News

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Posted 7/21/2017 8:43am by Leslie Cooperband or Wes Jarrell.

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 Farm News

It’s easy to complain about the excessive heat and humidity.  The air envelopes your being; your movements feel constrained, as if you’re surrounded by an invisible glass box. Some might resent the way the humid heat takes your breath away when you exit an air-conditioned room.  While we can seek temporary refuge in our cooled home and cheese plant, our work is outdoors. The cheese makers, normally sweating from their heavy lifting and hot make-room temps, are feeling privileged that their working environment is only 80 degrees.  As we go about the daily farm chores of milking and feeding and keeping all the critters as cool as possible, the air pushes against our efforts. We become dryland scuba divers, sweating inside our human-skin wet suits, weighted down by the air dense as water. 

Since our goats and poultry can’t sweat, they show their stress by open mouth breathing and panting.  The goats fight attempts to coax them to the pasture to eat; they congregate around the fans, heads first into the breeze of the warm moving air.  We try to keep cold water in front of them throughout the day, but they too keep their movements to a minimum, lounging inside the barn. 

The dogs follow us from barn to barn, but make a beeline for the house as soon as the chores are done.  As we go in and out of the house throughout the day, they too go in and out. When I leave the farm to run some errands, I marvel at Blue’s never-fail routine of grabbing a large stick (usually a giant piece of firewood or a 2 X 4 post) and running along the farm boundary (at the same speed as the car) escorting me out.  Somehow, his desire to herd overrules his need to go slow and stay cool.

Farmers’ Market News

This weekend, we’re attending just Urbana’s Market at the Square.  It will be another hot one, so get to the market early and bring your insulated bags with some ice packs. Cheese is a great light meal when your appetite is lack luster due to the heat:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for salads or roasted veggies
  • Angel Food: our little compact bloomy rind—firm paste, mushroomy rind
  • Little Bloom on the Prairie: our goat milk camembert
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; don’t let the funky molds scare you away from tasting this cheese
  • Magia Negra: our nod to a Manchego style cheese, sharp nutty notes with hints of tart berries. Rind is rubbed with an olive oil-black currant & aronia berry paste
  • Moonglo: our first spring batches are finally ready for prime time.  The flavor is grassy and slightly tart compared with their fall-milk cousins. In addition to the picture perfect wedges, we’ll be selling some discounted wedges that have some rind imperfections.  These are strictly cosmetic cracks that occurred when we had some temperature fluctuations in our aging room this spring.
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL.

We will have crackers for you to accompany those cheeses at both markets- whole wheat-buckwheat and herbed flatbread only this week; it was too hot in the kitchen to make the oat chevre biscuits.

Gelato is a must this time of year and we’ve got some great flavors to keep you cool:

  • Peaches & Cream
  • Maple Chevre: made with our goat cheese and “Sticky Pete’s” maple syrup from Athens OH
  • Red Currant Sorbetto (this tart dairy-free option tastes as beautiful as it looks)
  • Lemon Crème (made with juice and zest of Meyer lemons)
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl
  • Mexican Coffee (cinnamon and a hint of cayenne)
  • Stracciatella (fancy chocolate ganache chip)    

CU Farmers: Online Farmers Market with two outdoor pick up locations; weekly ordering opens Friday (7/21) at 8:00 AM through Monday, 7/24, 10 PM) If you’re not able to make to the market on Saturday, consider CU Farmers. Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery have teamed up to offer the CU Community an online farmers’ market.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around.  

Farm Happenings Farm Summer Hours:  

Our week-day AND weekend hours are a great way to visit the farm when there aren’t lots of people here.  Take in the tranquility of the landscape and enjoy a scoop of gelato in the shade. Shop the Real Stand Farm store for cheese, meats, eggs, and gelato.  We are expecting our neighbor’s, Babb Farms, sweet corn to show up as early as this coming Sunday, July 23rd or for sure by next Wednesday’s open hours.  If you haven’t tried it, you must! Tender and sweet, and it’s grown just up the road from our farm. The goats love visitors all the time, any time. We did have one U-Pick Peaches event this past Wednesday, but we’re taking a break waiting for the next varieties to ripen (you guys picked us CLEAN!!)

prairie peach picnic beer

Open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Family Friendly Happy Hour on the Farm:  TONIGHT! 5-7 PM. 

We decided to embrace the hot & humid weather.  Come out to the farm and cool off with some light snacks (cheese, bread, charcuterie) and COLD beverages. We’ve got a great new selection of beers and some chilled white wines, so why not celebrate the dog days of summer at the farm.  How about Triptych’s Prairie Peach Picnic Farm Ale with a scoop of vanilla gelato?? Not into beer (or too young)? Try a Homer Soda Maple Root Beer with a scoop of salted caramel gelato.  Delight Flower Farm will be tending bar and serving up their very cool Damiana Margarita as well.  We might even get totally wild and crazy, and set up the kiddie pool!! If you don’t want to fight the crowds at the market tomorrow, you can even come out and do some shopping-cheese, gelato, veggies grown at the farm by Deux Chevaux Farm (our incubator veggie growers). 

Farm Dinners

We have a few seats left for our Asian Carp Fish Fry with Chef Raquel Ritz tomorrow evening, July 22nd.  Asian Carp is NOT carp; these unusual fresh-water fish swim vertically in the water column eating algae. Their flesh is delicate and quite mild.  Help us prevent this invasive species from entering Lake Michigan by eating them! A cold glass of beer is included in the meal price.  

While you’re at it, check out the other dates and themes. We still have seats available for both seatings of the Cubano Brunch on Sunday, August 13th and the Summer Vegetarian Dinner on Saturday, August 19th.   

Thursday, July 27th 8-10 PM “Night of the Living Farm” An Exploration of the Creatures of the Dark  

Join entomologists Dr. Michael Jeffords and Susan Post for a unique exploration of the insects and other creatures that call Prairie Fruits Farm home. As the skies darken, Michael and Susan will give a short program on creatures of the night, followed by black-lighting to attract insects from the surrounding landscape. Insects from mayflies to moths are likely to make an appearance. As soon as the sky is sufficiently dark, we will explore the surrounding forest and prairie with miniature spotlights to see and experience Arthropod activity seldom witnessed. Everything from giant wolf spiders to munching caterpillars to charming tree frogs will likely appear in our flashing beams.

Cost is $10/per person and includes a brief farm tour and scoop of gelato. Please register through our Facebook Events page so we know how many people to expect.  


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 7/13/2017 9:50pm by Leslie Cooperband or Wes Jarrell.

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Farm News

The aroma of peaches in the orchard is intoxicating. The yellow globes with red blush dangle from the trees, in stark contrast to the green leaves that surround them.  Their vibrancy draws you to them, where the smell of peachness compels you to cup them in your hand and give them a gentle squeeze. If the flesh gives way, and a simple twist of the stem releases them from the branch, you know you have a dead-ripe peach in your palm.  A force overcomes you, and you bite into the soft yellow flesh. You’re overcome by the sweet-tart and slightly floral pulp and the sticky sensation of juice dripping down your sweat-soaked chin.  The sultry days of July bring us tree-ripened peaches, and we are forced to remember why we started this farm in the first place.

peaches

I am not sure who decided millennia ago that the apple was the consummate forbidden fruit. I’m convinced they never had the experience of sinking their teeth into a perfectly ripe peach, warmed by the hot summer sun.  They cast a spell on you like no other fruit. They make you forgive the occasional insect that might be lurking in the pit (damn oriental fruit moth) or the fact that you’re drenched in sweat just walking from tree to tree, breathing in the peach perfume. 

Farmers’ Market News

This weekend, we’re attending both Urbana’s Market at the Square and Chicago’s Green City Market.The weather should be substantially cooler than it has been, but that just means that your appetite is back, and you’ll definitely want to eat more cheese! With all the great veggies and fruits in season at the markets, it’s so easy to pair our cheeses with your favorite seasonal produce: tomatoes, berries, peaches and summer squash and cucumbers; use your imagination.

