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Posted 10/5/2012 8:01am by Leslie Cooperband or Wes Jarrell.

Farm News: Love “stinks”

cool fall winds

A strong north wind ushered in a 30 degree drop in temperature last night, and, with it came a cold rain and that full fall feeling. Love is in the air on the farm, and it has a distinct odor of male goats eager to pass on their genes to the next generation. Their mating rituals are quite elaborate, and to spare you the gory details, let’s just say, for the bucks, there is a lot of “goat cologne” sprayed around. Our does are ready too.  Their tales are wagging in a frantic manner, as they vie for coveted spots close to the fence to draw the attentions and affections of their suitors. As the Burt Bacharach song goes: “the look of love is in your eyes, a look your smile can't disguise.”  Yes, even goats can smile.

 It is time once again for our annual fall ritual of breeding.  These past couple of weeks, I have been pouring over milk records, reviewing goat lineages and re-examining kid conformation to make my goat pairing selections.  The hat I wear this time of year is that of goat yente (aka the farm matchmaker).  Each buck will have his harem of does, based on our hopes and desires for the next generation. We’ve got Eddie, our tall, spotted and handsome Nubian buck, in the spot light. He provides stature, nice long necks and some splashy spots. Next in line are our two La Mancha bucks, Mocha and Rex. Mocha also gives length and leanness to his daughters; Rex gives us nice wide and well-attached udders.  We have three new bucklings from last year’s breeding to bring into the lineup as well. We’re particularly excited about the “Millie buck” (yet to be given his real name). He’s the buckling of one of our top Nubian does, Millie, and the success of artificial insemination. His sire comes out of a long line of “champions” who purport to produce copious quantities of milk.  He’ll be a busy boy for sure this fall. We might even have to give him a step ladder to get the job done with some of our does.

Farmers’ Market News and Cheese Events

October is American Cheese Month. It’s a time to celebrate the explosion of great artisan and farmstead American cheeses now on the market across the country. You can do your part by coming to the famers’ markets this weekend and throughout the month of October to patronize your favorite cheese makers.  The cooler weather might tempt you to stay in bed, but I always say that it’s worth getting up early, coming to the market and getting all of your week’s food wares, coming home, making a great breakfast with all those local foods and then taking a long nap! We will be attending three farmers’ markets this Saturday, October 6th: Urbana, Springfield and Chicago’s Green City Market.  Wes and Sarah will be in Urbana, Alison will be greeting our Springfield patrons, and I will be alongside Pat at the Green City Market. We’ve got some great fall cheeses for you:

  • Plenty of Fresh Chevre: plain, herbs de Provence, cracked pepper
  • An array of bloomy rind cheeses including Little Bloom on the Prairie (Angel Food is continuing to age and should be ready soon), Black Goat (limited quantities), Ewe Bloom AND Black Sheep—don’t forget this American Cheese Society’s blue ribbon winner.
  • Sheep milk feta
  • Moonglo
  • Roxanne
  • The last of this season’s Huckleberry Blue

We will have some of our mid- summer honey for sale as well—both 8 and 16 ounce glass jars as well as a few boxes of honey comb and comb + honey in the jar. 

For our Urbana shoppers, the expected cold temperatures should allow you to purchase several pints of gelato and get them home safely without them melting. We’ve got our usual flavors as well as some new ones:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Lemon Verbena
  • Ginger
  • Anise Hyssop
  • Espresso
  • Mint Stracciatella—NEW FLAVOR, A FANCY MINT CHOCOLATE CHIP
  • Sorbettos: Espresso, Chocolate, Concord Grape and Rhubarb (yes, Brackett Farm still has Rhubarb!!)

For those of you in the Chicago suburbs, I will be coming to Standard Market in Westmont Illinois this Saturday afternoon to participate in their Artisan and Craft Food Festival. I will be there from 1:30 to 4PM along with some other great cheese makers, craft brewers and other food artisans. It should be a great time of sampling some great foods and meeting the people who make them.  Please come to see me there.

Posted 9/27/2012 9:44pm by Leslie Cooperband or Wes Jarrell.

Farm News

This Saturday, we’re hosting our “100 Yard Dinner.” It’s a culmination of the fruits of our season’s labors-a true harvest feast.  It’s a meal designed to showcase what we can grow, harvest and transform into delicious dishes right here on our farm. We like to say that 90% of what our dinner guests will eat comes from within 100 yards of the dinner table.  This year, I admit, our garden is not the cornucopia of vegetables that it was last year.  Nonetheless, it is respectable.  We’ve got Rainbow chard, planted in May, but continued to thrive and survive during the height of the heat and drought. 

