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Posted 10/25/2013 7:50pm by Leslie Cooperband or Wes Jarrell.

Farm and other News

My apologies for sending out the weekly newsletter so late in the week. I can't really report directly on the goings on at the farm this week. Wes and I have been on the road.  We left for Portland Oregon last Thursday to celebrate Wes' mother's 90th birthday.  It was a beautiful affair, and the lady of honor was resplendent.  While there, we decided to drive back their old Toyota RV so we could have it for use on the farm.  It's a gem of a camper--born in 1990 and touched only by Oregon and California climates, it has only 60,000 miles and no rust.  I've kept a photo journal of our journey from Oregon to Illinois by way of Nevada, Utah, Wyoming, Nebraska and Iowa, so I'll spare you the details. I will send a link to the journal once it has been posted.  I will mention that we picked up a couple of passengers in southern Oregon of the caprine kind.  Intrigued? Stay tuned for the travel blog.


nigerians meet a bison

Thanks to the marvels of 21st century technology (aka iPhone and ipad), I've been connected to the goings on at the farm throughout the week.  When we left, summer was still clinging to the air, the leaves resisting their change from green to gold to brown. As we return, snow has fallen, the tomato vines have been stung by frost and pulled from the ground, and the goats' milk production has plummeted (signaling successful breeding). We'll be hosting our 100 Yard Dinner this Saturday "The Whey to Raise a Pig."  This is the dinner that features foods grown within 100 yards of the dinner table.  It's a celebration of the uber-local, the diversity of what we can grow right here in central Illinois without a whole lot of hardship. The menu will be posted on our website before the weekend so you can marvel at Chef Alisa's creativity. 

Farmers' Markets: We're attending two farmers' markets this weekend and yes, it will be chilly: Urbana's Market at the Square and Chicago's Green City Market.  There are two more outdoor markets including this weekend in Urbana, while this is the last outdoor market of the season at Green City.  Don't let the cold weather slow you down. We'll have plenty of cheese for you to buy:

  • Fresh Chevre--plain, herbs de Provence, cracked pepper
  • An assortment of bloomy rind cheeses--little bloom, black goat, angel food and red dawn are likely to make appearances along with the last of the Ewe Bloom
  • Sheep milk feta-how about crumbling this tangy salty cheese over chili!!
  • Roxanne
  • Moonglo
  • Eldon Sheep milk blue

We're running into gelato shortages due to the low milk supplies, so we'll only have pints available at the Urbana Farmers' Market this weekend (sorry Green City Market goers--I will have gelato for you once the market moves to its indoor location at the Peggy Notebarte Nature Museum in November—9th and 23rd). Here are the flavors for this week:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Espresso
  • The Great Pumpkin
  • Lemon Verbena
  • Lemon Verbena w/Blueberry Swirl
  • Winesap Cider Sorbetto

 

Posted 10/16/2013 9:05pm by Leslie Cooperband or Wes Jarrell.


Farm News

This past Sunday, we hosted a farm dinner for members of our cheese, bread and gelato CSA. For those of you unfamiliar with CSA, it stands for “Community Supported Agriculture.”  The typical CSA provides vegetables for its members throughout the growing season.  Members pay the farmer in the dead of winter, so the farmer has some cash to buy seeds and other inputs to grow the members’ food. Then, once the season begins, members pick up their farm shares of beautiful vegetables every week. In the good ol’ days (think birkenstocks), CSA members would “work” at the farm, often in partial payment for shares of produce. Members had a fairly intimate relationship with their farm; farm work afforded them a window onto the daily realities of farming and the personalities of the farmers who grew their food. Farmer and CSA member got dirty together. 

In recent years, the concept has expanded to farm products other than vegetables—fruits, meats, eggs, dairy products, breads, even flowers! The proliferation and diversity of CSA options at times approaches a virtual local food grocery store.  At the same time, the relationship between farmer and members has become more superficial.  The “community” part of CSA becomes little more than a financial transaction and subsequent hand offs of products. Sometimes, the CSA members never get to meet their farmers. 

