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 apprentices grow a variety of vegetables and fruits using organic methods. We deliver a box of ripe produce to you during the growing season.

Here’s a list of what are planting this season: 2016 Veggies
Our season will begin the week of July 4th and end with our Harvest Day on October 10th. That’s 14 weeks in all.

We will have the same great pick-up locations:

Tuesday at Great Outdoor Store in downtown Sioux Falls from 4:00-6:00

Wednesday we will drop shares at Cleaver’s Market on Western Ave by 10:00am and you can pick it up at your leisure.

Thursday we will be at the Natural Food Co-op on 18th and Minnesota from 4:00-6:00ish

Saturday we will drop shares at JJ’s Wine and Spirits on Western Ave by 10:00 am and you can pick it up at your leisure.

We also have limited availability for home delivery for an additional charge.

Contact us about delivering to your office.

 

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, apprentices, WWOOFers, Marv (Nancy’s Dad), Steve, and all slew of incredible people hang out to plant, weed, and harvest fruits and vegetables.  It is a place to come to get away from your cell phone, your computer, your desk and experience the simplicity of rural living–even if it is just for an afternoon. You can bring the kids, the dog or your cat (as long as your cat likes dogs) and run around for a while or take a walk down by the creek. Depending on the time of year, you can pick some fresh veggies or fruits or see if the chickens have laid any eggs.

The Good Earth is embarking on its 6th CSA season.  In 2015 we provided produce to 350 families in the Sioux Falls and Dakota Dunes area. The 2016 season is another season of change for the farm and the farmers. Jeff has headed back to work full time leaving Nancy to run the farm. With this change comes a reduction in production–we are only selling 150 shares this season.  Farming is about hard work, observation, and optimism. We’ve learned that much in 5 years!

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.  Our CSA program is limited to 150 shares. Membership signup for 2016 is underway.

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 counting turkeys. 

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 are our latest additions to the farm. Maria came to us in Sept of 2015 with a baby in her belly. Rita was born on March 11, 2015 and is the cutest baby mini donkey we have ever seen. Maria is a great 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

Carl and Jessica are Flemish Giant rabbits that are very cool animals. Marv built them giant hutches and they hang out in there most of the time. These two  go with Nancy when she talks at schools about sustainable farming. There was an unplanned litter last fall which resulted in some white rabbits. One lives with Jessica in her hutch–one is running around the farm living with the chickens.

Mystery

Mystery is the latest cat on the farm and comes with another story. A dear friend of ours found Mystery outside a hotel in Minneapolis on a bitter cold night a few years ago. Mystery is an Ocicat-a cat crossed with an Oscelot. We inherited Mystery in the fall of 2013 when our friend was taken by a brain aneurysm. After carefully sheltering and slowly introducing Mystery to the other farm animals and cats, we were sure he was good to live among them. A day later, with temps around -15 degrees, he disappeared.  All was lost, or so we thought. He sauntered back to the farm about 3 weeks later, missing about half his body weight, several teeth, and with one eye closed. After several hundred dollars in vet bills he’s back, healthy, and won’t leave his heat lamp. Ever.  

 

 

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Membership

Here’s a list of what are planting this season: 2016 Veggies 
Our season will begin the week of July 4th and end with our Harvest Day on October 10th. That’s 14 weeks in all.

We will have the same great pick-up locations:

Tuesday at Great Outdoor Store in downtown Sioux Falls from 4:00-6:00

Wednesday we will drop shares at Cleaver’s Market on Western Ave by 10:00am and you can pick it up at your leisure.

Thursday we will be at the Natural Food Co-op on 18th and Minnesota from 4:00-6:00ish

Thursday we will also drop at Elegant Mommy by 1:00.

Saturday we will drop shares at JJ’s Wine and Spirits on Western Ave by 10:00 am and you can pick it up at your leisure.

We also have limited availability for home delivery for an additional charge.

NEW: FOR A LIMITED TIME WE ARE OFFERING EVERY OTHER WEEK DELIVERY (HALF SHARES)

 

Full Veggie Share

$32/week

Enough veggies for an average family who cooks at home regularly ($450/year)

Sign Up

Half Veggie Share

$36/week

Same size share has the full, just delivered every other week ($250/year)

Sign Up

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FAQ's

 

How do I get my hands on my veggies?

That’s a question that deserves a multi-faceted answer! First of all, if you live in the Sioux Falls metro area, we have several options.  On Tuesdays our truck will be at the Great Outdoor Store downtown from 4:00-6:00. Wednesday’s we will drop shares at Cleaver’s Meat Market at 57th and Western around 10 am and you can pick up your share throughout the day. On Thursdays we’re at the Natural Foods C0-op from 4-6, and on Saturdays we drop shares at JJ’s Wine and Spirits around 10 am–again, you can pick them up at your leisure. And of course you can pick up at the farm if you like.
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My family won’t eat cucumbers, so what do I do with them?

At the drop-off/pick-up there will be a swap box. You can put what you know your fam won’t eat in there and hopefully someone else will have left something there for you to trade. Jeff isn’t allowed to cut-up onions in the house, so I will always put our share of onions in the swap box.

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

There are a few ways to pay for your CSA share–but first you have to click on the link to purchase your membership. There you will be directed to our payment portal and you can select how you want to pay and when you want to pay.

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 2014 we’ll plant about 200 different fruits and veggies and about 6 herbs. Expect lots of varieties of tomatoes, peppers, onions, potatoes, carrots, beans, beets, hard and summer squash, sweet corn, pumpkins, popcorn,  cabbage, kale, chard, melons, peas, 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.

What towns do you deliver to?

We deliver to Sioux Falls, Harrisburg, Brandon, Lennox, Tea, and Canton,  South Dakota. If you live near one of these towns, it may be possible for us to deliver to you! Just drop us a line and we will see if we can make it work.

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BLOG

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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