Gieske’s Produce
Dan and Gilda Gieske grow vegetables and raise chickens with their three children, Miriam, Benjamin and Rebecca, on an 85-acre farm just north of Sauk Centre, Minnesota. The Gieskes moved to their farm in 1991 with their children’s health and safety in mind. They wanted a place where their children could eat vegetables fresh from the garden without worrying about added chemicals and pesticides.
According to Gilda, her interest in sustainable living and agriculture began long ago…”even before I knew what it was about.”
The Gieske’s have a large garden where the majority of produce grown they sell at the local farmers’ market in Sauk Centre and the Whole Farm Cooperative. Their products include squash, ornamental corn and gourds. The Gieske’s maintain soil fertility by using cow and chicken manure and compost from the farm. They also grow green manures (such as buckwheat) that are used in “plowdowns” to enrich the soil. “The chickens, hogs and cattle are raised on pasture, clean air ,and sunshine,” said Lisa.
Gilda and Dan have also participated in a Field Day, co-sponsored by the Minnesota Department of Agriculture. The Field Day focused on the Gieske’s 1.5 acres of vegetables, comparing inputs and profitability of tomatoes, broccoli, and squash in their vegetable garden using a perrenial white dutch clover mulch. The living mulch is being compared with organic mulch and bare ground.
“Easter Egg” Chickens
The Gieskes raise two types of dual-purpose chickens (good for egg-laying and meat)– Barred Rock and Araucana breeds. They prefer older varieties because they are winter-hardy, good foragers, and generally easier to raise. The older chickens are also mild-tempered, which is important when children are involved in working with the chickens. Araucana chickens are unusual because they lay green-hued eggs, as well as blue-, turquoise- and olive-hued ones, giving them the nickname “Easter egg chickens.”
The Gieske’s also raise about 50 pullets (baby chickens) each year which are ready in the fall. The
chickens are kept in a hen-house with access to a large pen to wander outside. Gilda lets the chickens out every afternoon because, she says, “chickens are tastier when they get out and move around. There is a better flavor.” The chickens forage primarily on grass, and bugs for protein. They are fed oyster shell (for calcium) and a non-medicated feed mix of corn, oats, and barley ground at the local mill. The Gieske’s chickens are also raised without antibiotics.
The Gieske’s hope that their sustainable farming methods inspire other small farmers to experiment with growing vegetables and raising animals using a healthier, more natural approach.