4th Winter CSA delivery 

Millsap Farms Newsletter   Dec 6, 2016

Farm News: A season ago, Emma, 12 years old, and Anna 11 years old, took over our CSA bread shares. They have baked with me and under me but this was no small undertaking. I helped them figure out a few recipes that would work and then they took off.  

I have watched as they have learned to manage their small baking business. They now make nearly 20 loaves a week. They plan their purchasing; they’ve created a spreadsheet to keep track of these. They record their hours, and keep track of the ingredients and cost per loaf of bread.  

It became clear after finishing the summer CSA that they were going to need a separate banking account. When we went to open a baking account for their business they were disappointed that they were not old enough to own a checking account and that they must allow me to sign their checks. These two girls understand the fruits of their own labor, this is one of the reasons I love homeschooling them. They are learning practical lessons that will be applied without a doubt throughout their adulthood.

This week they have prepared Pumpkin Squash Bread. In order to do this they cooked and processed a dozen pumpkins and put them in the freezer in measured amounts for future bread. Then last night before they went to bed they thawed it out so it would be ready to go the morning. About 9:30 this morning after other school lessons finished they got busy preparing the space to make their dough, and mixed the bread. Over the next few hours they kneaded, proofed, shaped and baked their 20 loaves of bread. The work was not quite done as they always diligently clean up after themselves. Then they sat down at the computer and fill in their spreadsheet.  

Our girls are afforded this opportunity because of you. When you agree to to get a loaf of bread from them every week during the winter CSA you are supporting their entrepreneurial spirits and getting homemade bread that of course is made without preservatives. Thank you for being a part of our community!
– Sarah Millsap  

What’s in your share?

Full Share:

Carrots

Turnips

Turmeric

Bok Choi

Spaghetti Squash (Amish Grown, Rich Hill, MO)

Sweet Potatoes (Matthews Family Farm, AR)

Daikon Radish

Green or Red Cabbage

Garlic

Kohlrabi

Bell Peppers

Spinach

Arugula

Kale

Cauliflower (Fassnight Creek Farm, Springfield)

Bread Share:

Pumpkin Yeast Bread by Emma and Anna Millsap

Half Share:

Carrots

Turmeric

Spaghetti Squash (Amish Grown, Richhill, MO)

Daikon Radish

Garlic

Bell Peppers

Spinach

Arugula

Cauliflower (Fassnight Creek Farm, Springfield)

Sampler Share:

Carrots

Spaghetti Squash (Amish Grown, Rich Hill, MO)

Bell Peppers

Spinach

Cauliflower (Fassnight Creek Farm, Springfield)

What do I do with…

Turmeric 

grate it to use fresh in cures and stir fries

slice it thin and make a hot tea with sliced ginger

juice it

freeze it and then grate frozen as you need it
Daikon Radish:

slice and add to a salad for a spicy crunch

pickle it

put it in a soup

stir fry

Homemade Food Coloring: Cabbage Blue Food Dye

 

Ingredients

Makes about 1 cup

½ small head of red cabbage, coarsely chopped

½ cup sugar

½ teaspoon baking soda

Preparation

Bring cabbage and 3 cups water to a simmer in a medium saucepan over medium-low heat and cook until cabbage is soft and liquid is reduced by about a third, 20–25 minutes.
Remove cabbage with a spider or slotted spoon; discard. Add sugar to cabbage liquid and simmer, swirling pan occasionally, until liquid is a very deep purple and has reduced to about 1 cup, 10–15 minutes. Let dye cool, then stir in baking soda. Mix into frosting or royal icing to make desired color.
(Recipe by Julia Everist)
Visit Bonappetit.com/dyes for red and yellow recipes.

 

Turmeric Tea Golden Milk (Wellness Mama)
Serves 4
Ingredients

2 cups of milk of choice (almond, pecan, coconut and dairy all work in this recipe)

1 teaspoon grated Turmeric 

½ teaspoon Cinnamon

1 teaspoon raw honey or maple syrup or to taste (optional)

Pinch of black pepper (increases absorption)

Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder

Pinch of cayenne pepper (optional)
Instructions

First, blend all ingredients in a high speed blender until smooth.

Then, Pour into a small sauce pan and heat for 3-5 minutes over medium heat until hot but not boiling.

Drink immediately

 

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