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When Summer Shows Mercy
What a delightful change these past few days have brought.
The week began with the kind of heavy July heat that makes every farm task feel a little harder. By midmorning, we were already looking for shade and drinking water like fish. Then the weather shifted, and the past three days have been remarkably pleasant—cooler mornings, comfortable afternoons, and enough breeze to remind us that summer does occasionally show mercy.
The slightly wetter weather pattern has been especially good for the field flowers. They are tall, lush, and full of color right now, with blooms tucked into nearly every corner of the farm. The vegetables seem happier too, and we are beginning to harvest the first okra of the season—a sure sign that we have reached the heart of summer.
This is a particularly beautiful time to visit the farm. Come walk the paths sometime soon, wander past the tunnels and vegetable fields, and take a look at all the flowers and growing things. You do not need a special reason or an organized tour. Sometimes it is simply good to slow down, stretch your legs, and see where your food is being grown.
We hope you are enjoying this brief spell of gentler weather as much as we are, along with everything the farm is producing in this full and abundant season.
With gratitude,
Curtis and the Millsap Farms crew
Purslane
These are probably one of the most unique greens we send out. They are succulent, which means that they stay crispy even in hot weather, and they are lemony, which is a pleasant surprise. They are a common salad ingredient in other parts of the world, particularly hot dry regions, including Mexico, Turkey, Greece, India, and China. Definitely worth trying.
2026 Millsap Farms Flower Add-On Share
Our field flowers are tall, lush, and full of color right now. Sign up for the 2026 Flower Add-On Share to bring a fresh bouquet home alongside your weekly box.
Stir Fry Sweet Potato Leaves with Garlic
Ingredients
Prep time: 15 mins | Cook time: 5 mins | Servings: 3 people
1 lb sweet potato leaves
4–6 cloves garlic
1/2 tbsp oyster sauce
1/4 tsp salt
1/8 tsp sugar
Dash of white pepper
1/3 cup water
1 tbsp neutral oil
Instructions
1. Prepare the sweet potato leaves by snapping off the leaves growing out of the main thick stem and pulling away some of the fibrous outer layer. Save the thick stems for another dish or stock.
2. Clean the leaves by submerging them in a large bowl of water and swishing them gently. Soak longer in lightly salted water if needed.
3. Roughly mince the garlic and set aside.
4. Preheat a pan over low-medium heat and add the neutral oil. Once warm, add the minced garlic and stir fry for 1–2 minutes until fragrant and lightly golden.
5. Add the sweet potato leaves and increase the heat to medium-high. Rotate the leaves regularly so they all contact the hot pan.
6. After about 2 minutes, when most of the leaves have softened, push the leaves aside and add the water, oyster sauce, salt, sugar, and white pepper. Mix to dissolve the seasonings, then stir fry thoroughly for another minute to coat the leaves.
7. Taste and adjust seasoning if necessary, then serve.