Welcome to The Good Earth

Thanks for coming to our virtual farm! The Good Earth is a vegetable farm located just south of Lennox, South Dakota…about 15 minutes south of Sioux Falls. Nancy, Jeff and a few great people grow a variety of vegetables and fruits using organic methods. We deliver a box of ripe produce to you during the growing season.

The 2018 season is starting to take shape and we will offer shares in the CSA on a limited basis. Contact us for more information.

 

Nancy, Jeff, and all the Animals

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About Us

The Good Earth is more than just a farm. It’s a place where Jeff, Nancy, the animals, Marv (Nancy’s Dad), Steve, and all slew of incredible people hang out to plant, weed, and harvest fruits and vegetables. In addition to the humans that reside here, there is a menagerie of barnyard animals that coexist with us. They are here to live out their natural lives doing what animals do.

The Good Earth is embarking on its 8th CSA season. Farming is about hard work, observation, and optimism. This season we are pulling back in an effort to find a work/life/farm balance that is sustainable. What this means is that the CSA is extremely limited as both Jeff and Nancy will be working off of the far

We sell our produce primarily through the Community Supported Agriculture model. This model creates a sense of community-something that’s very important to us. You as the consumer will have the benefit of knowing where your food is grown and the people who grow it. Membership signup for 2018 is underway–for more information, please contact Nancy@thegoodearth.us. 

Nancy / Farmer

Nancy was raised on a farm in Northwest Iowa. She made the unfortunate mistake of naming several of the farm animals (Bill the cow, Buckwheat the sheep, Get Away from Me the goose) and upon leaving the farm became a vegetarian and a teacher. She spends most of her day on the farm breaking lawnmowers, growing decorative gourds, and weeding the garlic. 

Jeff / Hayseed

Jeff grew up all over the place, but mostly on small hobby-farms from Oregon to Iowa. He, too, made the mistake of naming (and occasionally riding) farm animals and consequently doesn’t eat meat. After spending most of a year riding a sailboat in the Pacific Ocean, he knew he couldn’t possibly go back to life under fluorescent lights and behind a desk and instead has chosen a life under the sun and sky and behind a tractor wheel and a hoe. He intends to have the greatest farmer-tan anyone has ever seen!

Conrad / Farm Dog

Conrad is a tried and true city dog. He is adjusting to life on the farm but is distressed by the lack of readily available cheese and squirrels. Conrad’s favorite place to be on the farm is in the car heading to town. Conrad is diabetic, blind, deaf and very demanding which is why we love him so much.

Owly / Exterminator

Owley is the Great Horned Owl that lives in the barn. She is responsible for the lack of squirrels and possibly the reason why Conrad likes to hang out in the car. Owly and her son Atticus (hatched in the barn in 2011) are as much a part of this farm as we are.  It’s worth driving out some evening to hear them in the trees. 

Lucky aka Felix/Scaredy Cat

Felix was rescued from the death chamber at SCRC by Cora Lee.  He is livin’ the dream in the sheep barn and occasionally knocks on the front door of the house for food. He has been a great mentor to Pearl and Reinhold.

Buck/ I am not a Pit Bull

Buck was living at 12 Hills Dog rescue in Nebraska.  We were looking for a Red Heeler to wrangle T-Bone and chew up irrigation tape.  He does one more than the other.  Buck is named after Pearl S Buck, author of the novel The Good Earth–our other option was to name him after the main character–but he just doesn’t look like a Wang.  Although, Jeff did think yelling “Wang” would be more fun.

T-Bone/Entertainment

T-Bone is a miniature bull and after being on the farm for five years he has finally stopped trying to kill us. His low center of gravity, large head and tiny horns makes him a force to be reckoned with.  His kryptonite is honeydew melon and spent grains from the brewers at Monks and Woodgrain Brewery. 

(T) Rex/Nag

T-Rex was brought to the farm to keep T-Bone company.  Rex’s mane and coat are beautiful–like something out of a Whitesnake video.  Rex quickly became the boss of T-Bone and in turn, T-Bone is now much nicer to us.

The Chickens

The Chickens are by far the most comical barnyard animal. Every chicken expression and every cartoon chicken are based in fact as near as we can tell. There was a brief attempt to name them after the characters of Downton Abbey, but they won’t sand still long enough.  The coop does function much like Downton, pecking order and all.

Claire

Claire is a pardoned turkey from our 2015 flock. In true House of Cards fashion she was smart enough to hide weeks in advance of Thanksgiving only to return after the rest of the flock had met its demise.

Reinhold

Reinhold is the another cat on the farm and easily the craziest. Named after famed mountaineer Reinhold Messner, this little guy does his namesake proud. There is no tree, building, or person he will not scale.

Maria

Maria and Baby Rita Donkey came to us a part of a relocation/rescue effort by one of our amazing shareholders and friends. Maria came to us in Sept of 2015 with a baby in her belly. Rita was born on March 11, 2016 and is the cutest baby mini donkey we have ever seen. Her foot speed is amazing and Maria is a very protective mom 

Quackers

Quackers is the lone duck on the farm who came to us as a trade for some roosters. For 6 months we thought Quackers was a boy then one day she started laying eggs. She insists on living with the chickens and Claire. Our attempts to put her in the pond have fallen short and only result in her having to run with her little duck legs back to the coop.

The Rabbits

White rabbit and Grey rabbit are the two remaining rabbits on the farm. They live in harmony with the poultry and cats. I half expect to see them walking around with tuxedos and top hats soon.  

Harriet and Charlie

Harriet and Charlie are the latest additions to the farm and are easily the most unruly. Harriet was a three week old piglet someone found running down the interstate. There was no way we could resist her charms! A few weeks later, Charlie came to us and made our farm animal family complete. Buck was extremely relieved as Harriet finally realized that she was a pig and not a dog. Soon they will both be full grown and be able to break down our front door.  