RAINBOW CHARD

We’ve got ripe tomatoes, potatoes and giant sweet potatoes, harvested at the end of the summer. 

CARA'S SWEET POTATOES

Our herb garden will feature prominently on the menu, from parsley to basil to lemon balm; we even grew hops that we’ll use for a soothing tea. 

HOPS

The featured “protein” of the menu will be our Freedom Ranger chickens.  We raised them from day-old chicks to sturdy pastured broilers in about 10 weeks.  

FREEDOM RANGERS

Our chef, Alisa, will be making a goat buttermilk marinade for the chicken that will be fried southern style.  Of course, we’ll have an egg course with a creamy sunchoke puree and some beautiful pea shoots we grew.

eggs

Let’s not forget cheese. We made a special “prairie blazing star banon” for the meal; a petite soft-ripened cheese wrapped in an Illinois wine-soaked sycamore leaf.   If you’re intrigued, you can see the full menu on our website.  It’s a testament to the bounty that can be grown right here in central Illinois, even in the face of drought, heat waves and pop up thunderstorms.

Farmers’ Markets

This weekend, we’re attending THREE farmers’ markets: Urbana, Chicago’s Green City Market on Saturday, September 29th and Chicago’s Logan Square Market on Sunday, September 30th. For those of you who patron the Logan Square market, this may be our last one for this season, so come on out to get your favorite cheeses. You can even stock up on chevre and freeze it for the winter if you like. We’ll have:

  • Lots of chevre—plain, herbs de Provence, cracked pepper
  • Sheep Milk Feta
  • An assortment of bloomy rind cheeses including Angel Food, Little Bloom on the Prairie, Ewe Bloom and Black Sheep
  • Moonglo
  • Roxanne
  • Huckleberry Blue
  • Mollisol Pecorino

For our Urbana shoppers, we’ve got gelato—even though the weather is cooler, you can still enjoy our gelato with a warm apple pie:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Rhubarb Swirl
  • Stracciatella
  • Anise Hssop
  • Cardamom
  • Ginger
  • Thai Basil
  • Concord Grape Sorbetto
  • NEW FLAVOR: CHOCOLATE SORBETTO
  • NEW FLAVOR: ESPRESSO SORBETTO
Posted 9/26/2012 3:27pm by Leslie Cooperband or Wes Jarrell.

Dear CSA members:

We are going to have to adjust our pick up dates a bit here in October. Our original schedule was the 2nd and 4th Tuesdays of each month. Since July had 5 weeks, we got off of this schedule. We are needing to get back onto a 2nd and 4th Tuesdays pickup schedule for October and November because the Bloomington pick up location moves indoors starting October 2nd TO THE VITESSE CYCLE SHOP IN NORMAL. THE NEW PICK UP TIME IS 6:30 TO 7:30PM TO ACCOMMODATE THE OWNERS OF THE BIKE SHOP.  The new location is:

Vitesse Cycle Shop in Normal

206 S. Linden Street, Normal, IL

(309) 454-1541 · vitessecycle.com

You should be able to get directions from their website. It is very close to the Amtrak Station in downtown Normal.  SO, we will NOT have Bread Cheese and Gelato CSA pick up next Tuesday, October 2nd. Our new pickup dates will be the following:

October 9th

October 23

October 30 (I know this is only one week after the 23rd, but we need to make sure you receive a total of 13 shares as was promised in the CSA share program for this year)

November 13th (the last pick up date)

Although these changes affect only the Bloomington CSA, we will also have these same dates for pickup at the Peoria location, just to keep things less confusing. As far as I know, the pick up time in Peoria at Marcella Teplitz' house will remain 5 to 6PM.  Please let me know if you have any questions about these changes. I am sorry for any inconvenience this may cause some of you, but we are working under the direction Henry's Farm CSA logistics. 

Thank you for your understanding.

leslie

Posted 9/20/2012 9:54pm by Leslie Cooperband or Wes Jarrell.

Farm News

It’s in the air: that certain crisp smell, the clarity of light, the ease of breathing dryness.  Fall is here.  You can feel it.  You can sense it in the animals around the farm.  This week, a rash of hummingbirds appeared at the hummingbird feeder, all fighting for a spot to drink nectar. They seem to spend more time fighting each other than feeding.  There have been a few monarch butterflies hovering around the flowers, as they stock up on reserves to sustain them on their southbound journey.  I’ve also noticed that the praying mantises are abundant once more; it’s strange how I only see them as summer is waning and fall is waxing. 