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for salads or roasted veggies.
  • Angel Food: our little compact bloomy rind—firm paste, mushroomy rind.  Very limited availability this week at the Urbana Market only (sorry GCM folks)
  • Little Bloom on the Prairie: our goat milk camembert
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; don’t let the funky molds scare you away from tasting this cheese. 
  • Magia Negra: our nod to a Manchego style cheese, sharp nutty notes with hints of tart berries. Rind is rubbed with an olive oil-black currant & aronia berry paste. 
  • Moonglo: our first spring batches are finally ready for prime time.  The flavor is grassy and slightly tart compared with their fall-milk cousins. In addition to the picture perfect wedges, we’ll be selling some discounted wedges that have some rind imperfections (Urban Market only).  These are strictly cosmetic cracks that occurred when we had some temperature fluctuations in our aging room this spring.
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL.
  • Whole milk Yogurt: plain and simple—goat milk and live cultures (no thickeners, no sugar, just pure goodness (Green City Market only)

We will have local grains crackers for you to accompany those cheeses at both markets- blue corn-chevre, oat chevre, semolina lavender and herbed flatbread.

With the start of peach season at the farm, we just had to make a few batches of our “Peaches & Cream” Gelato. It’s divine. Don’t forget to grab a pint or two of gelato this Saturday (*indicates flavors that will be available at both the Urbana Market and Green City Market):

peaches n cream

  • Peaches & Cream
  • Maple Chevre: made with our goat cheese and “Sticky Pete’s maple syrup from Athens OH*
  •  Red Currant Sorbetto (this tart dairy-free option tastes as beautiful as it looks)*
  • Lemon Balm-straight from our herb garden
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl*
  • Mexican Coffee (cinnamon and a hint of cayenne take this flavor into the stratosphere)
  • Strawberry (Green City Market only)  
  • Red Currant-Aronia Berry (Green City Market only)  
  • Blueberry-Lemon Balm (Green City Market only)  

CU Farmers: Online Farmers Market with two outdoor pick up locations; weekly ordering opens Friday (7/14) at 8:00 AM through Monday, 7/17, 10 PM)

If you’re not able to make to the market on Saturday, consider CU Farmers. Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery have teamed up to offer the CU Community an online farmers’ market.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around.  

Farm Happenings Farm Summer Hours:  

Our week-day hours are a great way to visit the farm when there aren’t lots of people here.  Take in the tranquility of the landscape and enjoy a scoop of gelato on the patio. The goats love visitors all the time, any time. U Pick Peach Season will start next week (either Wednesday or Friday-will let folks know on Monday next week). Open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Farm Dinner Updates Chef Raquel Ritz will be frying up some delicious fish (Asian Carp) for our “Invasion of the Fish and Chips” Dinner on July 22nd).  This is going to a fish fry like no other! Asian Carp is NOT carp; these unusual fresh-water fish swim vertically in the water column eating algae. Their flesh is delicate and quite mild.  Help us prevent this invasive species from entering Lake Michigan by eating them!

While you’re at it, check out the other dates and themes. We still have seats available for both seatings of the Cubano Brunch on Sunday, August 13th and the Summer Vegetarian Dinner on Saturday, August 19th.     

Girls Pint Out and Prairie Fruits Farm & Creamery team up for a cheese and beer night-Tuesday, July 18th

Join us for a celebration of two of the best things ever invented – cheese and beer! Champaign-Urbana Girls Pint Out, the local chapter of the national non-profit organization Girls Pint Out, Inc., is hosting a cheese and beer pairing event for women who love craft beer and who want to be an active, contributing part of the greater craft beer community.  Ticket sales close on Sunday, July 16th, so don’t delay.   

This event will feature an array of cheeses, including some locally made goat cheese straight from the farm, paired with a variety of craft beers from our community, including local favorites like Triptych, Riggs, JT Walkers, White Oaks, Blind Pig, and Destihl. You can buy tickets online at http://goatfarmandbeer.brownpapertickets.com/. For more info about the local chapter of Girls Pint out: http://www.facebook.com/ChampaignUrbanaGPO


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 7/7/2017 9:10am by Leslie Cooperband or Wes Jarrell.

new header

Farm News

 With as many goats as we keep on the farm, we are thrown feet first in the veterinary fire when goats get sick or need medical attention.  Milkers off feed?- take their temperature, offer them probiotic paste and see how they respond. If they don’t get better, we listen to their lungs or check their milk for any abnormalities.  Diarrhea or loose stool?-check their eyelids for color-if pale, take fecal samples and give them a dewormer based on results.  We keep a close watch on the kids, because, kids being kids, they get themselves into trouble.  They push each other off their climbing structures, they practice head-butting dominance rituals constantly.  Every week, or so it seems, someone’s got a sprained ankle or a head bruise that needs attention. 

This week, we had a buckling with a hernia in his abdomen.  A month or so ago, he had an abscess in that same spot which had been drained and left to heal on its own. We thought the abscess had returned, so Erica, our herd manager, and her summer volunteer, Meagan, bathed the wound with betadine and sterilized the scalpel to make a clean cut to drain the infected area.  As soon as the scalpel went in, they realized that this was no infection; it was a classic herniated intestine.

Remaining calm, and keeping the little guy comfortable, we ponder our options. Take him to the vet school to get stitched up?  Too expensive.  Suture him ourselves? We’ve never done this before, and we don’t have a suture kit.  Improvise? Yes.  I dig through my home sewing kit for an appropriate needle (I’m not much of a sewer—Wes sews his own buttons back on his shirts), and I open a new package of dental floss for thread.  All I can find is a thin needle from a sewing kit you get at a fancy hotel. It will have to do. 

We sterilize all of our “surgical equipment” with a flame (pilot lighter from the farm kitchen).  We bathe the opening with copious warm diluted betadine solution, as Erica and Meagan secure the “patient (both are straddling him and stroking him to keep him calm, as we have no sedatives or lidocaine to do a local nerve block). Meagan’s young eyes are able to thread the dental floss through the microscopic eye of the needle (that’s how it looks to my old eyes). Erica, master seamstress, begins to sew the opening closed. I douse the wound with betadine and provide words of encouragement and solace (to the little buckling) as the needle enters flesh for each stitch.  Within minutes, the opening is closed, the intestines back in place and the little guy is up, walking around, looking for grain and acting like a buck! We give him some pain meds and start him on antibiotics to prevent infection. Erica’s stitching is beautiful-just like a pro.  Who needs vet school??

Poultry Update:  The Freedom Ranger “chicks” are moving into teenage-hood. Their down has mostly fallen out, replaced by adult plumage. Their movable “chicken tractor” is nearly ready,  and we plan to move them out in the orchard today, just in time to clean their pen and move in the next round of poultry—our little French Guinea keets. They arrived at the post office early this morning. 

Farmers’ Market News

This weekend, we’re attending only Urbana’s Market at the Square. Cheese and a few simple accompaniments make a great meal when the weather is hot (I’m including some simple ways to dress up each cheese):

  • Fresh chevre: plain, herbs de Provence, cracked pepper—summer deliciousness-how about chevre-stuffed dates or little peppers stuffed with fresh goat cheese and heated under the broiler
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for salads-maybe you might score some melons to do a sweet-savory salad? Or how about going Greek with chopped tomatoes, cukes, feta, fresh herbs and olives?
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade peach jam on a rustic bread slice and you have a simple crostini
  • Little Bloom on the Prairie: our goat milk camembert. Perfect on a burger-gooey deliciousness
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey
  • Magia Negra: our nod to a Manchego style cheese, sharp nutty notes with hints of tart berries. Rind is rubbed with an olive oil-black currant & aronia berry paste.  Wrap it with some local ham or prosciutto
  • Moonglo: our first spring batches are finally ready for prime time.  The flavor is grassy and slightly tart compared with their fall-milk cousins. In addition to the picture perfect wedges, we’ll be selling some discounted wedges that have some rind imperfections.  These are strictly cosmetic cracks that occurred when we had some temperature fluctuations in our aging room this spring. Both taste AMAZING, so come try them at the market or at the farm this weekend. Try serving with a raspberry puree on baguette
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL. Blue burgers anyone? Or just crumble in a salad? Or wrap in thinly sliced ham? 
  • Whole milk Yogurt: plain and simple—goat milk and live cultures (no thickeners, no sugar, just pure goodness

We will have crackers for you to accompany those cheeses- blue corn-chevre and herbed flatbread.

