Winter CSA week 3

Farm News: Thanksgiving on the FarmNovember 22, 2016

Since I’ve started farming over a decade ago, I’ve learned a lot about gratitude. 

Perhaps it’s partly because of our constant exposure to the outdoors, where we realize just how vulnerable we are to the weather, which is completely out of our control. Having seen 80 mile per hour winds, hail the size of baseballs, and unprecedented rainstorms, I’m grateful for each day that brings sunshine or rain, heat or snow. Every morning is a cause for celebration, as a new day brings endless variety in the weather.

Perhaps it’s realizing how amazingly we are knit together, from the way our bodies continue to bend and lift to weed and harvest, or the satisfaction of learning a new skill, repeating it until it is etched in muscle memory, reducing waste motion until our bodies perform a dance with the task at hand. 

Perhaps it’s appreciating that we live in a world of grace, with many opportunities for second, third, and beyond chances. Every time we come to the end of a season I’m struck by what a blessing it is that we’ll get to try it again next season, tweaking our plan and execution just a bit. For each day that doesn’t go the way we wish it had, there is another to follow, with an opportunity to redeem what is lost.

Perhaps it’s the joy of working with my family, and close friends, helping each other accomplish the work set before us, sharing meals, playing together, meeting new friends together. 

 Perhaps it’s the comfort of seeing CSA members who embody what it means to be Community Supported Agriculture, as we see them weekly and talk to them about their lives and how much they value what we do here. Our work is made so much more valuable by the appreciation of our members.

Altogether, I would say that it seems like I am right where I belong, and I’m truly grateful for that. Thank you for your role in that, and I pray that your Thanksgiving is truly blessed.

Farmer Curtis

What’s in your share?

Full Share:




Chinese Cabbage (Napa Cabbage)

Bok Choi

Sweet Potatoes (Matthew’s Family Farm, AR)

Green Bell Peppers


Parsley or Rosemary

Winter Squash (Amish grown, Rich Hill, MO)




Cauliflower (Fassnight Creek Farm, Springfield)



French Bread by Emma and Anna Millsap

Half Share:


Green Bell Peppers


Chinese Cabbage (Napa Cabbage)


Parsley or Rosemary

Sweet Potatoes (Matthew’s Family Farm, AR)

Winter Squash (Amish grown, Rich Hill, MO)




Sampler Share:

Green Bell Peppers



Sweet Potatoes (Matthew’s Family Farm, AR)

Winter Squash (Amish grown, Rich Hill, MO)


What do I do with….

Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. 

Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!

Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice. 

Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well with chicken noodle or light creamy soups.

Grain Salads. Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. 

Asian Cabbage Slaw Recipe

6 cups shredded Chinese cabbage(about 1 medium-size head)

¼ cup finely minced scallions

1 tablespoon finely slivered fresh ginger

2 tablespoons sesame seeds

⅓ cup rice vinegar

1 tablespoon light soy sauce

⅓ cup Oriental sesame oil

1 tablespoon finely minced fresh coriander leaves

 Hot red pepper flakes to taste

Put the cabbage in a large bowl. Toss with the scallions and ginger.

Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.

Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.

Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

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Turkeys from Bechard Family Farm


Turkeys are very friendly and social.
They all flock to the front when we come near.
You can see they’re getting lots of fresh air and green grass.


Pasture Raised Turkey From Bechard Family Farm

“Pasture raised turkey is a delicious source of protein year round. Like our chickens, our turkeys are raised out on pasture, giving them an exquisite flavor. They are naturally moist and juicy. Studies have shown pasture raised turkey to be rich in CLA, omega-3 fatty acids, beta carotene, and vitamin E. Pasture raised turkey is the cleanest and healthiest source of protein you will find, making our turkey an excellent choice for healthy meat.

Turkey is a delicious meat that can be made into many, many meals.  We generally roast our turkey and have a feast of roast turkey and all the fixin’s.  After that, we have several dinners of sliced turkey.  When it seems one couldn’t possibly get one more shred of meat off the bones, we cook down the carcass to make a fabulous broth and there is always far more meat left on the bones than you would ever expect.  At that point, we usually get at least two dinners of turkey soup.  In our opinion, turkey soup beats chicken soup for flavor, hands down!  We have a very large family and can still get this kind of mileage out of a turkey.  I would say that one turkey could feed the bunch of us for nearly a week.  Now, that’s value for your food dollar!

