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Harvesting Summer, Planting Fall
This week has given us a little bit of nearly every kind of summer weather: bright sun, soaking rain, heavy heat, and a few wonderfully cool stretches mixed in between. The plants seem to be making the most of all of it. Everywhere we look, there is abundant growth, especially in the squash, okra, and tomatoes.
These are the weeks when summer really begins to show off. The squash plants are spreading quickly, the okra is reaching higher every day, and the tomato vines are carrying more fruit than they were just a week ago. Warm nights and plentiful moisture can make the farm feel almost tropical, with plants growing faster than we can tie, trellis, weed, and harvest them.
At the same time, we are already beginning to think about fall. Tomorrow, we plan to seed our first planting of fall carrots. With a little cooperation from the weather, those should be ready toward the end of September or the beginning of October.
Getting fall carrots established is often one of the trickier jobs of the season. Carrots prefer cooler soil, but to have them ready for fall, we have to plant them while the ground is still quite warm. The tiny seeds need to stay consistently moist until they germinate, and a few hot, dry days can quickly thin out a planting. We often seed fall carrots two or even three times before we get a stand we are satisfied with.
That is part of the rhythm of farming: harvesting the abundance of one season while planting and preparing for the next. Right now, the fields are full of summer growth, but beneath the soil we are already beginning to hope for crisp fall carrots.
—Millsap Farm Crew
Pizza Club #13 — August 6, 2026
This purchase is good for Pizza Night on August 6, 2026 at 6pm. Please select a regular or gluten-free ticket. Live music by Deja Crew.
Our delicious wood-fired pizzas are cooked in our handmade New Mexico style Horno wood-fired earthen oven at ~800 degrees, taking less than 3 minutes to cook. The pizzas are served buffet style where we offer 4 pizzas topped with our seasonal produce, one of which is a cheese option. Each week we harvest our seasonal, fresh, organically raised produce and create different kinds of pizzas that also feature other local meats, cheeses, sauces and vegetables. Cancellations will have a 7% charge deducted from their refund to cover processing and software fees.
Pork Breakfast Sausage
Savory Medium Pepper Breakfast Sausage, from Millsap raised Pork.
Roasted Zucchini, Cherry Tomatoes, and New Potatoes with Fresh Basil
Ingredients
Prep time: 10 mins | Cook time: 25 mins | Servings: 4 people
1 zucchini, diced
1 cup cherry tomatoes
4 new potatoes, quartered
2 tablespoons olive oil
Salt and pepper, to taste
Handful of fresh basil leaves
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the diced zucchini, cherry tomatoes (chunked up slicing tomatoes work too), and quartered potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
3. Roast the vegetables in the preheated oven for 25 minutes, or until the potatoes are cooked through and the zucchini and tomatoes are lightly caramelized.
4. While the vegetables are roasting, stack the basil leaves, roll them tightly, and slice them into thin ribbons.
5. Once the vegetables are cooked, transfer them to a serving dish and sprinkle with the fresh basil ribbons. Serve warm as a side dish or as a light main course with bread.