New England Asters

The grain farmers have started harvesting corn this week.  The combines are rolling down the roads, but I don’t see the usual back and forth grain truck traffic associated with many trips needed to take the harvest to the grain elevator. There’s lots of talk on the commodity reports about checking for aflatoxin in corn this year-it’s a toxin associated with a black mold;  another insult to the injury of a poor corn harvest.  I’ve been watching the sharp-shinned hawks hover over the newly harvested corn fields on the prowl for rodents, now easy to spot in the skimpy corn stubble.

The goats sense fall is in the air too. The bucks are all too eager to watch the milkers parade into the milk parlor every evening, curling their lips to catch any scents that might indicate that the does are coming into heat.  Soon, they will be able to satiate their desires when breeding season begins. The milkers are ever more reluctant to rise from their slumber in the morning and waddle into the milking parlor.  It’s dark now at 5:30AM, so, really, who wants to get out bed?  We too are finding it ever more difficult to leave the comfort of the covers and rise to meet the days’ challenges.  The desire for hibernation grows stronger and stronger. I’m holding it back for the time being.

Farmers’ Markets

We’re attending three farmers’ markets this Saturday, September 22nd: Urbana, Springfield and Chicago’s Green City Market. For our Springfield patrons, we’re the featured farmer for the Springfield Slow Food Convivium this week, so if you’re a Slow Food member, please come out and see us this Saturday.  We’ve got some great cheese for you:

  • Fresh Chevre—plain, herbs de Provence, cracked pepper and a few heirloom tomato
  • Most of our bloomy rind cheeses including: Little Bloom on the Prairie, Black Goat, Ewe Bloom, Black Sheep
  • Sheep Milk Feta
  • Moonglo
  • Roxanne
  • Huckleberry Blue—we are now cutting into our last wheels so this cheese will be around for another week or two. It’s more aged, drier and more crumbly than earlier in the season—perfect for a salad or to crumble on a pizza (try caramelized onion, Huckleberry Blue and chevre on a pizza-yum!!)
  • Mollisol Pecorino Romano (these are the last few wedges of this sharp and flavorful grating cheese as well)

For our Urbana shoppers, don’t let fall deter you from stocking up on pints of our goat milk gelato and sorbetto. We’ve been tweaking the recipes for the Anise Hyssop and the Cardamom, resulting in a lot more flavor. If you like these exotic flavors, I encourage you to give them a try.

We’ve also got:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Espresso
  • Rhubarb Swirl
  • Stracciatella (fancy chocolate ganache chip)
  • Thai Basil
  • Ginger
  • Concord Grape Sorbetto
  • Pear Sorbetto

Fall is a great time to shop the farmers' markets, so come out and support your local farmers!

Posted 9/17/2012 2:50pm by Leslie Cooperband or Wes Jarrell.

Hello Bread, Cheese and Gelato CSA members:

It is time again for another allotment of bread, cheese and/or gelato. As most of you know by now, Pickup in Peoria is from 5 to 6PM at Marcella Teplitz' house. Pickup in Bloomington is at the Unitarian Church parking lot off Emerson Street from 6 to 7PM. Carissa Katic will be at the Bloomington location this week. She will bring extras of bread, cheese and gelato (to Bloomington only) so if you know of folks who would like to get some of these items, please let them know.  As always, if you can't pick up your share this week, please let us know who will be picking it up for you and provide a phone number for them.

Thank you for your patronage.

leslie & Carissa

Prairie Fruits Farm & Creamery and Katic Breads

Posted 9/13/2012 11:05pm by Leslie Cooperband or Wes Jarrell.