We raise the turkeys right here on the farm and then as a family we process them at the appointed time.  This means that the turkey you buy from us isn’t trucked across the country in a smelly diesel semi-truck (with several hundred other birds) to get to a processing facility.  That means our turkey meat hasn’t been exposed to highway and automobile pollutants or the stress of being transported.  That means our turkeys are happy until the very end.  You are buying a healthier meat (if only for those reasons alone) and you will be supporting your local economy, not one from “who knows where??”.

Our family butchers the turkeys here on our farm. You can pick up your fresh birds here at the FARM or at one of our scheduled deliveries in SPRINGFIELD.

Growing Turkeys

Did you know that it takes about 16 weeks to grow out a turkey on pasture? We start our Thanksgiving turkeys around the end of JULY! They are raised out on our fresh pastures in bottomless pens until they are 16 weeks old. We feed them a custom mix of GMO-free grain and organic mineral supplements to insure that you get the healthiest bird possible. They get lots of fresh country air, sunshine, bugs, and green grass.

You MUST Pre-Order your Turkey

Everyone loves turkey for the holidays! Here is your chance to order locally-raised, healthy, FRESH, never-been-frozen, all natural, pasture raised turkey for this season’s festivities. When you order a Bechard Family Farm turkey, you are sure to have the best tasting, most healthy turkey of a lifetime.

If you want to be guaranteed a turkey for your holiday festivities, you must pre-order to be assured that you will get one. Every year, we have to turn away people who didn’t pre-order a turkey. Don’t be one of those people. A $10 per bird non-refundable deposit will secure your order. The balance of payment is due when you pick up your meat.

We do NOT raise turkeys for Christmas. If you would like a Christmas turkey, be sure to order it now.

Turkey Sizes

Historically, our turkeys have dressed out anywhere from 14# to 22#. Once in a while, we will get one that is like 12#, but we can’t count on it. You can request a specific size turkey, like “14#”, but please remember that when you order a turkey, we cannot guarantee a specific weight. Please do not request a turkey smaller than 14#. You can ask for “smallest” or “largest”; we will do our best to please you. Please be willing to take a turkey that is within 3# of your requested weight. When you come to pick up your bird, we will work with you to get you as close to the size you want. We believe that you will be happily matched up with your turkey.


We offer a couple of pick up options.

1) You can pick up your turkeys here at BECHARD FAMILY FARM (map link).

2) You can meet us at our Springfield delivery at HOMEGROWN FOOD (map link).” (This is all information that is originally posted on

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Chipotle Butternut Chili

This is the butternut chili that I made for our Fall CSA appreciation dinner.  Hope you enjoy! A great use for your CSA share!
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (1½ pounds or less), peeled and chopped into ½-inch cubes
  • 4 garlic cloves, pressed or minced
  • 1 tablespoon chili powder
  • 1 cup of roasted skinned Anaheim peppers (remove seeds for a milder taste)
  • ½+ tablespoon chopped chipotle pepper in adobo* (start with ½ tablespoon and add more to taste, I thought mine was just right with 1 tablespoon)
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 5 fresh tomatoes diced or 1 small can of diced tomatoes, including the liquid**
  • 2 cups vegetable broth (or one 14-ounce can)
  • Salt, to taste
  • Optional additional garnishes: Chopped fresh cilantro and/or red pepper flakes, avocado, or crispy fried corn tortillas
  1. In a 4- to 6-quart Dutch oven or stockpot over medium heat, or a slow cooker works too! Heat olive oil, add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent. (If using slow cooker, transfer from pan to cooker at this point)
  2. Turn the heat down to medium-low and add the garlic, chili powder, ½ tablespoon chopped chipotle peppers, Anaheims, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds. Add the bay leaf, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
  3. You’ll know your chili is done when the butternut squash is nice and tender and the liquid has reduced a bit, producing the hearty chili consistency we all know and love. Add salt to taste.