Our CSA certainly has the earmark of out of the ordinary-bread, cheese and gelato could be considered ‘non-essential’ food groups to some (although, I would beg to differ). We have several pick up locations such that I cannot personally deliver the shares to our members. Our baker delivers to half of the locations, and I deliver to the other half.  So, it was important to me to bring back some semblance of community by offering a CSA member-only farm dinner.

The feel of the dinner was akin to a large extended family picnic: not all “relatives” know each other, but all share something in common (in this case, it’s not genetics, but a love of goat dairy products and fine artisan breads).  On a crisp, sun-drenched Sunday afternoon, we pressed cider from our apples, we offered folks a chance to go out to the orchard to pick their own apples, we took them on a tour of the farm and then we sat down to a giant family meal.  We featured one of our wood-roasted whey-fed pigs.  We brought out platters of salads and sides, jars and jars of house-made pickles and over-flowing plates of cheese.  For dessert, we wheeled out the gelato dipping cabinet stocked with several flavors of gelato. Alisa and crew prepared an array of toppings (whipped cream, nuts, caramel sauce, cookies) and guests loaded up bowls of gelato and toppings!  With the sun setting and the evening pulling in a chill, we thanked our members for their patronage-our attempt to bring us closer to the community part of “Community Supported Agriculture.”

Farmers’ Markets

While Wes and I are away in Oregon (Wes’ mother’s turning 90 so it’s time to celebrate!), Sarah and Andrew will be greeting our patrons at the Urbana Farmers’ Market on Saturday, October 19th.  Fall is the perfect time to shop the farmers’ market. There’s still a lot of great produce from warmer times AS WELL AS all the great fall stuff—you get the best of two seasons!  So, come on out to buy some veggies and fruits, but save room in your market totes for cheese and gelato. You won’t have to worry about the gelato melting before you get it home. We’ve got:

  • Chevre—plain, herbs de Provence, cracked pepper
  • Bloomy rind cheeses including perfectly ripe Little Bloom on the Prairie, last of the Ewe Bloom (after this batch is gone, there is no more!), Black Sheep—delish!! And Red Dawn—our smoked paprika-dusted beauty
  • Sheep milk feta—still great for salads or how about some spanikopita
  • Roxanne
  • Moonglo
  • Eldon—salty sweet sheep milk blue-perfect for a Waldorf salad with our gorgeous crisp organic apples (yes, we’ll have those for sale too).

Gelato Flavors include:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Espresso
  • Rhubarb Swirl
  • Lemon Verbena
  • Pineapple Sage
  • Winesap Cider Sorbetto
  • Pear Sorbetto
  • Concord Grape Sorbetto

We’ll be bringing organic apples: Mutzu, Fuji and Stayman Winesap—all of them are perfect for fresh eating as well as cooking. Come visit Sarah and Andrew at the farmers’ market –they’ll be VERY happy to see you.

 



Posted 10/10/2013 9:07pm by Leslie Cooperband or Wes Jarrell.

Farm News

We’re a little late this year with the start of breeding season.  There have been stone patios to build and apples to press.  Time for thoughtful development of the breeding plan was sorely lacking this fall as well. The warm October days also lulled me into complacency-it just felt too early to start breeding.

The bucks let their impatience be known on numerous occasions over the past few weeks.  Jumping fences, pulling fences down, plowing through hot wires—it’s hard to keep a driven boy down.  I wouldn’t be surprised if we find some late February “surprises’ next year, as Nate and Harry were particularly adept at finding their way into the doe barn (they’re young and nimble).  Just the other day, Ben arrived at 5AM to milk, only to find Rex making the rounds among the ladies in heat. 

Breeding plan in hand, we began barn cleanout on Tuesday, set up the five breeding pens on Wednesday and this morning, we moved the does into their respective pens.  Once they were settled and had worked out their hierarchy rituals, we brought in the bucks.  Eddie and Harry have smaller groups this year (7-8), while Nate and Mocha will be busy servicing 15-20 each.  Rex’s group is somewhere in between.  With all the mating fanfare that usually ensues with the arrival of the bucks, the initial response from the does was akin to the “cold shoulder.”  The bucks check for telltale signs of heat, arching their lips to detect breeding pheromones.  I left them alone for a while to acclimate, and when I returned they were mostly eating or snoring through a late morning nap; not exactly the hot and heavy frenzy I would have expected with so much anticipation.  The game of love is off to a slow start. I’m sure it will heat up soon enough.