Farm news

We baled our fourth cutting of alfalfa today. The fourth cutting is typically the most palatable as the stems are small and the leaves are plentiful.  Raising perfect hay is a difficult proposition in the now humid, early fall Midwest.  It's part art and part science to know when to cut it, know when to rake it and finally to know when to bale it.  The shorter days and cooler mornings of early September make lots of dew. The dew slows down the drying process; the upshot is that you need even more rain-free days in the fall to complete the process. In an ideal hay world, you would get a full four to five days to cut, rake, bale and load the hay into the barn.  This almost never happens, yet the forecast for the week showed no rain for about five days.  Wes and Ben cut the fields on Monday and let it dry for a day before raking it yesterday. This morning it was at the perfect moisture level for baling.  Since our old (it's a lemon let's face it) New Holland baler has been on the fritz for over a year, we have been hiring out the baling part of hay making, leaving us at the mercy of someone else with different priorities.  So, of course he called early this morning to tell us that he was a day behind in his other baling jobs and couldn't come out today as we had planned.  We knew we couldn't wait another day because a) rain was headed our way later today/tonight and b) the hay looked so perfect on the ground RIGHT now.  So, what to do? Our local implement dealer just happened to have a used baler for rent, so we were back in business by 11AM this morning. Wes was on the baler, while Ben and I picked up the bales from the field. I got to drive the truck with trailer in tow, as Ben walked down the rows and tossed the bales onto the trailer.  With the radio blaring old time jazz tunes (wouldn't you know, one of most favorite songs "there ain’t nobody here but us chickens" came on the radio!! How perfect is that?), I crept along the now clean field, stopping to let Ben rearrange the bales on the trailer. It's a true sense of satisfaction to watch the bales get stacked high on the trailer and then bring them back to the barn.  The intensity of green is so strong, you need sunglasses to look at this hay. It is alfalfa at its best. The ultimate test of perfection is watching the girls bury their heads in the hay feeder.  The normally rambunctious doelings who usually whine and complain even after you feed them their grain were silent. It was the silence of sheer food enjoyment.

doelings enjoying hay

Farmers’ Markets, Cheese and  Gelato

This weekend we’re attending three farmers’ markets: Urbana and Green City Market on Saturday and Logan Square on Sunday. The weather forecast is calling for blue skies and crisp cool fall weather, perfect for patronizing your favorite farmers’ market. We have a great line up of cheese for you, including:

  • Fresh chevre: plain, herbs de Provence and heirloom tomato
  • An assortment of bloomy rind cheeses including Angel Food, Little Bloom on the Prairie, Black Sheep (and maybe Black Goat) and Ewe Bloom
  • Sheep milk feta
  • Roxanne
  • Moonglo
  • Huckleberry Blue
  • Mollisol Pecorino

Urbana market goers can enjoy some great gelato flavors this week:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Rhubarb Swirl
  • Stracciatella
  • Espresso
  • Anise Hyssop
  • Cardamom
  • Thai Basil
  • Rhubarb sorbetto
  • Concord grape sorbetto
  • Pear sorbetto
Posted 9/6/2012 7:24pm by Leslie Cooperband or Wes Jarrell.

Farm News

This year's drought has made its permant and devastating mark on grain agriculture here in the heart of the Midwest. If you live in the belly of cash grain country like we do, you hear the daily "Commodity Report" commentators on Public Radio stations lamenting the recent rains as "too little too late." You see, grains like corn and soybeans have distinct life cycle events (pollination, grain fill are two big ones) that occur at fixed times, set by the crop's internal biological clock.  So, when pollination is in motion after so many days following germination, if soil moisture is lacking or air temperatures hover in the 100's, corn pollen from the tassels just has a real hard time fertilizing the ear, the female flowering part of the plant.  Even if you're lucky enough to get male and female corn flowers to come together, prolonged lack of rain means those ears won't fill with nice juicy corn kernels (the fertilized part of the female corn flower).  To add insult to injury, if these critical life cycle events happen during the height of a drought, and then you get some nice soaking rains like we have had over the past couple of weeks, the corn ear is done--no rain can make those kernels fill after a certain point in the corn plant's life cycle.

Contrast this scenario with a perennial crop like alfalfa.  Alfalfa's roots burrow deep into the soil, able scavengers of scarce soil moisture.  When moisture is lacking, the alfalfa hunkers down and goes into survival mode. When moisture is replenished, as is the case with the plentiful rains that Hurricane Isaac dropped on us last weekend (we received over 5 1/2 inches of the wet stuff), the alfalfa plants have a flexible biological clock. They are poised to take up that soil moisture and turn it into lush green growth. Notice the contrast of intense green alfalfa with the brown and withering corn in the background. 

alfalfa revival

This resiliant crop is well adapted to erratic changes in our weather. This means we will get a fourth cutting of alfalfa hay that will surpass the first three cuttings in both quantity AND quality.  Let's put our hands together for perennial crops--our goats will be enjoying this gorgeous hay next spring when their babies start dropping. Viva la resilience!

