7th Winter CSA share-News on the Farm

Welcome to Millsap Farms Winter CSA Harvest List and Newsletter!View this email in your browser


MILLSAP FARMS CSA NEWSLETTER

Ella and Julie harvesting lovely red radishes this morning. 

MILLSAP FARM ELSEWHERE


 W E B S I T E

This is the seventh Winter CSA! Remember – sign ups are open for Summer CSA starting in May – please get your name in as spots are steadily filling up!

Farm News: Spring Things

February 21, 2017

Spring has sprung on the farm! The grass is green, the trees are budding, and the seeds are sprouting… we’ve been busy the past couple of weeks, planting onions, head lettuce, kohlrabi, squash (in the greenhouse), and thousands of seedlings. The seedling table heat and the sunny days keep our supply of seedlings chugging along, while we spread compost, till, lay bio-degradable mulch, and seed cover crops in the paths. The willow trees are making leaves (hopeless optimists that they are), while the apples have so far refrained from flowering (good thing too, as I’m certain we will have more cold weather before spring truly arrives). Meanwhile, we’ve also been welcoming a new crop of interns to the farm; Julie Jacobs (who has actually been with us for over a month now, after studying and working on farms in Israel and Palestine), Erick Gonzalez (who hails from California, via Arkansas, having worked with Heifer Ranch), and Elsa Venne (who is coming from Connecticut via upstate New York). All three are hard working, intelligent, fun and fascinating people; I encourage you to get to know them this season as you pick up your veggies and contribute your work share hours. We’ll profile each of our farm crew after the summer season starts, to give you a chance to understand who is helping grow your food. We love sharing what we do, and also enjoy the influx of fresh hands, making the daily work a little more manageable. For now, enjoy the bountiful greens, carrots, beets, and radishes from an early spring, and rejoice with us in the beautiful weather to work and grow in. We aren’t guaranteed anything, but we are grateful for the abundance of beauty that we receive, and the bountiful harvest we reap.

Thanks,

Farmer Curtis

 
This anemone beauty was picked this morning! Remember you can sign up for a flower bouquet share for Summer CSA as well!

What’s in your share?

Full Share:

Spinach

Carrots

Colorado Rose Potatoes – Organically grown by Alex Wood, Higginsville, MO

Red Radishes

Head Lettuce

Elephant Garlic

Beets

Turmeric

Butternut Squash – Conventionally grown by Amish growers in Rich Hill, MO

Herb choice (Dill, Cilantro, Rosemary)

Celeriac

Salad mix (Arugula, Tokyo Bekana)

Radishes

Choice of Asian bunching greens (Senposai or Flowering Bok Choi)


Bread Share:

Honey Whole Wheat brought to you by Emma & Anna Millsap

 

Half Share:

Spinach

Carrots

Colorado Rose Potatoes – Organically grown by Alex Wood, Higginsville, MO

Red Radishes

Head Lettuce

Elephant Garlic

Beets

Turmeric

Butternut Squash – Conventionally grown by Amish growers in Rich Hill, MO
Sampler Share:

Spinach

Carrots

Colorado Rose Potatoes – Organically grown by Alex Wood, Higginsville, MO

Red Radishes

Head Lettuce

Elephant Garlic

What do I do with….

More Turmeric!

This will be the last of the turmeric until next fall – so feel free to freeze it – it grates well frozen. If you juice it – freeze it in the serving size you want to juice. (just put it in a freezer bag and throw in the freezer, no special prep needed)

Add it to soups, curries, juices, fermented veggies, oatmeal…whatever you like!
Beets and Greens:

Beets are small today, but their greens are lovely – beet greens are edible! 

Because of their small size, I recommending cutting the beets in half and roasting them (you don’t have to peel roasted beets!)

The greens are great raw, sliced very thin, or you can par boil the to make them a little more tender and add them to a salad – I’ll include on of my favorite beet green salad recipes in the recipe section.

To store for a while, cut the greens from the beets and keep them separately – the beets will be fine at the bottom your produce drawer in your fridge – the greens would like a plastic bag.

Elephant Garlic:

This is similar to garlic but with very large cloves! The cloves are more mild than garlic – so even though they are at least twice as large – use interchangeably with regular garlic in a recipe – so if you recipe calls for 1 clove of regular garlic, use 1 clove of elephant garlic.  

Roasted Elephant Garlic is delicious!

What is Senposai?:

An asian cooking green. You can treat it the same way as Kale or Collards. It can be eaten raw in a salad, or cooked.

I recently added it to spaghetti and it cooked down beautifully and tasted like spinach. It was more tender cooked than I was expecting.

Roasted Winter Vegetables

Serves 8

1 pound carrots

1 pound parsnips (sub beets, celeariac, potatoes or just add all of these)

1 large sweet potato (peeled if you prefer)

1 small butternut squash, peeled and seeded (about 2 pounds)

2 tablespoons good police oil

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons chopped parsley (rosemary, thyme and sage are also yummy!)

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 30 to 45 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Luscious Beet Salad with Toasted Pumpkin Seeds

Makes 6 servings

Salad:

4 large beets (or many small beets)

1/4 cup pumpkin seeds toasted

1 bunch beet greens

2 scallions, finely chopped (or green onions or thinly sliced bulb onion)

1/4 lb feta cheese (or more – optional)

Dressing:

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1/4 teaspoon Dijon Mustard

1/4 teaspoon pepper

1 tablespoon fresh basil (or 1 teaspoon dried)

Wash beets and remove tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender. Set aside to cool.

Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.

To prepare beet greens, bring a large pot of water to boil. Wash beet greens by submerging bunch in a sink full of cold water. Shake off water and chop the bunch into bite-sized pieces. Drop greens into boil water and let it cook for about 30 seconds, just enough to make the stems tender. Place greens in a colander and run cold water over them to halt cooking.

Place all dressing ingredients in a jar and shake well. Peel beets (if you want) and cut into small cubes. Squeeze excess water out of the cooked beet greens. Put cubed beets, greens, pumpkin seeds and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature.

(Feeding the Whole Family – Cynthia Lair)

– can roast beets instead of boiling them

– can substitute beet greens for kale or asian bunching greens, can also add raw spinach to make more salad.

Thanks for choosing us to be your farmers!

~Millsap Farm Crew
Copyright © 2017 Millsap Farms, All rights reserved 

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s