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Posted 8/17/2017 10:51pm by Prairie Fruits Farm & Creamery.

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Farm News

This week, we built a pavilion.  I should clarify. We erected the timber frame, the bones of a pavilion.  The timbers, cut with precision by Trillium Dell Timberworks, arrived on a flatbed trailer. Like Lincoln logs on steroids, the pieces were laid out in sections, each with numbers corresponding to a detailed assembly drawing.  After the unload, measurements were made and remade.  As we poured over the drawing, the work crew captain gave us the basic game plan for assembly.  I tried to make my brain connect the dots between the giant timbers before us and the beautiful building on paper, but alas, my brain is not wired to make these connections easily.  As such, I was relegated to simple tasks: shoveling piles of dirt off the patio, staining the timbers with oil, helping to move the large pieces of wood into place and taking lots and lots of pictures. 

The more nimble and agile among us set to work erecting scaffolding and securing the main beams in place once erected.  The crew leaders marveled at the skill and strength of the mostly female work crew we had assembled.  As the high-wire work ensued, they climbed the scaffolding without fanfare, hard-hats and security straps in place and got to work aligning the cross-beams, drilling in the screws and pounding in the wooden pegs.  After two and a half very long days, and lots of sweat and sunburned skin (and lots of water and gelato breaks), the skeleton was in place.  The structure is tall and majestic in its simplicity.  Take a look at some of the pictures we took: https://photos.google.com/album/AF1QipO9hgQIAs6Ovwpn9HRsdF2Qg0jZSSJ9Qjy__b-a

Farmers’ Markets

We’re attending one market this Saturday, Urbana’s Market at the Square. The weather should be perfect again for shopping, and the market is brimming with amazing summer produce. Our cheeses go well with the savory and sweet

  • Fresh chevre: plain, herbs de Provence, cracked pepper-grab some heirloom tomatoes and basil and make yourselves a goat caprese salad
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for a summer “Greek” salad. With watermelon in season, how about feta & watermelon salad??
  • Angel Food: our little compact bloomy rind—firm paste, mushroomy rind
  • Little Bloom on the Prairie: our goat milk camembert, it’s pretty gooey this week-try some on a burger
  • Black Goat: our ash-coated bloomy with a hint of yeast on the rind; this latest batch perfectly ripe!
  • 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 spring batches have a lighter, fruitier flavor profile than our rich & decadent fall batches.  In addition to the picture perfect wedges, we are 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.

No crackers or yogurt this week

Gelato: take home a few pints this week (try our “three pint special: buy 3, get $3 off the total price!):

  • Pineapple Sage with Fresh Pineapple
  • Chevre with Sea Salted Dark Chocolate
  • Lemon Verbena
  • Peaches & Cream
  • Red Currant
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl

Farm Happenings

Farm Summer Hours:  Summer is almost over (man, did it go by fast), so if you haven’t made it out to the farm during our open hours, don’t delay. 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 still have Babb Farms, sweet corn! It’s tender and sweet, and it’s grown just up the road from our farm (this weekend is probably going to be the last opportunity to get their delicious bi-colored corn). We also have local honey by “Two Million Blooms.” It’s spring honey, so the color is a light golden. It’s really delicate and floral.  We also have Autumn Berry Jam—this tart jam will go splendidly with any of our bloomy rind cheeses.  We have a brand new batch of goat milk soaps for sale too. 

Peaches are done for the season (late varieties succumbed to insect damage and brown rot), but stay tuned for apple picking. 

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 August 18th 5-7 PM. 

This is the second to last summer happy hour of the season (last one is September 1st).  The weather should be perfect for an early evening outing at the farm. We’ve got a great new selection of small-batch regional microbrews from Pollyanna, Middle Brow and Unity Vibration.  We also scored the last few cases of Triptych’s Prairie Peach Picnic farmhouse ale (made with last year’s PFF peaches), so try some as peach beer float (with vanilla gelato).  We have an amazing portfolio of organic and biodynamic wines if beer isn’t your thing.