Farmers’ Markets

We’re attending two farmers’ markets this Saturday, October 12th: Urbana’s Market at the Square and Chicago’s Green City Market.  October is American Artisan Cheese Month, so what better way to celebrate than to stock up on some great fall cheeses:

  • Fresh chevre: plain, herbs de Provence, cracked pepper (it’s not too early to start stocking up with chevre in your freezer—yes, it freezes beautifully, and you’ll have chevre to make you happy during the lean cheese days of winter)
  • Sheep milk feta—it’s still tasting great—firm, tangy—perfect for a fall salad
  • Bloomy rind cheeses including Angel Food, Little Bloom on the Prairie, last of the Ewe Bloom, Black Goat and REINTRODUCING OUR RED DAWN—a little, mold-ripened goat cheese that is dusted with smoked paprika
  • Roxanne—grassy and buttery as usual
  • Moonglo—sharp, tangy—perfect for shaving over some roasted fall veggies
  • Eldon—sheep milk blue-if you like salt caramel, you’ll love this blue cheese

Gelato Flavors include (there may be some others too):

  • Vanilla
  • Chocolate
  • Hazelnut
  • Lemon Verbena
  • Gianduja
  • “Great Pumpkin Patch” Pumpkin (this is really delicious—made with an old pumpkin variety called “Triple Treat” from the Great Pumpkin Patch in Arthur)
  • Stracciatella
  • Rhubarb Swirl
  • Pear sorbetto
  • Concord Grape  sorbetto
  • Apple cider sorbetto
Posted 10/7/2013 2:17pm by Leslie Cooperband or Wes Jarrell.


Dear CSA members:


We have four more CSA pickups remaining this fall--two in October and two in November. There are a number of changes in venues and times of CSA pickups starting this week, so please read below carefully. 


Normal (1st Presbytarian Church--same date (Tuesday, 4:30 to 5:30PM), same location)

For our Bloomington members (Unitarian Church parking lot folks), we are moving our pickup location to the Vitesse Bike Shop at 206 S. Linden, Normal. The pick up time is the same 6-7PM on Tuesdays

Springfield CSA members will be picking up on Wednesday at the Springfield Farmers' Market (through October only--you should have received an earlier email today explaining how the November shares will be distributed). 

Peoria members will still pick up at Marcella Teplitz' house but from 4:30 to 5:30PM.  

Prairie Fruits Farm members will be picking up their shares on Saturdays at the Urbana Farmers' Market (7AM to 12 noon).  

Naperville CSA members-same time, same location as usual (Fridays)

If you are not able to pick up your share, please have someone pick it up for you. Please let me know who that person is along with their phone number, in case I need to reach them. Please remind them to pick up your shares for you so you don't miss out.  

Please let me know if you have any questions or concerns about the changes.  

As always, we appreciate your support and we welcome any feedback on the CSA.

Thank you.


leslie & Carissa


Posted 10/4/2013 1:05pm by Leslie Cooperband or Wes Jarrell.


Farm News

Fruitopia: Sundays are usually the one day of the week that Wes and I get to “hang out” on the farm by ourselves (there are exceptions such as farm tours, stray visitors and the occasional farm dinner—we have a big one this Sunday with Rick Bayless and the Eastern Illinois Food Bank fundraiser).  Wes milks in the morning, and I make a batch of chevre. Last Sunday, after the goats were milked and fed and the chevre making was underway, we strolled out to the north end of the orchard, faithful dog Blue in tow, to pick the last of the Moonglow pears.  We were hoping there were at least 15 pounds left for the dessert planned for the Bayless dinner.  Sure enough, we were able to find 20 pounds of intact medium sized pears.  The windfalls on the ground were in various stages of decomposition. The orchard floor was a buzz (literally) with honey bees carving out pears to extract the juice.  Others were loaded with Asian lady beetles.  I was happy to see the bees in such a feeding frenzy—they need all the sugar they can get to make themselves some winter honey.  Wes picked the pears that were high up on the trees, while I focused on the low hanging fruits and the intact windfalls. I moved over to some apple trees to find several buckets full of perfect red apples at the base of just a single tree! Wes being the long-time fruit maven (he grew up on a fruit farm in western Oregon), I asked him if he had ever seen a fruit year like this before. His reply: “I’ve never seen a fruit year like this in all my fruit lovin’ days” (and he’s been picking and loving fruit since he could walk).   