This weather is PERFECT for gelato, so pick up a pint or two at the market this Saturday:

  • Lemon Crème (made with Meyer Lemons)
  • Maple Chevre: made with our goat cheese and “Sticky Pete’s maple syrup from Athens OH*-limited in number this weekend
  • Red Currant-Aronia Berry-tart local berries
  • Lemon Balm-straight from our herb garden
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl*
  • Mexican Coffee (cinnamon and a hint of cayenne take this flavor into the stratosphere)
  • Stracciatella (Italian for amazing chocolate ganache chip)  

CU Farmers: Online Farmers Market with two outdoor pick up locations; weekly ordering opens Friday (7/7) at 8:00 AM through Monday, 7/10, 10 PM) Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery have teamed up to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around. Here’s how it works:

1) Go to the website and set up an account

2)  Order products from Friday (8AM) through the following Monday (10 PM). Select your pick up location (one in Champaign, one in Urbana) before you check out.  Pay online with a credit card.

3) Farmers fulfill your orders and bring them to two pick up locations on Wednesdays for you to pick up (5-6 PM for both locations)

4) Pick up locations are either Faith United Methodist Church in Champaign on Prospect Avenue OR the east parking lot of Lincoln Square Mall in front of Common Ground Food Co-op. 

Farm Happenings

Farm Summer Hours:  Our week-day hours are a great way to visit the farm when there aren’t lots of people here.  Take in the tranquility of the landscape and enjoy a scoop of gelato on the patio. The goats love visitors all the time, any time. Open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Family Friendly Happy Hour on the Farm Friday, July 7th (5-7 PM)-TODAY!!

 Come out to enjoy a summer evening at the farm-bring yourself or your whole family. NO RESERVATIONS REQUIRED. We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available and iced mint tea. NEW: Delight Flower Farm will be making a special herbal infused cocktail for purchase-DAMIANA MARGARITA.

Grab some cheese, a wedge of Pekara Bakery baguette, charcuterie from Smoking Goose, a jar of Autumn Berry Jam and farm-made treats (pickled asparagus, ramps and mushrooms anyone?) and you’ve got some delicious local food snacks to accompany your beverages. 

We’ll be grilling some goat merguez sausages (hand crafted for us by Piemonte Sausage Co.) for you to enjoy.  Our musical guest this week is Paul Kolthimer, a singer-songwriter.  Farm-fresh produce grown here on the farm by Deux Cheveaux Farmers will be available for sale out of the garden too-details to follow.

Farm Dinner Updates Chef Raquel Ritz is goin’ fishin’ next week (with the fisherman who will be catching the Asian Carp for our “Fish and Chips” Dinner on July 22nd).  This is going to a fish fry like no other!  

Also, there are a few seats still open for the first seating of Burger Night dinner. Check them out along with future dates & themes!    

Girls Pint Out and Prairie Fruits Farm & Creamery team up for a cheese and beer night-Tuesday, July 18th

From Whitney, one of the event organizers: "Join us for a celebration of two of the best things ever invented – cheese and beer! Champaign-Urbana Girls Pint Out, the local chapter of the national non-profit organization Girls Pint Out, Inc., is hosting a cheese and beer pairing event for women who love craft beer and who want to be an active, contributing part of the greater craft beer community.   This event will feature an array of cheeses, including some locally made goat cheese straight from the farm, paired with a variety of craft beers from our community, including local favorites like Triptych, Riggs, JT Walkers, White Oaks, Blind Pig, and Destihl. "

You can buy tickets online at http://goatfarmandbeer.brownpapertickets.com/. For more info about the local chapter of Girls Pint out: http://www.facebook.com/ChampaignUrbanaGPO 


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 6/29/2017 8:38pm by Leslie Cooperband or Wes Jarrell.

new header

Farm News

Just last week I was cradling tiny chicks in the palm of my hand. Today, the Freedom Ranger chicks are stretching their wings, fresh with adult plumage.  The rest of their bodies are still covered in down, but their sturdy little legs propel them so fast, I can’t catch them anymore.  By next week, their down will be shed, leaving bald spots where quills push forward to reveal the new feathers.  Once their adult plumage is in place, they’ll get moved outside to the orchard to graze on grasses and other green plants and catch lots and lots of flies.  Poultry are great insectivores and Freedom Rangers are great foragers. 

Goat babies are growing up fast as well. We weaned the last three kids this week. They had the good fortune of a slow weaning process-gradually decreasing the amount of milk that they were drinking over the week (the youngest are always the most spoiled, right?), unlike their predecessors whose milk consumption was cut cold turkey.  They’ll still protest a bit until they realize that the grain and hay laid before them is as delicious and nourishing as their milk. 

The garden is growing with the help of irrigation.  The pop up thunderstorms keep missing us, and our soil is so dry that cracks are starting to appear.  The peaches clinging to the peach tree branches seem to be in suspended animation; they’re starting to pink-up just a bit, but they’re not growing in size. Although I lamented the copious rains in May and early June, I am hoping that the rumble of thunder I hear as the sun sets tonight brings more than five-minute shower.  I see raindrops on our window as I write. Our parched soils need a good soaking. 

Farmers’ Market News

Happy July 4th Everyone!! This holiday weekend, we’re attending both Urbana’s Market at the Square and Chicago’s Green City Market.   Cheese is great to take to 4th of July picnic or backyard barbeque. Impress your friends and family by “dressing up” a few of our cheeses:

  • Fresh chevre: plain, herbs de Provence, cracked pepper—summer deliciousness-how about chevre-stuffed dates or little peppers stuffed with fresh goat cheese and heated under the broiler
  • Fresh ricotta: sweet, creamy, mild-go sweet or go savory-how about a summer salad with grilled summer squash, charred cherry tomatoes (the first greenhouse tomatoes have made their debut at the markets!!) or how about mixed berries with sweetened whipped ricotta?
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for salads-maybe you might score some melons to do a sweet-savory salad? Or how about going Greek with chopped tomatoes, cukes, feta, fresh herbs and olives?
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade peach jam on a rustic bread slice and you have a simple crostini
  • Little Bloom on the Prairie: our goat milk camembert. Perfect on a burger-gooey deliciousness
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey
  • Magia Negra: our nod to a Manchego style cheese, sharp nutty notes with hints of tart berries. Rind is rubbed with an olive oil-black currant & aronia berry paste.  Wrap it with some local ham or prosciutto (La Quercia would be perfect for this)
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL. Blue burgers anyone?
  • Whole milk Yogurt: plain and simple—goat milk and live cultures (no thickeners, no sugar, just pure goodness)-only available at Green City Market this week

We will have crackers for you to accompany those cheeses- oat chevre, lavender-semolina and herbed flatbread.

Celebrate the 4th with an ice cream social (our gelato is Italian-style ice cream after all):

  • Lemon Crème (made with Meyer Lemons)
  • Red Currant-Aronia Berry*
  • Tart Cherry-Amaretto-Stracciatella (this is a premium flavor and costs a bit more than our regular flavors-$12/pint instead of $10/pint)
  • Maple Chevre: made with our goat cheese and “Sticky Pete’s maple syrup from Athens OH*
  • Lemon Balm-straight from our herb garden
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl*
  • Mexican Coffee (cinnamon and a hint of cayenne take this flavor into the stratosphere)
  • Plum Sorbetto*: made with plums from an Urbana customer’s plum tree

* indicates flavors for the Green City Market

CU Farmers: Online Farmers Market with two outdoor pick up locations; weekly ordering opens Friday (6/30) at 8:00 AM through Monday, 7/3, 10 PM) Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery have teamed up to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around. Here’s how it works:

1) Go to the website and set up an account or login

2) Order products from Friday (8AM) through the following Monday (10 PM). Select your pick up location (one in Champaign, one in Urbana) before you check out.  Pay online with a credit card.

3) Farmers fulfill your orders and bring them to two pick up locations on Wednesdays for you to pick up (5-6 PM for both locations)

4) Pick up locations are either Faith United Methodist Church in Champaign on Prospect Avenue OR the east parking lot of Lincoln Square Mall in front of Common Ground Food Co-op. 

Farm Happenings Farm Summer Hours:  

Things are growing despite the lack of rain. Come see the changing landscape and enjoy a scoop of gelato on the patio. The goats love visitors. Open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Family Friendly Happy Hour on the Farm

Friday, July 7th (5-7 PM) will be our fourth Family Friendly Happy Hour on the farm. . .  Come out to enjoy a summer evening at the farm-bring yourself or your whole family. NO RESERVATIONS REQUIRED. We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available and iced mint tea. NEW: Delight Flower Farm will be making a special herbal infused cocktail for purchase.

