Today is the last winter CSA pickup! It’s been a busy two weeks; that’s the month of May for ya! Along with the regular, ordinary, everyday, wonderful business of farming, we hosted tours for preschool, fifth grade, and Missouri State University students; we taught a botany lesson to something like a hundred home schooled students; and we held our end of winter/beginning of summer CSA potluck. We planted trees, leeks, and okra. We weeded garlic, redeemed some of the wilder edges of the farm, and went on hayrides. I, Cammie the intern, have personally harvested zillions of asparagus and armloads of zucchini. Pizza night season starts this Thursday, and summer CSA starts next Tuesday – so if you haven’t signed up for summer and plan to, there’s no time like the present! If you’ve been happy with your veggies and have a friend or neighbor that you think would enjoy a CSA share, please spread the word. We’re keen to have loads of new members!
We have produce from A to Z today!
What’s in your share:
Asparagus (some ours, some from Sam and Melinda Miller)
Wholes & Halves:
Basil or Microgreens choice
Notes: Basil should not be placed in the fridge, it will turn black. Green Onions have hollow round leaves (like a straw) and green garlic have flat leaves.
To see all the photos and read the whole newsletter click here winter csa newsletter dis 12
T-shirts for sale! $12 a shirt. (Designed by Cammie)
We have beautiful hanging baskets and bedding plants for sale in the greenhouse and at Farmers Market of the Ozarks.
Pizza night reservations are online – sign up early! https://millsapfarms.wordpress.com/pizza-a-place-to-party/
There is still time to sign up for Summer CSA! https://millsapfarms.wor
Tim says, “This is still our WINTER Millsap Farms’ CSA… can you imagine our Summer Deliveries?
Today we got Lettuce, Spinach, Kale, Japanese Turnips, Parsley, Oregano, Green Onions, Butternut Squash, Carrots, Asian Greens, Arugula, Green Garlic, Swiss Chard, and DELICIOUS Asparagus!!!! YUM!”
Read all of the farm news and see what was in each share winter csa newsletter dis 11
We would love to become your farmers, join our CSA today!
To join in the fun and sign up go to:
If you still have question or want to know more feel free to Call Curtis Millsap 417-839-0847. We are open to co-ops.
Our Farm Blog is athttp://www.Millasapfarms.com or find us on Facebook
Millsap Farm 6593 North Emu Lane, Springfield, MO 65803
News from the Farm: Is anyone else as excited as I am that we have carrots this week? It’s funny how a gap in the supply – even a short one – can turn an otherwise normal vegetable into something valuable. We’ve had a great couple of weeks here on the farm. Spring weather is keeping us constantly guessing and a bit in awe – glorious sunshine, hail, thunderstorms, and even a frost on Friday night. If in your shares you find fringed spinach and kale with some discoloration, you’re seeing the results of this weather on our crops. We assure you that they’re still edible and even delicious. Curtis and some of you lovely volunteers had a productive workday on Saturday – they weeded, harvested, and cleaned up some of our spinach
Lettuce in the greenhouse Image By Nate Luke
beds, started seeds, spread wood chip mulch on flowerbeds, planted elephant garlic, and potted up plants in the greenhouse. We are grateful for all of you!
Want to read the whole newsletter see recipe for Radish Butter and Arugula, Avocado and Radish Salad with Poached Egg and see some photos? winter csa newsletter dis 10
What’s in your share:
- Head Lettuce – Romaine or Magenta Summercrisp
- Kale – Siberian or White Russian
- Radishes – Champion
Fresh carrots from the greenhouse,
- Green Onions
Wholes & Halves: everyone plus this
- Winter Squash Choice (Butternut or Spaghetti) – conventionally grown in Rich Hill, MO
Wholes only: everyone plus this
- Head Lettuce – Dancine Butterhead
- Baby Lettuce
- Japanese Turnips
- Greens Salad Mix (Mizuna, Red Russian Kale, Tendergreen Mustard, Baby Lettuce)
- Swiss Chard
Mark May 2 on your calendar for the Biannual Millsap Farm Potluck! Bring your friends and family and a dish to share!