What do you with fruit when you have lots of it? You press it into cider. We purchased our very own stainless steel cider press last week, and it arrived just in time to make a batch of pear and several batches (by variety) of apple cider. Bill Morgan, our resident brew meister (Blind Pig Brewery fame) will be turning these first batches into perry (that’s hard pear cider) and hard apple cider.  We’ll be pressing more apples to sell as fresh cider. 

 apples ready for pressing

apples ready for pressing


making cider

making cider-it's a three person job, clearly!

Arthur Expeditions: In preparation for our upcoming farm dinners, Chef Alisa and I took a trip to Arthur this past Tuesday to attend the Arthur Produce Auction and purchase pumpkins from the Great Pumpkin Patch.  The Arthur Produce Auction is an Amish-run wholesale auction where buyers bid on locally- grown vegetables and fruits in season. We were there to purchase fall mums to plant around our beautiful new stone patio.  The crowd of bidders follows the auctioneer from lot to lot of products and transactions are made within seconds.  The regulars know what they want and what they should pay, so novices like me have to brave the pace and jump in quickly. Knowing when to stop bidding is just as critical as jumping in.  You have to have an end price in your head BEFORE you start bidding.  The exercise reminded me of riding the waves at the beach—you have time your entry and exit from the shore just right so a wave doesn’t break on top of your head or suck you back out into the froth.

 Forty mum plants later, we headed over to the Great Pumpkin Patch, a multi-generation family farm that grows over 400 varieties of cucurbits (that’s the family of squashes, pumpkins and gourds). Mac Condill, the current generation farmer is a world authority of cucurbits and can give you all the characteristics of each variety.  We met him at the gate (Bill the brew meister had tagged along so we could pick out pumpkins to make the pumpkin ale for our beer dinner) and he led us to the section of baking pumpkins.  We told him what traits we needed, and he selected three varieties of banana pumpkins for the ale. He also picked out a great heirloom baking pumpkin called “Triple Treat” for our pumpkin gelato.  The seeds are skinless so they can be roasted (nothing goes to waste except the skin). Alisa described a French variety of pumpkin that she wanted to use for a pumpkin cake and within seconds, Mac had it identified as “Galeux d'Eysines.” Literally, this means a skin condition akin to psoriasis.  The pumpkin is a beautiful coral pink with light-brown wart-like protrusions on the skin, similar in appearance to circus peanuts.  We lugged our pumpkin-laden wagon to the car and headed back to the farm.  Banana squashes were roasted the next day and are already in the fermentation tanks as I write. 

wall of squashes


car load of cucurbits
Building a little bit of Tuscany in Central Illinois: Wes and crew put the final touches of sand over the stone patio pavers yesterday, just before the rains came.  The process of laying crushed rock, compacting it, then a thin layer of sand, then the pavers in pattern, then more compacting, then the final sand to fill in cracks took about two weeks to complete. The crew ranged in age from mid-20’s to late ‘60’s—lots of sweat and dust covered faces.  The patio is a marvel—stone evokes emotions deep within our early ancestor psyche.  We’ve brought a little bit of the old world to our farm once more—Tuscany in Champaign. 


stone patio near completion

Farmers’ Markets   

 We’re attending one farmers’ market this Saturday, October 5th: Urbana’s market at the square.  We’ll have some great fall milk chevre (it’s getting super creamy right now) so start stocking up for the winter:

  • Fresh chevre: plain, herbs de Provence, cracked pepper, heirloom tomato
  •  Bloomy rinds including: Little Bloom on the Prairie, Black Sheep, Ewe Bloom
  •  Sheep milk feta 
  • Moonglo
  •  Roxanne
  • Eldon: sheep milk blue

