CSA Share are enjoying fresh produce, and the menu for pizza is…..

Full Shares were made up of  kale, boc choi, pie pumpkin, yellow squash, Japanese turnips, arugula, beets, carrots and tomatoes

Full Share

Full Share

1/2 shares were made up of Beets, turnips, eggplant arugula, tinkerbell sweet peppers and boc choi,

1/2 Share

1/2 Share

Sampler shares were turnips, boc choi, arugula and summer squash

Remember to sign up for winter share soon as we only take a limited number of members in the winter.

Sampler Share


Farm News: Winter Growing

October 6, 2015, Week 22

hy (and how) do we supply CSA shares and sell at the Farmer Market through the winter?

When Sarah and I first started farming, one of our goals was to provide healthy food for our commaunity throughout the year.  We had several reasons for this; one is that we feel strongly that growing as much food as is practical locally is important;  people eat 365 days a year, and we think they should have local options year-round.  Secondly, it helps us balance our workload.  We harvest, sell, seed, and transplant 51 weeks a year.  That means that rather than the huge summer push, followed by a winter lull, is moderated by growing in the winter.  It allows us to grow a bit less in the summer, reducing our summer work load, but also allows us to stay busy through the cold months, while still allowing us to have some flexibility to take time off.   Finally, producing year-round makes best use of our resources;  our high tunnels and greenhouses are in use year-round, meaning they are always earning money, producing food, and providing a pleasant work environment.  If we didn’t use them all four seasons, they would be underutilized.

So how do we keep our community supplied with produce year-round?  Through a combination of covering hardy crops like kale and spinach, turnips and beets in the field with low tunnels, growing some crops in un-heated high tunnels like early cucumbers and squash, chard and carrots,  and using greenhouses, either wood-heated or passive solar, to grow head lettuce, herbs, and other cool but not cold tolerant crops…  Additionally, it involves storing crops like beets, carrots, sweet potatoes, winter squash, garlic, and bulb onions in our coolers and storage trailer.  Using these strategies, we are able to fill CSA boxes with a fabulous variety of greens, roots, and squash. Most weeks we have enough excess to go to farmers market as well, where we are one of the few vendors who sell through the winter.

All in all, we find winter growing and selling to be a rewarding endeavor.  We regularly host field days to share our techniques with other growers, in the hopes that one day most people in Springfield will be able to eat a head of lettuce, or a spinach salad, or a bundle of carrots, which was raised right here in the Ozarks, regardless of the time of year.
Thank you for making us your farmers.
Farmer Curtis

Thanks for choosing us to be your farmers!
~Millsap Farm Crew
Beet Salad with Goat Cheese

1 lb fresh beets (with tops)
1/4 cup fresh mint, finely chopped
1/4 cup crumbled goat cheese
4 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp fresh squeezed orange juice
1 tsp salt (to taste)
1/4 tsp black pepper

Cut beet tops off and set aside.  Steam beets until tender, about 30 to 35 minutes.  Let cool for about 20 minutes.  When cool enough to handle, grab beets with a paper towel and slip off skins, then cut the beets into thin strips, and place in a medium sized bowl.

Whisk together oil, garlic, vinegar, orange juice and salt and pepper in a small bowl.  Pour over the sliced beets and toss to combine.  Cover and refrigerate several hour or overnight.  Serve beets topped with chopped beet greens, mint and goat cheese.
About 4 servings

Also here the Pizza menu for this week for a sold out crowd

 Dill Smoked Salmon

Dill cream sauce, smoked salmon, cappers, red onions, mozzarella & dill

Spicy Eggplant

 Homemade red sauce, ginger, garlic, roasted eggplant, chili peppers, extra virgin olive oil finished with bonito flakes

Seriously Fall

 Pumpkin sauce, diced apples, roasted pumpkins, pecans, gruyere cheese, mozzarella, sage leaves & parmesan,

The Classic Cheese

Homemade red sauce all topped up with cheese

Nate Luke

Nate Luke

This entry was posted in Uncategorized. Bookmark the permalink.