Growing, Farm News

MILLSAP FARMS CSA NEWSLETTER

Work crew last Tuesday working on our new high tunnel!

MILLSAP FARM ELSEWHERE

W E B S I T E

This is the 7th Winter CSA!

Sign up for summer veggies (starting May 8) HERE!

Farm News: Growing, another High Tunnel is going up

February 20, 2018

Last Tuesday we hosted our farming friends and neighbors to help us erect our new mobile high tunnel. This structure is 34×96, which is significantly larger, then the high tunnel near the barn.  We are thankful to have partnered with the National Resource Conservation Service, who funded a grant called EQIP to pay for part of our new mobile high tunnel.

We have found that with a high tunnel system we can extend the growing season of flowers, fruits and vegetables.  No summer is too short or winter too cold.  As the sunlight bounces off the soil, the wavelengths get longer, they can’t escape the plastic easily. This causes heat to build up, making the air, soil and plants in the high tunnel warmer.

Every season we are able to improve the quantity and quality of our produce. Benefits we have found from growing in our high tunnels are:

• Planting crops earlier

• Harvesting crops later

• Improve fruit quality

• Opportunity to grow new crops

• Less rain damage

• Higher yields

We are building our new high tunnel on steel runners, which will enable us to utilize our tractors to move our high tunnel to a new plot of soil. In the past we have found this to be very beneficial in the fall. We plant directly in the soil of the new field, the plants become established as temperature drops. At this point we pull the high tunnel over them securing them for a full winter of production.  The new 34×96 tunnel will increase the capacity of our tomato production this summer by 50%, as well a 50% increase in winter growing space.

We are not done erecting this large tunnel, but we are very grateful to have a great start and we look forward to pulling the plastic on it by the end of February as well as growing in it this spring.

Thanks for letting us farm for you!

Sarah Millsap

What’s in your share?

Full Share:

Spinach

Carrots

Sunchokes (Jerusalem Artichokes)

Salad mix (arugula, mizuna, lettuce)

Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

Winter Squash – conventionally grown by Amish in Rich Hill, MO

Elephant Garlic

Celeriac

Kale – organically grown by Box Turtle Farms Mr Vernon, MO

Pea Shoots

Celery or Fennel

Salad Turnips

Bread Share:

French Bread by Emma and Anna Millsap

Half Share:

Spinach

Carrots

Sunchokes (Jerusalem Artichokes)

Salad mix (arugula, mizuna, lettuce)

Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

Winter Squash – conventionally grown by Amish in Rich Hill, MO

Elephant Garlic

Celeriac

Kale – organically grown by Box Turtle Farms Mr Vernon, MO

Sampler Share:

Spinach

Carrots

Sunchokes (Jerusalem Artichokes)

Salad mix (arugula, mizuna, lettuce)

Sweet Potatoes – conventionally grown by Matthew’s Family Farm, AR

Winter Squash – conventionally grown by Amish in Rich Hill, MO

Elephant Garlic

Crispy Jerusalem Artichokes with Aged Balsamic

8 servings

2 Tablespoons olive oil

2 pounds small sun chokes, scrubbed, quartered

Kosher salt and freshly ground black pepper

4 sprigs rosemary

1/4 cup unsalted butter

3 Tablespoons aged balsamic vinegar

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat.  Add sunchokes and 1/4 cup water and season with salt and pepper.  Cover and cook, stirring occasionally, until Sunchokes are fork tender, 8 to 10 minutes.

Uncover skillet and cook, stirring occasionally, until water is evaporated and sun chokes begin to brown and crisp, 8 to 10 minutes; transfer to a platter

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.  Remove skillet from heat and stir in vinegar, scrapping up any browned bits.  Spoon brown butter sauce and rosemary over sun chokes.

Baked Sweet Potatoes for Breakfast (or anytime really)

bake a sweet potato (you can make them overnight in the crock pot or faster with an instapot)

serve with almond butter or peanut butter,

coconut shreds,

raisins,

apple butter,

candied ginger,

coconut oil..etc.

You can also go a more savory way with chopped spinach, cheese and sausage.

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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