

As you know we utilize tunnels to extend seasons and grow year-round.  Tunnels are vital to helping us provide you spring goodness nearly a month early.  Outside we are just starting to see signs of spring, but inside we are full blown into spring.  The soil temperatures stay high due to the solar retention.  During the day the air inside a tunnel will be 30-40 degrees warmer, and at night it drops, but will maintain 3-4 degrees more. We help this with covering our crops with floating row covers even within the high tunnel, or caterpillar tunnels on cold nights.

We have 5 different types of tunnels

1 High Tunnel

2 Caterpillar Tunnel

3 Chinese “earthen” greenhouse

4 Main Greenhouse

5 Teeny tiny tunnel

We supplement heat in our main greenhouse where the farm stand is. The wood fired furnace is kept burning during the cold nights to keep the greenhouse in the 40’s or above.

The Chinese Greenhouse is earth bermed- so the 3 earth walls help retain the warm temperatures and slowly releases the heat during the night.

Also vice-versa, the walls release the coolness into the heat of the day to help keep the temperatures moderate during the days.

Our tiny caterpillar tunnel is a new idea we are trying this spring to get a jump on summer squash for your shares.  We layered wood chips, spent grain and compost about a foot high.  Then covered it over with finished compost which we transplanted squash plants into it.  The heat rises keeping the tunnel warm and squash plants growing.

Unfortunately we have to contend with alot of aphids who also thrive in these tunnels.  We are working hard to do our best to combat them by releasing ladybugs to eat the aphids, and washing the produce multiple of times before sending it home.  Today Curtis created a bubbler to help in this.

Thanks for letting us farm for you!

Sarah Millsap

What’s in your share?

Full Share:

1 lb Spinach

2 kale or swiss chard

1/2 lb salad mix

head lettuce

radishes

3 garlic

2 onions

pea shoots

rosemary

celeriac or sunchokes

arugula 1/2 lb

1 radicchio or 2 fennel

4 lb Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

4 Butternut – conventionally grown by Amish in Rich Hill, MO

Bread Share:

Marketplace Bread by Emma and Anna Millsap

Half Share:

1 lb Spinach

Kale or swiss chard

Head Lettuce

Radish

2 Garlic

2 onion

pea shoots

1/3 lb Salad mix

2 lb Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

2 Winter Squash – conventionally grown by Amish in Rich Hill, MO

Sampler Share:

1/2 lb Spinach

Kale or swiss chard

Head Lettuce

Radish

1 Garlic

1 onion

1/3 lbSalad mix

1 lb Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

1 Winter Squash – conventionally grown by Amish in Rich Hill, MO

Sunday Farmers Sweet Potato Waffles (or pancakes)

8 servings

by: Farmer Curtis Millsap

• 2 peeled and cubed sweet potatoes

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 6 egg whites, at room temperature

• 1 cup milk

• 1/4 cup butter, melted

• optional chopped nuts

• Vegetable spray, for waffle iron

• Special equipment:  waffle iron

Put cubed sweet potatoes in a pot cover and boil until soft. Drain and mash cooked potatoes and set aside.

In a large bowl, whisk together flour, baking powder, and salt and set aside.

In another bowl combine the sweet potatoes, milk, butter. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. Add  chopped nuts if you like. The batter will be thick. Place batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes. Serve with butter and maple syrup and time to sit and enjoy your family.

Golden Dressing

SALAD SEASON :. Nutritional Yeast Salad Dressing

By Sarah Millsap Makes 2 cups

Friends were visiting our farm and we are forever grateful for this delicious dressing recipe that we use all the time.  Hope you enjoy!

3 cloves garlic

1/3 cup apple cider vinegar

1/3 cup soy sauce

1/3 cup water

1/2 cup nutritional yeast

1 cup olive or sunflower oil

Put 1st 5 ingredients in a blender and pulse for 1 minute.  Blend while adding oil.  Serve over you Millsap Spring Salad!

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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Growing, Farm News

MILLSAP FARMS CSA NEWSLETTER

Work crew last Tuesday working on our new high tunnel!

MILLSAP FARM ELSEWHERE

W E B S I T E

This is the 7th Winter CSA!

Sign up for summer veggies (starting May 8) HERE!

Farm News: Growing, another High Tunnel is going up

February 20, 2018

Last Tuesday we hosted our farming friends and neighbors to help us erect our new mobile high tunnel. This structure is 34×96, which is significantly larger, then the high tunnel near the barn.  We are thankful to have partnered with the National Resource Conservation Service, who funded a grant called EQIP to pay for part of our new mobile high tunnel.

