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Posted 3/19/2015 9:51pm by Leslie Cooperband or Wes Jarrell.

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 Farm News

Spring: the transition from barrenness to birth, from restfulness to running, from thought to action.  We got a jump start on kidding season this year, making the transition from winter to spring seem all the more abrupt. Despite the growing number of years of experience, I always feel caught off guard when the first doe kids.  This year, by February 25th, kidding season was well underway. The does weren’t waiting for warmer weather either. In true Prairie Fruits Farm fashion, we had nine does kid on Sunday, March 1st, during one of the biggest snow storms of the season.  The “blizzard” of 2015 produced almost a foot of snow and 20 kids.  Here we are with March barely out the door and 107 baby goats on the ground. 

Despite the proliferation of goat growth, the ground around us is not want to give up winter.  There are barely signs of spring; a few tiny crocuses daring to show their flowery heads, a few green sprouts poking out of the herb garden, a couple of rhubarb crowns showing signs of life.  We’re not waiting for more signs of spring; we’re moving forward.  We’re pruning the orchard, cleaning out the barns, picking up the debris of fall. 

Farm Open House

In the spirit of welcoming the spring vernal equinox and in celebration of the super-moon total eclipse of the sun, we’re welcoming our first guests of the season to our spring “Open House.” This Saturday, March 21st from 9:00 AM to 12:00 noon, you can visit the farm, see the baby goats (and the moms), maybe get lucky and witness a goat birth, buy some great local food products and enjoy a local food breakfast on the farm. 

We’ve posted the menus for each week of spring open house season on our website.  As always, we’ll be offering our now-famous goat-milk hot chocolate, Herriot’s coffee and tea along with the a la carte food items. No reservations are required and food is offered “first come-first served.” 

We’ll also be selling CHEESE, gelato, goat-milk salted caramels and house-made crackers.  We’ve also added goat milk yogurt to our dairy line up.    There’s nothing like the lemony taste of spring chevre, so come out and get some.  We will also have some of our creamy raw milk cheeses, including Moonglo and Huckleberry Blue.  In addition to the line-up of Prairie Fruits Farm & Creamery products, we will be selling our hip and stylish “Chippy” Goat Tees, goat milk soaps (made for us by Red Barn Farm), Goat Tea Towels and our brand new Prairie Fruits Farm & Creamery Coloring Book! 

We’ve invited other farmer friends and artisans to sell their wares too.  Stewart’s Artisan Breads, Piemonte Sausage, Tomahnous Farm and Cara’s Garden will have products for sale at the farm.  Blue Moon Farm will be here every other Saturday (starting March 28th) selling early season veggies.  Piemonte Sausage is a new commercial venture for owners Claude and Susan Cole. Using family recipes from northern Italy, they hand craft fresh sausage made with local ingredients.  Cara’s Garden makes beautiful (and functional) wooden spoons, cheese knives and cheese boards—the perfect tools with which to serve our cheeses.    Come out to the farm and celebrate the birth of spring. 


Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 3/2/2015 5:05pm by Leslie Cooperband or Wes Jarrell.

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March is coming in like a lion; the roar of hungry baby goats is deafening.  Within the past few days we have had a surge from a handful of kids to 75 on the ground.  There seems to be a correlation with snow storms and kid storms, because yesterday during the height of the snowfall, nine does kidded with close to 20 babies.  Thankfully, our volunteers were able to trudge out here and help us feed all those newborns.  

March also signals the start of our season.  With close to 30 does now in milk, we'll be making our first batch of chevre tomorrow.  It feels like just yesterday that we made our last batch of cheese for the season at the end of December and put the cheeserie to rest.  Although the goats are trying to tell us otherwise, it still feels very much like winter.