Chef Raquel Ritz will be standing over a hot grill to serve up some fried fish and pulled cabrito sandwiches.  This week’s cheese boat features angel food, house-made crackers and a dollop of autumn berry jam.  Of course, we’ll have pickle plates, popcorn and DIY cheese and charcuterie options as well. Guest musicians,

Chickadee Sermon, will be here to serenade you.   Finish the night with a scoop of gelato or a root beer or Prairie Peach Picnic ale float. 

You can even come out and do some shopping-cheese, gelato, veggies grown at the farm by Deux Chevaux Farm (our incubator veggie growers).  They’re featuring vine-ripened tomatoes and basil to put with a tub of chevre for an instant caprese-style salad!! The hot dry weather is giving the tomatoes the richest flavor!!

We’ll be doing a drawing for TWO FREE TICKETS to our Pizza Night Out Pop-Up dinner on October 14th.  You must be present to enter (one ticket per person please). 

Dinners on the Farm

The opportunities for reserving a seat at one of our farm to table meals are dwindling. We now have two dinners with seats open: September 30th “Celebration of Squash” with guest chef Nicole Pederson of Found Restaurant, Evanston, IL and guest farmer, Mac Condill, of The Great Pumpkin Patch.  If you attended one of our dinners with Mac in the past, you know you’re in for an entertaining AND scrumptious evening.  The Pop-up Pizza Night Out” with Sunday Dinner Club Chefs is the last of their series with us (October 14th). This casual meal will feature chef Josh Kulp’s famous ‘square pizzas,’ made with love and plenty of local-ingredient toppings.  They’ll be cooked to perfection on our wood-fired grill. 

Fall on the Farm: We’ve been scheming about a few fall special events for the farm. Apple picking and cider pressing are definitely on the docket. Stay tuned for details in the coming weeks.  


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 8/10/2017 10:00pm by Leslie Cooperband or Wes Jarrell.

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Farm News

I get so much joy watching my animals eat. Perhaps because I love good food myself, or maybe it’s my “jewish mother” tendencies, but the sight and sound of goats enjoying good forage warm my soul.  I rarely get to partake of our daily ritual of shepherding the goats to the prairie and riparian zone, but this week, I was able to steal a little time to accompany them on their daily walk.  They look forward to this routine; by mid-morning, they line up at the back of the barn, waiting for the shepherds to escort them beyond the fenced pasture. 

As soon as the gate is opened, they rush into the prairie tearing off mouthfuls of the first leaves they encounter.  Dragon flies the size of mini-pterodactyls hover overhead, while barn swallows dive bomb the other insects dislodged by the pushing and shoving goats.  They shimmy their way down the hill toward the prized cottonwood tree leaves.  Nimbly they stand on their hind legs to pull down the branches so that all can partake.  When the branches within reach are stripped of their green goodness, they move on to the other delectable woody browse at the edge of the creek—honeysuckle, black locust and multi-flora rose await them. They wrap their lips around the delicate twigs, and within minutes, leaves are dislodged and the thorns are left behind. 

The adventurous of the group scurry up the levy to check out other potential morsels.  The timid are cajoled through the tall prairie plants to the safety of the old hay field. Relieved to see the horizon, they bury their heads in the pasture, pulling up clumps of thistle and orchard grass.  As they fill their bellies with the emerald riches, my mind wanders to the milk that will come from all this eating. 

It’s National Farmers’ Market Week-celebrate by supporting the farmers

We’re attending both Urbana’s Market at the Square and Chicago’s Green City Market this Saturday, August 12th.   A note to our patrons at Green City Market: Our last outdoor market of the season will be August 25th.  We’ve had a number of logistical challenges getting our products to market this year, and so, we will be cutting our season short. We plan to attend the indoor markets prior to Thanksgiving and Christmas. We value your patronage and thank you for your support.

