Tonight’s Pop-up Pizza

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

Posted in Uncategorized | Leave a comment

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

Posted in Uncategorized | Leave a comment

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

Posted in Uncategorized | 2 Comments

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

Posted in Uncategorized | Leave a comment

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

Posted in Uncategorized | Leave a comment

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.

Posted in Uncategorized | Leave a comment

4th Winter CSA went home tonight

MILLSAP FARMS CSA
Harvesting Carrots with CSA volunteers and a Chinese student group this past Saturday.
MILLSAP FARM ELSEWHEREThis is the 4th pickup for Winter CSA.  Just as a heads up – Christmas CSA is Dec 19…FMO pickups will be Thursday, Dec 21 at the Christmas market.
Farm News: A Time to Plan
December 5, 2017
Cold weather has finally arrived, and it looks like it’s here to stay for a while.   For the farm crew, after harvest today, that means a few changes to our days:   First, we’ll start spending a bit of our time each week splitting, hauling, stacking, and feeding firewood to our greenhouse furnace and the other woodburning stoves on the farm.  We use a lot of wood on the farm, heating the shop, the main house, and the greenhouse, so we are always on the lookout for firewood.  Keep us in mind if you’ve got some wood you want to get rid of.  (By the way, we are also still accepting leaves and yardwaste, we have a great compost pile going with all the leaves you all have brought us).  Secondly, this is the time of year when we take some time off.  That means that over the next month, I’ll be gone for a week, then Cammie, and then Kimby.  One of the great things about working with such excellent co-workers is that we have the flexibility to take time off to visit family, go to the beach, or get out into the woods, knowing that things will be taken care of back on the farm while we’re gone.  Finally, this is also the time of year when we start planning in earnest for next season.  That means reviewing plans versus reality from this year (ie. how many tomatoes did we anticipate harvesting, versus how many did we actually send out the door?). We use this information to shape the plan for the coming season, tuning our plans to create better shares for our members, reduce pests, increase harvests, and improve the overall farm.  It also means soil testing, fertility planning, seed inventory, seed ordering, purchasing supplies, and generally preparing for the 2018 growing season, almost all of which happens inside, which is nice, since the highs for the next week or so will rarely break out of the 40’s.  It’s good to have a variety of things to do, and one of our favorite things about the farm is that our  work is so seasonally diverse.   We’ll see you this afternoon, and then once more, on the 19th, before the January break. 
Thanks for the privilege of being your farmers. 
Curtis, Sarah, Kimby, Cammie, and the rest of the crew at Millsap Farm. 
What's in your share?
Full Share:
Spinach
Carrots
Sweet Potatoes (conventionally grown by Matthew's Family Farm)
Winter Squash choice (conventionally grown by the Amish of Rich Hill, MO)
Bok Choi
Cilantro or dill
Elephant Garlic
Turmeric
Chestnuts  (from Charlotte Stratford, MO)
Arugula
Kale or Swisschard
Napa Cabbage or Kohlrabi
Red Beets

Bread Share:
Oatmeal Bread by Emma and Anna Millsap
Half Share:
Spinach
Carrots
Sweet Potatoes (conventionally grown by Matthew's Family Farm)
Winter Squash choice (conventionally grown by the Amish of Rich Hill, MO)
Bok Choi
Cilantro or dill
Elephant Garlic
Turmeric
Chestnuts  (from Charlotte Stratford, MO)
Kale or Swiss chard

Sampler Share:
Spinach
Carrots
Sweet Potatoes (conventionally grown by Matthew's Family Farm) or Winter Squash choice (conventionally grown by the Amish of Rich Hill, MO)
Bok Choi
Cilantro or dill
Elephant Garlic
Chestnuts  (from Charlotte Stratford, MO)
Kale or Swisschard

Notes about:

Chestnuts:
• Sort through your bag of chestnuts and throw out any that have small holes (a beetle larva exit hole).
• Then you can freeze the chestnuts as they are to take out a roast later, or
• Roast or boil and enjoy!

Turmeric:
• turmeric will hold in your fridge for a week or so
• If you aren't going to use it all – freeze it! grate it frozen when you need it
• You can use turmeric as a seasoning in curries and stir fries
• You can use turmeric with black pepper corns, ginger and cinnamon to make a lovely spicy hot drink
• Golden milk uses turmeric
• throw a little in your smoothie
Bok Choi Salad with Sesame Dressing
Ingredients
FOR THE SESAME DRESSING:
• ¼ cup light brown sugar
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons toasted sesame seeds (see notes)
• 1 tablespoon soy sauce
FOR THE BOK CHOY SALAD:
• 2 tablespoons olive oil
• 1 package ramen noodles crumbled, seasoning packet discarded
• ¼ cup sliced almonds
• 1 large bok choy chopped
• 5 scallions chopped
Instructions
1 To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
2 Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
3 In a large bowl, combine bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.
Recipe Notes
You may purchase toasted sesame seeds or toast regular sesame seeds yourself. To toast sesame seeds, place in a dry skillet over the lowest possible heat and shake frequently until lightly golden brown, 10 to 15 minutes.
Portuguese Chourico and Kale Soup