We are also posting our "Dinners on the Farm" ticket sales starting this evening at 5:30 pm.  I apologize for the short lead time. I had intended to send out this notice over the weekend, but the baby goats just kept coming.  Ticket sales are pretty straight forward. You can view the dinner descriptions and then click on the link to our ShowClix page to book your reservations.  There are 40 seats per dinner on sale, and you can book up to 8 seats per dinner per reservation.  If you encounter any problems, please email me at prairiefruits@gmail.com


 

Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 1/29/2015 4:07pm by Leslie Cooperband or Wes Jarrell.

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I have no legitimate cause to complain about winter this year (so far, anyway).  Compared with the arctic blasts we experienced last year, the goats and I are feeling pretty good about the weather.  Nonetheless, if the grey, drizzly skies have you longing for signs of spring, I encourage you to sign up for our Cheese, Bread and Gelato CSA.  Why CSA? Community Supported Agriculture is a great way to guarantee regular allotments of our great products and a really great way to show your support of the farm at a time when we're not in active cheese production.  We have pick up locations at the farm and in the Bloomington-Normal area.

Why sign up for OUR CSA?? Our CSA gives you lots of choices--we offer several options of styles and quantities of cheese, breads and goat milk gelato.  Our CSA members can sign up for an exclusive Fall Farm Dinner at a much lower price than our regular "Dinners on the Farm."  Our CSA members receive a 10% discount on our retail prices if they sign up by the end of February.  Need any more reasons? It's just a great thing to do on a cold winter's eve.

Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 1/14/2015 10:50pm by Leslie Cooperband or Wes Jarrell.

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Happy 2015 friends and patrons.

It's winter on the farm: quiet, snow-blanketed, goats snuggling next to their hay feeders to keep warm.  We're in our "down time" now; the time we get to sleep late, cook lots of hearty foods and scheme for the coming season.  This winter, we're teaming up with photographer (and artist) extraordinaire, Cara Cummings, to host a food styling photography class at the farm.  We'll be preparing a few dishes to photograph and we'll also put together some wedges of our aged cheeses. Once we've learned the basics of food photography, we'll sit down and eat our subjects. How great is THAT!!!??

The class will be held on February 11th from 6-9PM inside our cozy barn dining room. To get all the details and to sign up, please visit Caras Garden: http://carasgarden.com/?page_id=823

Space is limited, so don't delay.


 

Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 12/28/2014 12:59pm by Leslie Cooperband or Wes Jarrell.

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Greetings and Happy New Year (it's getting close):


I'd like to remind folks that the deadline is approaching for two very special offers we have going on that connect you to the farm:

Our elegant, slow-food, farm-to-table "Dinners on the Farm" pre-sale ends this Wednesday, December 31st at 5pm.  We have discounted the tickets by close to $20 each (when you include tax and booking fees under normal circumstances). In addition, pre-sale ticket holders get first pick of dinner dates BEFORE the 2015 season tickets are released to the general public.  If you're a farm dinner "frequent flyer" or you just want to get a jump start on the 2015 season, this is your final chance.

The 15% discount on our Cheese Bread and Gelato CSA will go down to 10% after December 31st at 5pm.  If you're a returning OR new member, this is a great price for a season's worth of delicious cheese, gelato and Stewart's Artisan Breads. CSA members also get to sign up for an EXCLUSIVE farm dinner at close to half the price of our regular farm dinners.  Don't delay.  


 

Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 12/18/2014 9:50pm by Leslie Cooperband or Wes Jarrell.

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Farm News

This week we welcomed four bred Nigerian Dwarf does to the farm.   Like the Nigerian Dwarf breeding bucklings we acquired in October, the does hailed from White Lotus Farms in Ann Arbor, Michigan.  We had arranged a goat swap earlier in the fall: yesterday, they brought us four Nigerian Dwarf does and then picked up four of our La Mancha doelings.   Their dairy’s goal is to increase milk production by adding standard breed does, while ours is to increase our milk solids (protein and butterfat) by adding Nigerian Dwarfs to our lineup.  After showing our dairy farmer guests around our farm, we unloaded the does from the stock trailer and ushered them to their quarantine pen.

