<< Back to main

Learning to fix it, Farmers' Market Offerings, Farm Dinners, etc.

Posted 8/29/2019 9:56pm by Leslie Cooperband or Wes Jarrell.

new header

Farm News

I flew solo this week, while Wes went to visit his family in Oregon. This being a farm, things tend to break routinely; yet, the frequency seems to escalate when Wes goes away. Over the years, as I have embraced my inner farmer, I have gradually let go of my fears of trying to fix things that break. My instincts to call Wes as soon as something breaks have given way to taking pause, determining how I might be able to repair it, and then finding the right tool.

Learning what tools to use did not come easy to me.  I barely new the difference between a Phillips head and a flat screw driver.  All things electrical-forget it.  I didn't understand the concept of circuit breakers or that they could be overloaded if you plug too many things into the same outlet.  Now I approach broken things in a scientific way--getting to the root cause of the problem, trying to solve the mystery of how it broke or why it doesn't work.  There is satisfaction in fixing it, just like there is satisfaction in a perfect cheese rind.

Farm Store and Farmers’ Market Offerings-Labor Day Weekend

The weather is great again for you farmers’ market shoppers and for those looking for a weekend outing to the farm. We continue to have a fantastic lineup of cheeses this week, including special chevre flavors and fleur du prairie: 

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Special summer herb chevre-we’ve got so many wonderful herbs in our herb garden this year that we’ve been drying a bunch and making blends to add to our chevre. 
  • Tomato chevre-It’s BAACK!! Yes, those lovely dried juliettes are making their way into the chevre this week. My favorite flavor.
  • Goat Milk Feta in Whey Brine: our goat milk feta is firm and tangy. Bathed in a whey-salt brine for at least one month, the texture is what I call “creamy-crumbly.”
  • Angel Food-our little crottin style bloomy, it’s compact, firm in the center with a slightly gooey edge as it ages. This batch is tasting really good right now; fudgy texture to the paste, slight softening along the edges with a slight hint of mushroom to the rind. This is our final batch of Angel Food of the season, so grab a couple of rounds before they’re gone.
  • Little Bloom on the Prairie-a goat milk camembert-style bloomy. This batch is aging nicely, with notes of buttered mushrooms. Slice over roasted summer veggies (squash, eggplant) or enjoy on a burger or with some local dry-cured salami.
  • Fleur du Prairie—same species of white mold as our “black goat” made in the shape of a square (and cut into triangles). Just as the mold starts to ‘bloom’ on the cheese, we sprinkle a thin layer of dried herbs and edible flowers on top. The cheese is both gorgeous and savory delicious.
  • Black Goat—our latest batch of ashed rind bloomy is ooey-gooey perfectly ripe. Labor Day weekend special: Buy 2, get $1 off.  

Enjoy a pint of gelato (3 pint special is still a thing—Buy 3, get $1/pint off): We have some new and exciting flavors for you this week, especially our NEW LINE OF WHEY BASED SORBETTOS:

  • Vanilla
  • Chocolate
  • Blackberry Cream (with our very own blackberries)
  • Salted Caramel Swirl
  • Nectarine Sorbetto (Mileur Orchard)

Check out our NEW line of Whey-Based Sorbettos we’re calling “So-Whey-Betto” The whey from our chevre makes is added to the mix, creating a creamery texture and enhancing the flavor of the local fruits. Not only are they delicious, they are good for you (the whey contains probiotic cultures and lots of healthful nutrients):

-Red Currant
-Lime-Mint
-Peach-Bourbon
-Michigan Blueberry
-Pear Frangelico (with our very own pears, of course)

Can’t make it to the market on Saturday morning? Check out our farm store’s “Back to School” Hours: Fridays, 4-7 pm and weekends, Saturday and Sunday, 1-4 pm.

Come out on a Friday after work. If you haven’t had a chance to watch the sun go down while you enjoy a glass of wine/beer and cheese board under our pavilion, you don’t know what you’re missing. Bring the kids too.

We offer a “build your own cheese board.”  You pick out the cheese(s) and accompaniments (jam, honey, pickled veggies or pecans), we provide you with a demi-baguette from Central Illinois Bake House. Complete the experience with a glass of wine or beer. Can’t decide what you want? Ask our staff for recommendations. 

Check out our new “house-made” pickled patty pan squash. They are take on “bread & butter” pickles. They’re delicious on their own, but make a great accompaniment to our cheeses!

pickled pattypan squash

Of course, you can visit with the goats (kids and adults alike), stroll through the orchard, and check out our herb and vegetable garden.  If you’re ambitious, you can walk along the path toward the creek. Come back inside the farm store to shop for other local farmers’ products (meats, eggs, flour, jams, salamis, syrups, etc.) or take home some PFFC “merch” (tea towels, aprons, t-shirts, sweat shirts and….)

Other Farm Happenings   

 

Dinners on the Farm Late summer and early fall are the perfect times to experience one of our farm dinners. Check out this year’s take on our “100 Yard Dinner-Follow the Milk” THIS SATURDAY, August 31st. Chef Raquel will be preparing most of the meal "table side" from our wood-fired grill. The menu is now posted on our website. While you’re on the website, peruse the other themes and dates coming up this fall.  Make your reservations now, as these are filing up fast; several are already sold out.

Fall is gorgeous here on the farm Fall is just around the corner, and we’re planning some great events in October.  We will be doing a special “Fall Fest Pop Up with Pizza M” on October 20th and our “Cider Days” on October 27th. Details forthcoming, but for now, save the dates. 


Copyright 2019. Prairie Fruits Farm & Creamery, LLC. 2019. 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.