 Gelato flavors (Stewart was out of control this past week AND he helped build the stone patio):

  • Vanilla
  • Chocolate
  • Stacciatella
  • Espresso
  • Lemon Verbena
  • Walnut Brittle
  • Tart Cherry Stracciatella (yes, we froze some tart cherries just for this occasion)
  • Gianduja (chocolate hazelnut) 
  • Honey Lavender
  • Winesap apple cider sorbetto
  • Moonglo pear sorbetto
 We’ll also be bringing a few varieties of our organic apples including Mutzu, Fuji and Winesap.  If you think you’re sick of tomatoes, just pick up a quart box from us—they are so sweet and flavorful (you can thank the drought for that), they’ll make you forget how many you’ve already eaten. 


Posted 9/27/2013 8:58am by Leslie Cooperband or Wes Jarrell.

Farm News

I like to attribute strange and seemingly coincidental phenomena to the moon phases, and the waning fall moon does have special powers in agricultural lore. So, when our one remaining red waddle pig escaped from his pen Monday morning and was nowhere to be found, I looked up at the early morning sky to see the shadow of the near full culprit moon.  We searched everywhere for him; we looked for pig prints into our neighbors adjacent corn field, we walked back to the prairie and along the creek bank,hoping for signs of his presence, fresh pig scat would have been the clincher (that’s poop in wildlife biologist’s terminology).  The trail was cold.  Wes decided to leave the gate to his pen open and his feed trough filled with whey and bread.  We also made sure his wallow was nice and wet. Sure enough, he strolled back into his pen by late morning and nestled into the wallow for a good soak.  The lesson of this story: whey and water are the way into a pig’s heart.

The bucks have had bouts of wander lust this week too. In their case, their escape antics are driven by hormones, not by food or shelter.  The does are in heat, and each day it’s a constant parade of amorous goat girls saddling up to the pasture fence that separates them from the bucks, tails flagging furiously.  Several of the bucks-Rex being the ring leader, followed by Nate and Harry (the younger and more nimble of our breeding bucks), pulled the woven wire down and leaped over the fence to be closer to the does.  This happened Monday morning too.  Our hope is that no intimate contact occurred.  At present, the does are in “lock down” inside the barn until the fence can be repaired. Less than two weeks to go before our official breeding season begins—clearly, they were trying to get a head start on the game.

Other farm news: If you’ve been out to the farm recently, you’ve noticed that our wooden dining platform and pergola are gone and have been replaced by a giant pile of dirt and lots of gravel.  This is all in preparation for our new stone patio.  Wes and Ben have been busy leveling and compacting the gravel so that they can lay a thin layer of fine sand today and begin to place the pavers in a beautiful pattern.  It will be a new look for our outdoor dining—bringing the farm closer and closer to Tuscany.

Farmers’ Markets and Other Events

We’re attending two farmers’ markets this weekend (Saturday): Urbana and Chicago’s Green City Market. It is GORGEOUS  fall weather, so what could be better than an outing to the farmers’ market to stock up on cheese, gelato, fruits and some great produce. For cheese, we’ve got some great tasting aged cheeses as well as our creamy chevre:

  • Chevre: plain, herbs de Provence, cracked pepper and heirloom tomato
  • Bloomy rinds: Angel Food, Little Bloom on the Prairie, Ewe Bloom and Black Sheep
  • Sheep milk feta: If you haven’t tried our feta yet, you really need to—it will change your idea of what feta should taste like
  • Moonglo-slightly sharp, nice tang, perfect for slicing with some crisp tart apples
  • Roxanne—grassy, buttery, simply delicious
  • Eldon-sheep milk blue—sweet-salty blue cheese—perfect for salads, with some gorgeous pears or just carve off a chunk and eat it with bread!

On the gelato front, Stewart’s been busy again with some new flavors:

  • Walnut Brittle
  • Butter Pecan
  • Concord Grape Sorbetto
  • Moonglo Pear Sorbetto

As well as the favorites you have come to know over the season:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Lemon Verbena
  • Stracciatella
  • Espresso
  • Ginger

We’ll also be bringing some of our apples to the Urbana market (Mutzu, Fuji, Winesap and Macoun) as well as more of those flavorful tomatoes, padron peppers and maybe a few cayenne peppers as well. 