 I always marvel at the contrasting goat cultures from herd to herd when we bring new animals onto our farm.  These stout Nigerian girls walked orderly with us from the trailer to their pen and barely uttered a sound.  Even as they realized that they were in a new land and they likely weren’t going back onto the trailer, they just looked at us in silence with quizzical eyes. They also seemed to stare in horror at their very noisy new neighbors across the barn aisle.  I imagine what must have been running through their little caprine heads: “OMG, do you hear how LOUD those goats are?? What a bunch of whiners and complainers!!!” 

Meanwhile our homegrown La Mancha girls were screaming at the tops of their lungs as we escorted them from the doe barn to the trailer.  Once they were settled in the trailer with some fresh hay, they were distracted from their anxiety and calmed down.  Maybe they will adopt the quiet customs of their new farm home once they settle in.  Maybe these tranquil Nigerian does will teach our girls some manners. One can only hope. 

On the milk front, the does remaining on the milk line are being to rebel.  Tonight we started the transition to once per day milking to ease them into their dry period.  We plan to milk them a few more days and then pull the proverbial plug (really, in this case, it would be “insert the proverbial plug”) on milking for the season. 

As we and the goats begin our winter slumber, we want to take this opportunity to thank you, our friends and patrons, for another wonderful season at Prairie Fruits Farm & Creamery.  We will be starting our tenth season in 2015, and we attribute so much of our continued success to our dedicated patrons.  We will be in communication from time to time throughout the winter as events and opportunities arise at the farm.  We wish everyone a VERY HAPPY winter holiday season.

Holiday Markets

This Saturday, December 20th is the FINAL Holiday Market of the Season at Urbana’s Holiday Market and Chicago’s Green City Market. We will be attending both markets this Saturday.  The weather should be perfect for holiday shopping, so please come out and see us.  Both markets are held from 8AM to 1PM.  We have many great treats to offer you.

Cheese

  • Fresh Chevre: plain, herbs de Provence, cracked pepper-stock up and freeze them to use over the winter hiatus.
  • Little Bloom on the Prairie: our goat milk camembert.  This batch is perfectly gooey and super delicious—perfect with a tart jam or drizzled honey and our spiced pecans.
  • Angel Food Brie “dip”:  we decided to “dress up” our angel food for the holidays and have turned them into a delicious herbed dip.  We recommend serving the dip warmed with our spiced pecans. Serving instructions are already on the container.  Green City Market patrons will also have a few Angel Food brie rounds on hand to pick up as well.
  • Moonglo: our raw goat milk tomme: fruity, nutty, creamy—you can enjoy a generous slice with either sweet or savory (think pickles) accompaniments.
  • Huckleberry Blue:  this batch of our raw milk blue is lightly veined and super creamy—it’s perfect for those holiday guests who think they don’t like Blue cheese.

Gelato

Normally, we don’t make gelato this late in the season, but due to intense customer demand, we made it happen.  We’ll be bringing gelato to both markets, but only those flavors with an asterisk will be going to Green City Market:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Espresso
  • Sugar Plum Swirl*
  • Honey Holiday Spice*
  • Buttered Pecan*

Other Holiday Treats

  • Spiced Pecans from Voss' Pecan Orchard in Southern IL*
  • Chocolate-Goat Cheese Truffles
  • Salted Goat Milk Caramels*
  • An assortment of crackers (Whole wheat, oat-chevre biscuits, Olive oil flatbread)

Unique Gifts

  • Chippy the Goat “tea(t)” towels—made with organic cotton flour sacks
  • Chippy the Goat TEE-shirts (all sizes including kids)—American made
  • Goat milk soaps made for us (with our goat milk and other farm ingredients) by Red Barn Farm-long lasting, pure and really good for your skin.
  • Credibles Gift Cards: You can select varying amounts to put on the card and then the recipient can use the card “as cash” to purchase products and services from Prairie Fruits Farm & Creamery at ANY TIME (no expiration date!!)—this is the perfect gift for the foodie in your life who likes to be in charge of their food purchases.

