News

Welcome to Leslie's Blog.
Posted 6/7/2012 10:45pm by Leslie Cooperband or Wes Jarrell.

blessed are the poultry
FARM NEWS

The saying "everybody loves chicken" is ever so true in the world of predators as well as humans.  Over the past week or so, we have been battling with a skunk and now most likely a mink, and, so far, the predators are winning. Each night, between the hours of 10PM and 5AM, he or she (or they) lumbers into the goat barn and takes down one or two hens as they sleep or awaken from their slumber. We, in turn, awake to piles of feathers and a rapidly dwindling population of laying hens.  We thought we had caught the culprit earlier this week--a skunk--inside a live trap. He barely looked the part of menacing killer, leaving us to believe he had accomplices.  As Wes was taking him/her out to that far- away place where all predators go, the little bugger lifted his tail and exacted his revenge on Wes.  Clothing was discarded immediately and placed in a bucket with tomato juice--the old wives' tale about tomato juice taking the stink out of skunkiness really does work! The other night we closed up the remaining hens in the chicken coop, only to find the plank door wide open the next morning, more dead chickens and the remaining live hens traumatized.  Not only did this predator (this one we believe is the mink)'weasel' his/her way into small cracks in the chicken coop, but he/she pulled the bait out of the live trap! The audaciousness of it all! So, we have resorted to putting the remaining hens into our cat carriers at night and placing them inside our shop for protection. The lone exception is Blanche, an all-white Americana heritage breed of chicken (this is the breed that lays green eggs). She has taken to roosting on top of a fan about 30 feet off the ground in the goat barn. Blanche is a survivor and one smart poultry. 

On a happier vein, the signs of summer returning to central Illinois have solidified this week at the farm.  I have been watching and waiting for the return of our solitary brown bat, "Victor," and he showed up this evening roosting under the eaves of our front porch. He has migrated back to our farm every summer for the past several years. He has a particular spot that he likes to hang from under the roof, and sure enough, there he was tonight.  Tonight was a perfect early summer evening.  The air was still (another sign that spring has transitioned to summer out here on the windy prairie) and the fire flies started dancing as soon as the sun went down, itself a firey blaze.  The resident barn swallows have completed their carefully crafted mud nests under the porch roof and have begun to lay eggs.  We tolerate their less than ideal housekeeping manners, because their appetites for insect pests are voracious.

Farmers' Markets

This weekend, we're attending four, yes FOUR, farmers' markets: Urbana, Green City Market and Springfield on Saturday, June 9th AND we're debuting at Chicago's Logan Square Market on Sunday (10AM to 2PM).  This will be a first for us, and our cheese makers are busy organizing coolers full of cheese to send to each of the markets. We are very excited about being at Logan Square: our cheese monger, Patrick, will be there to greet our new customers. We've got a great line up of cheeses for everyone:

  • Fresh chevre-plain, herbs de Provence, cracked black peppercorn
  • Sheep milk feta
  • Bloomy rind cheeses including: Angel Food, Little Bloom on the Prairie, Black Goat and Krotovina (Ewe Bloom and Black sheep are on vacation this week)
  • Roxanne--raw sheep milk brebis (semi hard)--great for melting on a burger or just slicing and eating
  • Huckleberry Blue-our creamy, sweet and piquant goat milk blue
  • Caprino Romano--one year old, raw goat milk grating style cheese

For our Urbana Market Goers, Stewart has been going crazy with gelato flavors this week:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Pistachio
  • Margot's Mint
  • Ginger
  • Strawberry
  • Honey Lavender
  • Honey Chevre
  • Strawberry Sorbetto
  • Rhubarb Sorbetto

The weather should be good and hot for gelato eating, so NO excuses--buy a couple of pints to take home or just share with friends at the farmers' market

CSA and On Farm Sales NEWS

For those of you in the Bloomington-Normal and Peoria areas, we have re-opened our Bread, Cheese and Gelato CSA signup for those who might have missed the earlier announcements.  We will leave it open on our website until tomorrow (FRIDAY, June 8th at 7PM). This is your final chance to stay well stocked in our cheeses, gelato and fantastic artisan breads from Katic Breads. 