For those of you who have been trying to get to one of our farm dinners, I wanted to let you know of a very special dinner we’re hosting in collaboration with Champaign Urbana Slow Food. The dinner will celebrate foods on the Slow Food USA Ark of Taste. If not familiar with the Ark of Taste, it is a list of rare and threatened species of crops, livestock and traditional foods.  Our menu will include “The Shrub” (it’s an old fashioned cocktail), red waddle head cheese with Elberta peach chutney, Great Lakes whitefish, buckeye roasted chicken and several rare vegetables.  The  dinner is Friday, October 4th and the cost for a four course one-of-a-kind meal is $65 per person. Seating is limited to 40, so don’t delay.  To make reservations: 
http://www.slowfoodcu.org/?page_id=49



 



Posted 9/24/2013 2:44pm by Leslie Cooperband or Wes Jarrell.

Greetings:

This gorgeous fall weather has beckoned me to the orchard where I continue to find apple trees dripping with fruit and a few Moonglo pears still on their branches. SO, we're hosting another afternoon of U-pick TOMORROW, WEDNEDSAY, SEPTEMBER 25TH FROM 4:00 TO 6:30 PM.  As usual, we'll provide all the things you need for picking: buckets, scales, bags. Cost is $1.50 per pound.  These are some juicy, tasty apples--Mutzu (Crispin), Fuji, Macoun, Winesap and a couple of other varieties.  

We'll also have cheese (chevre, bloomies, feta, firm aged cheeses and sheep milk blue) and gelato for sale as well as some of our succulent tomatoes (they just keep coming and with all this warm dry weather, they are loaded with flavor).

Gelato Flavors (pints only) include:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Lemon Verbena
  • Stracciatella
  • Butter Pecan
  • Walnut Brittle
  • Espresso
  • Ginger
  • Pear (moonglo) Sorbetto
  • Concord Grape Sorbetto

Come on out and enjoy a serene fall afternoon at the farm. Play hookie from work if you have to!

Posted 9/19/2013 10:39pm by Leslie Cooperband or Wes Jarrell.

Farm News

This week we hosted the vet school’s production medicine club to perform what they like to call the annual fall “goat bleed.”  This is veterinarian’s terminology for drawing blood to test for potential diseases in our herd.  We do this every September before breeding season to make sure our breeding stock are free and clear of major diseases that could be passed among them.  It requires some skill to draw blood from a goat.  A needle must be inserted into the jugular vein at just the right angle and depth. Apparently, goats have very superficial veins compared to other animals, making it easy to miss them with a needle. 

The production medicine club consists of vet students (first to third years mostly) who are interested in animals that produce something (that’s compared with animals who are considered “companion”)—meat, milk, fiber. Dairy goats fall squarely into this definition, although for me they serve other purposes as well.  I have decided to allow the students to stick needles into the jugular veins of my girls (and boys) because the students need to practice and get it right before they go out into the real world of veterinary practice. I admit that I sometimes cringe as I watch a student struggle to hit the vein and have to remove the needle multiple times before the red viscous fluid starts flowing into the small tube at the end of the needle. The saving grace is that our girls are so used to people that they are remarkably compliant subjects (or victims?).  Once one has had her blood drawn, she likes to watch another “victim” go through the process—must be either a sense of goat girl revenge or a desire to relive the trauma vicariously through a caprine comrade. 

Farm Dinners- a little nostalgia for the beginning

This Saturday, September 21st, we’ll attempt to recreate the very first farm dinner menu we served on the farm just five years ago.  It was early August 2008.  Our newly minted commercial kitchen had just been inspected and approved by the Champaign Urbana Health District, and we decided it would be wise to host a small dinner for “family and friends” before launching a farm dinner where guests actually paid to dine here.  We set a long table with white linen and fancy plates on the lawn.  The night was warm and balmy.  Our guests arrived and we served them a few hors d’oeuvres by the barn.  A few flies descended upon some of the appetizers, and our chef, Alisa, was mortified.  The guests took it in stride and poured themselves a glass of wine. After a while, we sat them down to serve the first course at the long table.

