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- Market time!!Kale kale kale! Come see tomorrow @fmozarks 8-1 or shop here on our farm in our farm stand anytimeWhat pleasant weather to host farm camp Wednesday today. We love working alongside such wonderful young people, helping them connect to community, good food and creation.Farm Camp Wednesday is off and running! This crew is harvesting and arranging flowers to take home while clearing out the bed so we can transplant peppers. Also harvesting the 1st garlic of the season and playing steel the bacon.CSA week 5. Do you know your farmer? We sure appreciate each one of our CSA members. We have extra produce available in our brand new online farm stand. You can become a part of that in order to share here, https://www.harvie.farm/farm/millsap-farms/farm-stand-registerMarket time @fmozarks 8-1
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Category Archives: About Produce
Greetings from the very damp farm. Looks to be a wet harvest day, with no sunshine in sight. No problem though, at least it’s not 14 degrees, like it was last week. The greenhouse crops are still growing pretty well, … Continue reading
2 tablespoons butter 1 leek, cleaned and chopped up to the green part, discard the green 4 cloves garlic, minced 2 large potatoes, peeled and cubed 2 carrots, chopped 20 oz of chicken broth, or enough to cover the the … Continue reading
Fresh veggies harvested today that are in your fridge are loosing nutrients. The sooner you eat them the more beneficial they are for you, especially the greens.
Waiting to Eat Fresh Vegetables Means Loss of Nutrients Mar. 27–CHEYENNE — That bag of spinach that has been sitting in the fridge for a week looks OK. Not too many wilted pieces. Tastes fine too. But guess what? It’s … Continue reading
Fellow sustainable farmers who live up in the Great Lakes Region, had a nice article explaining the process of growing, harvesting, curing, and preparing sweet potatoes. We are often inspired by Henry’s Farm and have been encouraged by many of … Continue reading
Swiss Chard, also known as silverbeet, perpetual spinach, spinach beet, crab beet, seakale beet, and mangold, is a favorite among dark leafy green lovers! Chard was indigenous to the Mediterranean and is referred to as Swiss because of the 16th century Swiss botanist who wrote … Continue reading
In today’s harvest we have the following: Spinach- this is the highlight of all winter shares if you ask me, I love our winter spinach, which is sweeter and has more heft than spring spinach, and is a delicious addition … Continue reading
Rhubarb, spinach, head and baby lettuce, salad greens, sweet potatoes, onions, leeks, kale, arugula, green tomatoes, choi, white turnips, radishes, swiss chard and more
We are bursting at the seams with fall produce. Come find us at FMO, Farmers Market of the Ozarks tomorrow starting at 8:30. We’ll have just about anything you need, all raised with organic practices, right here on Millsap farm … Continue reading
Welcome to the Winter CSA. If you are receiving this e-mail, you are signed up for our winter Community Supported Agriculture share, and today is the first pick-up a the farm. Your share will arrive on your doorstep between 5 … Continue reading
OK it is now officially fall, but I have been meaning to post this, and since summer squash went home in the CSA baskets today, it motivated me to get it done! This salad is made at least 2 hours before serving, but … Continue reading
We use a 10-inch cast-iron skillet here, but you can use whatever kind of skillet you have. 3 Tbsp. unsalted butter Kernels from 3-4 ears fresh corn 2 scallions or onions, thinly sliced 1 jalapeno pepper, seeds removed if desired, … Continue reading