Grab some cheese, a wedge of Pekara Bakery baguette, charcuterie from Smoking Goose, a jar of Autumn Berry Jam and farm-made treats (pickled asparagus, ramps and mushrooms anyone?) and you’ve got some delicious local food snacks to accompany your beverages.  We’ll be grilling some goat merguez sausages for you to enjoy. Musical guest details coming next week. Farm-fresh produce will be available for sale out of the garden too-details to follow.

Farm Dinner Updates July dates feature the best burger you’ll ever eat (courtesy of the chefs from Sunday Dinner Club) AND a very special fish & chips fry featuring invasive species (Asian Carp cooked to perfection by Chef Raquel Aikman-Ritz)-curious? There are two seatings for the Burger Night dinner and we have lots of openings for the first seating (2nd seating is almost sold out). Check them out


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 6/21/2017 10:37pm by Leslie Cooperband or Wes Jarrell.

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Farm News

June might be dairy month around the country, but here at the farm, June is usually the month that our Freedom Ranger chicks arrive. Like clockwork, we got the call from the post office at 7:30 this morning announcing their arrival.  Just as our baby goats are moving out of their utterly adorable phase (pre-teenage goat kids are still pretty cute, but don’t evoke the desire to grab them and squeeze them like the newborns), we get some new babies to ogle over. Fuzzy day-old chicks chirp in their little shipping parcel.  One by one, Wes takes them out of their box and dips their beaks into water to make sure they know how to drink.  They scurry around their fresh sawdust home and cluster in chick clumps to keep warm.  They’ll grow way too fast and soon shed their down for plumage. For now, I’ll enjoy their little milestones; scratching for bugs, leaping for flies and sleeping like they’re dead to the world.

There’s something about baby animals that tugs deep at the core of the human heart.  Maybe it’s the miniature nature of their form. Maybe it’s their large head relative to their bodies and their overly large eyes. Maybe it’s just that they embody the renewal of life. We recently added a new member to our animal family-an orange kitten we named Eddie.  His fur stands on end like he’s plugged into an electrical socket and he zooms across the floor like a fluffy hermit crab skirting the waves.  His tireless energy builds just as we’re getting ready to sleep. It’s taking a small toll (who needs sleep in the summer anyway), but the kitten has already gotten under my skin, especially when he rolls over and purrs. 

eddie and the chick

Farmers’ Market News This week, we’re attending just the Urbana Market at the Square. The very last of the late fall Moonglo is available but very limited. Our spring batches are about two weeks from being ready. Yogurt returns to the line-up this week.   

  • Fresh chevre: plain, herbs de Provence, cracked pepper—summer deliciousness on a salad
  • Fresh ricotta: sweet, creamy, mild-go sweet or go savory (limited)
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for summer salads, grilled veggies and home-made pizzas!
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade rhubarb jam
  • Little Bloom on the Prairie: our goat milk camembert. Perfect on a burger.
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey; 
  • Moonglo: these raw-milk tomme wedges are the last of the late fall-milk batches. Get ‘em while they last.  VERY LIMITED.
  • Magia Negra: our nod to a Manchego style cheese, sharp nutty notes with hints of tart berries. Rind is rubbed with an olive oil-black currant & aronia berry paste. 
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL.
  • Whole milk Yogurt: plain and simple—goat milk and live cultures (no thickeners, no sugar, just pure goodness).

We will have crackers for you to accompany those cheeses- oat chevre, whole wheat-buckwheat and herbed flatbread.

It really is GELATO season and the flavors just keep coming:

  • Honey Lavender
  • Red Currant-Aronia Berry
  • Tart Cherry-Amaretto-Stracciatella (this is a premium flavor and costs a bit more than our regular flavors-$12/pint instead of $10/pint)
  • Maple Chevre: made with our goat cheese and “Sticky Pete’s maple syrup from Athens OH
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl
  • Espresso
  • Mint Stracciatella (fancy for “chocolate chip”; chocolate is from Ethereal Chocolate-an IL bean to bar chocolatier in Woodstock IL)-LIMITED
  • Blueberry-Lemon Balm Swirl (blueberries from Pitcher Patch Farm in Southern IL)

CU Farmers: Online Farmers Market with two outdoor pick up locations; weekly ordering opens Friday (6/23) at 8:00 AM through Monday, 6/26, 10 PM) Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery have teamed up to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around.

Farm Happenings

Farm Summer Hours:  Come meet the baby chicks and see the peaches ripening on the trees. Open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Family Friendly Happy Hour on the Farm Friday, June 23 (5-7 PM will be our third Family Friendly Happy Hour on the farm. . .  Come out to enjoy a summer evening at the farm-bring yourself or your whole family. NO RESERVATIONS REQUIRED. We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available and iced mint tea. NEW: Delight Flower Farm will be making a special herbal infused cocktail for purchase.

Grab some cheese, a wedge of Pekara Bakery baguette, charcuterie from Smoking Goose, a jar of Autumn Berry Jam and farm-made treats (pickled asparagus, ramps and mushrooms anyone?) and you’ve got some delicious local food snacks to accompany your beverages.  Sarah will be making her highly addictive popcorn made with Serverson Farm organic popcorn, nutritional yeast and truffle salt.  Chef Raquel Aikman-Ritz will be making slow-roasted cabrito sandwiches with a yogurt sauce. The Merry Travelers will serenade us with their sounds. The weather should be perfect.   

Twin Silos Farm “Second Annual Lavender Festival (June 24-25; 9-5 each day). The festival features 10 varieties for U-Pick lavender ($5 small and $7 large bundles), a bee presentation at 2 p.m., Saturday. A special treat will be "Prairie Fruits Farm & Creamery" honey/lavender gelato made with Twin Silos Farm's honey. Admission is free. The farm is located at 1090 Bucks Pond Road, Monticello, IL, just off of interstate 72, (take exit 172, IL 10/Clinton exit, head west toward Clinton, left on 1100 E/Bucks Pond Road, third house on the right). If you are using your GPS, satellite coordinates see the farm driveway as 1090 Randy’s Road and the house as 1090 Bucks Pond Rd, Monticello, IL. Visit us on Facebook, http://www.facebook.com/TwinSilosFarm.MonticellsIL/

Farm Dinner Updates July dates feature the best burger you’ll ever eat (courtesy of the chefs from Sunday Dinner Club) AND a very special fish & chips fry featuring invasive species (cooked to perfection by Chef Raquel Aikman-Ritz)-curious? Check them out


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 6/15/2017 11:03pm by Leslie Cooperband or Wes Jarrell.

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Farm News

This week we hosted the second “Yoga with Goats” class on the farm.  It so happens that Maggie, one of the women who owns Delight Flower Farm (they rent land from us), happens to be a yoga instructor.  She approached us about offering yoga classes on the farm, and, with the viral social media postings of goat yoga from other parts of the country, we decided we had to try it for ourselves. 

On the surface, yoga and goats are seemingly incongruent. Yoga practice encourages us to focus inward: breath, posture, mindfulness and intention.  Goats, especially baby goats, are free-spirited, extremely social, completely NOT mindful and mostly mischievous.  With a slight threat of thunderstorms, baby goats pranced on the patio, skipping to and from practitioners on mats forcing folks to engage outward. Most of the class members vacillated between poses and petting; some were jolted out of self-reflection as goat kids nibbled on toes, climbed on downward dog posers or chewed on child’s pose hair.  The ultimate distraction came when a few of the goats decided to relieve themselves on the yoga mats (nothing a little wipe couldn’t clean up). 

 goat yoga

Yet the contradictions between goats and yoga practitioners brought levity to the class.  I could see their desire to connect with such playful engaging creatures was their form of relaxation and intention. I realized that I need to be more mindful of this bond that I have come to take for granted. 

June is lavender season.  Lavender is not a crop typical of our climate or landscape, yet I have come to relish the time when the purple buds burst open and the little lavender farm nearby (Sharp’s Crossing) lets us know it’s time to pick lavender for gelato.  This year, Sarah, our gelato maker, got to experience the joy of cutting stems, buds barely opened, tranquilizing aromas wafting from the beds.  Fresh lavender washed and plunged into warm gelato base; steeped to extract the subtle flavor, local honey added to sweeten the mix.  Honey Lavender gelato is ready for prime time.

