MILLSAP FARMS CSA NEWSLETTER
The crew this morning picking green beans!
MILLSAP FARM ELSEWHERE
W E B S I T E
This is CSA week 12!
Reminder: If you are not able to pick up your share on Tuesday/Saturday, and would like us to hold it in the farm cooler, please let us know and we will gladly do that for you to pick up later. If you do not let us know, we will not pack up a share for you. Thanks!
Farm News: Planting for the future, Harvesting for the Present
July 25, 2017
CSA and market farming is all about looking ahead while also paying enough attention to the present to do it justice. This week we are balancing our time between harvesting hundreds of pounds of summer favorites, like bell peppers, green beans, sweet corn, tomatoes, eggplant and basil, and preparing beds for fall, including planting kohlrabi, broccoli, kale, lettuce, carrots, beets, and cauliflower. This means that our attention has to be somewhat divided; being sure that our current crops are being watered, harvested, and generally cared for, while at the same time putting a lot of effort into tilling, laying biodegradeable mulch, transplanting, etc. After ten years of farming, it’s easier than it used to be to maintain this tension between working in the present and preparing for the future, but it’s still a challenge. In fact, it’s one of the things that keeps our vocation interesting; the constant challenge of timing, prioritizing, creating and executing the plan. So while we are swimming in tomatoes, and hot peppers are just beginning to be harvested, and we love all the fresh salsa and pizza sauce that those bring with them, we are also working hard to be sure that come September and October and November, we’ll all be enjoying an abundance of fresh carrots, broccoli, lettuce, and cabbage, the fruit of planning and execution from months before.
Thanks for choosing us to be your farmers.
Curtis, Sarah, and the Crew at Millsap Farm
What's in your share?
Mini Head Lettuce
Sweet Corn (caterpillars included)
Choice of eggplant, okra or oyster mushrooms*
Marketplace Bread by Emma and Anna Millsap
White peaches and Yellow peaches – Bader Farm
Mini Head Lettuce
Mini Head Lettuce
*Oyster mushrooms eaten raw can cause some people to vomit. Oyster mushrooms store best in a paper bag in your fridge. Plastic makes them slimy.
• 1 pound okra, washed
• 2 teaspoons olive oil
• salt, to taste
• ground black pepper, to taste
• pinch of cayenne pepper, optional
1 Skewer okra or place in a grill basket to prevent it from going through the grill grates while cooking. Drizzle with olive oil and place onto grill that has been preheated to around 450º F.
2 Cook until the skin of the okra begins to caramelize and then flip to cook the other side.
3 Remove from the grill and sprinkle with salt and pepper to taste. Add cayenne pepper, if desired.
4 Serve warm.
One Pot Stuffed Pepper Casserole
• 1 tablespoon olive oil
• 1 pound ground beef*
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth*
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese
1 Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2 Stir in bell peppers until tender, about 3-4 minutes
3 Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
4 Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5 Serve immediately.
Thanks for choosing us to be your farmers!
~Millsap Farm Crew