Farm Open Hours and Catering Needs

The Farm will be open Sunday, December 21st from 12-4PM and Monday-Tuesday, December 22nd and 23rd from 10AM to 5PM.  We will also be open from 9-12 on Wednesday, December 24th for those last minute shoppers.  Thereafter, we will be closed until further notice.  We are still taking orders for holiday cheese boards, but the deadline for placing those orders is Saturday, December 20st at 5PM. You can pick up your orders until noon on Wednesday, December 24th.  Please don’t delay if you think you would like a cheese board or gift basket.  Please call Sarah at 217-840-4097 or send her an email at prairiefruitsinfo@gmail.com


Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 12/14/2014 9:58am by Leslie Cooperband or Wes Jarrell.

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I'll be brief. For those of you who didn't get chocolate-chevre truffles or goat milk caramels, we still have a few left for sale at the farm.  We also have lots of crackers, cheese (chevre, bloomy rinds, Moonglo), jams, honey and unique pickled veggies.  Some of other farmer friends have brought out beautiful items for sale too (yarn, note cards).  Come out to the farm TODAY 12-4PM or during the week (M-F 10-6).  

Also, don't forget to sign up for our "Cheese Pairings Demystified" Class to be held this Wednesday, December 17th from 6:00-7:30 pm.  Deadline for sign up is TODAY at 5pm.  


Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 12/11/2014 9:56pm by Leslie Cooperband or Wes Jarrell.

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Farm News

They’re starting to peel off the milk line; eight does two weeks ago, five does last week, and a group of ten this morning.  Yes, our girls are very pregnant and have decided it is time to turn off their built-in milk spigots; they’re drying themselves off.  How do they let us know it’s time?  They squirm with sensitivity when the teat dip goes on for pre-dipping. The consistency and color of their milk is more like heavy cream when we strip out the teat milk before milking. The inflations ride up on their udders and milk stops flowing within 30 seconds after the inflations have been put on.  These are the most obvious signs. Another hint is that the reward of grain on the milk stand can no longer coax them from their lounging position in the doe barn. 

And so goes the attrition of milkers.  From close to 70 does to less than 40, the end of their lactation is in sight. What I always find interesting is that the decline in milk volume in the bulk tank is not at all proportional to the number of does we dry off.  This too reaffirms our decision to dry off those does producing so little milk. 

As the dip stick measures lower and lower milk volumes in the bulk tank, so go the number of batches of cheese we make each week.  The milk is so creamy right now that our chevre tastes like a solidified crème fraiche.  I always have bittersweet feelings about this time of year.  I love the off-the-charts butterfat for making chevre and raw milk cheeses, and I want to make sure we have enough cheese for the holidays.  I also want to make sure we stockpile away enough frozen chevre to keep our wholesale customers happy during our “dry season.” But, I can’t deny that I, like my pregnant goat girls, have trouble getting up from my warm bed in the morning to face the cold winds of the winter day. 

Holiday Markets, Classes and Gifts OH MY!  

Alisa and Sarah have been VERY busy in the kitchen these days making jams and crackers and holiday sweets.  We received a “big bad” bar of dark chocolate as a gift, so why not make some goat cheese truffles with all that beautiful chocolate? 

big bad bar of chocolate

It's really big, isn't it?

making truffles

Better get to the market early if you want some of these!

goat milk caramels

It wouldn’t be December if we weren’t stealing a bit of precious goat milk to make Alisa’s mouth-melting goat milk caramels too. 

We will have all of these holiday delectables, along with our cheeses, our famous Goat Tee’s and goat milk soaps to purchase as gifts at TWO Holiday Markets this Saturday, December 13th:  Urbana’s Holiday Market in Lincoln Square Mall (8AM to 1PM) and The Allerton Mansion’s Holiday Market in Monticello.  We will also be bringing Credibles Gift Cards for you to purchase for the Prairie Fruits Farm fans in your life. 

