Weekly Updates from the Farm

Well… summer has settled in. After one of the wettest Junes in years, the heat has swung in to stay awhile — so we've shifted our rhythm: sunrise harvests, swim breaks, and the quiet lesson that resilience is about responding well to change.

June has decided to keep us on our toes this year. Instead of settling into a hot, dry summer, we’ve been dodging rainstorm after rainstorm — and reflecting on adapting, high tunnels, and the sunshine finally on the horizon.

Over the last few weeks, we've been sharing the framework we use to make decisions at Millsap Farms: Planet, People, and Profit. Today, Farmer Curtis talks about the third pillar — why a profitable farm is what keeps us farming.

Part two of our Three Pillars series. Farmer Curtis on People — why a truly sustainable farm should improve the lives of everyone connected to it, from our crew to our CSA members.

A little housekeeping on crooked carrots and quality control, then Curtis kicks off a three-part series on sustainable farming with the first P: Planet. The story of how we weed the soil before we ever plant.

Splish-splash, not only did our vegetables take a bath this week but so did we! A soggy week of puddle-jumping farm work, a camouflaged jumbo zucchini, and bright snapdragons holding it down while the Millsap family floats the Buffalo.

This week's cooler, wetter weather has been a gift to some crops and a challenge to others. The greens and brassicas are shining, the protected crops are tucked into warmer spaces, and the farm is doing what it does best: adjusting, growing, and feeding people through whatever the season brings.

When we got started in farming nineteen years ago, we had an important decision to make: synthetic chemicals or organic practices. Farmer Curtis on why we chose organic, nineteen years in.

It's always a sort of juggling act when the nights get cold but the days still manage to find their way into the 60s! Of course, it's due to our row cover and tunnels that we're able to extend the growing seasons of many of our crops. I mean, it's mid-November and we're sill harvesting tomatoes! How cool is that?

Wow, we have been soaking up the amazing weather and sun this week. How typical for Missouri to start the week off with a freezing Sunday, but then be sunny in the high 60s other days. We'll take it!