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Cool Nights, Warm Days, and a Winter Ahead
What a beautiful week! Cool nights and warm days are a fantastic combination, and while rain would be nice, the sunshine is definitely helping the crops catch up after a tough September.
We replaced the second to last greenhouse cover that was damaged by the hail this week, which was a great milestone, and an important task before the weather turns cold.
Speaking of winter, you should have received an email today explaining the winter CSA. I want to clarify that if you take no action, you will not be charged, and you will not receive any orders, starting December 1. You will simply have the option to order fresh spinach, carrots, beets, lettuce, and grass finished beef, chicken, eggs, etc.
We’re really ramping up our educational offerings this winter, like this foraging walk with Bo Brown next Wednesday. Keep your eyes open for more opportunities coming up.
Finally, we are selling turkeys this fall, raised on pasture and organic grain, delivered to the farm fresh on November 24, the Tuesday before Thanksgiving. That’s also the evening we will have a CSA autumn feast, with soups, salads, and bread. Put it on your calendar, we love hosting you all for a friendly evening of fellowship.
Thanks for choosing us to be your farmers.
– Farmer Curtis
The Final Pizza Night!
This final pizza night of the year is open to everyone, and students and faculty from local elementary, middle and high schools, plus MSU, OTC, Evangel, Drury, and College of the Ozarks or others get a 25% discount! Come with your clubs, student organizations, and friends to savor the last time our ovens will run until Spring. Bring your school spirit and a valid school ID.
This purchase is good for Pizza Night on October 29th, 2026 at 5pm. Please select a regular or gluten-free ticket.
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.
Thanksgiving Turkey Deposit
Hello friends! We’re excited to be working with our friend John Brenneman, an Amish farmer located in Conway, MO, to provide the Springfield area with fresh, organically raised turkeys. John has these turkeys out on grass 24/7 in open-air pens and they eat grass, bugs, and an organic grain ration. Trust us, grass-fed, pasture-raised meats have a flavor and texture far superior to your typical store-bought turkeys. In addition to that, pasture-raised poultry tends to be significantly higher in Omega 3, Vitamin E, Iron, and other essential nutrients.
These will be available for pickup from the farm on November 24, 4–7pm.
Turkeys will be $5.50/lb. We’ll try to honor size preferences, but the turkeys will ultimately determine what we’re able to provide! It will be first come, first serve on pick up day.
Black Bean and Butternut Squash Burritos
Ingredients
Prep time: 25 mins | Cook time: 50 mins | Servings: 4 people
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1 1/2 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1 1/2-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Avocado
Salsa
Vegan sour cream
Spinach/lettuce
Cilantro
Instructions
1. Preheat oven to 425°F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice.
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sauté for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When butternut squash is tender remove from oven and cool slightly. Add 1 1/2 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
Recipe source: Oh She Glows