News

Welcome to Leslie's Blog.
Posted 8/27/2013 10:29pm by Leslie Cooperband or Wes Jarrell.


Summer has arrived late and with a vengeance, but we don't let a little heat wave slow us down.  Tomorrow (August 28th) is our LAST summer open house of the season, so we're staying open a bit later than normal. Hours will be 4 to 6:30PM.  We'll keep you cool with cheeses:

  • Fresh chevre
  • Feta
  • An assortment of bloomy rind cheeses
  • Firm aged goat and sheep milk cheeses

We've also got boat loads of heirloom tomatoes, hot padron peppers and maybe a few cool cucumbers fresh out of our garden for you to buy as well.  

Want to pick some organic fruit? We'll have both peaches and apples for u-pick and maybe a few blackberries too.  Apples and peaches are $1.50/lb for u-pick.  We'll probably have some already picked for you to purchase as well.  

Don' forget to stay hydrated with some old time Homer Soda Company sodas--only $2 a bottle.

Gelato will be available by the pint and by the scoop(*):

  • Vanilla*
  • Chocolate*
  • Fresh Mint
  • Stacciatella*
  • Cajeta (goat milk caramel) swirl
  • Sweet corn*
  • Ginger
  • Espresso*
  • Lemon Verbena
  • Nectarine Sorbetto*

Stewart's Artisan Breads will be here with his usual selection of breads, bagels, cookies and granola. He'll also be bringing round challah with and without raisins and honey cakes (also with and without raisins) for the upcoming jewish New Year, Rosh Hashanah.  

Tomahnous Farm will have an assortment of vegetables along with their gorgeous flowers--all certified ORGANIC!

Lucky Duck Farm will be bringing chicken and duck eggs along with ham steaks

Laurence Mate, aka the Knife Dude, is back from vacation and will be here to sharpen your knives while you shop, pick fruit or just visit with the goats.  

Fall Tour and Tasting Tickets NOW ON SALE:

If you missed our summer "Fork in the Road" tasting trail tour, you've got another chance. We're offering a fall tasting tour on Sunday, September 22nd from 12 Noon to 5PM.  You'll start at our farm, go on to KD Ranch-Sugarshack Antiques in Oakwood and end at Sleepy Creek Vineyard with a full wine, cheese and cured meats tasting. It's all for the very reasonable price of $35 per person. For more details and to make reservations, go to "Tasting Trail" on our website.  Tickets are on sale right now.  

Posted 8/26/2013 6:38pm by Leslie Cooperband or Wes Jarrell.

Hello CSA members:

This week is week 2 of the back-to-back CSA pick up schedule. After this ,we'll resume our every other week pickup schedule through the week before Thanksgiving.  Here is the schedule for pickups this week. FOR OUR SPRINGFIELD CSA MEMBERS, PLEASE NOTE THAT PICK UP WILL OCCUR ON SATURDAY AT THE SPRINGFIELD FARMERS' MARKET (KATIC BREAD STAND), AUGUST 31ST NOT WEDNESDAY--THIS WEEK ONLY!

  • Peoria, (Marcella Teplitz' house) Tuesday, August 27th,  5 to 6PM
  • Normal (1st Presbyterian Church): Tuesday, August 27th, from 4:30 to 5:30PM
  • Bloomington (Unitarian Church): Tuesday, August 27th from 6 to 7PM
  • Springfield (Downtown Springfield Farmers' Market at Katic Bread farm stand): Friday, August 31st 8AM to 11AM
  • Prairie Fruits Farm: Wednesday, August 28st,  4 to 6PM
  • Naperville Tennis Club:Friday, August 30th,  3:30 to 5:30PM

If you are not able to pick up your shares, please have a friend or family member pick them up for you.  If that is the case, please let me know and send me their name, phone number and email address.  

Just a reminder for those of you who signed up for the CSA farm dinner and want to purchase an additional seat, please send me (Leslie) a check for $45 to reserve the extra seat. The date for the dinner is Sunday October 13th from 3 to 6PM.  The deadline for purchasing an additional seat is September 15th, so don't delay if you would like one. After this date, I will be taking reservations from those who expressed interest in purchasing more than two seats.

Thank you. 

leslie & Carissa




Posted 8/22/2013 8:29pm by Leslie Cooperband or Wes Jarrell.