Wes and I were the servers for the evening. We struggled clumsily to place the food-filled dishes before the guests without spilling the food.  We often forgot about serving from the left (or was it right) and removing the finished plates from the opposite side.  It became clear fairly quickly that this was a job best handled by professionals.  The guests were good sports about the service.  As they dug into the main course of the meal, the wind died down and a stillness of air settled over the farm like none we had experienced before. The wind seemed to blow constantly out here on the prairie, so when the weather vane on the windmill stopped moving, it was noticeable. Suddenly, swarms of mosquitos appeared out of nowhere (I always liked to brag to our friends in Madison that we NEVER had mosquitos here in central Illinois) and began to attack our guests while they were dining.  We broke out the insect repellent, lit the citronella candles and even tried to hook up a fan to blow them off their targets, but our poor guinea pig diners became covered in insect bites. 

They finished their desserts gracefully and we hurried everyone inside our house so they could nurse their welts with aloe vera and fill out our little questionnaire about their dining experience. We had invited them to get their honest feedback, and provide it they did.  Everyone loved the food, but we were told gently that Wes and Leslie should not be servers and that we needed to elevate our dining table to keep the biting insects at bay.  We fixed the problems, posted our first five dinners on our website (they did NOT sell out right away as they do now) and opened our doors to the public in mid- August.  Five years later and scores of farm dinners now under our belts, we continue to learn from each event.  We also relish the joy our guests experience at dining on a farm, eating foods picked close to the dinner table within hours of eating them and the camaraderie that accompanies communal dining. 

Farmers’ Markets

We’re attending one market this Saturday, September 21st: Urbana’s Market at the Square.  We’ve got cheese, gelato, apples, pears and tomatoes for you.  You say you need some cheese? We’ll have:

  • Fresh chevre: plain, herbs de Provence, cracked pepper and heirloom dried tomato
  • Angel Food Brie
  • Little Bloom on the Prairie
  • Ewe Bloom
  • Sheep milk feta
  • Moonglo
  • Roxanne
  • Eldon-sheep milk blue

Need some pints of gelato? Stewart’s been slaving over the gelato batch freezer to spin you a bunch of flavors:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Ginger
  • Butter Pecan
  • Pumpkin Pie
  • Espresso
  • Pineapple Sage
  • Gianduja (chocolate hazelnut)
  • Lemon Verbena
  • Italian plum sorbetto

Stay tuned for details about another possible farm open house and u-pick opportunity next Wednesday, September 25th

Posted 9/12/2013 10:09pm by Leslie Cooperband or Wes Jarrell.

All of the doelings we had wanted to sell have been sold.  The lucky few who remain will be bred later this fall and join the ranks of the milkers next spring.  So, it’s time for the ritual of naming.  Unlike the traditions of human baby naming, we don’t name our kids when they’re born. It takes me a while to decide who to keep and who to sell.  I don’t like to sell a doeling who we’ve already named. It takes me awhile to get a sense of their personalities too.  Instead, they spend the first months of their lives with their mother’s name and their birth number. We grow to know them as “Tulula 102,“ “Liberty 36,” “Olivia 22” and so on.  

Naming livestock is surrounded by mystique or routine.  For those in the show world, names are elaborate and fanciful.  Our breeding buck “Eddie” came out a show herd in Ohio, and his official name is “Hoanbu Easy Street.”  His mother’s name is “Giavonna Giabella.”  The show goat names can be even more over the top: “Blazin’ Hot Gillette” or “Calm Before the Storm” anyone? At the other end of the spectrum, most commercial herds know their does by numbers only; not an approach that suits our dairy.

 My ritual takes a more direct and anthropomorphic approach.  I usually select a theme—“movie stars of the ‘30’s and ‘40’s” “jazz singers” “dead female relatives” to name a few.  Then, I make a list of names, take this out to the doeling pen and being the process of placing names with emerging personalities.  This year, I have decided to open this very personal process to our patrons. We have a launched a little campaign on our Facebook page to select a naming theme for this year’s crop of doelings.  The response so far has been very creative—Illinois towns, first ladies, National parks???,  Cuts of meat (don’t think we’ll be using that one).  We’ll announce the winner early next week so stay tuned. 

