Winter CSA Shares are heading out

MILLSAP FARMS CSA NEWSLETTER

We had lots of help on this beautiful CSA day! Thanks Sasha and everyone else who helped today!

MILLSAP FARM ELSEWHERE

W E B S I T E
This is the 6th winter CSA!  Welcome back everyone!

Farm News: Getting off to a great start

February 7, 2017

Welcome back!  We’re excited for another year of vegetable growing, and have had a busy January preparing for the new season.  We’ve been cleaning up around the barn and greenhouse, getting rid of extra stuff we don’t need, moving old brush piles to make space for making more compost, pruning berries, and a myriad of other things that fall into the important, but seldom urgent category on the farm.

Of course, we’ve also been finalizing our seeding and planting plan (with a few new varieties, and mostly our tried and true standards),  and starting thousands of seedlings.  This year we’re going to try to graft most of our tomato plants, which involves growing a rootstock variety which is disease and pest resistant, then cutting off its top and replacing it with a top from a variety which has desirable fruit characteristics (like Big Beef or Cherokee Purple, both big, tasty tomatoes, which have had disease problems for us in the past).  To be sure that we have all the tomato plants we’ll need, we grow a surplus of plants, so look for the opportunity to purchase a few of these naturally grown seedlings for your own garden later in the year.

Kimby has been sorting through sales and distribution records, which is an important part of our planning process, helping us determine if we met our production goals, and if we had enough of your favorites, like tomatoes, cucumbers, head lettuce, and green beans (there were not enough green beans last year), and not too many of those items which don’t make the favorites list as often, like eggplant, okra, and kohlrabi.  Additionally, everyone living on farm has taken a vacation of one sort or another.  Sarah, Curtis, Emma and Leticia took the longest trip, travelling to Cuba for some tropical adventures, riding horses, snorkeling, hiking, and exploring Old Havana.  We had a grand adventure; this was the girls first trip overseas, and Sarah and I thoroughly enjoyed sharing our love of travel and other cultures with them.  Others took trips to Kentucky, Seattle, and Florida.  All in all, it has been a great winter, and we are off to a great start for the season, and we’re looking forward to seeing you this afternoon.

Thanks for supporting your farmers,
Curtis, Sarah, and the rest of the crew at Millsap Farm.

What’s in your share?
Full Share:
Spinach
Carrots
Turmeric
Butternut Squash (conventionally grown by the Amish in Rich Hill, MO)
Fireburst Potatoes (organic by Alex Wood Higginsville, MO)
Kale
Sweet Potatoes (conventionally grown by Matthews Family Farm in AR)
Salad Mix (Tokyo bekana, arugula, lettuce)
Red Cabbage
Onions – yellow candy

Bread Share:
Oatmeal Bread by Emma and Anna Millsap

Half Share:
Spinach
Carrots
Turmeric
Butternut Squash (conventionally grown by the Amish in Rich Hill, MO)
Fireburst Potatoes (organic by Alex Wood Higginsville, MO)
Kale
Sweet Potatoes (conventionally grown by Matthews Family Farm in AR)
Salad Mix (Tokyo bekana, arugula, lettuce)

Sampler Share:
Spinach
Carrots
Turmeric
Butternut Squash (conventionally grown by the Amish in Rich Hill, MO)
Fireburst Potatoes (organic by Alex Wood Higginsville, MO)
Kale

Notes:

Turmeric, Sweet Potatoes and Fireburst Potatoes should be taken out of the plastic bag (if they are in one).  These all need to breathe and don’t like being stored in plastic.

Turmeric – make tea or curry! You can also freeze this to keep it longer. Store in your fridge or on the kitchen counter.

Fireburst Potatoes – we are excited to bring you local organic potatoes! These are a little dehydrated (wrinkles) but they are very edible! These are red/pink on the inside and out.

Squash, Red Lentil & Coconut Curry

  • 2 medium organic butternut squash
  • 7 cloves organic garlic, chopped
  • 6 inches fresh ginger, grated or finely chopped
  • 6 medium organic onions
  • 2 quarts homemade chicken bone broth*
  • 1 lb organic red split lentils
  • 1 tsp black pepper
  • 1 can organic creamed coconut
  • 2 tsp or more grated turmeric
  • Organic baby spinach (you can also use cabbage/seasonal greens) sliced
  • 2 tsp sea salt
  • 2 small limes or 1½ large lemons, juiced
  • 4 large handfuls fresh coriander, washed well

Optional

  •  ½ tsp cayenne or chilli flakes

1. Peel the squash and dice into 1 inch chunks

2. Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 8 cups of water or homemade bone broth.

3. Put the lid on and bring to a medium simmer.

4. 10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 1 cup of water during cooking – it depends if you like your stew thicker or thinner.

5. In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts

6. Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.

7. Stir through the roughly chopped coriander and ladle into shallow bowls to serve.

Thanks for choosing us to be your farmers!
~Millsap Farm Crew
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