Farmers’ Markets

This week, we’re attending both the Urbana Market at the Square and Chicago’s Green City Market. We have a full house of our goat milk cheeses, but yogurt is on vacation this week.

  • Fresh chevre: plain, herbs de Provence, cracked pepper—summer deliciousness on a salad
  • Fresh Ricotta: mild, soft and sweet-use it for savory and sweet dishes alike.
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for summer salads, grilled veggies and home-made pizzas!
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade rhubarb jam
  • Little Bloom on the Prairie: our goat milk camembert. Our favorite chefs love to put this cheese on the grill to give it a light smoke. OMG
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey; some of these are really ripe and gooey, so if you like them that way, just ask.
  • Moonglo: these raw-milk tomme wedges are the last of the late fall-milk batches. Get ‘em while they last. The spring batches won’t be ready for another 2-3 weeks.
  • Magia Negra: our nod to a Manchego style cheese, sharp nutty notes with hints of tart berries. Rind is rubbed with an olive oil-black currant & aronia berry paste. 
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL.

We will have crackers for you to accompany those cheeses- oat chevre, whole wheat-buckwheat and herbed flatbread.

If you bring an insulated bag or a small cooler, you’ll be able to take home several pints of gelato without worrying that they’ll melt. We have a GREAT selection this week (* are flavors for both Urbana and Green City Market-GCM):

  • Honey Lavender*
  • Vanilla
  • Chocolate
  • Hazelnut
  • Fresh Mint (GCM only)*
  • Salted Caramel Swirl*
  • Espresso
  • Local Strawberry (made with fresh strawberries from Meyer Produce)* VERY LIMITED
  • Mint Stracciatella (fancy for “chocolate chip”; chocolate is from Ethereal Chocolate-an IL bean to bar chocolatier in Woodstock IL)
  • Blueberry-Lemon Balm Swirl*
  • Blueberry-Meyer Lemon Sorbetto (GCM only)*

CU Farmers

Online Farmers Market with two outdoor pick up locations; weekly ordering opens Friday (6/16) at 8:00 AM through Monday, 6/19, 10 PM)

Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery have teamed up to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around. Here’s how it works:

1) Go to the website and set up an account or log in if you have one already

2) Order products from Friday (8AM) through the following Monday (10 PM). Select your pick up location (one in Champaign, one in Urbana) before you check out.  Pay online with a credit card.

3) Farmers fulfill your orders and bring them to two pick up locations on Wednesdays for you to pick up (5-6 PM for both locations)

4) Pick up locations are either Faith United Methodist Church in Champaign on Prospect Avenue OR the east parking lot of Lincoln Square Mall in front of Common Ground Food Co-op.   

Farm Happenings

Farm Summer Hours: Summer hours are a great way to see the farm without the crowds.  We are open for you to purchase cheese, gelato (pints and single servings both), local farm products and PFFC “merch.”  NEW in the shop: edible flowers from Delight Flower Farm. Open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

June Dairy Days-Saturday, June 17th 2-5 PM

June is National Dairy Month, and central Illinois’ dairies will be well represented at the farm. Hosted by Champaign County Farm Bureau’s Young Ag Leaders and organized by our cheese maker, Lynn Doran, there will be something for everyone. Check out all the details on Facebook.

Friday, June 23 (5-7 PM) will be our third Family Friendly Happy Hour on the farm. Come out to enjoy a summer evening at the farm-bring yourself or your whole family. NO RESERVATIONS REQUIRED. We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available and iced mint tea. Grab some cheese, a wedge of Pekara Bakery baguette, charcuterie from Smoking Goose, a jar of Autumn Berry Jam and farm-made treats (pickled asparagus, ramps and mushrooms anyone?) and you’ve got some delicious local food snacks to accompany your beverages.  Sarah will be making her highly addictive popcorn made with Serverson Farm organic popcorn, nutritional yeast and truffle salt.  Other foods and music will be announced next week. 

Twin Silos Farm “Second Annual Lavender Festival (June 24-25; 9-5 each day). The festival features 10 varieties for U-Pick lavender ($5 small and $7 large bundles), a bee presentation at 2 p.m., Saturday. A special treat will be "Prairie Fruits Farm & Creamery" honey/lavender gelato made with Twin Silos Farm's honey. Admission is free. The farm is located at 1090 Bucks Pond Road, Monticello, IL, just off of interstate 72, (take exit 172, IL 10/Clinton exit, head west toward Clinton, left on 1100 E/Bucks Pond Road, third house on the right). If you are using your GPS, satellite coordinates see the farm driveway as 1090 Randy’s Road and the house as 1090 Bucks Pond Rd, Monticello, IL. Visit us on Facebook, http://www.facebook.com/TwinSilosFarm.MonticellsIL/

Farm Dinner Updates July dates feature the best burger you’ll ever eat (courtesy of the chefs from Sunday Dinner Club) AND a very special fish & chips fry featuring invasive species (cooked to perfection by Chef Raquel Aikman-Ritz)-curious? Check them out


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 6/9/2017 10:41am by Leslie Cooperband or Wes Jarrell.

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 Farm News

It’s been eerily quiet in the kid the barn since the departure of our lovely group of 48 doelings, now dairy girls in the state of Vermont. Erica, our herd manager, documented the trip with a photo diary. I thought you might enjoy it, so here you go:

Diary of a goat journey (by Erica Navis) with photos (photo gallery)

6/2/17 Prairie Fruits Farm & Creamery, Champaign, IL

We loaded the travelers into the stock trailer in the late afternoon, enticing them with grain and fresh hay. As they cried about the sudden change of scenery, from lush pasture to four metal walls, they were confused but curious. Little did they know, by this time tomorrow, there will be a lot of change coming their way. You could tell some were more ready than others. The outgoing ones were already nibbling on hay, while a few of the more timid ones surrendered themselves to a corner, hoping this would protect them against the world.

Before we hit the road later that night, I took a moment to sit in there with them and give them a pep talk. We were going to get through this together, and they were going to be just fine. After a few mechanical trials and tribulations, we were off.

6/3/17 Eastern Indiana

The staff at the front desk at the hotel smiled as I asked to fill my buckets up with water. It wasn't a request they get too often. They escorted me to the laundry room sinks that I came to know very well because of the many refills I had to make. When we tucked them in the night before, they were a little groggy from the drive and slept rather sound. I quietly crept up on the trailer in the morning to see what they were up to before I stirred them up for feeding time. They were content but I'm sure they woke up in panic mode thinking "where am I?!"  The moment one saw me, they all in unison started their morning bellowing.

Attracting a lot of looks and probably waking the neighbors, I quickly got their hay feeders and grain troughs filled to their hearts content and opened up the doors to give them some fresh morning air.  After a quick breakfast, we were on the road again. It wasn't long before we hit the Ohio border. Cannellini Jr. (aka Cannellini’s daughter) insisted on getting a picture at the welcome center. 

We stopped for lunch at a rest stop right before Cleveland, OH. This was the first time our load felt small parking between two semis in the truck area. We opened up the trailer so the little girls could get some fresh air, and they enjoyed watching the trucks drive by on the interstate. There were a couple of curious folks who came over and visited with them. We gave them a nice long break before we hit the road again.  

6/4/17 Upstate NY-Randolph Vermont

It was bitter sweet waking up at the crack of dawn to feed these guys for the last time. There was a beautiful sunrise to start the day.  I had to carry buckets of water down from our 3rd floor hotel room for the little gals and then they pooped in it. Let's just say I got my exercise that morning. It would only be a few more hours before we would reach our destination. I’m imaging that this is what it feels like when you send your kids off to college, but in this case, they aren't coming back home. It is hard to see them go. I gave them extra cuddles knowing in just a few hours our trailer would be empty on our way back home. 

We had made it across the length of Pennsylvania then the long trek northward through New York. We definitely had left the flatlands of Illinois and Indiana behind, winding up and down the mountains sides as we finally entered their new state of Vermont. The travel rep at the welcome center was excited to meet the girls because June is National Dairy Month (only in Vermont or Wisconsin!!) 