  1. To make the crispy tortilla strips: stack the corn tortillas and slice them into thin little strips, about 2 inches long by ¼ inch wide. Warm a drizzle of olive oil in a medium pan over medium heat until shimmering. Toss in the tortilla slices, sprinkle with salt and stir. Cook until the strips are crispy and turning golden, stirring occasionally, about 4 to 7 minutes. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
  2. Serve the chili in individual bowls, topped with crispy tortilla strips and plenty of diced avocado. I added a little sprinkle of red pepper flakes (optional). Cilantro would be nice as well.
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2nd Winter CSA Delivery 

Whole Share

Why is Millsap Farms Organic

November 8, 2016

Greetings from the cool wet farm… fall temperatures have finally arrived, approximately a month late, along with rain. As the fields start to soak up all this moisture, I thought it might be good time to offer a few words about why we choose growing organic practices over synthetic chemical production.

When we got started in farming eight years ago, we had an important decision to make; we could use synthetic chemicals like petroleum based fertilizer, pesticide, and herbicides, or commit to using only organic practices to fertilize, control pests and weeds, and build our soil.  

Sarah and I considered four things in making this decision; 

We both love the outdoors, floating on rivers, swimming in creeks, hiking in the hills, camping in the woods. We value clean water, air, and soil for recreation and are concerned about the trend toward greater and greater degradation of these resources. 

Synthetic chemicals in our food concern us; we would rather have our kale without a side of carbaryl (the active ingredient in Sevin). These chemical pesticides have been presented to us as completely safe by those selling them, while the research has consistently shown that a diet which contain neurotoxins and endocrine disruptors is bad for us… 

We are convinced that we have been entrusted with the stewardship of this little piece of Creation by the Creator, and as his loving servants, we want to steward in a way that builds diversity and resilience, which is the theme of organic agriculture. 

Finally, we have always wanted to live in such a way that our children can participate fully in our daily work and living without having areas of the farm that are dangerous or off limits, in line with our philosophy of parenting, which starts from the foundation that we hope to raise adults who know what it is to do valuable and noble work.

Taking all of this together, the choice to go organic was clear to us. This of course has implications beyond these four considerations; it sometimes means we don’t have easy solutions for conditions brought on by difficult weather (for example, the caterpillars which ate several successions of beets and spinach this summer). It also means that weeds are our constant nemesis, so our weed management strategy must be much more diverse, complicated, and labor intensive than Round-Up. On the other hand, it means that the water in the creek where we swim has fewer agricultural chemicals than it would if we were using synthetics, and it also means that sometimes we get treated to a swallowtail butterfly cruising through our carrot beds, laying a few eggs so there will be more swallowtails next season. Is this a good or bad trade? Good stewardship leads to more diversity and beauty, and so I’ll trade a few carrots for more splendid butterflies for my members and children to enjoy. 

– Farmer Curtis

What’s in your share?

Full Share:


Mixed Baby Greens

Head Lettuce

Zephyr Summer Squash


Bok Choi

Pie Pumpkins – Amish of Rich Hill, MO (conventionally grown)

Bell Peppers

Roasted Anaheims

Jalapeños – take what you want!

Cherry Tomatoes

Slicer Tomatoes

Fresh Baby Ginger

Broccoli – From Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor

Spinach (not washed this week)
Bread Share:

Oatmeal Bread by Emma and the Millsap girls

Half Share:

Bell peppers

Mixed Baby Greens

Bok choi

Pie Pumpkins – Amish of Rich Hill, MO (conventionally grown)



Broccoli – from Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor
Sampler Share:

Bell Peppers

Mixed Baby Greens

Pie Pumpkin – Amish of Rich Hill, MO (conventionally grown)


Broccoli – from Fassnight Creek Farm, Farmer Dan Bigby (conventionally grown)

Chestnuts – from Charlotte Austin, a neighbor
What do I do with….
Pie Pumpkins: (and other strange pumpkins)

Roast them, scoop them, puree them and freeze them to use in your pumpkin pies for the holidays.

Curry – there’s some delicious recipes for Pumpkin Curries out there.

Decorate – if you must 🙂

Pumpkin soup – in the shell or not.

Pumpkin bread, muffins, pies, pancakes…fresh pumpkin is so much better than canned!

