Newsletter: 8th winter CSA

MILLSAP FARMS CSA NEWSLETTER

Vince, a volunteer is keeping the wood supplied to the furnace (right side) in our Greenhouse.  At this time of year we try to keep the greenhouse in the 40’s since all our seedlings are going & growing strong!

MILLSAP FARM ELSEWHERE

W E B S I T E

This is the 8th Winter CSA!

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

Farm News: Thanks to tunnels we welcome spring early

March 6, 2018

As you know we utilize tunnels to extend seasons and grow year-round.  Tunnels are vital to helping us provide you spring goodness nearly a month early.  Outside we are just starting to see signs of spring, but inside we are full blown into spring.  The soil temperatures stay high due to the solar retention.  During the day the air inside a tunnel will be 30-40 degrees warmer, and at night it drops, but will maintain 3-4 degrees more. We help this with covering our crops with floating row covers even within the high tunnel, or caterpillar tunnels on cold nights.

We have 5 different types of tunnels

1 High Tunnel

2 Caterpillar Tunnel

3 Chinese “earthen” greenhouse

4 Main Greenhouse

5 Teeny tiny tunnel

We supplement heat in our main greenhouse where the farm stand is. The wood fired furnace is kept burning during the cold nights to keep the greenhouse in the 40’s or above.

The Chinese Greenhouse is earth bermed- so the 3 earth walls help retain the warm temperatures and slowly releases the heat during the night.

Also vice-versa, the walls release the coolness into the heat of the day to help keep the temperatures moderate during the days.

Our tiny caterpillar tunnel is a new idea we are trying this spring to get a jump on summer squash for your shares.  We layered wood chips, spent grain and compost about a foot high.  Then covered it over with finished compost which we transplanted squash plants into it.  The heat rises keeping the tunnel warm and squash plants growing.

Unfortunately we have to contend with alot of aphids who also thrive in these tunnels.  We are working hard to do our best to combat them by releasing ladybugs to eat the aphids, and washing the produce multiple of times before sending it home.  Today Curtis created a bubbler to help in this.

Thanks for letting us farm for you!

Sarah Millsap

What’s in your share?

Full Share:

1 lb Spinach

2 kale or swiss chard

1/2 lb salad mix

head lettuce

radishes

3 garlic

2 onions

pea shoots

rosemary

celeriac or sunchokes

arugula 1/2 lb

1 radicchio or 2 fennel

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

4 Butternut – conventionally grown by Amish in Rich Hill, MO

Bread Share:

Marketplace Bread by Emma and Anna Millsap

Half Share:

1 lb Spinach

Kale or swiss chard

Head Lettuce

Radish

2 Garlic

2 onion

pea shoots

1/3 lb Salad mix

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

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

Sampler Share:

1/2 lb Spinach

Kale or swiss chard

Head Lettuce

Radish

1 Garlic

1 onion

1/3 lbSalad mix

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

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

Sunday Farmers Sweet Potato Waffles (or pancakes)

8 servings

by: Farmer Curtis Millsap

• 2 peeled and cubed sweet potatoes

• 2 cups all purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 6 egg whites, at room temperature

• 1 cup milk

• 1/4 cup butter, melted

• optional chopped nuts

• Vegetable spray, for waffle iron

• Special equipment:  waffle iron

Put cubed sweet potatoes in a pot cover and boil until soft. Drain and mash cooked potatoes and set aside.

In a large bowl, whisk together flour, baking powder, and salt and set aside.

In another bowl combine the sweet potatoes, milk, butter. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. Add  chopped nuts if you like. The batter will be thick. Place batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes. Serve with butter and maple syrup and time to sit and enjoy your family.

Golden Dressing

SALAD SEASON :. Nutritional Yeast Salad Dressing

By Sarah Millsap Makes 2 cups

Friends were visiting our farm and we are forever grateful for this delicious dressing recipe that we use all the time.  Hope you enjoy!

3 cloves garlic

1/3 cup apple cider vinegar

1/3 cup soy sauce

1/3 cup water

1/2 cup nutritional yeast

1 cup olive or sunflower oil

Put 1st 5 ingredients in a blender and pulse for 1 minute.  Blend while adding oil.  Serve over you Millsap Spring Salad!

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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