Before we knew it, we had arrived at their new home sweet home. Ayers Brook Dairy is at a beautiful location hidden between the mountains. The whole family came out to meet the goats as we unloaded them into their new pen. They skipped off the trailer full blast and were beyond excited to be on land again. They were happy campers, and I was very relieved to officially make it there with all goats happy and healthy. This was the end of our journey as we packed up and headed back home. It was an enjoyable trip with the girls and I know they will have a great life at Ayers Brook Goat Dairy. 

Farmers’ Markets

This week, we’re attending just the Urbana Market at the Square. Our repertoire of cheeses is growing a even more with both raw-milk feta AND Magia Negra. Ricotta is on vacation this week, but will return next week.

  • Fresh chevre: plain, herbs de Provence, cracked pepper—light, fluffy, lemony, YUM!
  • Raw-milk Feta: YES, it’s back. Our first spring batches are finally ready for prime time.  Packed in a whey brine for flavor and preservation, this cheese is perfect for summer salads, grilled veggies and home-made pizzas!
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade rhubarb jam
  • Little Bloom on the Prairie: our goat milk camembert. Our favorite chefs love to put this cheese on the grill to give it a light smoke. OMG
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey
  • Moonglo: these raw-milk tomme wedges are the last of the late fall-milk batches. Get ‘em while they last
  • Little Red: raw cow-milk, grating style with a smoked paprika rub. It is a perfect substitute for any grating cheese—use in a pesto, grate it over pasta or roasted veggies.  THIS IS THE LAST OF THIS ONE-TIME BATCH OF CHEESE, SO GRAB A PIECE NOW.
  • Magia Negra: our nod to a Manchego style cheese, sharp nutty notes with hints of tart berries. Rind is rubbed with an olive oil-black currant & aronia berry paste. 
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL. Give it a try.
  • Goat Milk Yogurt: plain, whole milk, available in pints or quarts. I eat this every morning for breakfast (my version of breakfast of farmer champions); only available at the markets and on the farm.

We will have crackers for you to accompany those cheeses-both oat chevre and herbed flatbread.

Bring on the heat, because we’ve got plenty of the frozen dairy to cool you down. Here’s the line- up of flavors by the pint:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Fresh Mint
  • Lemon Balm
  • Fruitti di Bosco & Yogurt (mixed berry: strawberry, black raspberry, blueberry)
  • Salted Caramel Swirl
  • Mexican Coffee (coffee with cinnamon and kick of cayenne)
  • Local Strawberry (made with fresh strawberries from Meyer Produce)
  • Mint Stracciatella (fancy for “chocolate chip”; chocolate is from Ethereal Chocolate-an IL bean to bar chocolatier in Woodstock IL)
  • Blueberry-Meyer Lemon Sorbetto (made with blueberries from Pitcher-Patch Farm in Southern IL)

Farm Happenings

Farm Summer Hours: Summer hours are low key and a great way to see the farm transform as veggies, fruits and flowers start to grow.  We are open for you to purchase cheese, gelato (pints and single servings both), local farm products and PFFC “merch.”  From time to time, we’ll have special things to see and do (special gelato flavors or u-pick fruits for example).  For now, open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM 

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Family Friendly Friday Happy Hour on the Farm

Friday, June 9th is our second Friday Happy Hour at the Farm (5-7 PM)-THAT’S TONIGHT.  Come out to enjoy a summer evening at the farm-bring yourself or your whole family. NO RESERVATIONS REQUIRED.

We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available and iced mint tea. Grab some cheese, a wedge of Pekara Bakery baguette, charcuterie from Smoking Goose, a jar of Autumn Berry Jam and farm-made treats (pickled asparagus, ramps and mushrooms anyone?) and you’ve got some delicious local food snacks to accompany your beverages. 

Sarah will be making her highly addictive popcorn made with Serverson Farm organic popcorn, nutritional yeast and truffle salt. 

Farmer David Bane will be back with wood-fire roasted chicken from Bane Family Meats.

The Young and the Fretless (an old timey, Americana band) will spin some tunes too.  Guests can stroll around the farm, or just hang out on our lovely stone patio and watch the sun go down.  Of course, you can visit with the goats too.  The weather should be PERFECT!

CU Farmers ordering is open NOW (6/9 at 8:00 AM through Monday, 6/12, 10 PM) Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery have teamed up to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around. Here’s how it works:

1) Go to the website and set up an account

2) Order products from Friday (8AM) through the following Monday (10 PM). Select your pick up location (one in Champaign, one in Urbana) before you check out.  Pay online with a credit card.

3) Farmers fulfill your orders and bring them to two pick up locations on Wednesdays for you to pick up (5-6 PM for both locations)

4) Pick up locations are either Faith United Methodist Church in Champaign on Prospect Avenue OR the east parking lot of Lincoln Square Mall in front of Common Ground Food Co-op.   

Farm Dinner Updates Summer is the perfect time for lighter fare. We have some fantastic casual meals planned for July and August—burgers, fish fry, summer vegetarian, Cuban brunch—check them out and make your reservations now before they sell out too! 


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 6/1/2017 6:55pm by Leslie Cooperband or Wes Jarrell.

new header

Farm News

These are the days we’ve been waiting for-intense sun, crisp air, light winds-days that dry soil to just the right consistency for planting.  Rey and Taidghin, the farm’s “gardeners” this year, have taken to tilling, mixing in compost, bed shaping, irrigation installing, weed barrier covering and now planting the vegetable garden beds this week.  From dawn to dusk, they have methodically transformed a weed patch into a garden that would be the envy of Martha Stewart.  Our herb garden and personal garden plot are looking quite forlorn in comparison; perhaps tomorrow will be the day I find time to get a few plants of my own in the ground. 

We planted cherry trees when we bought our farm, now over 13 years ago.  Cherry trees are heart breakers.  The trees grow strong and robust, each spring pushing out a pink mat of flowers and then a dark green canopy of leaves.  We waited, year after year, and watched patiently, with not a single fruit to reward our endurance.  Last year, they finally decided to turn those flowers into fruits, only to watch them fall to the ground in June, covered in brown rot. 

cherries

This past Monday, as I toiled in the creamery making yogurt, Wes spied some beautiful red globes on our Montmorency cherry tree. He grabbed a ladder, strapped a pail on his belt and went to work picking cherries (it’s hard to take the fruit picker out of Wes—it’s in his blood).  Not a blemish in sight (ok I did find one little worm when I was washing them), their iridescent red reminiscent of a ruby-throated hummingbird’s neck.  By the time I was finished with yogurt making, he had two pails full sitting on our kitchen table.  Their beauty inspired me to pull the cherry pitter out of the drawer, pit the whole lot of them and turn them into a cherry crisp; edible perfection.

Tomorrow, we bid farewell to 48 doelings.  Erica, our herd manager, will be transporting them east to Vermont to start a new life as milking does in a large commercial herd that provides milk to Vermont Creamery.  We’ll follow her journey with a bit of nervousness and a lot of pride.  Our little girls have been selected because of their great genetics and because of the care and attention we give them and their mothers.  Stay tuned for some stories about the journey in next week’s post. 

Farmers’ Markets This week, we’re attending both the Urbana Market at the Square and Chicago’s Green City Market.  Our repertoire of cheeses is growing a bit this week with the introduction of spring raw-milk feta (Urbana market only this week; sorry GCM folks).

  • Fresh chevre: plain, herbs de Provence, cracked pepper—light, fluffy, lemony, YUM! (If you get the market early, you might score some of our special chevre with ramp pesto-we made these for our CSA members, but we have a few extra)
  • Fresh Ricotta: this delicate, mild and slightly sweet cheese is the essence of spring. 
  • Raw-milk Feta: YES, it’s back. Our first spring batches are finally ready for prime time.  Packed in a whey brine for flavor and preservation, this cheese is perfect for summer salads, grilled veggies and home-made pizzas!
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade rhubarb jam
  • Little Bloom on the Prairie: our goat milk camembert. Our favorite chefs love to put this cheese on the grill to give it a light smoke. OMG
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey. This current batch is young but quite tasty
  • Moonglo: these raw-milk tomme wedges are the last of the late fall-milk batches. Get ‘em while they last
  • Little Red: raw cow-milk, grating style with a smoked paprika rub. It is a perfect substitute for any grating cheese—use in a pesto, grate it over pasta or roasted veggies. 
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL. Give it a try.
  • Goat Milk Yogurt: plain, whole milk, available in pints or quarts. I eat this every morning for breakfast (my version of breakfast of farmer champions); only available at the markets and on the farm.