And don’t forget to toast the seeds with some olive oil, salt and spices to suit you for a tasty snack!

Roasted Anaheims:

Add to scrambled eggs

Add to soups and chilis

Make a chile rellenos casserole


Pork Chile Verde

Freeze them and think about it later!

Fresh Baby Ginger:

The beautiful thing about baby ginger is it does not have the tough skin or long fibers running through it. This means you don’t need fancy graters – just a knife. It minces beautifully.  

Use in curries, hot tea, fried apples, ginger snaps, pickles, fermented things, pumpkin pie, etc.

To store: because it has no protective skin, baby ginger will dry out. You can place it on your counter or your fridge, but either way, if you are not going to use it up in a week or two, you should freeze it. Once frozen, grate (because it’s frozen!) as usual and then pop it back in the freezer.


Eat them raw

Roast them – then eat then while they are still warm or they turn hard

Freeze them and take them out later, but don’t leave them on your counter for a long time (if christmas songs about roasting chestnuts makes you want to hold them till December) they will dry out.

Stir-fried Bok Choi with Ginger and Garlic
1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Apple Bok Choi Salad (Epicurious)

6 cups finely chopped bok choy

1 large apple, shredded

1 large carrot, shredded

1/2 cup chopped red onion

1/2 cup unsweetened soy, hemp, or almond milk

1/2 cup raw cashews or 1/4 cup raw cashew butter

1/4 cup balsamic vinegar

1/4 cup raisins

1 teaspoon Dijon mustard


Combine bok choy, apple, carrot, and chopped onion in a large bowl.

Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

Thanks for choosing us to be your farmers!

~Millsap Farm Crew

1/2 share

Sampler Share

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Building a Farm Week 23 of summer CSA.

Farm News: Building a Farm Week 23 of summer CSA.
October 11, 2016
This year is our 9th year of CSA, 10th year of living on our farm. When I look around, it seems sometimes like everything has been here all along, but that’s not the case; much of the infrastructure on the farm has been built up, remodeled, renovated, or built from scratch in the past 10 years, and it makes me grateful when I look at all the changes on the farm in that time.
One of the things we’ve learned while farming is that if you wait until all the conditions are just right to take on a big project, you might never get started. For example, we wanted to build a pizza oven for almost five years before we finally had enough time to get it done, and then it took another six months or so to build the shed around it, and then another year to build the second oven. Now it’s hard to picture our farm without pizza night and the pizza area. The weekly routine of hosting a community party has been woven into the fabric of our farm so tightly that it’s now integral to our identity.
Another infrastructure lesson we have learned (or are constantly learning) is to pay attention to what we really need, and make that happen as soon as possible. One example of this is our walk-in cooler. When we started farming, we understood that without cold storage we would be at a serious disadvantage when we started growing vegetables. As a result, my first major infrastructure project on the farm was insulating and installing a cooling unit on a room in our farm stand. This walk-in cooler served us well for 9 years, until we finally renovated and enlarged it this summer, in a much needed move which almost doubled the useable space. I meet farmers all the time who are getting started without cold storage, and I always marvel at the extreme measures they have to take to get their produce into their customer’s hands. Farmers who harvest at 3a.m. on Saturday morning to get to market with fresh produce, or who have to get their head lettuce to their members within a couple of hours of cutting it, or have nothing to show for the previous 6 weeks of tending those lettuces but a sad wilted mass of leaves.
Greenhouses, high tunnels, tractor shed, wood shed, farmstand additions, home renovations, renovation of our community space downstairs where we share two meals a day… All of these are the marks of the many people who have contributed time, resources, and sometimes blood sweat and tears, to help this farm take shape. As I walk around the farm, I’m sometimes bombarded by memories of Adam and Jon and John and Kimby working on the Chinese Greenhouse, or of Jack and Wes rebuilding the South end of our big greenhouse after a big windstorm, or of David and Cammie helping bend and weld stakes and hoops for caterpillar tunnels. Everywhere I look I see the care and effort that has turned my predecessors’ ornamental nursery into the vibrant, effective, and beautiful vegetable farm that it is today.
Thank you for your contribution to this ongoing effort; the farm is what it is in large part because of the support, both financially, and physically, of so many CSA members over the years.
Farmer Curtis
What’s in your share?
Full Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Mix
Tomatoes or Snack Peppers
Colored Bell Peppers
Herb Choice (Sage, Cilantro, Rosemary)
Picklers, cucumber, squash, or okra
Elephant Garlic
Cauliflower, Broccoli or Cabbage
Sampler Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Salad
Colored Bell Pepper
Elephant Garlic
Half Share:
Potatoes – Certified Organic (Jim Thomas, Sharelife Farms, Central Missouri)
Greens Salad Mix
Cherry Tomatoes
Colored Bell Peppers
Figs or Herb choice
Elephant Garlic
Fruit Share:
Bread Share:
Market Place Bread by Emma Millsap
Cheese Share:
Pumpkin Chèvre, Terrell Creek Farm
Notes this week: Elephant Garlic is closely related to Leeks, so it’s not a strong a regular garlic. Also Potatoes: We have had them in the cooler, which makes the starches convert to sugars. This makes the potatoes taste funny until they warm back up. So your potatoes will taste normal eaten tomorrow, or later in the week rather than today. (We keep them in the cooler to keep them from sprouting)
Falling Leaves Needed:
If you rake up and tote off your leaves – bring them out to the farm! We would love to have your fall leaves!
Next Tuesday, Oct 18 is the CSA Appreciation Party out here on the farm. Come join us for some yummy food and good times. Starts at 4 goes till 8 or so. Come and go as you like.
If you get your veggies delivered, pick them up in Rountree or the Farmers Market – let us know if you plan on getting them at the farm on Tuesday or if you want them handled as usual.
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3 Things Farm Related