We have found that with a high tunnel system we can extend the growing season of flowers, fruits and vegetables.  No summer is too short or winter too cold.  As the sunlight bounces off the soil, the wavelengths get longer, they can’t escape the plastic easily. This causes heat to build up, making the air, soil and plants in the high tunnel warmer.

Every season we are able to improve the quantity and quality of our produce. Benefits we have found from growing in our high tunnels are:

• Planting crops earlier

• Harvesting crops later

• Improve fruit quality

• Opportunity to grow new crops

• Less rain damage

• Higher yields

We are building our new high tunnel on steel runners, which will enable us to utilize our tractors to move our high tunnel to a new plot of soil. In the past we have found this to be very beneficial in the fall. We plant directly in the soil of the new field, the plants become established as temperature drops. At this point we pull the high tunnel over them securing them for a full winter of production.  The new 34×96 tunnel will increase the capacity of our tomato production this summer by 50%, as well a 50% increase in winter growing space.

We are not done erecting this large tunnel, but we are very grateful to have a great start and we look forward to pulling the plastic on it by the end of February as well as growing in it this spring.

Thanks for letting us farm for you!

Sarah Millsap

What’s in your share?

Full Share:

Spinach

Carrots

Sunchokes (Jerusalem Artichokes)

Salad mix (arugula, mizuna, lettuce)

Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

Winter Squash – conventionally grown by Amish in Rich Hill, MO

Elephant Garlic

Celeriac

Kale – organically grown by Box Turtle Farms Mr Vernon, MO

Pea Shoots

Celery or Fennel

Salad Turnips

Bread Share:

French Bread by Emma and Anna Millsap

Half Share:

Spinach

Carrots

Sunchokes (Jerusalem Artichokes)

Salad mix (arugula, mizuna, lettuce)

Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

Winter Squash – conventionally grown by Amish in Rich Hill, MO

Elephant Garlic

Celeriac

Kale – organically grown by Box Turtle Farms Mr Vernon, MO

Sampler Share:

Spinach

Carrots

Sunchokes (Jerusalem Artichokes)

Salad mix (arugula, mizuna, lettuce)

Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

Winter Squash – conventionally grown by Amish in Rich Hill, MO

Elephant Garlic

Crispy Jerusalem Artichokes with Aged Balsamic

8 servings

2 Tablespoons olive oil

2 pounds small sun chokes, scrubbed, quartered

Kosher salt and freshly ground black pepper

4 sprigs rosemary

1/4 cup unsalted butter

3 Tablespoons aged balsamic vinegar

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat.  Add sunchokes and 1/4 cup water and season with salt and pepper.  Cover and cook, stirring occasionally, until Sunchokes are fork tender, 8 to 10 minutes.

Uncover skillet and cook, stirring occasionally, until water is evaporated and sun chokes begin to brown and crisp, 8 to 10 minutes; transfer to a platter

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.  Remove skillet from heat and stir in vinegar, scrapping up any browned bits.  Spoon brown butter sauce and rosemary over sun chokes.

Baked Sweet Potatoes for Breakfast (or anytime really)

bake a sweet potato (you can make them overnight in the crock pot or faster with an instapot)

serve with almond butter or peanut butter,

coconut shreds,

raisins,

apple butter,

candied ginger,

coconut oil..etc.

You can also go a more savory way with chopped spinach, cheese and sausage.

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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Summer CSA available now

Summer CSA 2018

Click here to JOIN NOW!
How does it work?

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 8, ending October 16

• 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




Saturdays; Starting May 12, Ending October 20.

• Farmers Market of the Ozarks Saturday 8 -1

◦ 2144 E Republic Rd at our farmers market booth

▪ $2 fee




What Do I Get?

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.
NEW IN 2018!!!!  We will be using a CSA tool called Harvie, which allows our members to record their vegetable preferences, and then customizes your box of vegetables based on those preferences.  Additionally, you will have an opportunity to swap items into and out of your share when you receive your weekly e-mail on Friday, allowing you to know what you're getting well in advance of the distribution on Tuesday. We think this cutting edge approach to CSA will dramatically improve our member's experience!

Will It Be Enough To Feed My Family? *

FULL SHARE – 10-12 items (Feeds 2-4 adults, or a small family) $696
HALF SHARE – 8-10 items (Feeds 2 adults) $360
SAMPLER SHARE – 4-6 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

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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