For those of you wanting to come out to the farm, we'll be resuming our summer open-house on farm sales starting Wednesday, June 13th from 4 to 6PM. I will be sending out a notice about the open house early next week.

 

Posted 5/31/2012 8:56pm by Leslie Cooperband or Wes Jarrell.

Farm News

What a difference a day makes. From the mid '90's to the mid 50's in about 48 hours. Gentle rains soaked the parched soil and prepared the seed bed that Wes was tilling for our summer pasture crop of sorghum-Sudan grass today.  We're planning to seed it tomorrow if the ground isn't too wet. The goats' milk production suffered from the early heat wave; a few days of cooler weather grazing should fill those udders back to their pre-heatwave levels in no time.  In fact, they were out this morning munching on chicory, but as the first drops of rain hit their backs, they made a bee-line for the gate back into the barn. 

Our first farm dinner laast weekend (it ended up being two seatings-one Saturday night and one on Sunday afternoon because it was so oversold!!) was a huge success--tender slow roasted lamb from Caveny Farm, house-made duck sausages, chicken liver mousse with strawberries and pea shoots, sauteed Chinese broccoli were highlights along with a strawberry tart and chef Alisa's homemade rhubarb ripple ice cream for dessert!!! We're gearing up for the next dinner in about one week--early summer vegetarian. Back in the dinner saddle again.

Farmers' Markets: Cheese and Gelato

We're attending two farmers' markets this Saturday, June 2nd: Urbana and Green City Market.  I will be greeting our Chicago customers on Saturday along with our lovely cheesemonger, Rachel. Nat and Wes will be "manning" the stand in Urbana.  We've got lots of really delicious cheese for you:

  • Fresh chevre--plain, herbs de Provence and cracked pepper
  • Limited amounts of fresh goat milk ricotta
  • Sheep milk feta
  • An array of bloomy rind cheeses that could include: Angel Food, Little Bloom on the Prairie, Black Goat, Black Sheep, Ewe Bloom and Krotovina
  • Prairie Dropseed--making a very limited one-time re-appearance (we made for a very special occasion)-it's a mixed milk (sheep and goat) little ball made in a similar manner to our chevre; the little balls are dusted with skiff of vegetable ash and the rind grows a lovely white fuzz after several days of aging. 
  • Roxanne--our really delicious (tangy and buttery if you can believe that) sheep milk brebis, perfect for slicing on a nice crusty bread
  • Huckleberry Blue--sweet and pungent goat milk blue
  • Caprino Romano--our raw goat milk grating style cheese, aged over one year

For our Urbana customers, we've got a great lineup of gelato flavors by the pint for you:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Margot's Mint
  • Honey Chevre
  • NEW FLAVOR: Vanilla-Rhubarb swirl (Rhubarb compote swirled into our vanilla gelato)
  • Strawberry
  • Strawberry Sorbetto
  • Rhubarb Sorbetto

So, no excuses. You've got so much to choose from-come on out to the markets and buy some!

CSA NEWS
Our first Bloomington-Normal and Peoria Bread, Cheese and Gelato pickup on Tuesday evening was a SUCCESS.  For those of you who realized that indeed, you want to be part of this novel CSA, we will open it back up for a few days (sometime over this weekend through Wednesday of next week) to give folks one more shot at signing up.  Check the website on Sunday.


Posted 5/24/2012 9:20pm by Leslie Cooperband or Wes Jarrell.

This week we're rolling out another spring milk cheese--the first batch of "Roxanne."  Roxanne, the cheese, is made in the style of a brebis. This is a Pyrenees tomme-like cheese made from raw sheep milk and aged for a little more than two months. It has a natural rind that is bathed weekly in a culture-infused brine. The name of the cheese was inspired by one of our first hybrid does, Roxanne.  The rind reminded me of her beautiful tawny blond coat.