Ingredients
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 3 medium white waxy potatoes, like yukon golds, peeled and diced
• 2 medium onions, chopped
• 4 to 6 cloves garlic, chopped
• 2 bay leaves, fresh or dried
• 1 pound kale, coarsely chopped
• Coarse salt and pepper
• 1 (15-ounce) can garbanzos (chick peas), drained and rinsed
• 1 can diced tomatoes
• 1 pound diced chourico, casing removed
• 1 quart chicken broth
• Warm, crusty bread

Directions
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Thanks for choosing us to be your farmers!
~Millsap Farm Crew

Posted in Uncategorized | Leave a comment

3rd Winter CSA in time for Thanksgiving

MILLSAP FARMS CSA NEWSLETTER

Turning our compost! Thanks for all your leaves – it’s not too late to bring them out if you still need to!
MILLSAP FARM ELSEWHERE

W E B S I T E
Happy Thanksgiving!  This is the 3rd Winter CSA!  (Farmers Market Pick up this Wednesday from 4 to 8pm)
Farm News: Thanksgiving on the Farm
November 21, 2017
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:
Celery
Arugula
Napa Cabbage
Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR
Pie Pumpkins or Butternut Squash – conventionally grown by the Amish in Rich Hill, MO
Carrots
Head Lettuce
Leaf Lettuce Mix
Garlic
Spinach
Herb choice (dill, cilantro, rosemary, sage)
Chestnuts from Charlotte the Chestnut Lady – unsprayed

Bread Share:
Cracked Wheat by Emma and Anna Millsap
Half Share:
Celery
Arugula
Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR
Pie Pumpkins or Butternut Squash – conventionally grown by the Amish in Rich Hill, MO
Carrots
Head Lettuce
Leaf Lettuce Mix
Garlic
Spinach
Herb choice (dill, cilantro, rosemary, sage)

Sampler Share:
Celery
Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR
Pie Pumpkins or Butternut Squash – conventionally grown by the Amish in Rich Hill, MO
Carrots
Leaf Lettuce Mix
Garlic
Spinach


Chestnut Stuffing recipe
Makes 10 cups
INGREDIENTS
• 6 cups torn bite-size pieces of day-old homemade-style white bread
• 2 onions, chopped
• 4 ribs of celery, chopped
• 3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled
• 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled
• 1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled
• 1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled
• 1 stick (1/2 cup) unsalted butter
• 1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups)
• 1/2 cup finely chopped fresh parsley leaves

PREPARATION
1 With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450°F. oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot.
2 Reheat the oven to 325°F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
Pumpkin Pie from Scratch
Makes 1 pie plus 1 quart of pumpkin custard

INGREDIENTS
• 1 small fresh pumpkin, smaller is better, about 8-12 inches tall. 2 cups finished pumpkin per pie
• 1 (12 ounce) cans evaporated milk
• 3 eggs
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg, if desired
• 1/2 teaspoon ground cloves, if desired
• 1 (9 inch) deep dish pie shells
DIRECTIONS
1 Wash pumpkin, remove seeds,place in bowl and set aside,(more on seeds later).
2 cut pumpkin into pieces small enough to fit into metal colander, or veggie steamer, place into large enough pot so colander fits into it, fill bottom with water (to your second knuckle) put tight lid on pot and bring to boil. When water is boiling reduce to a hard simmer. Fork test for doneness after 1/2 hour, check water level. Repeat every 15-20 minute until done-like your boiled potatoes.
3 Drain water carefully, with clamped on lid and potholders.
4 Set aside to cool. When cool, place skin side in palm of hand and remove pulp with spoon, spoon into bowl.
5 If you want puree type pumpkin, put through sieve, food mill, blender, or food processor. I like mine using the hand potato masher, mashed well.
6 Measure out 2 cups pumpkin for pie, put into bowl. Place the rest into freezer containers for later (2 cups for pies) pies and bread or cookies, or as a side veggie.
7 Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
8 Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
9 Left over pumpkin pie mix I place into a greased 1 qt.oven proof dish and bake in a water bath like, custard.
10 Pumpkin seeds keep the kids busy, let them clean them, do not worry about the strings this is there project. Soak over night in salt water. Heat oven to 300°F; melt some butter (2-3 tsp) on cookie sheet in oven. Place drained seeds on sheet and add pumpkin pie spices and sugar or cinnamon and sugar to taste. Stir every so often- 15-20 minutes, they will stick together, just mash out with your pancake flipper. After about 30-45 minutes they should be done. Give them the “crispy” test. Careful–the hot sugar will burn your fingers.
Thanks for choosing us to be your farmers!
~Millsap Farm Crew

Posted in csa, Uncategorized | Leave a comment

Winter CSA Memberships Available Starting Today!