Winter CSA, Farm Concert, & Pizza nights


         We have a summer CSA running May to October and a winter CSA running October through May.  This means you could be getting organically raised produce from us year round.  CSA stand for community supported agriculture and it is an agreement between you the consumer and us the farmers, where we agree to provide you a box of produce every week (in the winter we do it every other week).  Interested, please check out for complete information and to sign up for this coming Winter CSA. We would love to be called “your farmer”wp-1458686409858.jpeg


          We are excited to host The Creek Rocks with Cindy Woolf and Mark Bilyeu this Saturday the 24th at 7:00 for an outdoor Farm House Concert. Our whole family adores these two, so we hope you plan to join us. We will be taking a good will donation of $10 per person and a Family price of $50. We will have a few refreshments for sale and feel free to BYOB. Bring your blankets and camp chair to enjoy the music. Want to check them out, listen to this


        Pizza nights have been selling out 1-2 weeks in advance.  We are creeping up on the end of our Summer Millsap Farm Pizza Club for 2016.  We would love to see you this next month, and I just wanted to encourage you to get your registration in early.  If we are sold out, just join the wait list and I will do my best to work you in.


THANK YOU for being a part of our Millsap Farm Family, and we look forward to seeing you in some capacity soon!

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Winter Shares 2016-17

We are offering a limited number of winter CSA shares again this fall, for sale starting today. Fall and winter crops are looking good this year, with carrots, beets, spinach, chard, kale, lettuce, salad mix, turnips, etc. off to a good start. We focus primarily on greens production in the winter, using row cover, high tunnels, and greenhouses to produce tons of spinach, pac choi, lettuce, and other greens right through the winter. In addition to the greens, the “Roots, Squash and Greens Share” includes storage crops like Sweet Potatoes, Onions, Irish Potatoes, and acorn, butternut, and spaghetti squash, and fresh root crops like turnips, carrots, beets, radishes, etc.  The greens, onions, garlic, and fresh roots are almost entirely grown on our farm, using organic practices. Most of the squash, potatoes, and sweet potatoes are purchased from other farms in Missouri and Arkansas, many of which use conventional practices.  As always, we make every effort to make sure you are informed about where all your food comes from, and how it is raised.

Head Lettuce in our greenhouse in the winter

Once again this winter we will be distributing shares every other week, rather than weekly, with a break during January. The first distribution day will be Tuesday October 25, with distributions on November 8&22, December 6&20, February 7&21, March 7&21, April 4&18, and May 2. By reducing the number of distributions, we save you all some driving, reduce the cost of delivery, have more time for on-farm projects, and still provide you with an excellent supply of fresh greens and other veggies. There is a break around the holidays, so we can have a little time off, and because that is part of the time when the harvests tend to get pretty slim.