Farmers' Markets and Ewe Bloom Cheese

This Saturday, September 8th, we're attending three farmers' markets: Urbana, Springfield and Chicago's Green City Market.  As usual, we'll be bringing a wide assortment of our cheeses, but I want to give a special mention to one of our soft-ripened sheep milk cheeses, "Ewe Bloom." 

Ewe Bloom

Many of our customers who are new to the world of bloomy rind cheeses, might be intimidated by Ewe Bloom at first blush and first sniff. Its rind is colonized by a white mold that imparts an mushroomy and yeasty aroma. The outer edges of the cheese have a slight ooziness that many a bloomy rind cheese lover pine for.The body or paste of the cheese is slightly "sheepy"--BUT, not in a bad way. By sheepy, I mean, grassy and earthy with hints of lanolin.  The mouth feel and finish of this cheese is best described as buttery.  It is best to "temper" the cheese before you eat it; let it come to close to room temperature. I like to serve it on crusty bread like baguette. You can compliment the cheese's flavors with something sweet-tart like an apricot jam.  If you haven't tried Ewe Bloom yet this season, I encourage you to buy some and give it a chance.  It's a great cheese, once you get to know it. We will also have:

  • Plenty of fresh chevre--plain, herbs de Provence and heirloom tomato (it's back after a short hiatus)
  • An assortment of other bloomy rind cheeses including Angel Food, Little Bloom on the Prairie, Black Goat and limited quantities of Krotovina. Krotovina is going on fall vacation, so you won't see it for awhile.
  • Sheep Milk Feta
  • Moonglo
  • Roxanne
  • Huckleberry Blue
  • Mollisol Pecorino Romano

Our Urbana shoppers can choose from an assortment of gelato flavors this Saturday, including:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Stracciatella
  • Thai Basil
  • Espresso
  • Ginger
  • Cardamom (new flavor!!)
  • Anise Hyssop (new flavor!!)
  • Pear Rosemary & Thyme Sorbetto
  • Rhubarb Sorbetto

In addition to the cheeses and gelato flavors on offer, we will also have more of our light and floral farmstead honey for sale in both 8 oz. and 16 oz. glass jars. The weather should be perfect for farmers' market shopping on Saturday, so come on out and stock up on all your local foods.

Posted 8/30/2012 10:25pm by Leslie Cooperband or Wes Jarrell.

The buzz around central Illinois these past couple of days isn't the drone of the cicadas or katydids.  It's all about the impending deluge of rain we're expecting this weekend as remnants of Hurricane (now "tropical storm") Isaac make their way northward along the Mississippi watershed.  It's hard to contemplate that two plus weeks ago we were begging for a few drops of the wet stuff.  Now, we are battening down the hatches, shoring up the walls along the goat barns so they don't flood, harvesting all the tomatoes before they are jostled from their vines and digging the potatoes that have been resting underground so they don't rot. Some forecasts are calling for upwards of 6 inches of rain over a 24-hour period. Some say the heaviest rain will fall just south of us, dropping "only" 2 to 4 inches here.  While we do need rain, we don't need this quantity over such a short period of time--pretty please??

We're hoping, at least, that the rains hold off for the farmers' markets on Saturday morning. We're attending both Urbana's Market at the Square and Green City Market that day.  We're also hoping the rains peter out by the time they get to Chicago, so you Sunday Farmers' Market shoppers at Logan Square can come out to get your weekly groceries of local foods including our cheeses. We haven't been to Logan Square for awhile, so we are especially eager to greet our customers there.  We're not going to let the weathermen deter us from setting up our tents and putting out our cheese wares. In fact, we've got a great line up of cheeses for you this weekend:

  • Plenty of fresh chevre--plain, herbs de Provence, cracked pepper (still no heirloom tomato, but it will return)
  • An assortment of bloomy rind cheeses-let us surprise you!
  • Sheep milk feta-perfect for a feta-watermelon salad
  • Moonglo
  • Roxanne
  • Huckleberry Blue (it's getting a bit sharper and more crumbly, but it is still delicious)
  • Mollisol Pecorino

Urbana market goers can stock up on pints of gelato this week:

  • Vanilla
  • Chocolate
  • Margot's Mint
  • Stracciatella
  • Lemon Verbena-Thyme
  • Espresso (it will wake you up!)
  • Hazelnut
  • Ginger

Sorbetto Flavors include:

  • Concord Grape
  • Watermelon
  • Pear-Rosemary-Thyme

Put on your raincoat, slip on your rubber boots, grab an umbrella and come to the markets this weekend to relish in the rain and the rainbow of local foods!