Roxanne the goat

Roxanne is the daughter of Katie (one of our first La Mancha does, a quiet but steady milker) and Everett Lee (our first Nubian buck, may he rest in peace).  She is an outstanding milk producer and has a vivacious personality to match. She is featured in our "Udder of the week" on our facebook page (check it out on Friday, May 25th).

Roxanne the cheese

Our cheese makers, Nat and Alison, have been tweaking the recipe for Roxanne, the cheese, and we're extremely proud of these spring batches. The cheese is firm with buttery notes.  It is smooth and clean on the palate.  It's got lots of body (just like the personality of its namesake goat). It is the perfect cheese to enjoy as we enter this weekend of summer-like temperatures. We recommend it with some crusty baguette and a crisp dry white wine of your choice. 

Farmers' Markets

We're attending THREE farmers' markets this Saturday: Urbana, Green City Market and our debut at the Old Capitol Springfield Farmers' Market.  We're very excited to be at the Springfield Farmers' Market, and we look forward to meeting new customers and sharing our love of cheese with them. Our cheese maker, Alison, will be in Springfield to serve up tastings of our cheeses and answer any questions you might have about the cheeses and the farm. With this being a long, holiday weekend, what better way to celebrate than to pick up a medley of our cheeses and have a picnic in the cool shade (forecast says it will be a scorcher this weekend with temperatures in the mid '90's). 

Here's what we're bringing to the markets:

  • Fresh chevre: plain, herbs de Provence and cracked pepper
  • Sheep Milk Feta
  • An assortment of bloomy rind cheeses including Little Bloom on the Prairie, Angel Food, Krotovina (all three of these are in limited supply), Ewe Bloom, Black Goat and Black Sheep [Springfield customers: we're bringing Angel Food, Black Sheep and Krotovina only]
  • Huckleberry Blue-our raw goat milk blue; it's truly delicious!
  • Caprino Romano-our one-year old raw goat milk romano (grating) cheese
  • Roxanne--the cheese!

Urbana customers can enjoy the following gelato flavors sold in pints (you will want a whole pint to cool you down this weekend!):

  • Vanilla
  • Chocolate
  • Hazelnut
  • Pistachio
  • Margot's Mint
  • Strawberry Gelato
  • Strawberry Sorbetto
  • Honey Chevre
  • Rhurbarb Sorbetto

We've got our first farm dinner this weekend. You can check out the menu on our website.


Posted 5/18/2012 12:58pm by Leslie Cooperband or Wes Jarrell.
Farm News
Like our fellow farmers in central Illinois, we're feeling mildly nervous about the weather. This week's warm and dry pattern seems like an eery foreshadowing of what our summer might be like this year.  We've got the drip tape irrigation going on the newly transplated tomatoes, our sprinklers are running daily on rotating flower beds and our herb garden, and we even put out little saucers of water for those potentially thirsty rabbits who might bite the tomato seedlings off to get at their water.  The silver lining to this lack of clouds is that it is perfect weather for making hay. We took our first cutting of alfalfa hay off about half of our alfalfa field.  Although it's a bit dusty, the goat girls are scarfing up the tender alfalfa leaves. 

Cheese News
 Huckleberry Blue is named after one of our herd’s foundation goats, “Huckleberry.” Now at the sunset age of eight (for a goat anyway), her unusual “blue heeler” coloration and enigmatic personality inspired her namesake raw goats’ milk blue cheese.  She's also our "Udder of the Week" on facebook, so if you want even more details on her, go to our facebook page

Huckleberry the goat
We only make this cheese at two times of the season: early (spring) and late (late fall) lactation, so it is only available at certain times of the year. Our spring lactation batches are now ready for sale.
Nat and Alison, Prairie Fruits Farm’s cheesemakers, share some of their reflections on the goat and the cheese:
Sometimes, the chicken comes before the egg.  By that, we mean it might be best to start with the name given to the cheese instead of the cheese itself.  Huckleberry, the goat, is aloof is a sort of regal way.  We don't fault her for her independence, but all the same, it is the trait that distinguishes her from the herd.  She is beautiful a timeless way too; her goatee will be remarkable for years to come. 