That makes for 12 boxes of veggies, each intended to last you approximately 2 weeks, for a total of 24 weeks of veggies. Cost for the Winter Squash, Roots and Greens Share will be $27/ week, for a total of $650, with half shares costing $15.80/week ($380) and a 1/4 share, for those who are just wanting to get their feet wet in CSA (sort of a sampler size), for just $10/week($240).  As in past seasons, you can pay this up front for a discount, or make two payments, with 50% due on sign up, and 50% due by the end of January.

The bread share will be one loaf per distribution, so 12 loaves @$5 apiece for the season. The Millsap Girls are our bakers again this winter, and if you tried the bread this summer, you know you don’t want to miss out on the bread share. If you need a loaf per week, then feel free to order two shares, and then stick one in the freezer until you’re ready for it.

As always, we require a 12 hour per season workshare commitment from members, meaning that you come to the farm to help us harvest or weed for 12 hours. We do offer a chance to opt out of the workshare by paying a fee of $100 to offset the loss of labor on the farm. We realize that some people are just too busy, or have other reasons for not committing to a workshare, and we don’t want this to keep anyone from joining the CSA.

You have 4 options for pickup:


  • Pick up at Millsap Farms, Tuesdays 4 – 5 pm
    • 6593 N Emu Lane, Springfield, MO 65803
    • Click Here For Map
  • Delivery to Your Door, Tuesdays 4 -7 pm
    • Springfield/Nixa City Limits Only
      • $6 – $7/Week Charge
      • One-time $14 Container Fee
  • Rountree Neighborhood Pick Up Tuesday 4-6
    • 1019 S Kentwood Rountree neighborhood
      • $3/week Charge
      • One-time $14 Container Fee
  • Farmers Market of the Ozarks Saturday 8 -1
    • 2144 E Republic Rd at our farmers market booth
      • $2 fee

Sign Up: If you’re ready to sign up, then click on this link: and get started.

If you have more questions, please call or e-mail,, or 417-839-0847  to talk with Curtis Millsap, co-owner of Millsap Farm.

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This week’s beautiful CSA shares 

​Full Share for this week’s CSA members included 2 summer squash,  2 onions,  2 bell peppers and a box of peppers,  salad greens, dill, green beans, eggplant,  Cherry tomatoes, snack peppers and choice of hot peppers #millsapfarmscsa #eatfreshfood #eatfresh #eatlocal #supportlocalfarms #loveyourfarmer #fourseasonfarmers #springfieldmo #lovespringfield #417land

Half share for this week’s CSA members included 2 summer squash, an onion 2 bell peppers,  a couple tomatoes,  bag of salad greena, an eggplant, okra and choice of hot peppers #millsapfarmscsa

Sampler share for Millsap Farms CSA included an onion,  free choice of hot peppers, eggplant, yellow squash and 2 bell peppers #springfieldmo #eatfresh #eatlocal #millsapfarmscsa

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August 11th Wood-fired Pizza

We are making wood-fired farm fresh pizza May to October, and you are invited. Get your reservations at . We will have Jimmy Rea on stage this week, hope you can join us, here is the menu:

417 Magazine August issue had a great article about pizza night, fell free to share this and invite your friends

MENU for August 11th

Peachy Pig

BBQ sauce, pulled pork, peaches, rosemary and mozzarella

Summer Time Pie

Homegrown and made red sauce, bell peppers, mushrooms, tomatoes, basil, Terrell Creek Feta, and mozzarella

Hot roasted Pepper Pizza

cream sauce, roasted hot pepper, cherry tomatoes, Terrell Creek chevre, Monterey Jack cheese and cilantro

Farm House Classic

homegrown and made red sauce all covered up with cheese

Remember to bring your picnic blanket or camp chair, this is a great family friendly event but please keep an eye on you kids while you are here.

See you soon


Sarah Millsap

Millsap Farms


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Summer CSA week 14

Below is a picture of the take all you can use items. Today is a good day to be a csa member 

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