We are offering a limited number of winter CSA shares again this fall, for sale starting today. Fall and winter crops are looking good this year, with carrots, beets, spinach, chard, kale, lettuce, salad mix, turnips, etc. off to a good start. We focus primarily on greens production in the winter, using row cover, high tunnels, and greenhouses to produce tons of spinach, pac choi, lettuce, and other greens right through the winter. In addition to the greens, the “Roots, Squash and Greens Share” includes storage crops like Sweet Potatoes, Onions, Irish Potatoes, and acorn, butternut, and spaghetti squash, and fresh root crops like turnips, carrots, beets, radishes, etc.  The greens, onions, garlic, and fresh roots are almost entirely grown on our farm, using organic practices. Most of the squash, potatoes, and sweet potatoes are purchased from other farms in Missouri and Arkansas, many of which use conventional practices.  As always, we make every effort to make sure you are informed about where all your food comes from, and how it is raised.

Once again this winter we will be distributing shares every other week, rather than weekly, with a break during January. The first distribution day will be Tuesday October 24, with distributions on November 7&21, December 5&19, February 6&20, March 6&20, April 3&17, and May 1. By reducing the number of distributions, we save you all some driving, reduce the cost of delivery, have more time for on-farm projects, and still provide you with an excellent supply of fresh greens and other veggies. There is a break around the holidays, so we can have a little time off, and because that is part of the time when the harvests tend to get pretty slim.  For the first time this year, we are also offering a first half of the season only option; if you would like to have veggies until the end of the year, but aren’t sure about next February, March, or April, then this might be a good option for you.

That makes for 12 boxes of veggies for the full season, each intended to last you approximately 2 weeks, for a total of 24 weeks of veggies. Cost for the Winter Squash, Roots and Greens Share will be $28/ week, for a total of $665, with half shares costing $16/week ($385) and a 1/4 share, for those who are just wanting to get their feet wet in CSA (sort of a sampler size), for just $10.40/week($250).  As in past seasons, you can pay this up front for a discount, or make two payments, with 50% due on sign up, and 50% due by the end of January.

The bread share will be one loaf per distribution, so 12 loaves @$5 apiece for the season. The Millsap Girls are our bakers again this winter, and if you tried the bread this summer, you know you don’t want to miss out on the bread share. If you need a loaf per week, then feel free to order two shares, and then stick one in the freezer until you’re ready for it.

As always, we require a 12 hour per season workshare commitment from members, meaning that you come to the farm to help us harvest or weed for 12 hours. We do offer a chance to opt out of the workshare by paying a fee of $100 to offset the loss of labor on the farm. We realize that some people are just too busy, or have other reasons for not committing to a workshare, and we don’t want this to keep anyone from joining the CSA.

You have 4 options for pickup:

Tuesdays;

  • Pick up at Millsap Farms, Tuesdays 4 – 5 pm
    • 6593 N Emu Lane, Springfield, MO 65803
    • Click Here For Map
  • Delivery to Your Door, Tuesdays 4 -7 pm
    • Springfield/Nixa City Limits Only
      • $6 – $7/Week Charge
      • One-time $14 Container Fee
  • Rountree Neighborhood Pick Up 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

Sign Up: If you’re ready to sign up, then click on this link:http://millsapfarm.csasignup.com/members and get started.

If you have more questions, please call or e-mail, millsapfarm@gmail.com, or 417-839-0847  to talk with Curtis Millsap, co-owner of Millsap Farm.

Posted in Uncategorized | Leave a comment

Summer CSA Week 16

!
Farm News: A Change of Atmosphere
August 22, 2017
A change of atmosphere. 
It’s amazing how shortsighted we can be.  Last week, as the temperatures repeatedly soared above 90, and never dropped below 70, it seemed like it had always been hot and humid on these twenty acres, and would never change.  It seemed we were going to be miserably hot for the rest of our lives, and the weeds would overtake us, leaving a mass of ragweed and Johnson grass where we had once toiled to grow carrots and squash.  It takes a lot of imagination, and even faith, to remember that in three more months, we will have frozen ground, icy winds, and wood fires to huddle around.  As we finish our 11th summer on the farm, we still struggle to reconcile what is with what is to come.  In our more aware moments, we enjoy the tension between the past, present and future.  We relish the heat, remembering and anticipating days that are cold enough to frost our eyebrows (and kill all the weeds).  Days like today, with a sudden cool change, bring a wash of memories of beautiful carrots, turnips, pumpkins, and greens, along with a quickening of step, as we start to feel the approach of shorter days and cold nights.  Time to make hay while the sun shines, lay aside for slim days, and enjoy the delight of working outside in amazing weather.   I hope you enjoy the weather as much as we do.
Sincerely,
Farmer Curtis and The Crew
 
