New Earth Farm

I attended one of the workshops given here on tinctures and teas and such a few weeks ago with another health conscious friend. We learned some cool new tricks and met some new people at the workshop. I was impressed with the little building where the training happened — it was a cold day after a snow and it was warm and toasty inside.
I had no idea this farm was nearby (I live just down Nimmo) and spoke to the Training Director who informed me that they have tons of workshops on canning, vinegars, foraging and other things during the warmer months as well as an active farmer’s market area where they sell lots of goods grown on their farm.
I’ll have to add this into my rotation for fresh veggies and new training!

We had a nice time here. The Art Institute Chef, Lin Old cooked with his assistants Malcolm and Lou and 8 of us diners. We had soft shell crabs, fresh made bread and strawberry flambé with the Chef’s own homemade Vanilla ice cream. The meal was good and the other diners were very pleasant as was the conversation. The Chef was very detailed on how he cooked the dishes. New Earth Farm does this a few times I guess. This was our first time doing it and it wont be the last.

Count me as a member of the New Earth Farm lovers club. They operate their farm stand most days from 10:00am to 4:00pm and its where I buy their produce.
What I am most keen on are the fresh eggs. Comparing these eggs to factory farm eggs that have probably been sitting in a warehouse for six months is like comparing a Ferrari to a Ford Pinto. There simply is no comparison. They will cost you a bit more than what you pay at Food Lion but they are worth every penny. You can even pet the chickens who likely laid your eggs just that morning.
During the summer months, the Farm also has a dinner program where they invite in local chefs (such as Rodney from Terrapin or Ross from Hashi) to not only teach a group of ten or so guests how to cook certain items but to also cook and enjoy a communal meal. My wife and I attended a couple of them last year and they were the most memorable dining experiences of the year.
This little farm is a real gem.

My 14-​yr old son, Joseph, took a cooking class with Andrea and another gal (Lindsay, I think) July 12 in conjunction with Young Chef’s Academy. It was wonderful !!!
He felt right at home and comfortable with these gals from the start. They were knowledgeable, friendly and made the whole experience wonderful for him. They told us all their offerings, yoga, pickling class, etc… The facilities were comfortable and hip. I stayed for the first 20 minutes or so, then returned to try the food they prepared — which was delicious — all organic ingredients and prepared perfectly. Joseph shared the whole experience with me from feeding the ducks, to gathering duck eggs used for the frittata to harvesting the zucchini. He was so enthused and we both want to return for the pickling class. We visited the farm stand/​market in the back and purchased some coffee beans and flowers. Young CNU students on an internship helped us. We can’t wait to return and experience that awesome place again — I highly recommend any of their classes.