Farm News

In this business of dairy goat farming and cheese making, we can’t do it all ourselves. We hire folks to help milk the goats, make the cheese, tend the orchard and garden and make our scrumptious local food meals.  Some of our staff stay for only one year, others have been with us for several years.  These past three seasons, we have been fortunate to have Nat and Alison at the helm of making cheese for us.  They came to us from the big shoulder city of Chicago where they had been mongering cheese. They took quickly to the craft of making cheese and with beautiful results.  Not only did they make fantastic cheeses, they immersed themselves in all facets of our farm, from feeding baby goats to milking their mothers to helping prepare and serve our farm meals.  They even convinced us to buy our six piglets to eat our cheese whey! Their hard work and dedication left their mark on Prairie Fruits Farm. This past week, we bid a fond farewell to them as they move to Kansas to start their own farm.  We’re passing the proverbial “caprine” torch to the next generation of farmstead cheese makers by sending them off with a foundation doeling (named Apple-she’s a Cecilia daughter—one of our top milkers) and a breeding buck (he’s called Bobby—a real looker out of Claudette and Eddie).  We wish them well in their new adventure-venture.  They have all the right ingredients for success. We’ll keep folks updated on their progress, so you can look for their cheeses when they hit the market place in a few years.


Nat and Alison with their goats

Farmers’ Markets, On Farm Sales

This Saturday, August 24th, we are at one market only: Urbana’s Market at the Square. We’ll be back at Chicago’s Green City Market next Saturday, August 31st, well stocked with cheese to satisfy those pent up desires for fresh chevre, gooey bloomy rinds and raw milk beauties.  For our Urbana market goers, we’ll be bringing:

  • Fresh Chevre: plain, herbs de Provence, cracked pepper
  • Sheep Milk Feta
  • Bloomy rind cheeses including Angel Food, Little Bloom on the Prairie, Black Sheep and Ewe Bloom
  • Firm, aged cheeses including Moonglo, Roxanne, Huckleberry Blue and Eldon (sheep milk blue)

Our vegetable garden has been so prolific that we’re bringing some heirloom tomatoes padron hot peppers and maybe a few beans for you to enjoy with your cheeses.  We’ll probably also be bringing some of our juicy organic peaches.

Craving Gelato? We’ve got:

  • Vanilla
  • Hazelnut
  • Fresh Mint
  • Espresso
  • Chocolate Mint
  • Stracciatella
  • Lemon Verbena
  • Thai Basil
  • Ginger Ricotta
  • Nectarine Sorbetto
  • Peach Sorbetto

With August coming to a close and school back in session, this coming Wednesday, August 28th, will probably be our last summer Farm Open House. If you haven’t made it out yet, or if you want to make the summer last just a little bit longer, come out to the farm on Wednesday from 4-6PM. I’ll let you all know what goodies to expect in my Tuesday email update.  As a sneak preview though, Stewart’s Artisan Breads will be making some special round Challah with and without raisins for the Jewish New Year (Rosh Hashanah). He’s also been perfecting a honey cake that is celestial.  Fortunately, I have been the guinea pig for his honey cake trials, so I can speak with authority about how delicious they are.

Posted 8/20/2013 2:41pm by Leslie Cooperband or Wes Jarrell.


Tomorrow's Farm Open House should be feeling more like summer, so we hope you'll find time to come out from 4 to 6PM.  The peaches are still plentiful for picking, so we'll be offering u- pick peaches.

perfect peaches
 Pears and apples are not quite ready yet, and the blackberries need another few days of hot weather to ripen (so NO BLACKBERRIES for picking tomorrow).

 Of course, we'll have cheese, gelato, goat milk soap and t-shirts for sale. We might also offer some of our gorgeous heirloom tomatoes and Padron hot peppers for sale too.  

For cheese, expect:

  • Fresh chevre
  • Sheep milk feta
  • A few different bloomy rind cheeses (Little Bloom on the Prairie, Black Sheep and maybe some Angel Food)
  • Aged cheeses including Moonglo, Roxanne, Huckleberry Blue and Eldon (our sheep milk blue cheese)

Gelato flavors(asterisk indicates both pints and scoops available):

  • Vanilla*
  • Chocolate*
  • Hazelnut
  • Fresh Mint*
  • Stracciatella*
  • Lemon Verbena
  • Thai Basil
  • Espresso*
  • Chocolate Mint
  • Nectarine Sorbetto
  • Ginger Ricotta

Our farmer friends will be here as well:

Tomahnous Farm with summer veggies and flowers--their flowers are spectacular AND all organic.