What's in your share?
Full Share:
Hot peppers or Elephant Garlic
Onions
Garlic
Tomatoes
Bell Peppers
Carrots
Eggplant
Cherry tomatoes
Cucumbers
Cantaloupe (Amish Produce Auction)

Bread Share:
Honey Whole wheat Bread by Emma and Anna Millsap

Fruit Share:
Peaches – Bader Farms
Half Share:
Hot Peppers or Elephant garlic
Onions
Garlic
Tomatoes
Bell Peppers
Cucumbers
Okra or Squash
Cantaloupe (Amish Produce Auction)

Sampler Share:
Hot Peppers or Elephant Garlic
Onions
Garlic
Tomatoes
Cucumber
Cantaloupe (Amish Produce Auction)
 
Summer Tomato & Cantaloupe Salad
serves 4-5

VEGGIES
• 1/2 cup (52 g) thinly sliced cucumber
• 1/2 cup (75 g) cherry tomatoes, thinly sliced
• 1/4 (20 g) red onion, thinly sliced
• 1 Tbsp (15 ml) olive or avocado oil
• 2 tsp apple cider vinegar
• Healthy pinch each sea salt + black pepper
DRESSING
• 3 Tbsp (45 ml) lime juice
• 1 Tbsp (15 ml) maple syrup
• Pinch sea salt
• 1 Tbsp (15 ml) olive or avocado oil
CANTALOUPE
• 3 heaping cups (~520 g) cantaloupe, cubed or scooped with a melon baller (~1 cantaloupe)
• 2 Tbsp (3 g) fresh mint
Instructions
1 Add cucumber, tomato, and onion to a small mixing bowl and top with olive oil, apple cider vinegar, salt, and pepper. Toss to combine. Then taste and adjust flavor as needed, adding more vinegar for acidity or salt and pepper for flavor balance. Set in the refrigerator to chill.
2 Next, prepare dressing by adding lime juice, maple syrup, and sea salt to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed, adding more lime juice for brightness/acidity, maple syrup for sweetness, or salt for flavor balance. Set aside.
3 Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
4 Gently toss to combine and garnish with fresh mint. Serve.
5 Best when fresh, though leftovers keep in the refrigerator up to 3 days. Leave mint on the side to keep as fresh as possible.
Jalapeño Hot Sauce
"Hot Sauce from scratch. You may use other hot peppers in place of the jalapeños." – Cut the recipe in half for smaller batches.
Ingredients
• 1 teaspoon vegetable oil
• 20 fresh jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar
Directions
1 In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2 Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3 Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Grilled Eggplant Sandwiches
Makes 4 sandwiches
• Aioli:
• 1/4 cup light mayonnaise
• 1 tablespoon extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• Sandwiches:
• 1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
• 1 tablespoon kosher salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped fresh rosemary
• Cooking spray
• 4 (1/2-inch-thick) slices red onion
• 8 (1/2-inch-thick) slices Italian bread
• 8 (1/4-inch-thick) slices tomato
• 2 cups lightly packed arugula leaves
Step 1
To prepare aioli, combine the first 4 ingredients in a small bowl, stirring well. Cover and chill.
Step 2
To prepare sandwiches, arrange eggplant in a single layer on several layers of heavy-duty paper towels. Sprinkle both sides of eggplant with salt; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Rinse eggplant with cold water. Drain and pat dry.
Step 3
Prepare grill.
Step 4
Combine thyme, parsley, and rosemary in a small bowl, stirring well. Lightly coat eggplant slices with cooking spray; sprinkle with herb mixture.
Step 5
Arrange eggplant and onion on grill rack coated with cooking spray; grill 2 minutes on each side or until vegetables are tender and lightly browned. Remove from heat, and keep warm. Arrange bread slices in a single layer on grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted.
Step 6
Spread about 2 teaspoons aioli over 1 side of 4 bread slices; divide eggplant and onion evenly among bread slices. Place 2 tomato slices on each sandwich; top each serving with 1/2 cup arugula. Spread about 2 teaspoons of remaining aioli over 1 side of remaining 4 bread slices; place on top of sandwiches.
Step 7
Wine note: With vegetables we often think white wine, but grilled eggplant's smoky flavor and pleasantly bitter skin marries well with medium-bodied, rustic reds. Try a Tuscan blend like Tenuta di Arceno PrimaVoce 2003 ($20). The wine's cherry fruit has hints of leather and earth to amplify the herbal flavors of rosemary and thyme, while its vivid acidity balances the creamy aioli. –Jeffery Lindenmuth
Thanks for choosing us to be your farmers!
~Millsap Farm Crew

Posted in Uncategorized | Leave a comment