Tag Archives: cheese

Around the World flavor on the Pizza this week

So we are down to 2 final Thursday pizza nights here at Millsap Farm for 2014.  We hope you have enjoyed a few of them this summer. Feel free to share this with your friends and let them in on … Continue reading

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6 More Fall Thursday Night Pizza Dates, do you have reservations?

This week our live music will be provided by Pomme de Terre.  It is always a delight to have them out. We only  have about 50 more tickets for this Thursday Sept. 25th, so don’t wait, jump on it and … Continue reading

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Sarah’s Spicy Summer Squash Bean Salad with Lime Vinaigrette

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

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August 18 harvest

Once again, a rainy harvest day.  In today’s share, we have: Arugula Easter egg radishes Kentucky blue pole beans Tomatoes (slicing) red chinese beans cucumbers eggplant onions anaheim or jalapeno peppers yellow squash or butternut sweet banana peppers bell peppers … Continue reading

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Arugula and Steak Summer Salad

Arugula and Steak Summer Salad Ingredients: 6 cups arugula 4 (4-ounce) cooked steaks, slice 1/3 cup thinly sliced red onion and stalk thinly sliced Radishes 1/4 cup fresh lemon juice 3 tablespoons olive oil 1 tablespoon honey mustard 1 teaspoon finely … Continue reading

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Radish salad

The following recipe is Sarah’s adaption from the cook book From Asparagus to Zucchini (page 131) called “Radish and Feta Salad.” Lemon Vinaigrette, Radish & Feta Salad  7 thinly sliced radishes crumbled feta cheese sliced green onions Lemon vinaigrette over the … Continue reading

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Arugula / Pesto

Arugula!  This can either be used in a salad, or ground into a fabulous pesto to use on pasta, crackers, or as a sandwich spread. In addition to having a delicious oak-y, spicy flavor, arugula is a good source of chlorophyll … Continue reading

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Beet Salad

Beet Salad Originally uploaded by kerner Can you believe I’ve never eaten a beet before? I chopped the beets (2 weeks worth) into 1 in. cubes, tossed with olive oil, salt, and pepper, then roasted them at 400 degrees for … Continue reading

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Pasta with Tomato, Fresh Mozzarella and Arugula

Time to savor those precious end-of-summer tomatoes–perfect with the fresh mozzarella, arugula and penne pasta. Toss it all up just after the pasta cooks and serve immediately for best results. 6 Servings Ingredients 3 c Chopped fresh tomatoes 1 ts … Continue reading

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Pasta with Arugula, Olives, Mushrooms, Zucchini

Pasta with Arugula, Kalamata Olives, Shiitake Mushrooms or Zucchini1/4 pound Penne pasta or angel hair pasta 1 1/2 T olive oil 1-3 cloves garlic, minced or pressed 1 onion, peeled and diced 2 ounces of fresh shiitake mushroom, zucchini or … Continue reading

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