Lucky Duck Farm with chicken and duck eggs and ham steaks (no yarn available)

Stewart's Artisan Breads will have bagels, breads, cookies and granola. 

Laurence Mate, the knife dude, will return next Wednesday for all of your knife sharpening needs.  
We plan to be open next Wednesday for u pick and on farm sales, so if you haven't made it out yet this summer, it would be great to see you. We will let folks know about open house schedules for the fall, since we should have plenty of apples for picking.  Stay tuned for more details. 




Posted 8/19/2013 8:45pm by Leslie Cooperband or Wes Jarrell.

We feel compelled to give back to the community that gives so much to us.  We are pleased to announce two fundraiser dinners that we'll be hosting at our farm this fall.

dinner table set

September 15th--A SUNDAY AFTERNOON.  Whey-fed hog roast fundraiser for WILL Public Media.  We have one of the most vibrant public media stations in the midwest, and what better way to show your suport of independent media AND local foods than to come out for this fundraiser dinner.  We’ll be hosting WILL Radio TV Online for a traditional hog roast on the farm.

If you have aspirations to be a movie star, your ship has come in for this dinner. WILL is filming a farm-to-table documentary and will be gathering footage of this dinner for the documentary – you just might see yourself when the documentary is released in December! Tickets are on sale NOW, and there are still a few seats available for this event. To get more details and make reservations:  http://will.illinois.edu/farmtotable


October 6th--ANOTHER SUNDAY AFTERNOON: Fundraiser for Eastern Illinois Food Bank with Guest Chef Rick Bayless

We are thrilled and honored to host a farm dinner fundraiser for the Eastern Illinois Food Bank on Sunday, October 6th.  Chef Rick Bayless of Frontera Grill-Topolobamba and XOXO will be our guest chef for the day, and what a day it will be! He'll start the afternoon at 2PM with an exclusive cooking demonstration and cookbook signing, followed by a multi-course local-food, Mexican-inspired dinner at 4PM.  We believe deeply in the important work that the Eastern Illinois Food Bank does to provide food for the hungry in our region. We're especially excited about the Eastern Illinois Foodbank's newest venture called "Healthy Futures."  This program will tackle the insidious and unfortunately widespread issue of childhood hunger, particularly in the rural parts of our region.  The program will emphasize access to fresh produce, much of it grown right here in our region.  

The tickets will go on sale on our Show Clix website on August 23rd at 8AM. Tickets for the 25-person cooking demonstration will be $250 per person and tickets to the dinner (65 person capacity) will be $500 per person.   The ticket price includes accompanying wines with the meal. $150/ticket from the cooking demonstration and $350/ticket from the dinner will be tax deductible.

 



Posted 8/19/2013 8:12pm by Leslie Cooperband or Wes Jarrell.

Hello CSA members:

It is time again for another allotment of bread, cheese and gelato. Here is the schedule for pickups this week:

  • Peoria, Tuesday, August 20th: Marcella Teplitz house from 5 to 6PM
  • Normal (1st Presbyterian Church): Tuesday, August 20th, from 4:30 to 5:30PM
  • Bloomington (Unitarian Church): Tuesday, August 20th from 6 to 7PM
  • Wednesday, August 21st: Springfield (Farmers' Market at Katic Bread farm stand): 8AM to 11AM
  • Wednesday, August 21st, Prairie Fruits Farm: 4 to 6PM
  • Friday, August 23rd, Naperville Tennis Club: 3:30 to 5:30PM


If you are not able to pick up your shares, please have a friend or family member pick them up for you.  If that is the case, please let me know and send me their name, phone number and email address.  

Just a reminder for those of you who signed up for the CSA farm dinner and want to purchase an additional seat, please send me (Leslie) a check for $45 to reserve the extra seat. The date for the dinner is Sunday October 13th from 3 to 6PM.  The deadline for purchasing an additional seat is September 15th, so don't delay if you would like one.

Also, this is a reminder that we have another pickup the week of August 27th. This additional date ensures you receive your 14 pickups for this CSA.  Please put this date on your calendar.

Thank you. 

leslie & Carissa




Posted 8/15/2013 9:13pm by Leslie Cooperband or Wes Jarrell.