Farmers’ Market News

This Saturday, September 14th is a two market weekend: Urbana’s Market at the Square and Chicago’s Green City Market. Sarah and Stewart will be filling in for us in Urbana, while Andrew makes the early drive north to Chicago.  In addition to cheese and gelato, we’ll be bringing some tasty tomatoes, apples and pears to the Urbana Farmers’ Market.

We’ve got a great lineup of early fall cheeses, including the long-awaited return of HEIRLOOM TOMATO CHEVRE!!! We had been waiting for some hot weather to ripen those little Juliette tomatoes (an intensively rich mini-roma variety that we dry and chop up to blend into our chevre). With all this hot weather lately, they're finally ripening and ready. In addition, we'll have:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Sheep milk feta
  • Some fairly young bloomy rind cheeses, including Angel Food, Little Bloom on the Prairie, Black Goat and Ewe Bloom-if you like them gooey, I’d put these in the frig for several days to let them ripen a bit longer.
  • Firm aged cheeses including Moonglo (raw goat milk tomme) and Roxanne (sheep milk brebis).  They both pair extremely well with the apples and Moonglo pears we’ll be bringing to market. 
  • Eldon: our sheep milk blue—it’s got some great veining, but the taste is sweet and salty blue—YUM!

Gelato fans, we’ve got some great flavors for you (chocolate fans will have to wait until next week to get their fix-sorry):

  • Vanilla
  • Hazelnut
  • Fresh Mint
  • Espresso
  • Pumpkin Pie
  • Pineapple Sage
  • Cucumber Lime Mint Sorbetto

Green City Market Patrons will have a smaller selection of locally sourced flavors, some of which are listed above. 

On another note, don’t forget to frequent our ShowClix venue for available dinner tickets.  As we get cancellations, we repost them on this website. So, even if our main website lists the dinner as “SOLD OUT,” you should check the ShowClix site periodically for the latest availability. 

Posted 9/10/2013 9:35pm by Leslie Cooperband or Wes Jarrell.


Greetings:

We've got summer weather but fall fruit to pick, so we're hosting another open house-on-farm sale and u-pick TOMORROW--WEDNESDAY, SEPTEMBER 11TH--FROM 4:00 TO 6:30PM.  

We will have cheese (chevre, feta, bloomies, sheep milk blue, Moonglo and Eldon) and gelato (pints only) for sale as well as loads and loads of scrumptious heirloom tomatoes. You can cool off with bottle of authentic soda by Homer Soda company too.  Need some tempting on the gelato front?

  • Vanilla
  • Chocolate
  • Mint
  • Hazelnut
  • Cucumber Lime Mint (this will cool you down)
  • Butter Pecan
  • Pumpkin Pie (like I said, it should be fall)
  • Pineapple Sage (it's an herb infusion that has hints of pineapple and beautiful herbal notes)
  • Espresso

Stewart (Artisan Breads) will have a few loaves of bread on hand to sell as well.  We'll be offering u-pick of Moonglo Pears and a couple of apple varieties.  Come on out! It's cooler out here in the country for sure.  


Eastern Illinois Fundraiser with Master Chef Rick Bayless: Ticket sales are picking up, so if you've been considering this donation, I would recommend moving on it before they're gone.  Childhood hunger is real and widespread right in our own backyard, so plesae consider making this generous donation to this very worthy cause.  You'll get an unforgettable meal and meet one of America's most inspirational chefs as a bonus!  Click on this link to make your purchase. 


Tickets to our fall "Fork in the Road Tasting Trail" are now on sale as well. This tour, scheduled for Sunday, September 22nd (12-5PM), starts at our farm, goes on to KD Ranch-Sugar Shack Antiques in Oakwood (bison, long-horn cattle, elk) and ends at Sleepy Creek Vineyard with a full tasting of ALL of their wines (accompanied by a cheese and cured meats platter); all for the VERY reasonable price of $35 per ticket.  Less than half the places remain, so don't delay.