For those of you who have never been to Allerton, it is one of the treasures of central Illinois—a historic mansion nestled in beautiful woodlands in rural Monticello (only 30 minutes’ drive west of Champaign off I-72).  For details about their holiday market, you can go to their website. Although their market will be held Saturday-Monday, December 13-15th 10AM to 4PM daily, I will be there only on Saturday.

Looking for some unique gifts?  Come visit our farm shop.  We’re open week days from 10 to 6 and Sundays from 12 to 4.  You can also call us to pre-order cheese boards and custom-made holiday gift baskets too. Call or email Sarah at 217-840-4097 or prairiefruitsinfo@gmail.com. We can even ship your order to any destination in the US. 

We’re offering a special class on Wednesday, December 17th from 6:00-7:30 PM.  “Cheese Pairings DeMystified” will give you the confidence to pair a variety of cheeses with interesting jams, pickles, preserves, fruits and nuts.  Of course, we will be eating lots of cheeses along with their pairings during the class. You can even bring your own wine or beer to enjoy.  The deadline for sign-up is SUNDAY, DECEMBER 14TH AT 5PM.  We need at least ten participants to hold the class, so don’t delay. 

LAST BUT NOT LEAST, we’re offering the ultimate gift for the local food lovers in your life: Tickets to our 2015 “Dinners on the Farm.”  We have a limited number of seats that we will be selling at a discounted rate.  You can buy as many as you like now and then select the dates you want to attend once our 2015 dates and themes have been determined.  It’s a great gift or a great way to guarantee a seat at our long dinner table. 

We have one final weekend of holiday markets on December 20th—Urbana and Chicago’s Green City Market. Stay tuned for details on what we’ll be bringing (yes, there will be gelato) next week.   


Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 12/4/2014 9:22pm by Leslie Cooperband or Wes Jarrell.

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 Farm News Thanksgiving is one of the few days of the year that the farm belongs just to Wes, me and the goats.  We give all of our staff the day off, leaving us responsible for all the chores. Thanksgiving temperatures this year felt more like New Year’s Day rather than the end of November. 

A cold heavy air hung over the farm, when Wes rose early to feed the goats some hay.  Normally, they would be milked at 5:30 in the morning, but we decided to milk them once that day, later in the morning, so we could enjoy our Thanksgiving feast with friends later that afternoon.  The goats were bewildered by the stray from routine, lining up by the gates and vocalizing their dismay. Jemimah the donkey brayed loudly in protest over the change in schedule because it meant she would not get her “senior” horse feed at her allotted time.  Sleeping in isn’t really part of their consciousness.

I was allowed to linger in my warm bed for a few more hours.  However, by 8AM, I was taking my farm-raised Bronze turkey out of its brine and getting it ready for a slow roast on our big-daddy smoker-grill.  Wes made me a beautiful fire with oak logs, and after stuffing the cavity with carrots, apples, lemons, herbs and celery, we placed the 22-pound bird on the grill. By 9:00 AM, I was making my way into the cheeserie to ladle chevre.  Listening to “Turkey Confidential” on the “Splendid Table” public radio show, I readied the cheese cloths and the baskets and began the rhythmic process of scooping curd out the vat.  After nearly ten years of ladling chevre, I still find it sends me into a Zen-like state. 

All of the radio talk of stuffings and sides and family traditions made me curious about how our very own bird was doing on the grill.  Although Wes was milking, he would periodically pop out of the parlor to check on the fire and rotate the bird.  Since it was so cold outside, we were worried that the temperature inside the grill would not stay hot enough to cook the turkey properly.  Despite the snow that had started falling from the sky, the fire was burning strong and the turkey had taken on a dark golden hue.

We probed the flesh to check the temperature and after a couple hours of slow roasting, it was progressing nicely.  After four hours, the temperature indicated that the bird was done.  We removed it from the grill, and I hurried to make gravy out of chicken stock and roasted turkey parts. 