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for a summer “Greek” salad.
  • 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; this latest batch is not quite as gooey as last week’s, but it is SOO delicious!
  • 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 spring batches have a lighter, fruitier flavor profile than our rich & decadent fall batches.  The flavor is grassy and slightly tart. In addition to the picture perfect wedges, we are 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 few wedges were cut this week, and we only have enough to send to the Urbana market. VERY LIMITED.
  • Goat Milk Yogurt: our plain, whole-milk yogurt is simple and delicious.  Both markets, but limited quantities

Crackers ARE BACK!! We’ll have a nice selection at both markets this week.

Gelato: try some great flavors this week:

  • Nectarine Sorbetto -very limited
  • Lemon Crème (made with juice and zest of Meyer lemons)
  • Mint Stracciatella
  • Pineapple Sage with Fresh Pineapple
  • Chevre with Sea Salted Dark Chocolate
  • Lemon Verbena
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl
  • Mexican Coffee (cinnamon and a hint of cayenne)

Green City Market Gelato Flavors:

  • Pineapple Sage
  • Lemon Verbena
  • Salted Caramel Swirl
  • Nectarine Sorbetto

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 have Babb Farms, sweet corn! It’s tender and sweet, and it’s grown just up the road from our farm. NEW in the store: local honey by “Two Million Blooms.” It’s spring honey, so the color is a light golden. It’s really delicate and floral.  We also have Autumn Berry Jam—this tart jam will go splendidly with any of our bloomy rind cheeses.  We have a brand new batch of goat milk soaps for sale too.  U-pick peaches are still on hold as we wait for the next varieties to ripen. 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.

We’re building a pavilion! For years, we’ve been planning to construct a pavilion over our patio so that we can extend the outdoor dining season and have good cover when pop-up showers occur.  Well, these plans have finally come to fruition, and we’re working with Trillium Dell to construct a beautiful timber frame structure next week. WE NEED SOME HELP! We’re looking for 10 volunteers per day to help erect the structure next week—Monday, Tuesday and Wednesday. We'll feed you lunch and give you all the gelato you can eat in exchange for your helping hands.  If you’re available for any or all of those days, please email us at prairiefruits@gmail.com 

Family Friendly Happy Hour on the Farm: Friday August 18th 5-7 PM.  This is the second to last summer happy hour of the season (last one is September 1st). If you’ve been away, or just haven’t had a chance to visit the farm on a Friday evening, now’s your chance.  We’ve got a great new selection of small-batch regional microbrews that we’ll be offering for this Happy Hour, along with our great selection of wines. Chef Raquel Ritz returns to the grill to serve up some fried fish and pulled cabrito sandwiches.  Of course, we’ll have other snacks and cheese plates to round out your gustatory needs.

Guest musicians, Chickadee Sermon, will be here to serenade you.   Finish the night with a scoop of gelato or a root beer float.  You can even come out and do some shopping-cheese, gelato, veggies grown at the farm by Deux Chevaux Farm (our incubator veggie growers).  They should have lots of great produce next week, as lots of stuff is starting to ripen in the garden now.

Farm Dinners

The Summer Vegetarian Dinner (August 19th) with guest Chef Dan Compton (Vie Restaurant, Western Springs IL) and guest farm & brewery Big Thorn Farm has a few seats still available.  The menu and beer pairings are divine:

reception
chevre-stuffed marinated peppers
moonglo cheese straws, smoked apple butter, summer squash escabeche
angel food and roasted cabbage empanadas, tomatillo salsa
citra sour  
first
heirloom tomatoes, wood-grilled corn, hawaiian bread, aioli, tarragon oil, hot peppers, black goat
farm pale with citra hops  
second
grilled summer vegetables cacio e pepe: beans, squashes, eggplant, tropea onions, kale, broccoli, magia negra, brown rice cake
farm red ale  
third
tart cherry clafouti, fresh blueberries, lemon verbena sour cream
scruit  