side view of huckleberry's goatee
She has definitely had her "prime," and those customers who have seen her on the walls of the Common Ground Co-op in Urbana know that she exudes defiance and runway model good looks.  The rind of the cheese that took her name is that same sort of pretty, unintentionally good-looking, flawed in a rustic way but be-speckled and appealing all the same.  We wish we could equate her awesome goatee to some part of the cheese, but it’s just awesome on its own. The cheese has had many manifestations during our tenure as cheese makers Prairie Fruits and several years before.  Sometimes muted and creamy, sometimes dry and exceptionally piquant, we have been on a quest to strike the perfect balance of sweetness, piquancy and creaminess in this blue.  We spent a portion of our winter working with other cheesemakers in New England, learning what has worked for them with their blues and what has not.  We brought those techniques back with us, compared them to our existing make procedures, and have tried to hone in on a sweeter, creamier texture that still speaks to our mildly flavored milk and the cheese's aged, complex profile.  We think we have achieved it, with consistent veining, the sweet aromas of goat milk, a more buttery texture on the palate, and a distinctly blue flavor. 

beautiful huckleberry blue cheese
And, that, in the end, brings us back to the goat, because while Huckleberry is not aggressively vying for attention, or spending her time trying to ascend the herd hierarchy, she is unique and respected all the same.  We recommend enjoying it with off-dry, fuller bodied whites, or fruit forward, not-tannic reds and wildflower honey.  Or, if you can still get your hands on them, fresh strawberries.

Nat enjoying a hunk of blue cheese 
Nat really likes his cheese!
Farmers' Markets this week
We're attending two markets this Saturday, May 19th: Urbana and Chicago's Green City Market.  We are hoping that the NATO conference in Chicago won't prevent our Chicago customers from getting to the market, but if you're concerned, here are the expected road closures according to the farmers' market manager: "Expect intermittent closures May 19-21 on I-90/Kennedy from O'Hare to downtown, Ohio from Orleans to Fairbanks, Ontario from Fairbanks to Orleans."

Here's what we're bringing to both markets:
Lots of fresh chevre-plain, herbs de Provence and cracked pepper
Fresh goats' milk ricotta
Sheep milk feta
An assortment of bloomy rind cheeses including: Angel Food, Little Bloom on the Prairie, Ewe Bloom, Black Goat and Black Sheep
Huckleberry Blue-first batch of the spring season

Urbana marketgoers can enjoy pints of gelato:
Vanilla
Chocolate
Hazelnut 
Strawberry
Pistachio
Chocolate Hazelnut (Gianduja)
Margot's Fresh Mint
Strawberry Sorbetto    
 
 HAPPY EATING!      NEXT SATURDAY, WE'LL BE ATTENDING THREE FARMERS' MARKETS: URBANA, GREEN CITY MARKET AND OUR DEBUT AT THE OLD CAPITOL FARMERS' MARKET IN DOWNTOWN SPRINGFIELD. STAY TUNED FOR DETAILS.          
   
Posted 5/18/2012 11:37am by Leslie Cooperband or Wes Jarrell.
Farm News
Like our fellow farmers in central Illinois, we're feeling mildly nervous about the weather. This week's warm and dry pattern seems like an eery foreshadowing of what our summer might be like this year.  We've got the drip tape irrigation going on the newly transplated tomatoes, our sprinklers are running daily on rotating flower beds and our herb garden, and we even put out little saucers of water for those potentially thirsty rabbits who might bite the tomato seedlings off to get at their water.  The silver lining to this lack of clouds is that it is perfect weather for making hay. We took our first cutting of alfalfa hay off about half of our alfalfa field.  Although it's a bit dusty, the goat girls are scarfing up the tender alfalfa leaves. 