At some point in the late morning, I envisioned a slow peaceful day on the farm. I even fantasized about taking a walk down to the prairie with our dog Blue.  But, there I was close to our scheduled departure time, with gravy barely done and kale salad barely marinated.  Wes gave the goats a very large helping of holiday hay, we covered the bird with foil and put it gently into the back of our car, and away we went onto the snow-covered streets to enjoy our Thanksgiving feast with friends.

Farmers Market, Farm Holiday Foods, Happenings and More!

We’re attending the Urbana Holiday Market inside Lincoln Square Mall on Saturday, December 8th.  We have lots of great cheese, but no gelato this week. Get your bloomy rind cheeses while they last. We have stopped making new batches of bloomies since our milk is so rich right now.

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Angel Food
  • Little Bloom on the Prairie
  • Black Goat
  • Moonglo

To accompany our cheeses, we’ll have house-made crackers (herb salt and sesame-wholewheat) and jams for sale.  We also have great holiday gifts: goat milk soap and Chippy the Goat Tee Shirts.  Carry it all home in our insulated “Totes Ma Goats” tote bag. 

Don’t forget to sign up for Credibles too. You can gift Credibles dollars to someone special or use them yourself whenever you like.  The great thing about Credibles is the more you spend, the bigger the perks AND you don’t need to spend your cold hard cash with us.  

If you can’t make it to the Market on Saturday, you can come out to the farm to shop. We won’t be open on Sunday-Monday, December7-8, but our Holiday Hours will resume on Tuesday, December 9th.  Also, check out our holiday food offerings, including our All Illinois Cheese Boards. 

Speaking of cheese boards, we’re holding a special class called “Cheese Pairings Demystified.”  On December 17th from 6:00-7:30 PM you’ll learn about the major styles of cheese and what best to pair with themCheck out the details and sign up today. Class is limited to 20 participants and should be informative AND lots of fun (as well as delicious!). 

During the holiday season, we often generate lots of food waste. If you’re looking for a sustainable way to deal with all that waste, The Land Connection has the perfect workshop for you.

Join The Land Connection Monday, December 15 at 6:00 p.m. in Urbana for a "wormshop" on vermiculture at home. Vermicomposting is the science of composting with worms, and is a great way to keep vegetable scraps out of the trash. Led by Wes King, Illinois Stewardship Alliance, you will go home with 500 worms, a fully assembled vermiculture bin, and plenty of knowledge on the care and feeding of your new composting friends.  The workshop will be held in the classroom at Common Ground Food Co-op, 300 S. Broadway, Urbana, IL. Enrollment is limited so sign up today! Registration is $45 and includes all materials. All ages are welcome - two adults per bin maximum.

 


Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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 11/28/2014 8:51am by Leslie Cooperband or Wes Jarrell.

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As your stomachs continue to digest your thanksgiving holiday feasts, consider a visit to Prairie Fruits Farm & Creamery this weekend.  You can walk around the farm, do a little holiday shopping inside our warm barn or just get some lovin’ from the goats.  Our holiday weekend hours are as follows:

Friday November 28: 10AM to 6PM

Saturday, November 29: 10AM to 4PM

Sunday, November 30: 12 noon to 4PM

Starting Monday, we’ll resume our regular winter holiday hours of M-F 10AM to 6PM and Sundays, 12-4PM.  If you’re hosting a holiday gathering at your home or office, consider ordering an “All Illinois Cheese Board” from us.  They offer unique selections of Illinois artisan cheeses, house-made jams, farmstead honey and our very own selection of crackers and spiced nuts.

We will also be at Urbana’s Holiday Market THIS Saturday (inside Lincoln Square Mall) from 8AM to 1PM.   We'll have cheese, a limited offering of gelato, goat milk soaps, Prairie Fruits Farm Goat Tee-shirts and more.

Also, don't forget about our signing up for our Credibles campaign.   You can also purchase credibles as a gift for others.  



Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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.