Vernal Equinox Natural Disconnect, Farm Happenings and MORE
March 20st, the vernal or spring equinox, came and went this week. The March equinox marks the moment the sun crosses the celestial equator – the imaginary line in the sky above the earth’s equator – from south to north. It also signals roughly equal time for day and night. Aside from a date on the calendar, I don’t feel a particular connection between myself, the earth and the equinox. I don’t sense that the natural world reacts to its passing. The bird songs don’t seem to become more boisterous. The frogs setting up shop in our man-made pond haven’t started their cacophonous mating calls with its arrival. The chickens aren’t laying any more eggs (in fact, they seem to have gone on an egg-laying strike over the past few weeks), and the still-pregnant goats aren’t going into labor. In reality, it’s been a relatively quiet week of kid births, with only six does delivering.
Maybe I feel this disconnect between the equinox and harbingers of spring because the patterns are so erratic. The roller coaster swings in temperature hold the flower buds on our fruit trees at bay and the greened grass in suspended animation. The tranquil days send the goats out to pasture in search green morsels. The remnant artic blasts send the kids into piles beneath the heat lamps. Maybe the celestial milestones are just too far removed from the day to day progression of the season on the farm.
Spring on the Farm Our second spring open house: “Babies & Breakfast” is this coming Saturday, March 25th. We will be open from 9:00 AM to 12 Noon. The weather should be warm and may or may not have a few spring showers. This week’s menu is very similar to last weeks’:
- Biscuits with local sausage gravy
- Biscuits with house-made butter (Kilgus Farmstead heavy cream) and jam
- Mini breakfast burritos (meat and vegetarian)
- Hand-rolled doughnuts
- Black Raspberry Scones
- PFF Goat yogurt parfaits with homemade local grains granola
- Hard-boiled Bane Family eggs
- Columbia Street Roastery Coffee
- Goat's Milk Hot Chocolate
- Affogato-Coffee with a scoop of gelato!
We’ll also be sampling and selling our cheeses, goat milk yogurt and goat milk gelato. Try our first of the season spring chevre. It’s SOO fresh! Of course, we’ll be selling other locally made foods including eggs (both chicken and duck), meats, jams, pickles and sausages. New this week: beef sticks and jerky from KD Ranch in Oakwood, IL. Check out the great selection of Prairie Fruits Farm “merch” (t-shirts, hoodies, onesies, tea-towels, goat milk soap) while you’re at the farm.
REMEMBER: North Lincoln Ave. under construction again this spring The part of North Lincoln Avenue just north of the intersection with Oaks Road IS CLOSED. Urbana Public Works have posted detour signs along Oaks-Willow Roads and Ford Harris Road to help guide you here to the farm. The good news is that Olympian Drive IS NOW OPEN HEADING EAST, RIGHT TO OUR DRIVEWAY. So, if you’re coming from Champaign or I-57, you can take Olympian Drive east right to our farm! For detailed and accurate directions, visit our website.
CU Farmers: an online farmers’ market for Champaign Urbana. For those of you who placed orders through CU Farmers this week, you can pick up your orders from Blue Moon Farm at the Urbana “Market in the Square” on Saturday, March 25th (9-12). We won’t be attending the Market in the Square, because we’ll be busy with hosting our “Babies and Breakfast.”
Cheese and Gelato CSA Consider a membership in our CSA. If you’re in Bloomington-Normal, come to a free presentation about CSA’s on Monday, March 27th at the Normal Public Library. We’ll be joining our friends from PrairiErth Farm and Chad Saunders (Bread CSA) to talk about how the CSA model is great for members as well as the farming community. For those of you in Bloomington Normal, please know that we won’t be attending the downtown Bloomington Farmers’ Market this year, so the CSA is the only way to buy our cheese directly from the farmer.
Also, what goes better with cheese than bread? If you haven’t tried the artisan breads from Chad Saunders (bakes at the Garlic Press in Normal), you don’t know what you’re missing. He uses local flours to make his breads. Check out the details for his Artisan Bread CSA:
“It's that time of year again. Time to sign up for delicious and nutritious Community Supported Agriculture. Much like last year we at the Garlic Press are teaming up with PrairiErth, Prairie Fruits Cheese, and Kira's Flowers to bring you some of the best CSA's Blo-No has to offer.
For our part we will be supplying Bread made with local grains, herbs, and cheeses. By being a part of our CSA you will be helping bring about a change in the American agriculture system, much in the way that the documentary Sustainable professes (https://www.youtube.com/watch?v=VbWqIIl8EL0). Sustainable is now available on Netflix.
Not only that, Starting May 23rd you will receive 24 loaves of bread, full of flavor and nutrition, spread out over 24 weeks. You will also be given the opportunity to pre-order from a menu of extra loaves at a discounted price. That menu includes: Bagels, flatbreads, baguettes, artisan loaves such as pumpernickel, seeded whole wheat, and cinnamon raisin.
The cost for 24 weeks of bread is $120 To join the CSA, email me your intent to join then stop by the GP Cafe to pay in person or mail your check, made out to Garlic Press with CSA written in the note, to Garlic Press 106 North St, Normal IL, 61761. We will need payment by May 19th to ensure your bread delivery on May 23rd. If you have any questions feel free to email me. Breadbaker56@outlook.com "
Farm to table Meals
We have added a few more dates and themes to the 2017 “Dinners on the Farm” Season including a local fish fry, vegetarian cookout and an elaborate meal featuring squash. Check out the offerings and book your reservations now.
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.