The Three P’s of Sustainable farming, Part 2, People MatterJuly 5, 2017

This week we return to the topic of sustainable farming, after a brief interruption last week to note the wind damage to the high tunnels. 
 

People often tour our farm to see a sustainable farm in action, either as educational groups, or as part of pizza night. When they arrive on farm, I give a brief introduction; first generation farm family, 20 acres, on farm for 10 years, 2 acres in vegetable production, selling through CSA, Farmers Market of The Ozarks, and a few restaurants, three or four full time farm workers, etc. Then I explain that we try to make all of our decisions through the lens of the three P’s; Planet, People, and Profit.  

 

People are a key part of the farm community, from family members and farmworkers to CSA members, to the wider community that attends pizza night and buys from us at the farmers market. We want to treat the people involved with our farm in an ethical and principled way, and in a way that honors their desire to be happy and have a balanced life. For example, one of the reasons we have lots of covered growing space on the farm is because it gives us a place to work in inclement weather; because we can keep busy even in poor weather, we are able to even out our workload, rather than cramming all our work into a few perfect days. Another benefit of growing under covered space is that we are able to supply good fresh food for our members year-round, which makes them happy. Our decision to grow naturally is also a choice we made largely due to people; we feel good about feeding our family and members food that doesn’t contain pesticide residue. Our open door policy is also a result of this principle; it’s increasingly difficult for folks to connect with the source of their food, and even rarer for families to participate in a hands-on way. We love having our members come work with us on the farm, and we have structured our farm in such a way that this is possible. There are many more examples of the way people are considered on our farm, from our vacation policy to our options for delivery and pickup of your shares; we try to keep this a central guiding principle as we continue to process of creating and remaking the farm.

 

Reminder; summer CSA balances are due as of this month; if you still have a balance, you’ll be receiving an e-mail with payment information on it, you are welcome to bring payment to CSA pickup, mail it, or pay online.

 

Next week, a look at a couple of ways that the third P of sustainable farming ties into the design of our farm. 

Thanks for choosing us to be your farmers. 
Curtis, Sarah, Kimby, Cammie, David, Erick, Elsa, Caitlyn, Ella, Colby, Emma, Leticia, Anna, Isabella, Leta, Sophia, Grace, Ruth, Reuben, and the rest of the crew at Millsap Farm.

 

 

What’s in your share?

Full Share:

Carrots

Slicer tomatoes

Cherry tomatoes

Cucumber

Squash

Kale

Salad greens

Head Lettuce

Basil

Garlic
Bread Share:

Honey Whole wheat Bread by Emma and Anna Millsap


Fruit Share:

Peaches by Bader Farms

Half Share:

Carrots

Slicer tomatoes

Cherry tomatoes

Cucumber

Squash

Kale

Salad Greens
Sampler Share:

Carrots

Slicer tomatoes

Cucumber

Squash

Salad Greens

 

Pesto:
4-6 cups Basil – take the large stems out

1 cup Olive oil

4 to 6 garlic cloves

1/4 cup parmesan cheese

1/4 cup nuts (pine nuts are traditional, walnuts work just fine)

salt and pepper to taste
Mix it all in a blender. Add more olive oil if your blender needs more liquid. Will keep for two weeks in your fridge. You can also freeze in an ice cube tray and keep it for a while in the freezer!

Millet Pesto Summer Salad

– from the full helping
Ingredients

1 cup millet, dry

2¼ cups low sodium vegetable broth or water

3 cups zucchini, chopped into ¾” pieces

3 cups eggplant, chopped into ¾” pieces

1 tablespoon olive oil

Sea salt and black pepper to taste

1 large beefsteak or heirloom tomato, chopped

½-2/3 cup pesto

Instructions

Preheat your oven to 400 degrees Fahrenheit. Lay the zucchini and eggplant pieces on one or two lined baking sheets and drizzle them with the oil, then sprinkle them with salt and pepper. Transfer them to the oven and roast for 30-35 minutes, or until tender. Stir them once, halfway through cooking.

Place the millet and broth or water in a medium sized saucepan or pot and bring to a boil. Reduce the heat to low, cover, and simmer, covered, for 20 minutes, or until the millet absorbs all of the liquid. Fluff the millet with a fork, re-cover, and allow it to steam for 5 minutes.

Transfer the millet to a bowl. Add the roasted vegetables, the fresh tomato, and the pesto. You can adjust the amount of pesto you use to taste, and you can also season the salad to taste with black pepper and extra salt. A little squeeze of lemon at the end is nice, too! Serve.

4-6 servings

 

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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