 

 

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Membership

In an effort to keep our sanity our 2018 CSA is extremely limited. We are planning a small CSA which will allow us time to work off the farm and enjoy the summer. If you are still interested in getting involved email Nancy@thegoodearth.us for more info.

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FAQ's

 

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How do I get my hands on my veggies?

 

My family won’t eat cucumbers, so what do I do with them?

We know that there are just some vegetables that people don't like but will get in their box anyway. You can give them away to another person, animal, compost pile-or leave them with us at the location and we will do it for you.

What if we are going on vacation for a week?

What happens to our food? You can donate that week’s share to Feeding America. You can tell one of your friends to pick it up and let them enjoy some fresh food. Just let us know--we are here for you.

Payment Info

We are just a little farm, so cash or check works out just fine.

So....what is a CSA?

Community Supported Agriculture is a different way of buying fruits, vegetables, and other items. In this case, a customer (you) creates a relationship with a farmer (us--Jeff and Nancy) by paying for a 'share' in the farm. As a shareholder, the customer shares in the risk and the reward of the yield from that farm. You'll know exactly where your food comes from, heck--you can even come out and harvest it yourself! But if you don’t want to pick it yourself, we (and by “we”, I mean Jeff), will deliver it to a central drop-off in Sioux Falls. Your box of deliciousness will be waiting for you on on your pickup day for approximately 13 weeks starting at the beginning of July.

what kind of veggies do you grow?

We try to keep things simple and grow mostly stuff that you'd find in a grocery store. In 2018 we'll plant a great variety of different fruits and veggies and about 6 herbs. Expect lots of varieties of tomatoes, peppers, onions, potatoes, carrots, beans, beets, winter and summer squash, sweet corn, pumpkins, popcorn,  cabbage, kale, chard, melons, radishes, and a few more unique items that'll be a surprise.

Who built this awesome website?

Bryan over at Optic Impulse. Check out his other work at www.opticimpulse.com. He also designed, from scratch, the logo. He's got game.

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Potatoes

July 11, 2012 News,Recipes
Everything is better as a chip….
Potato-Broccoli Pudding
1 pound potatoes, (about 3 to 4 med)
1 1/2 pounds broccoli, (1 bunch)
2 tablespoons butter
1 1/2 cups chopped green onions (scallions)

2 eggs
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 cup grated cheese, cheddar, Swiss, etc.

Cook the potatoes in boiling water. Drain and let dry; put through a potato ricer. Set aside.

Separate the broccoli. Peel the stalks and cut into quarters or halves. Cook covered, in a small amount of boiling salted water until tender-crisp. Drain well and set aside.

Melt the butter in a frying pan over medium heat. Add the scallions and cook until softened, not brown. Set aside.

Place eggs, lemon juice, salt and pepper and 1/2 cup of the cheese in a food processor and blend for 10 seconds. Add broccoli, potatoes, and scallions, and process until broccoli is finely chopped (about 15 seconds). Taste for seasoning.

Pour in buttered baking dish. Sprinkle remaining cheese on top. Bake in preheated 350° oven for 30 minutes, or until set and golden on top.
Serves 4 to 6.

Baked Potato Chips

1 1/2 to 2 pounds large baking potatoes, scrubbed

4 Tbsp. extra-virgin olive oil

1 large garlic clove, peeled

Salt and freshly ground pepper

Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch).

Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes.

Place potato slices side by side on hot baking sheets. Sprinkle generously with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes.

Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container.

Serve with herb and cheese dip:

1/4 cup chopped fresh parsley

2 Tbsp. chopped fresh rosemary

1 large garlic clove, peeled and finely minced

3?4 cup grated Parmesan cheese

2 cups sour cream or plain yogurt

1/4 cup milk

1/2 tsp. salt

1/4 tsp. pepper

In a medium bowl, combine all ingredients and mix well. Season to taste with additional salt and pepper.

New Potatoes Gratiné

2 1/2 pounds new potatoes, scrubbed

1 cup heavy cream

1/8 tsp. grated nutmeg

1 Tbsp. fresh thyme

2 Tbsp. plus 1 1/2 tsp. salt

1 Tbsp. unsalted butter

1 large garlic clove, peeled

1/2 tsp. pepper

1 1/2 cups grated white cheddar cheese

Preheat oven to 400°. Peel potatoes and cut into thirds lengthwise. Set aside.

Combine cream, nutmeg, and thyme in pan; set aside.

Meanwhile, bring a large pot of water with 2 Tbsp. salt to a boil. Add potatoes and cook until just tender, about 7 to 8 minutes. Using a slotted spoon, carefully remove potatoes.

Grease a 2-quart baking dish with butter. Rub garlic on the inside surface of the dish, pressing hard to extract as much garlic juice as possible.

Layer all potatoes in dish, overlapping if necessary. On top of each layer, sprinkle some salt, pepper, and cheese, reserving 1/2 cup cheese. Slowly pour cream mixture over potatoes.

Cover dish with foil and place on a baking sheet. Bake 40 minutes. Uncover, sprinkle with remaining cheese, and continue baking until bubbly and lightly browned, about 10 to 15 minutes.

Grilled Herb Potatoes

2 pounds potatoes

1/4 cup chopped mixed herbs such as parsley, chives, rosemary, and oregano

2 garlic cloves, smashed

1/3 cup extra-virgin olive oil

1 lemon wedge plus additional for serving

Prepare a gas grill for direct-heat cooking over medium-high heat.

Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).

Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.

Drain potatoes well and transfer to herb oil, tossing gently to coat.

Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.



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