This is GELATO weather, so we’ve got you covered this week. Here’s the line- up of flavors by the pint (* are the Green City Market Flavors):

  • Vanilla
  • Chocolate
  • Hazelnut
  • Fresh Mint*
  • Lemon Balm*
  • Fruitti di Bosco & Yogurt (very limited this week, and at Urbana only)
  • Salted Caramel Swirl*
  • Rhubarb Swirl*
  • Mexican Coffee (coffee with cinnamon and kick of cayenne)-also very limited

Farm Happenings

Farm Summer Hours: Summer hours are low key and a great way to see the farm transform as veggies, fruits and flowers start to grow.  We are open for you to purchase cheese, gelato (pints and single servings both), local farm products and PFFC “merch.”  From time to time, we’ll have special things to see and do (special gelato flavors or u-pick fruits for example).  For now, open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Friday, June 9th is our second Friday Happy Hour at the Farm (5-7 PM).  Come out to enjoy a summer evening at the farm-bring yourself or your whole family. NO RESERVATIONS REQUIRED. We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available and iced tea.

Grab some cheese, a wedge of Pekara Bakery baguette, charcuterie from Smoking Goose, a jar of Autumn Berry Jam and farm-made treats (pickled asparagus, ramps and mushrooms anyone?) and you’ve got some delicious local food snacks to accompany your beverages.  Sarah will be making her highly addictive popcorn made with Serverson Farm organic popcorn, nutritional yeast and truffle salt.  Farmer David Bane will be back with wood-fire roasted chicken from Bane Family Meats.

The Young and the Fretless (an old timey, Americana band) will spin some tunes too.  Guests can stroll around the farm, or just hang out on our lovely stone patio and watch the sun go down.  Of course, you can visit with the goats too. 

CU Farmers Resumes with two outdoor pick up locations weekly-ordering opens tomorrow (6/3 at 8:00 AM) Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery are teaming up again to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around. Here’s how it works:

1)  Go to the website and set up an account

2) Order products from Friday (8AM) through the following Monday (10 PM). Select your pick up location (one in Champaign, one in Urbana) before you check out.  Pay online with a credit card.

3) Farmers fulfill your orders and bring them to two pick up locations on Wednesdays for you to pick up (5-6 PM for both locations)

4) Pick up locations are either Faith United Methodist Church in Champaign on Prospect Avenue OR the east parking lot of Lincoln Square Mall in front of Common Ground Food Co-op.   

Farm Dinner Updates Summer is the perfect time for lighter fare. We have some fantastic casual meals planned for July and August—burgers, fish fry, summer vegetarian—check them out and make your reservations now before they sell out too!   


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 5/25/2017 9:16pm by Leslie Cooperband or Wes Jarrell.

new header

Farm News

As I go about my daily routine of feeding baby goats, I reflect on the varying types of needs I must satiate.  The oldest kids clamor for grain.  I dash from grain feeder to feeder, deftly scooping and filling, rushing to fill the next one, lest they all crowd the one full feeder and get their heads stuck. Then, there’s the bleating of the newborns, milk bucket feeder empty and needing more milk; make it warm and make it snappy.  Once the older and bigger kids have had their fill at the bucket, I must coax the youngest onto the nipples, teaching them the trick of wrapping their muzzle over the wide part so they can squirt the milk into their mouths.  It’s satisfying to watch them catch on to the technique, crouch down and chow until their bellies swell like mosquitos on a blood binge.

The newly weaned group screams at full throttle, indignant that their offerings of food and drink (of which there are plenty-grain trough overflowing, hay manger brimming with fresh grass, water bucket clean and refreshing) do not contain the white stuff.  I offer them consoling pats on the head and handfuls of grain, but their lips grab for my fingers, hoping they are full of milk. 

The group that complains the least is the group on the self-feeder.  Since they can drink milk whenever they want, nibble on grain or hay whenever they feel like it and lounge when they’re full, they meet their own needs with very little human intervention. As long as the feeder’s hopper is full of milk replacer and the lines and nipples stay clean, they just want my attention for play and affection.  I prioritize meeting all these needs in order of who screams the loudest. Hugs and head pats come last.

Farmers’ Markets This Saturday, we’re attending just one market: Urbana’s Market at the Square (7-12).  Pick up some great cheese, yogurt and gelato for your long holiday weekend needs:

  • Fresh chevre: plain, herbs de Provence, cracked pepper—light, fluffy, lemony, YUM!
  • Fresh Ricotta: this delicate, mild and slightly sweet cheese is the essence of spring.
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade rhubarb jam
  • Little Bloom on the Prairie: our goat milk camembert. Our favorite chefs love to put this cheese on the grill to give it a light smoke. OMG
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey
  • Moonglo: these raw-milk tomme wedges are the last of the late fall-milk batches. Get ‘em while they last
  • Little Red: raw cow-milk, grating style with a smoked paprika rub. It is a perfect substitute for any grating cheese—use in a pesto, grate it over pasta or roasted veggies. 
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL.  
  • Goat Milk Yogurt: plain, whole milk, available in pints or quarts. I eat this every morning for breakfast (my version of breakfast of farmer champions).  Only available at the markets and on the farm.

Need some gelato? Here’s the line- up of flavors by the pint:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Fresh Mint
  • Lemon Balm
  • Fruitti di Bosco & Yogurt
  • Salted Caramel Swirl
  • Rhubarb Swirl
  • Mexican Coffee (coffee with cinnamon and kick of cayenne)

Farm Happenings

Farm Summer Hours resume: Summer hours are low key and a great way to see the farm transform as veggies, fruits and flowers start to grow.  The goat kids are growing like weeds too, so come see them before they get too big.  Our last doe, Velvet, kidded last Saturday with twin bucklings, so come check them out in the newborn pen (the black & white twins).  Come meet our new La Mancha breeding buck, “Chocolate Cosmo.” He’s got a southern accent (he’s from Arkansas).  As always, we’ll be open for you to purchase cheese, gelato (pints and single servings both), local farm products and PFFC “merch.”  From time to time, we’ll have special things to see and do (special gelato flavors or u-pick fruits for example).  For now, open hours are:

  • Wednesdays, 3-6 PM
  • Fridays, 11 AM to 6 PM (except when we have Happy Hour; then we're open until 7 PM)
  • Saturdays and Sundays, 1-4 PM

Don't forget to follow directions to the farm from our website. This will ensure easy travels during the road construction on N. Lincoln Avenue.

Family Friendly Friday Happy Hour on the Farm Friday, May 26th (YES, THAT’S TOMORROW) and running every other Friday through September 1st, we’re hosting a Friday Happy Hour (5-7 PM).  Come out to enjoy a summer evening at the farm-bring yourself or your whole family. NO RESERVATIONS REQUIRED. We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available, iced tea and a special goat milk chai drink for the kids.

Grab some cheese, a wedge of Pekara Bakery baguette, charcuterie from Smoking Goose, a jar of Autumn Berry Jam and farm-made treats (pickled asparagus, ramps and mushrooms anyone?) and you’ve got some delicious local food snacks to accompany your beverages.  Guests can stroll around the farm, or just hang out on our lovely stone patio and watch the sun go down.  Of course, you can visit with the goats too. 

Tomorrow night, we’re featuring wood-fire roasted chicken from Bane Family Meats. Farmer Dave himself will be manning the grill, and serving up some of the best pastured-poultry you’ll ever eat.  The Jaybirds (a local jazz ensemble) will serenade you with some lovely jazz tunes.  

CU Farmers Resumes with two outdoor pick up locations weekly-ordering opens tomorrow (5/26 at 8:00 AM)

Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery are teaming up again to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around. Here’s how it works:

1)  Go to the website and set up an account

2)  Order products from Friday (8AM) through the following Monday (10 PM). Select your pick up location (one in Champaign, one in Urbana) before you check out.  Pay online with a credit card.

3) Farmers fulfill your orders and bring them to two pick up locations on Wednesdays for you to pick up (5-6 PM for both locations)

4) Pick up locations are either Faith United Methodist Church in Champaign on Prospect Avenue OR the east parking lot of Lincoln Square Mall in front of Common Ground Food Co-op.   