Farm News

If you want to get a snapshot of middle america’s humanity, you must go to the state fair.  Wes and I played hooky on Tuesday afternoon, and headed over to Springfield.  We were there to receive an award from the state’s Comptroller’s Office for “leadership in agri-tourism,” but it was a great excuse to just have some good old fashioned fun. 

Wes Les award
As we walked from the parking lot to the fair entrance, we encountered the many shapes, sizes, attire and tattoos that embody the diversity of the heartland. The sight of the midway rides made my stomach queasy, as I am not one to relish gravity defiance.  I do get a vicarious enjoyment from watching other people turned upside down, screaming with the joy of terror.  The endless rows of food stands hawking fried pickles, fried oreos, curly fries with cheese and of the ever-popular alligator on a stick were enticing and repellent at the same time.  I stuck to Mexican corn and grilled corn on the cob, while Wes enjoyed his corn dog.  The women who sold us the Mexican corn even sang us their little song about why their corn is the best.  It was cheesy and spicy—delish!  I would have to say, though, that the best thing I ate that day was a quarter watermelon from southern Illinois we found in the Illinois Local Foods product tent. 

Once the charm of the food began to wear off, we wandered over to the livestock barns—first the sheep barn where some serious shearing was underway and the newly-shorn, perfectly-white sheep were draped in hooded jackets that had a frightening resemblance to the KKK outfits. Then, it was over to the goat barn (of course) to see some of our own progeny resting after a day in the show ring.  They were clipped and groomed, looking their finest. We even saw “Queen” (her full name is “Queen of the Nile”), one of our first three does—now a toothsome ten-year old.  She took first place in her age class!  We also learned that the fair’s goat show is doe only, because they don’t want stinky bucks to give dairy goats a bad image (it’s amazing what you discover at the fair).  We then moved on to find the poultry barn, because I can’t go to fair and NOT see all those crazy lookin’ chickens and rabbits (yes, rabbits are lumped in with poultry—don’t ask me why).  The poultry barn is located in the hinterlands of the fairgrounds and only the highly dedicated make it over there. Indeed, we were the only ones in there, and half of the chickens were gone already and sadly, no rabbits were present.  The feather-footed and naked-necked roosters were crowing in competition, from tiny little banty birds to gigantic poultry who looked like a cross between a chicken and a turkey (their crow even sounded like a hybrid).  The emptiness of the room made their cacophony more deafening. From there, we were off to watch the hog auction—Hampshire boars were on the auction floor—quite a spectacle—both of the boars and of the people bidding on them--one of them (the hog, that is) went for over $10,000!!!

We closed the evening watching the Clydesdale horse parade and weaving our way in and out of the cow dairy barns. I marveled at the eye lashes of the Jersey, Ayrshire and Short-Horned cows (I forgot how big they are compared with goats), their impressive dairy frames and their respectively voluminous udders.  A little Ayrshire heifer caught my eye and it was love at first sight.  There’s something about dairy farm families that comforts me.  As we strolled the barn aisles, some were milking out their girls with portable milking machines. Others were setting up tables piled high with dinner foods for all to enjoy.  The adults had campers parked next to the barns, while their kids had lawn chairs and air mattresses set up in the stalls next to their animals.  Someone should do a study of the families who show hogs versus goats versus dairy cattle.  I think this would be fascinating.   

Farm Dinners-Something Special: We’ve got a special private dinner tonight, and I couldn’t resist sharing a photo with you of the beautiful table set with flowers from our garden. Our unseasonably cool weather makes for a perfect evening of outdoor dining.  Speaking of farm dinners, we will be hosting two fundraiser dinners at our farm this fall: one for WILL Illinois Public Media (http://will.illinois.edu/farmtotable) on September 15th and one for the Eastern Illinois Food Bank on October 6th. I’ll be sending out a special email next week with all the details about these events, so stay tuned.


dinner table

Farmers’ Markets

Once again, it’s an Urbana Market weekend only this Saturday. There is NO Green City Market this Saturday, due to the Chicago Air Show.  We will have cheese and plenty of it:

  • Fresh chevre
  • Sheep milk Feta
  • Luscious bloomy rind cheeses: little bloom on the prairie, Angel Food (it’s back!), black goat and black sheep
  • Two very blue cheeses: Huckleberry Blue (goat) and Eldon (sheep)
  • Moonglo (spring milk incarnate)
  • Roxanne (sheep milk buttery-ness)

Gelato anyone? How about:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Lemon Verbena
  • Nectarine Sorbetto
  • Sweet Corn
  • Stracciatella
  • Mint
  • Thai Basil
  • Ginger

We might even bring some of our organic peaches to the market.  They’re small, but they’re packed with flavor.  

