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6593 North Emu Lane, Springfield, MO
Millsap Farms is a first generation family farm, located just 4 miles north of Springfield Missouri. Curtis and Sarah Millsap, along with their 10 children, farm manager Kimby, and a few interns, apprentices, and volunteers, grow 2 acres of vegetables year-round on their 20 acre farm. They grow a wide variety of vegetables, using organic techniques, never using synthetic pesticides, herbicides, or fertilizers, and focussing on the health of the soil. The Millsaps have been farming full-time for 13 years, and have a serious long-term commitment to their community to provide high quality produce and a welcoming farm.read more
Homesteading on our farm has been our way of life for 15 years. Now we bring those years of experience to you! From the Farmers 9 - that is, 8 wonderful children and myself, their father, makes nine! We work together so we can stay together. We grow nutrient dense organic produce, but most importantly, food that I am very happy to feed to my children and to yours as well! We hope you can enjoy our harvest!read more
We are a fifth generation Certified Naturally Grown produce farm in southeast Missouri. Our goal is to provide our customers with fresh, safe, local produce while sustaining the land which has been given to our care.read more
Winslow’s Farm is located in Augusta, Mo. on an old hog farm settled in the 1800's by German immigrants. The 5 acre growing field is tucked away in a valley surrounded by rolling hills blessed with old growth trees and rich Missouri bottomland soil. Since 2005 this land has been nurtured and planted using time honored organic and natural farming principles & practices. Chickens graze in the surrounding pastures, raised for eggs and pest control, rotating fields with a herd of goats and our horse Red. The large variety of annual and perennial fruits, vegetables, flowers and herbs are grown seasonally for our CSA members and select restaurants in the St Louis metropolitan area. Seed crop varieties are selected for their taste and ability to withstand pest and disease pressure. Late winter seeds are started in the green house before planting in succession on the growing field. The fields are irrigated with well water, where crops are tended closely and hand harvested daily for peak flavor.
The 100 year old structures have been carefully retrofitted for todays needs, but clean up beautifully for private events throughout the spring and summer months.read more