Cheese News
 Huckleberry Blue is named after one of our herd’s foundation goats, “Huckleberry.” Now at the sunset age of eight (for a goat anyway), her unusual “blue heeler” coloration and enigmatic personality inspired her namesake raw goats’ milk blue cheese.  She's also our "Udder of the Week" on facebook, so if you want even more details on her, go to our facebook page

Huckleberry the goat
We only make this cheese at two times of the season: early (spring) and late (late fall) lactation, so it is only available at certain times of the year. Our spring lactation batches are now ready for sale.
Nat and Alison, Prairie Fruits Farm’s cheesemakers, share some of their reflections on the goat and the cheese:
Sometimes, the chicken comes before the egg.  By that, we mean it might be best to start with the name given to the cheese instead of the cheese itself.  Huckleberry, the goat, is aloof is a sort of regal way.  We don't fault her for her independence, but all the same, it is the trait that distinguishes her from the herd.  She is beautiful a timeless way too; her goatee will be remarkable for years to come. 

side view of huckleberry's goatee
She has definitely had her "prime," and those customers who have seen her on the walls of the Common Ground Co-op in Urbana know that she exudes defiance and runway model good looks.  The rind of the cheese that took her name is that same sort of pretty, unintentionally good-looking, flawed in a rustic way but be-speckled and appealing all the same.  We wish we could equate her awesome goatee to some part of the cheese, but it’s just awesome on its own. The cheese has had many manifestations during our tenure as cheese makers Prairie Fruits and several years before.  Sometimes muted and creamy, sometimes dry and exceptionally piquant, we have been on a quest to strike the perfect balance of sweetness, piquancy and creaminess in this blue.  We spent a portion of our winter working with other cheesemakers in New England, learning what has worked for them with their blues and what has not.  We brought those techniques back with us, compared them to our existing make procedures, and have tried to hone in on a sweeter, creamier texture that still speaks to our mildly flavored milk and the cheese's aged, complex profile.  We think we have achieved it, with consistent veining, the sweet aromas of goat milk, a more buttery texture on the palate, and a distinctly blue flavor. 

beautiful huckleberry blue cheese
And, that, in the end, brings us back to the goat, because while Huckleberry is not aggressively vying for attention, or spending her time trying to ascend the herd hierarchy, she is unique and respected all the same.  We recommend enjoying it with off-dry, fuller bodied whites, or fruit forward, not-tannic reds and wildflower honey.  Or, if you can still get your hands on them, fresh strawberries.

Nat enjoying a hunk of blue cheese 
Nat really likes his cheese!
Farmers' Markets this week
We're attending two markets this Saturday, May 19th: Urbana and Chicago's Green City Market.  We are hoping that the NATO conference in Chicago won't prevent our Chicago customers from getting to the market, but if you're concerned, here are the expected road closures according to the farmers' market manager: "Expect intermittent closures May 19-21 on I-90/Kennedy from O'Hare to downtown, Ohio from Orleans to Fairbanks, Ontario from Fairbanks to Orleans."

Here's what we're bringing to both markets:
Lots of fresh chevre-plain, herbs de Provence and cracked pepper
Fresh goats' milk ricotta
Sheep milk feta
An assortment of bloomy rind cheeses including: Angel Food, Little Bloom on the Prairie, Ewe Bloom, Black Goat and Black Sheep
Huckleberry Blue-first batch of the spring season

Urbana marketgoers can enjoy pints of gelato:
Vanilla
Chocolate
Hazelnut 
Strawberry
Pistachio
Chocolate Hazelnut (Gianduja)
Margot's Fresh Mint
Strawberry Sorbetto    
 
 HAPPY EATING!      NEXT SATURDAY, WE'LL BE ATTENDING THREE FARMERS' MARKETS: URBANA, GREEN CITY MARKET AND OUR DEBUT AT THE OLD CAPITOL FARMERS' MARKET IN DOWNTOWN SPRINGFIELD. STAY TUNED FOR DETAILS.          
   