After August, we have plenty of seats still available for our “Celebration of Squash” feast with guest chef Nicole Pederson of Found Restaurant, Evanston, IL and guest farmer, Mac Condill of the Great Pumpkin Patch in Arthur. We also have tickets to our “Pop-up pizza night” in October with Sunday Dinner Club chefs. All other dinners are sold 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 8/3/2017 10:41pm by Leslie Cooperband or Wes Jarrell.

new header

 Farm News

At this time last Thursday, I was in full nocturnal exploration bliss.  Our little band of budding entomologists meandered from “hot spot” to “hot spot,” black light flashlights in hand, in search of the creatures of the night.  Guided by our entomologist experts, we poked around flower heads, tree bark and just let the night sounds take us where they may. We were rewarded with strange & shiny bark beetles, lots and lots of spiders snaring unsuspecting night fliers, Conehead katydids with menacing mandibles (they really do like the Saturday night live characters), baby praying mantids and honey bees sleeping in a curled up sunflower.  Our night foray ended a bit too early for the really showy moths (apparently sphynx moths don’t come out until after 10:30 pm and the beautiful Luna moths come on the scene at 2 AM!!), but the early dark of night was a thrill for young and old alike. 

By day, I have been on the war path against the reviled cucumber beetle.  They may look attractive with their bright yellow bodies and striking black spots, but their dirty little feet carry fungal wilts that kill the vines of all cucurbits;—that means summer and fall squashes as well as cucumbers.  Last evening, at dusk, I mixed up some “Surround,” a wettable clay powder, to spray on the leaves and stems of our squashes. The white clay coats the plants vital parts, and makes an unpalatable barrier for the cucumber beetles.  This organic approach to beetle eating works well, but it washes off with heavy rains.  As I shut up the barns in advance of the severe thunderstorm bearing down on our region tonight, my mind wandered to my white-washed squash plants. I’ll have to break out the sprayer again tomorrow after the rains. 

This past weekend, we received the news (via tweet, of course) from the American Cheese Society’s Annual Cheese Competition that our “black goat” had taken third price in the category “Farmstead Cheeses, All milks, cheeses aged less than 60 days.”  This little ash-coated bloomy rind has a bit of cheese funk (in a good way), and we’re pretty pleased that it won the hearts of the cheese judges in a very broad and competitive class.  We’re so proud of our cheese makers, Lynn and Dani, for their tireless attempts to perfect this challenging cheese.  We have lots of this winner to share with you at the farm and at the farmers’ markets. 

Farmers’ Market News We’re attending one market this Saturday, August 5th:  Urbana’s Market at the Square.  It should be another beautiful day for taking in the glorious produce bounty of the season.  We’re running a special on a very gooey batch of black goat (we made lots of it in preparation for the American Cheese Society competition, and it’s ripening very fast): buy one, get one free.  Get yourself a nice crusty baguette or rustic bread, slather on your favorite tart jam and then dip, dip, dip into the delicious gooeyness of the black goat—easy meal or appetizer.    

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Raw-milk Feta: Packed in whey brine for flavor and preservation, this cheese is perfect for a summer “Greek” salad.
  • 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; ON SALE THIS WEEK!!
  • Lena: a special bloomy rind cheese available at the Urbana market only (we made this for our CSA members); If Little Bloom and Black Goat had a baby, this would be their “love child”—ashed with a mushroomy rind-beautiful and delicious.  We still have a few of these left from last week-first come-first served!
  • 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 spring batches have a lighter, fruitier flavor profile than our rich & decadent fall batches.  The flavor is grassy and slightly tart. In addition to the picture perfect wedges, we are 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: We’re into the last wheels of our raw-goats’-milk blue. This cheese is creamy, sweet & salty—once it’s gone, you won’t see it again until next spring.
  • Goat Milk Yogurt: our plain, whole-milk yogurt is simple and delicious.  It makes the perfect local “breakfast of champions” with local honey and fresh berries. 

Sorry, no crackers again this week.