Farm Dinner Updates Dinner Tickets are selling at a brisk pace, and our June 10th “Big Steak dinner” is now sold out as well our “100 Yard Dinner” in September.  There are some fantastic casual meals planned for July and August—burgers, fish fry, summer vegetarian—check them out and make your reservations now before they sell out too! 


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 5/19/2017 12:03pm by Leslie Cooperband or Wes Jarrell.

new header

Farm News

I’m imaging the Pleistocene.  I envision those glaciers slowly receding from our landscape, crushing and grinding rocks underfoot as they melted.  Geologists say that those finely-ground rocks turned to dust, and that the fierce winds blew this dust across most of what is now the Midwest.  Aeolian dust, the wind-blown foundation of our rich prairie soils, was on my mind this week.  The prairie is flat and windy; we all nod our heads when visitors from other realms ask “Is it always this windy here?”  Yes, after a while you acclimate to the wind; it’s just a constant in the background.  Yet, this week’s 40 mph gusts and gales seemed out of the ordinary.  The wind raged for days, not hours, and it suspended some of that ancient Aeolian dust into the air once more.  Last night’s thunder storms pulled those particles back to earth; we’re living in some turbulent times. 

Playing Possum

I have never fully appreciated the saying “playing possum” until yesterday.  During our morning kid feeding chores, our dog Blue has a routine.  He comes into the kid barn while I am ankle deep in kid grain or milk replacer and throws a tiny stick (it’s usually a piece of bark from the mulch) at my feet, demanding a game of throw and fetch.  His high-pitched bark reverberates inside the hoop barn, making it especially piercing on the eardrums and compelling me to comply. Believing I can multi-task, I throw him his little stick while I scoop grain into the feeders; he retrieves and places the stick right in the feeding trough, just so I won’t neglect him. 

While yesterday morning’s routine started out as usual, he abandoned our game rather abruptly, his attentions being drawn to something outside.  Normally, when I hear him barking outside, I assume a delivery truck has arrived.  Delivery truck barking is usually low pitched and constant.  I poked my head out the back end of the kid barn to find Blue barking at something underneath the flatbed trailer.  Oona, our other dog (and my little canine shadow during chore time), and I walked over to see what the fuss was about, as Blue dove under the trailer to flush a possum.  He grabbed and shook it violently, tossing it into the air. Oona, not to be outdone, rushed to grab the possum before it hit the ground and shook it in her mouth as well. I let out a primal scream, and she dropped it.

The possum lay on its side, mouth open, curled in a fetal position. It did not appear to be breathing.  I thought the dogs had killed it.  I could hear a faint hissing sound, and I thought it must be in death throws, so I ran to fetch Wes so he could put it out of its misery.  He was finishing milking chores, and by the time we got back to crime scene, I could see that the hissing was coming from two very tiny possum babies, wriggling in the grass in search of their mother.  She still appeared very much dead.  I called our vet student volunteer to see if she wanted to collect the babies and take them to the vet school.  I went up to the house to grab a box to transport them.  I returned again to the crime scene, box in hand, to witness the mother trundling off, babies nowhere in sight (obviously back in her little marsupial pouch). She sure had me fooled.

Farmers’ Market News

Tomorrow (Saturday, May 20th) we’re attending two farmers’ markets: Urbana’s Market at the Square (7-12) and Chicago’s Green City Market (7-1).  The forecast is calling for rain. Don’t let a few showers keep you away.  We have LOTS of great cheese and gelato for you. The markets will be teeming with fresh spring greens, and the promise of first-of-the-season strawberries should be enough to make you put on your raincoats and come on out.  Our cracker maker is on vacation for the next few weeks, so no crackers for a while. We recommend picking up a fresh baguette from your favorite market bakery to accompany our cheeses:

  • Fresh chevre: plain, herbs de Provence, cracked pepper—light, fluffy, lemony, YUM!
  • Fresh Ricotta: this delicate, mild and slightly sweet cheese is the essence of spring. Try it with a simple pasta of roasted asparagus and sautéed greens, lemon zest and salt and pepper. Want to go sweet? Drizzle a wedge of ricotta with honey or maple syrup and slice some fresh market strawberries on top. 
  • Angel Food: our little compact bloomy rind—firm paste; great with some homemade rhubarb jam
  • Little Bloom on the Prairie: our goat milk camembert. Our favorite chefs love to put this cheese on the grill to give it a light smoke. OMG
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; it is perfect on a baguette with a drizzle of local honey
  • Moonglo: these raw-milk tomme wedges are the last of the late fall-milk batches. Get ‘em while they last
  • Little Red: raw cow-milk, grating style with a smoked paprika rub. It is a perfect substitute for any grating cheese—use in a pesto, grate it over pasta or roasted veggies. 
  • Huckleberry Blue: the last of the raw-goat-milk blue made last December. This cheese is creamy, sweet & salty—the most flavorful blue in central IL. Give it a try.
  • Goat Milk Yogurt: plain, whole milk, available in pints or quarts. I eat this every morning for breakfast (my version of breakfast of farmer champions).  Give it a try and you’ll be hooked; only available at the markets and on the farm.

Need some gelato? Here’s the line- up of flavors by the pint (* indicates flavors going to Green City Market):

  • Vanilla
  • Chocolate
  • Hazelnut
  • Fresh Mint*
  • Lemon Balm*
  • Fruitti di Bosco & Yogurt (a mixed berry concoction with our yogurt-super tasty)*
  • Salted Caramel Swirl*
  • Rhubarb Swirl*
  • Mexican Coffee (coffee with cinnamon and kick of cayenne)  

Farm Happenings

Farm Summer Hours resume: Starting this week, we resume our farm summer hours. This year, we’re starting with a more limited schedule, but we hope to expand hours as our staffing situation improves.  Summer hours are low key and a great way to see the farm transform as veggies, fruits and flowers start to grow.  The goat kids are growing like weeds too, so come see them before they get too big.  We’ll be open for you to purchase cheese, gelato (pints and single servings both), local farm products and PFFC “merch.”  From time to time, we’ll have special things to see and do (special gelato flavors or u-pick fruits for example), so stay tuned for those details. For now, open hours are:

Wednesdays, 3-6 PM

Fridays, 11 AM to 6 PM

Saturdays and Sundays, 1-4 PM

Family Friendly Friday Happy Hour on the Farm Starting Friday, May 26th and running every other Friday through September 1st, we’re hosting a Friday Happy Hour (5-7 PM).  Come out to enjoy a summer evening at the farm-bring yourself or your whole family. We’ll have local microbrews available as well as wines by the bottle or glass (all of our wines are either organic or biodynamic and our prices are VERY reasonable).  For the non-alcohol drinkers, we’ll have Homer Sodas available. Grab some cheese, charcuterie and other farm-made treats (pickled asparagus anyone?) and you’ve got some delicious local food snacks to accompany your beverages.  Guests can stroll around the farm, or just hang out on our lovely stone patio and watch the sun go down.  Of course, you can visit with the goats too.  We hope to feature different local breweries each time as well as special appearances from guest farmers and food artisans. We will also have live music from time to time.

CU Farmers Resumes with two outdoor pick up locations weekly Blue Moon Farm, Bane Family Meats and Prairie Fruits Farm & Creamery are teaming up again to offer the CU Community an online farmers’ market.  If you can’t make it to the markets on Saturday, or you just don’t want to fight the crowds, consider CU Farmers.  It is simple, convenient and comprehensive (veggies, meats, eggs, cheese and gelato).  You won’t find a better deal on some of the highest quality local foods around. Here’s how it works:

1)  Go to the website and set up an account

2) Order products starting Friday (8AM) through the following Monday (10 PM). Select your pick up location (one in Champaign, one in Urbana) before you check out.  Pay online with a credit card.

3) Farmers fulfill your orders and bring them to two pick up locations on Wednesdays for you to pick up (5-6 PM for both locations)

4)  Pick up locations are either Faith United Methodist Church in Champaign on Prospect Avenue OR the east parking lot of Lincoln Square Mall in front of Common Ground Food Co-op.   

Farm Dinner Updates

Dinner Tickets are selling at a brisk pace, and our June 10th “Big Steak dinner” is now sold out as well our “100 Yard Dinner” in September.  There are some fantastic casual meals planned for July and August—burgers, fish fry, summer vegetarian—check them out and make your reservations now before they sell out too! 


Copyright 2017. Prairie Fruits Farm & Creamery, LLC. 2017. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.