Splish-Splash and Snapdragons
Splish-splash, not only did our vegetables take a bath this week but so did we! And because some of our tunnels are still under repair post-hail storm, working inside of a tunnel didn’t even necessarily mean avoiding the rain. But thankfully the swampy skies were not accompanied by thunder or lightning, so for us farmers the work had to go on, puddle-jumping sessions and all :)

Our zucchini plants do best on sunny, warm days, but they almost never stop growing entirely. Check out this jumbo guy that stayed hidden for a few days under its blanket of camouflage leaves until we finally uncovered him!

The Millsap family spent this week on their annual family float trip on the Buffalo, thankfully the farm has enough helping hands to keep things going though. Here’s one of our flower harvesters that did just that, wearing a colorful shirt holding even more colorful snapdragons that are featured in our beautiful bouquets. Make sure to get one of your own this week at Farmer’s Market of the Ozarks, our self-serve farmstand, or in your CSA share!

Strawberries, red raspberries, mulberries, tart cherries, we are all so thankful for nature’s candy that generously abounds this time of year. Along with strawberry plants, we are still selling many other plants out here on the farm too. All of our hanging plants are 50% off now as well as some of our potted up vegetables, flowers, and herbs that are not so glamorous looking anymore but just as desirous of a home…could it be yours?
Thank you for being a part of our community and supporting your local farmers, we sure do appreciate ya.
—Millsap Farm Crew
Basil and Zucchini Frittata with Cherry Tomatoes
Ingredients
Prep time: 10 mins | Cook time: 25 mins | Servings: 4 people
2 medium zucchinis, sliced
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
1 clove garlic, minced
1 tablespoon olive oil
6 large eggs
1/4 cup milk
Salt and pepper, to taste
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, combine the sliced zucchini, cherry tomatoes, and finely chopped basil. Add minced garlic, olive oil, salt, and pepper, and mix well.
3. Place the vegetable mixture into the prepared baking dish.
4. Whisk together eggs, a splash of milk, and a pinch of salt in a separate bowl, then pour over the vegetables.
5. Bake in the preheated oven for 25 minutes, or until the eggs are fully set and golden brown on top.
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