Gelato is a must this time of year and we’ve got some great flavors this week:

  • Nectarine Sorbetto (made with Milleur Orchard fresh nectarines)
  • Lemon Crème (made with juice and zest of Meyer lemons)
  • Fresh Mint
  • Pineapple Sage with Fresh Pineapple
  • Chevre with Sea Salted Dark Chocolate
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl
  • Mexican Coffee (cinnamon and a hint of cayenne)

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 have Babb Farms, sweet corn! It’s tender and sweet, and it’s grown just up the road from our farm. NEW in the store: local honey by “Two Million Blooms.” It’s spring honey, so the color is a light golden. It’s really delicate and floral.  We also have Autumn Berry Jam—this tart jam will go splendidly with our black goat cheese.  U-pick peaches are still on hold as we wait for the next varieties to ripen.

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 FarmFriday August 4th 5-7 PM.  Guest farmer Caveny Farm serving up lamb sliders and a side salad.  We will also welcome Riggs Brewery to the farm. They’ll be giving tastes and selling pints of their hefeweizen beer, brewed with 20% farm-ground barley!  You’ll be serenaded by the sounds of “The Sweedler Brothers,” a local trio who play jazzy-gypsy music (a la D’Jango Rheinhart).  Of course, we will have cheese, charcuterie, pickle plates and baguettes for “make-your-own” snacks, as well as Sarah’s addictive truffle-salt & yeast popcorn.  We’ll also be running a special with gooey black goat, baguette or tortilla crisp and a smear of autumn berry jam.  Finish the night with a scoop of gelato or a root beer float.  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

Due to low sign up of both seatings of our Cubano Brunch on Sunday, August 13th we are combining them into a single seating at 11 AM. This change will be take place by noon tomorrow. We will still have a few seats left for sale once that change is made, so if you’ve been thinking about attending, please do visit the website tomorrow afternoon.

The Summer Vegetarian Dinner (August 19th)  with guest chef Dan Compton, Vie Restaurant, Western Springs IL also has a few seats still available.  The menu is divine and the Big Thorn Farm beer pairings are perfect:

reception
chevre-stuffed marinated peppers
moonglow cheese straws, smoked apple butter, summer squash escabeche
angel food and roasted cabbage empanadas, tomatillo salsa
citra sour  
first
heirloom tomatoes, wood-grilled corn, hawaiian bread, aioli, tarragon oil, hot peppers, black goat
farm pale with citra hops  
second
grilled summer vegetables cacio e pepe: beans, squashes, eggplant, tropea onions, kale, broccoli, magia negra, brown rice cake
farm red ale  
third
tart cherry clafouti, fresh blueberries, lemon verbena sour cream
scruit  

After August, we have plenty of seats still available for our “Celebration of Squash” feast with guest chef Nicole Pederson of Found Restaurant, Evanston, IL and guest farmer, Mac Condill of the Great Pumpkin Patch in Arthur. We also have tickets to our “Pop-up pizza night” in October with Sunday Dinner Club chefs (two seatings). All other dinners are sold 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 7/27/2017 4:59pm by Leslie Cooperband or Wes Jarrell.

new header Farm News

I’m looking forward to our “Night of the Living Farm” event tonight with child-like enthusiasm.  Our amateur eyes have witnessed a few of the more obvious nocturnal creatures that inhabit our farm-fire flies, June bugs, a few moths that manage to get stuck on our sticky fly traps and lots and lots of toads that congregate outside the lit barn doors, waiting for a meal to drop from the dimly lit night sky.  We hear lots of sounds-trilling toad songs, katydid mating calls, coyote cries-- but there are so many mysteries I am hoping will be illuminated.

We did a diurnal walk about with our guest entomologists last week, and they were impressed with the day-time diversity of habitat and insects we saw.  They made educated guesses about what we might see at night, given our micro-ecosystems-gardens, orchard, prairie, riparian zone.  Along with our guests, we will don our headlamps and venture out into the night to see what we discover. 

