2nd Winter CSA Delivery 

Whole Share

Why is Millsap Farms Organic

November 8, 2016

Greetings from the cool wet farm… fall temperatures have finally arrived, approximately a month late, along with rain. As the fields start to soak up all this moisture, I thought it might be good time to offer a few words about why we choose growing organic practices over synthetic chemical production.

When we got started in farming eight years ago, we had an important decision to make; we could use synthetic chemicals like petroleum based fertilizer, pesticide, and herbicides, or commit to using only organic practices to fertilize, control pests and weeds, and build our soil.  

Sarah and I considered four things in making this decision; 

We both love the outdoors, floating on rivers, swimming in creeks, hiking in the hills, camping in the woods. We value clean water, air, and soil for recreation and are concerned about the trend toward greater and greater degradation of these resources. 

Synthetic chemicals in our food concern us; we would rather have our kale without a side of carbaryl (the active ingredient in Sevin). These chemical pesticides have been presented to us as completely safe by those selling them, while the research has consistently shown that a diet which contain neurotoxins and endocrine disruptors is bad for us… 

We are convinced that we have been entrusted with the stewardship of this little piece of Creation by the Creator, and as his loving servants, we want to steward in a way that builds diversity and resilience, which is the theme of organic agriculture. 

Finally, we have always wanted to live in such a way that our children can participate fully in our daily work and living without having areas of the farm that are dangerous or off limits, in line with our philosophy of parenting, which starts from the foundation that we hope to raise adults who know what it is to do valuable and noble work.

Taking all of this together, the choice to go organic was clear to us. This of course has implications beyond these four considerations; it sometimes means we don’t have easy solutions for conditions brought on by difficult weather (for example, the caterpillars which ate several successions of beets and spinach this summer). It also means that weeds are our constant nemesis, so our weed management strategy must be much more diverse, complicated, and labor intensive than Round-Up. On the other hand, it means that the water in the creek where we swim has fewer agricultural chemicals than it would if we were using synthetics, and it also means that sometimes we get treated to a swallowtail butterfly cruising through our carrot beds, laying a few eggs so there will be more swallowtails next season. Is this a good or bad trade? Good stewardship leads to more diversity and beauty, and so I’ll trade a few carrots for more splendid butterflies for my members and children to enjoy. 

– Farmer Curtis

What’s in your share?

Full Share:


Mixed Baby Greens

Head Lettuce

Zephyr Summer Squash


Bok Choi

Pie Pumpkins – Amish of Rich Hill, MO (conventionally grown)

Bell Peppers

Roasted Anaheims

Jalapeños – take what you want!

Cherry Tomatoes

Slicer Tomatoes

Fresh Baby Ginger

Broccoli – From Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor

Spinach (not washed this week)
Bread Share:

Oatmeal Bread by Emma and the Millsap girls

Half Share:

Bell peppers

Mixed Baby Greens

Bok choi

Pie Pumpkins – Amish of Rich Hill, MO (conventionally grown)



Broccoli – from Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor
Sampler Share:

Bell Peppers

Mixed Baby Greens

Pie Pumpkin – Amish of Rich Hill, MO (conventionally grown)


Broccoli – from Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor
What do I do with….
Pie Pumpkins: (and other strange pumpkins)

Roast them, scoop them, puree them and freeze them to use in your pumpkin pies for the holidays.

Curry – there’s some delicious recipes for Pumpkin Curries out there.

Decorate – if you must 🙂

Pumpkin soup – in the shell or not.

Pumpkin bread, muffins, pies, pancakes…fresh pumpkin is so much better than canned!

And don’t forget to toast the seeds with some olive oil, salt and spices to suit you for a tasty snack!

Roasted Anaheims:

Add to scrambled eggs

Add to soups and chilis

Make a chile rellenos casserole


Pork Chile Verde

Freeze them and think about it later!

Fresh Baby Ginger:

The beautiful thing about baby ginger is it does not have the tough skin or long fibers running through it. This means you don’t need fancy graters – just a knife. It minces beautifully.  

Use in curries, hot tea, fried apples, ginger snaps, pickles, fermented things, pumpkin pie, etc.

To store: because it has no protective skin, baby ginger will dry out. You can place it on your counter or your fridge, but either way, if you are not going to use it up in a week or two, you should freeze it. Once frozen, grate (because it’s frozen!) as usual and then pop it back in the freezer.


Eat them raw

Roast them – then eat then while they are still warm or they turn hard

Freeze them and take them out later, but don’t leave them on your counter for a long time (if christmas songs about roasting chestnuts makes you want to hold them till December) they will dry out.

Stir-fried Bok Choi with Ginger and Garlic
1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Apple Bok Choi Salad (Epicurious)

6 cups finely chopped bok choy

1 large apple, shredded

1 large carrot, shredded

1/2 cup chopped red onion

1/2 cup unsweetened soy, hemp, or almond milk

1/2 cup raw cashews or 1/4 cup raw cashew butter

1/4 cup balsamic vinegar

1/4 cup raisins

1 teaspoon Dijon mustard


Combine bok choy, apple, carrot, and chopped onion in a large bowl.

Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

1/2 share

Sampler Share

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