Pizza Nights will start again in May – Every Thursday Night!
Thanks for choosing us to be your farmers!
~the Millsap Farm Crew
Posted in csa
Tagged CSA, Winter CSA
Butternut Squash and Spinach Lasagna
Butternut Squash Filling:
- 2 cups butternut squash puree (about half of squash)
- 1 cup ricotta cheese
- 1/2 cup milk (or more, if needed)
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup cooked spinach (8 oz uncooked)
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- pepper, to taste
- 1 Egg
- 12 lasagna noodles, cooked(this will make 4 layers) (for gluten free, use Tinkyada brown rice lasagna noodles)
- 1 and 1/2 cups mozzarella cheese (or more)
- 1/2 cup Parmesan cheese (on top)
- Italian seasoning
- Preheat oven to 375 F.
Butternut Squash Filling:
- For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, or better yet, an immersion blender, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
- Immersion blend spinach, Ricotta cheese, garlic, salt and pepper, egg then stir in cheese. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
- Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
- Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
- Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
- Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
- Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
- Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
- Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour, 40 minutes
Yield: 10-12 servings
This has been adapted from http://juliasalbum.com/2014/11/butternut-squash-and-spinach-lasagna/
Now for the cake…
Butternut Squash Sheet Cake with Brown Sugar Cream Cheese Frosting
this was adapted from http://kitchentrialanderror.blogspot.com/2011/11/pumpkin-sheet-cake-with-brown-sugar.html
for the cake:
1 cup vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups butternut squash puree (about 1/2 butternut, slice in 1/2 cook face down in 350 degree oven for 45 min- 1hr until soft, scoop out with a spoon)
for the frosting:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup light brown sugar
1 to 1 1/2 cups powdered sugar
- preheat your oven to 350F. grease a half sheet pan & set aside.
- in a large bowl, whisk the oil, sugar, and eggs until smooth. whisk in the flour, baking powder, baking soda, salt, and cinnamon until smooth. whisk in the squash puree until smooth.
- pour the cake batter into your greased pan. bake for about 20-25 minutes, or until a toothpick comes out clean.
- while the cake bakes, make the frosting. beat the butter and cream cheese until combined. add the brown sugar and mix completely. taste the frosting & add powdered sugar, about 1/4 cup at a time, if you’d like the frosting sweeter.
- wait for the cake to cool completely before frosting. store frosted cake in the refrigerator.
News for the Farm: Happy first week of spring! We’ve moved from wishful thinking to no time for thinking. Working the ground and planting have become our top spring priorities. Warm weather and green does not mean we suddenly have summer vegetables to give out, but it does mean we have some of the first of those planted in greenhouses and that everything else is growing at a much faster rate. We’ve prepped and planted in several of our fields – around a zillion (no kidding!) feet of onions and hundreds of feet of kale and flowers and lettuce and beets. We moved the big high tunnel from its winter spot covering spinach, kale, lettuce, and beets west to its summer location. Those hardy plants will live happily in current outdoor conditions, and the high tunnel can begin warming the soil to more hospitable temperatures for raspberries, tomatoes, peppers, and eggplant oh my! Do you want to hear more, the full news letter is here, winter csa newsletter dis 9
In your shares today:
- Head Lettuce – from Young Family Farm (Hydroponic & conventionally grown)
- Red Russian Kale in bags
- Garlic heads
- Herb choice (cilantro, parsley or oregano)
- Sweet Potatoes – Matthews Family Farm, Wynne AR
- Butternut Squash – conventionally grown in Rich Hill, MO
Wholes & Halves:
- Baby Lettuce
- Kale – bundled (Improved Siberian or White Russian)
- Pea Shoots
- Spaghetti Squash – conventionally grown in Rich Hill, MO
- Swiss Chard
- Asian Greens Salad mix
Mark your calendars! May 2, 2015 Millsap Farm Potluck. Bring your friends and family for a great time on the farm! More details coming soon.