Posted 5/10/2012 10:06pm by Leslie Cooperband or Wes Jarrell.

My apologies for any confusion. The correct date and time that farm dinner seats will go on sale through ShowClix is Saturday May 12th at 5PM. Please make a note of it. Thank you.

Posted 5/10/2012 7:50pm by Leslie Cooperband or Wes Jarrell.

FIRST THINGS FIRST. IN MY EMAIL BLAST YESTERDAY ABOUT THE FARM DINNERS, I SAID THEY WOULD BE GOING ON SALE AT 10AM ON SATURDAY, MAY 12TH. WELL, IT WAS BROUGHT TO MY ATTENTION THAT MANY OF OUR PATRONS WOULD BE SHOPPING AT FARMERS' MARKETS AROUND THE STATE AT THAT TIME. SO, I HAVE CHANGED THE OPENING TIME TO 5PM ON SATURDAY. HOPEFULLY, THIS WILL ACCOMMODATE ALL OF YOU LOCAL FOOD DEVOTEES.

Mother of all goats
As the "mother" of so many babies EVERY year, Mothers' day has taken on a special meaning for me. I'm holding both the smallest and one of the largest kids born on the farm so far--a 3 1/2 pound little doeling born last week (the now famous "teacup goat") and a 10 1/2 pound gentle giant born a couple of days ago to Scarlet. Baby goats have a way of worming their way into your heart.

Farm News

Wes started cutting our alfalfa hay crop today, and we should be baling by the weekend.  We plan to plant the tomatoes tomorrow and put in the sweet potato slips.  Flower seeds are starting to germinate.  The farm is looking lush.  Our cheese makers have been burning the midnight oil to make lots and lots of the little cheeses for which we are known. 

Farmers' Markets

We have a beautiful assortment of those cheeses for you to buy and create the perfect mothers' day gift--the gift of cheeses made lovingly from the milk of goat mothers who are loved.
We're attending two mark
ets on Saturday, May 12th: Urbana and Chicago's Green City Market.  We would be happy to offer you suggestions for mothers' day gifts if you like. Just let us know. We're bringing:

  • Fresh and creamy chevre: plain, herbs de Provence and cracked peppercorn
  • Fresh goat milk ricotta
  • Sheep milk feta
  • An assortment of soft-ripened cheeses including: Angel Food, Little Bloom on the Prairie, Black Goat, Ewe Bloom, Black Sheep and possibly Krotovina

If you want to add goat milk gelato to your mothers' day gift package, Urbana market goers have LOTS to choose from:

  • Vanilla
  • Luscious chocolate
  • Hazelnut
  • Pistachio
  • Margot's Mint
  • Strawberry
  • Gianduja (Chocolate-Hazelnut)
  • Strawberry Sorbetto

Give the gift of local food love to your mother this year. Buy her some Prairie Fruits Farm Cheese and Gelato!


Posted 5/9/2012 2:48pm by Leslie Cooperband or Wes Jarrell.
Greetings. I know I am indulging your tolerance for multiple email messages from Prairie Fruits Farm, but I thought it was important to send you all a separate message about the next set of dinner reservations.  As promised, reservations for the August 4th through September 8th Farm Dinners will go on sale on Saturday, May 12th starting at 10AM. We have a new e-commerce platform called "Show Clix." To view the dinner descriptions and access the reservations section on Show Clix, go to our web page "Dinner Season." Then, scroll down to the specific dinner date and just click where it says "click here." It will take you directly to that dinner on Show Clix. Alternatively, you can view all four dinner dates on Show Clix.  Remember, you can't make a reservation until Saturday May 12th at 10AM. Feel free to peruse the new site before the seats go on sale.
Posted 5/9/2012 12:02pm by Leslie Cooperband or Wes Jarrell.
lots of cheese

Just a reminder to those of you who live in the Bloomington-Normal and Peoria areas, that signup for our Bread, Cheese and Gelato CSA ends on Saturday May 12th.  If you have been thinking about signing up for a season of cheeses, old-world style breads from Katic Breads or our creamy goat milk gelato, PLEASE ACT NOW.  We have two pick up locations twice monthly on Tuesday evenings (starting May 29th and ending November 13th): downtown Bloomington and Downtown Peoria. To view the general description of the CSA, click here. To sign up, click here.
Posted 5/3/2012 9:49pm by Leslie Cooperband or Wes Jarrell.