Posted 8/24/2012 7:40am by Leslie Cooperband or Wes Jarrell.

Cheese and Farm News

I can't deny the excitement that comes when you win a prize.  So, imagine our amazement and joy a couple of weeks ago, when the winners of the American Cheese Society Annual Cheese Competition were announced in Raleigh, North Carolina, and we heard via texts and tweets that our "black sheep" had won first place in the category of soft-ripened cheese made from sheep or mixed milks.  There are many categories for entry, as there are many styles of cheese and several types of milk from which the cheeses can be made. We don't know how many entries were in this specific category, but we do know that soft-ripened cheeses are competitive. It was late on a Friday afternoon, and Alison and Nat, our cheese makers, happened to still be at the farm tending their garden when I got the message. I ran outside trying to find them, and discovered them also trying to get word of the judging results.  We were stunned, AND happy!

blue ribbon chese

So, we want to share with you our pride and joy this weekend: black sheep.  For those of you not familiar with the cheese, it is a soft-ripened (aka bloomy rind) sheep milk cheese aged with an ash-salt mixture on the rind. The delicate white mold grows over the ash coating, resulting in pale grey hue to the rind. The taste is somewhat earthy and grassy.  Enjoy it with some sparkling wine (we toasted it with some bubbly) and a nice crusty bread this weekend.

Markets

We're attending three farmers' markets this Saturday: Urbana, Green City Market and Springfield. In addition to the black sheep, we'll have:

  • Lots of fresh chevre--plain, herbs de Provence and cracked pepper (sorry, no tomato this week--I need to dry some more Juliettes)
  • Sheep milk feta
  • Little Bloom on the Prairie
  • Black Goat (the goat milk version of black sheep)
  • Ewe Bloom (close cousin to black sheep, sans ash)
  • Krotovina (half sheep, half goat with an ash layer--beautiful to look at and eat)
  • Moonglo
  • Roxanne
  • Pecorino Romano
  • Huckleberry Blue

The weather will be perfect for gelato in Urbana, but don't forget to bring a cooler or ice pack to keep those pints cold on your way home:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Hazelnut Crocante (a brittle made with hazelnuts blended into the Hazelnut gelato--double the deliciousness)
  • Margot's Mint
  • Stracciatella (fancy chocolate chip)
  • Blackberry Cream
  • Lemon Verbena-Thyme
  • Peaches & Cream
  • Rhubarb sorbetto (returns after a summer hiatus)
  • Cucumber lime mint sorbetto
  • Autumn Berry sorbetto (a new flavor made with wild harvested autumn berries from tiny greens farm in urbana-check it out!)

Other news

We had our last summer open house this past Wednesday, and it was a roaring success. Thank you to all our patrons who came out to the farm this summer. It was a lot of fun for us, and we hope you enjoyed hanging out at the farm on Wednesday afternoons, even through the extreme heat days.  We'll keep you posted about other events on the farm as they arise.

Posted 8/21/2012 9:07pm by Leslie Cooperband or Wes Jarrell.

Our last farm open house of the summer is tomorrow afternoon, August 22nd from 4 to 6PM. We'll have all the usual suspects: cheese, gelato, eggs, honey as well as our regular farmer/artisan guests: Stewart's Artisan Breads, Tomahnous Farm and Laurence Mate, the knife sharpening dude.  We'll also have our last u-pick of blackberries.  Here's a very satisfied customer whose face speaks volumes to the deliciousness of the berries (followed by some delicious chocolate gelato). 

blackberry baby

If her face isn't temptation enough, here are some of the gelato flavors we'll have available for single servings tomorrow (plus many more flavors to purchase as pints).

  • Chocolate
  • Hazelnut
  • Mint
  • Stracciatella (chocolate ganache "chip")
  • Lemon Verbena-Thyme

We've got some new fruit sorbetto flavors for you to try including "Autumn Berry."  So, come on out.

On another note, for those of you who tried to get seats to the fall farm dinners, and were not successful, I am sorry. I know some of you experienced some technical difficulties on the website. There was a lot of traffic on the website when  the seats became available at 5PM yesterday, and there were not that many seats for each dinner (we usually post only 40 seats per dinner).  All I can say is, that we are working to make the process easier and as fair as we possibly can.  I will let you all know as improvements are made.  Thank you for your patience and understanding.