Pizza nights will start again in May!
Don’t forget to sign up for summer CSA!
Here are some recipe ideas for butternut, it is so versatile!
Butternut Squash and Kale http://thepioneerwoman.com/cooking/2014/11/butternut-squash-and-kale/
Butternut Squash Chips http://foodbabbles.com/2014/01/butternut-squash-chips/
Butternut Squash Browned Butter Rosemary Fettucini Alfredohttps://www.pinterest.com/pin/518617713315636863/
Roasted Butternut Squash Salad http://www.shutterbean.com/2012/roasted-butternut-squash-arugula-salad/
Butternut squash soup https://www.pinterest.com/pin/518617713315663553/
Butternut Squash Dinner Rolls http://ourlifetastesgood.blogspot.com/2014/09/butternut-squash-dinner-rolls.html
Posted in csa
Tagged butternut, chard, cilantro, community supported agriculture, CSA, farm, farm fresh, garlic, lettuce, pea shoots, radishes, spaghetti squash, spinach, Swee
News from the farm: Hello friends. The Farm spent much of the last two weeks antsy for spring to arrive.
On two of the coldest days we headed to the woods and gathered mountains of firewood that we hope we won’t need until next year….continue reading the newsletter here winter csa newsletter dis 8March10,2015
What is in your Share?
Everyone, whole, half and sampler
Herb of choice Thyme, cilantro, lavender
Winter Squash choice between butternut, acorn, delicata and kuri squash
Whole and Half Shares only
Beets and Radishes
Whole Shares only
Thanks to all of you who have already signed up for summer CSA, there is still time to sign up if you haven’t yet. Remember to tell your friends!
Lettuce- We love growing lettuce here at Millsap Farm! Lettuce prefers cooler weather (but not cold- our little lettuce leaved needed gloves this winter) and lots of sunshine to grow into big heads perfect for your salads. Spring is “lettuce time” on the farm. We just planted 250 feet of lettuce outside yesterday. We have 2 different varieties of Butterhead lettuce in you shares today- Dancine and Harmony …read more of the newsletter at winter csa newsletter dis 8March10,2015
Posted in Uncategorized
Tagged Beets, butternut, cilantro, community supported agriculture, CSA, farm, farm fresh, garlic, lettuce, Millsap Farm, radishes, thyme, turnip, Winter CSA
Full share winter
Today (2/27) is National CSA Sign-Up Day.
Curtis Millsap, owner of Millsap Farms in Springfield, said CSA stands for Community Supported Agriculture, an arrangement where community members buy a share of a farm’s produce. Then, each week during the growing season, they can pick it up at the farm or at a nearby grocery store or have it delivered.
“So, they get a share of the farm’s harvest once a week each summer in exchange for supporting that farmer upfront with a financial investment,” he said.
Millsap said February 27th was chosen for the day because it’s the day of the year when the most people sign up for CSA’s.
“I think it’s that time of year when people are yearning for greens, and we all want to see a ripe tomato in the near future,” he said.
CSA was introduced in the U.S. in the 1980s and has since grown to thousands of farms across the country. Those who sign up for a farm’s CSA receive a box of fresh produce each week. Millsap said there are two or three CSA farms locally, and while it’s a small movement here, it’s a devoted one.
“And I think that’s because part of what CSA touches on that’s deeper than just the food is the desire for community. You know, we all want to be connected to something, and part of what we want to connect with is the food and with other people who are also passionate about eating good food and growing good food,” he said.
Millsap said they try to focus on growing things that people would buy in the grocery store like cucumbers and tomatoes. But members will occasionally get something they might not be familiar with like kohlrabi.
Millsap Farms is celebrating today by offering free t-shirts and giving a one-day discount to those who sign up for its CSA.
For more information about Millsap Farms CSA, click here.
Shares are packed and ready to head for front porch delivery
Fall CSA share, October, 2010