The past week’s rain has reinvigorated the vegetation on the farm.  Brown has gone to green seemingly overnight. Our neatly weeded herb garden is once-again covered in weeds. The densely mulched vegetable patch has resistant thistle, pig weed and crab grass poking through.  Beneath the dry grass heads in the pasture, the succulent sprouts of forage alfalfa and tender shoots of orchard grass beckon the goats to graze again. 

Farmers’ Market News

We’re attending both Urbana’s Market at the Square AND Chicago’s Green City Market this Saturday, July 29th.  The forecast sounds absolutely perfect for market shopping (we may not even hit 80 degrees!!). The markets are bursting with summer produce, and, since everything tastes better with a little cheese on top, consider buying a couple of different PFFC cheeses to adorn your market bounty. 

  • 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
  • Lena: a special bloomy rind cheese available at the Urbana market only (we made this for our CSA members, but we have a few extra); If Little Bloom and Black Goat had a baby, this would be their “love child”—ashed with a mushroomy rind-beautiful and delicious. 
  • 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 spring batches have a lighter, fruitier flavor profile than our rich & decadent fall batches.  The flavor is grassy and slightly tart. In addition to the picture perfect wedges, we are 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: We’re into the last couple of wheels of our raw-goats’-milk blue. This cheese is creamy, sweet & salty—once it’s gone, you won’t see it again until next spring.

Sorry, no crackers or yogurt this week.

Gelato is a must this time of year-try some and take home a pint from the markets:

  • Red Currant Sorbetto (tart and luscious)
  • Lemon Crème (made with juice and zest of Meyer lemons)
  • Fresh Mint
  • Vanilla
  • Chocolate
  • Hazelnut
  • Salted Caramel Swirl
  • Blueberry-Lemon Balm
  • Mexican Coffee (cinnamon and a hint of cayenne)  

Green City Market Flavors (pints only)

  • Maple Chevre: made with our goat cheese and “Sticky Pete’s” maple syrup from Athens OH
  • Red Currant Sorbetto
  • Honey Lavender
  • Fruitti di Bosco (mixed berries) and Yogurt  

Farm Happenings

Thursday, July 27th 8-10 PM “Night of the Living Farm” An Exploration of the Creatures of the Dark –TONIGHT!   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. If you’re coming, we suggest you wear long pants, bring bug spray and a flashlight if you have one.

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.  

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 have Babb Farms, sweet corn! It’s tender and sweet, and it’s grown just up the road from our farm. U-pick peaches are still on hold as we wait for the next varieties to ripen.

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 FarmFriday August 4th 5-7 PM. 

We’re back in full swing with guest farmer Caveny Farm serving up lamb sliders and a side salad.  We will also welcome Riggs Brewery to the farm. They’ll be giving tastes and selling pints of their hefeweizen beer, brewed with 20% farm-ground barley!  You’ll be serenaded by the sounds of “The Sweedler Brothers,” a local trio who play jazzy-gypsy music.  Of course, we will have cheese, charcuterie, pickle plates and baguettes for “make-your-own” snacks, as well as Sarah’s addictive truffle-salt & yeast popcorn.  Finish the night with a scoop of gelato or a root beer float.  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 still have seats available for both seatings of the Cubano Brunch on Sunday, August 13th and the Summer Vegetarian Dinner on Saturday, August 19th. 

Need some enticement for the brunch? The Cubano sandwich has become a signature dish for Executive Sous Chef, Becca Grothe of Sunday Dinner Cub. How does she do it? Local, pastured-heritage pork, Nueske's ham, Swiss-style cheese, house-made pickles, chipotle mayo, and mustard butter on a ciabatta panino. If that doesn’t sound decadent enough for you, we’ll add farm eggs to the sandwich to brunch it up. The cubano is served with a fresh tomato, melon, and mint salad. Aaaaand.... Rum Cake Doughnuts! This meal will sustain you for the rest of the day. Ticket price includes coffee (and even café Cubano), tea and a special house cocktail.    


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 7/21/2017 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.

new header

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.

new header

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.