Posted 8/13/2013 9:25pm by Leslie Cooperband or Wes Jarrell.


Greetings:

Here's the latest update for tomorrow's farm open house and on farm sales from 4 to 6 PM.

Our crop of peaches and blackberries continues to ripen in the warm summer sun, so we'll be offering U-pick again during our open house hours. We'll also be picking some peaches to sell as well as some of our heirloom tomatoes, kale and chard and even a few green and yellow wax beans. 

Of course, there'll be plenty of cheese including fresh chevre, bloomy rind cheeses, feta, blue cheese and Roxanne and Moonglo.  

For gelato, we'll be offering both pints and scoops (*) of:

  • Vanilla*
  • Chocolate*
  • Hazelnut
  • Lemon Verbena*
  • Nectarine Sorbetto*
  • Sweet Corn
  • Stracciatella*
  • Mint
  • Thai Basil
  • Ginger

Thirsty anyone?  We'll be offering unique sodas from the Homer Soda Company.  We'll have several styles of fruit sodas, rootbeers, ginger ales and even old fashioned sarsparilla and birch beer. If you haven't tried these sodas, you must!  

Our regular farmer friends will be here too:

Tomahnous Farm with freshly picked organic veggies and a few berries and potted plants

Lucky Duck Farm with pastured chicken and duck eggs, ground beef, ham steaks and yarn

Stewart's Artisan Breads with bagels, breads, cookies and granola

With only a few weeks left in August, it's the perfect time to come out and visit the farm and get the best locally grown food around! The goats are waiting for you.

Posted 8/8/2013 6:55pm by Leslie Cooperband or Wes Jarrell.


Farm News

Last week I left the farm and headed north to America’s Dairyland; aka Wisconsin, to immerse myself in all things cheese.  Living in the dairy desert that is central Illinois, I feel compelled to attend the American Cheese Society’s annual conference periodically so that I can be surrounded by fellow cheese makers and mongers.  Like the wildebeest of the Serengeti Plains, we trickle in from distant parts of North America and converge upon a city (it was Madison this year, the 30th Anniversary of the founding of the American Cheese Society) to gorge ourselves on the latest science, art, passion and business that has become artisan cheese in North America.  There’s plenty of gorging on cheese too, don’t you worry—cheese for breakfast, cheese for lunch, receptions with cheese, cheese pairings with wine, beer, chocolate and pickles anyone?  We humans have a strong desire to commune with those who share our worries and our passions; the camaraderie consoles us that we are not alone and that we’re probably doing alright.  Of course, the new knowledge acquired and the sharing are like blood transfusions, reinvigorating the passions that tend to get smothered from the quotidian grind of running a farm and trying to make a living. 


beautiful tomatoes

Tomato anxiety

Each summer, I experience a progression of feelings about tomatoes.  First, there’s the feeling of anticipation as I watch flowers turn into green fruits and begin to blush with color. Then, there’s the excitement of finding the first red ripe tomato, plucking it from the vine and biting into it right there in the garden. Then, there’s the joy of slicing the first few tomatoes and arranging them beautifully on a platter, drizzling them with good olive oil and sprinkling them with sea salt.  I savor the aesthetic of the plate and rich salty tomato-ness of those early beauties.  I cut around the imperfections because every tomato is precious and worth eating. As the days progress, I start seeing boxes of harvested tomatoes appear on our hearth; first a couple, then a half dozen.  All of a sudden, I am transformed into the stage known as “tomato anxiety.”  This is the feeling of being overwhelmed by the number of tomatoes that need to be not only eaten, but processed.  I sort through the now rotting tomatoes (throwing them away is now cathartic, I don’t try to cut out the bad parts), organize good tomato piles into those we should dry, those we should can, those we should freeze.  My dreams of canning them all fall away, as I assess the hard cold reality of numbers and start shoving them into freezer bags. Freezing buys me time; I can turn them into sauce during the winter when time is on my side.