Farm News

Yesterday, our smallest yearling, Gladys, gave birth to twins-two healthy but tiny kids-a doe and a buck.  The little buck weighed just over 4 pounds, the doeling a petite 3 lbs. 7 ozs. Both are complete and healthy and full of spunk.  I've taken to calling the little doeling a "tea cup" goat because she is so miniature.

tea cupt goat with tea kettle

She's just a bit bigger than the tea kettle.  I tried to get her to stand inside it, but she wasn't cooperating. Her diminuitive size is no match for her magnanimous personality.

Wes gets a kiss from tea cup goat

With Wes stealing a little kiss, you get the picture of her miniature nature. 

On other farm news, we finally got some rain this week, setting a green growth spurt in motion. The pasture is lush, the alfalfa crop nearly ready for its first cutting and the flower seeds that Rachel planted are sprouting.  Thankfully, we missed the funnel cloud that materialized over the southern part of Champaign on Tuesday afternoon. 

First Outdoor Farmers' Markets of the Season

Farmers' Market season has arrived at last, bringing our spring open house-breakfast season to a close.  We will be attending two markets on Saturday morning, May 5th: Urbana and Chicago's Green City Market.  Both start at 7AM; Urbana's Market at the Square runs until 12 noon and Chicago's Green City Market (located in Lincoln Square Park) runs until 1PM.  The weather is expected to be balmy: sunny and in the '80's, so it should be a great way to spend your Saturday morning.  We're bringing lots of great cheese:

  • Fresh chevre-plain, herbs de Provence and cracked black peppercorn
  • Fresh goat milk ricotta--what better way to celebrate spring with some fresh ricotta, fresh market greens sauteed and tossed over some pasta. 
  • Sheep milk feta--perfect for a quick spring green salad
  • Angel Food--our creamy, slightly gooey goat milk brie
  • Little Bloom on the Prairie--goat milk camembert, wonderful served warm with some honey
  • Ewe Bloom--a delicate yet intense soft-ripened sheep milk cheese
  • Black Sheep--with ash on the rind, this soft-ripened sheep milk disc is perfect for a spring picnic cheese plate.

For our Urbana customers, we will be selling pints of our goat milk gelato:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Pistachio
  • Gianduja (chocolate-hazelnut)
  • Local Strawberry
  • Strawberry Sorbetto
  • Fresh Ginger (limited quantities)

Farm Dinner Reservations, Other Markets this year and our Bread, Cheese and Gelato CSA

We will be releasing reservations for the next four farm dinner dates (August 4th through
September 8th) on Saturday, May 12th. We have a new e-commerce platform through which the tickets will be sold. I will send out another announcement about how this will work on Monday, May 7th, so stay posted.  This year, we will be attending two new farmers' markets: Springfield and Logan Square (a Sunday market in the Logan Square neighborhood of Chicago).  Our first Saturday in Springfield will be May 26th and our first attendance at Logan Square will be June 10th.  We won't be attending the Oak Park Farmers' Market or the Downtown Bloomington Farmers' Market this year. 
For those of you who live in the Bloomington-Normal and Peoria areas, you can still purchase our cheese through our "Bread, Cheese and Gelato CSA." 

We still have openings for the CSA, but you must sign up by Saturday, May 12th.  The first pickup for CSA members will be Tuesday, May 29th either in Bloomington OR Peoria. For more details about how to sign up, visit our website.

HAPPY SPRING!