Support WILL Media, our local public radio and TV station: come to special fundraiser farm dinner

We at Prairie Fruits Farm believe strongly in giving to our community, especially since our community gives so much to us.  Moreover, we believe in the power of independent and public media and embrace its role in fostering dialogue and civic engagement in our community. So, what better way to show our support than to host a fundraiser dinner for WILL-Media (also known as Illinois Public Media or IPM)? The dinner will be held on Sunday September 15th at 3:00PM. Guests will enjoy a Midwestern-style hog roast with whey-fed (and fruit fed too) pork raised right on the farm, side dishes made with local vegetables and grains, a PFF cheese course served with house made preserves, and dessert showcasing fruit from the farm's orchard - PLUS homemade goat milk gelato.  

Guests will also receive a tour of the farm, with ample time to stroll the gardens and orchards on their own. They will also have the opportunity to purchase cheese and gelato to take home.

 Tickets to this IPM fundraising event are $250 per person (with a fair market value of $85). This special dinner is limited to 45 seats so don’t delay. To purchase tickets, go to their website.

For more information, or for assistance in purchasing your ticket to this special event, please call (217) 333-7300.

And that's not all...

This dinner will be filmed as part of a special documentary produced by WILL-TV. The special will air in December 2013, and will focus on Prairie Fruits Farm and the farm-to-table movement in central Illinois.*

Farmers’ Market Update

We’re attending one market this Saturday August 10th: Urbana’s Market at the Square.  Our longer aged cheeses are in full swing, so be sure to check them out at the market and take home at least two types.  We’ve got:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Sheep milk feta: perfect for a summer salad
  • Bloomy rinds with gorgeous rinds: Little Bloom on the Prairie, Black Goat, Black Sheep and Ewe Bloom—just eat them and enjoy their gooeyness
  • Moonglo: with a tang that will make you yodel, you’ll want to serve with some local honey or pear butter
  • Roxanne: grassy and buttery—a flavor combo that is hard to beat
  • Eldon: our spicy blue-veined sheep milk cheese—a blue cheese lover’s delight
  • Huckleberry Blue: our sweet blue goat milk cheese-the pear brandy soaked sycamore leaves seal the deal

For gelato, we can’t help ourselves with all the great fruits, herbs etc. in season:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Mint  Stracciatella
  • Blackberry Cream
  • Margot’s Mint
  • Sweet Corn
  • Lemon Verbena
  • Thai Basil
  • Nectarine Sorbetto

In addition to our cheeses and gelato, we’ll probably be bringing some of our organic fruits to the market: pears, blackberries and maybe some peaches. 

A special note to our patrons in Chicago: There will be NO Green City Market on Saturday, August 17th due to the Air Show.  So, we won’t be back to Green City Market until Saturday, August 31st. If you get hungry for our cheese and gelato, you might just have to drive down to Champaign Urbana. We’ll sell you some fruit too if you come.  

 



Posted 8/6/2013 9:58pm by Leslie Cooperband or Wes Jarrell.


Greetings Local Food Enthusiasts:

Tomorrow's Farm Open House from 4 to 6 PM holds a cornucopia of summer local foods.  We'll have plenty of cheese:

  • Fresh chevre
  • Feta
  • Bloomy rind goat and sheep milk cheeses
  • Roxanne
  • Moonglo
  • Blue cheese two ways: Huckleberry Blue (goat milk) and Eldon (sheep milk)

Gelato (flavors with an asterisk will be available as scoops and pints; others are pints only):

  • Vanilla
  • Chocolate
  • Hazelnut
  • Mint*
  • Ginger (this is a ginger lover's ginger)*
  • Blackberry Cream
  • Lemon Verbena*
  • Sweet Corn* (yes, it's really good!)
  • Mint Stracciatella
  • Peach sorbetto*
  • Nectarine sorbetto*

If you want fruit, we'll have both blackberries and peaches available for u-pick. Blackberries are $3 per pint and $5 per quart; peaches are $1.50 per pound.  We have our sweet and juicy bartlett variety of pears (called "Harvest Queen") that we picked today. They will be $4/quart.

Our farmer friends will be here too: 

Tomahnous Farm with veggies, flowers and a few berries and potted plants

Lucky Duck Farm with eggs, ham steaks and Icelandic sheep wool yarn

Stewart's Artisan Breads with bagels, breads, cookies and granola

Laurence Mate, the knife dude, will be sharpening while you shop and visit the farm.  He will be gone for the next two weeks in August (back the last week in August), so if you've been holding off getting your knives sharpened, don't delay.  

The weather should be fine, so come on out.