Welcome to Leslie's Blog.
Posted 7/3/2012 3:31pm by Leslie Cooperband or Wes Jarrell.
Yes, it's a holiday tomorrow, but we've decided to keep our farm doors open for folks to come out to the farm from 4 to 6PM. We'll have cheese (think last minute food for that potluck barbeque you're invited to), fresh veggies from Tomahnous Farm and breads, bagels, granola and biscotti from Stewart's Artisan Breads.  

Cool off with some gelato or sorbetto--single servings in a cup or a cone OR take home some pints for your eating during fireworks watching time.  In the dipping cabinet, we'll have vanilla, chocolate, rhubarb swirl, gianduja (chocolate-hazelnut), stracciatella (vanilla gelato with chocolate ganache "chips") and local plum sorbetto. Pint-wise, we've got vanilla, chocolate, hazelnut, strawberry vanilla chevre, rhubarb swirl AND rhubarb, plum and nectarine sorbettos.  

AND...Introducing Knife Sharpening by Laurence Mate

"Need a sharp knife in the kitchen? Starting tomorrow (July 4th), the old knife dude (aka Laurence Mate), who sharpens knives for Prairie Fruits Farm's kitchen, will be bringing his grindstone to the farm, so that you can get your knives sharpened while you shop for cheese, gelato and fresh produce.  Prices range from $2 for a touch up on the 4000 grit Japanese waterstone to $6 for a complete re-grinding.  Sorry--no serrated knives. And, if a good kitchen knife is something you need, Laurence will also have knives for sale.

I can't think of a better way to celebrate the fourth--goats on parade, fresh and cool local foods and a good sharp knife! See you here!

Posted 6/28/2012 9:58pm by Leslie Cooperband or Wes Jarrell.

The mercury topped out at 101 degrees F this afternoon, and the heat index fluttered around 113, but there was a breeze. This is the kind of weather that puts my hair on end worrying about the goats, especially our "geriatric" girls. We have several fans blowing on them, and they can decide where they want to be throughout the day--inside the barn, out in the dry lot, out in the pasture or parked under a hay feeder--it's their choice.   I checked on them every few hours and several of the does were buried half way up in the straw bedding to keep cool. Katie, one of our older La Mancha does, had her whole body directly in front of one of the strongest blowing fans.  Chippewa (Chippy) was out running in the pasture much to my surprise. Chocolate had her jaw submerged in the waterer when I checked on them this afternoon. The kids sought shade under the eaves of the barn.  Everyone drank LOTS of water.  I decided to give the kids new collars and name tags this morning, and by the end, my coveralls covered in hoof prints, I succumbed to the onslaught of kid jumping, hair eating and earring pulling.

kid attack
My reward for trying to keep them in line.  

Farmers' Markets

This week, we have two farmers' markets to attend: Urbana and Chicago's Green City Market. Given the forecast of heat, I strongly recommend you bring coolers with ice packs to the market so you can buy cheese (and gelato in Urbana) without worry.  Even in the "dog-days" of summer, cheese is a coveted food (Drummer, the Blue Moon Farm Dog, quivers longingly for a bite of Angel Food Brie in the photo below):

drummer the dog        

We've got the following cheeses for you to enjoy:
Fresh chevre--plain, herbs de Provence, cracked pepper
Fresh goat milk ricotta-limited amounts so come early--this would be perfect with some early season honey and fresh berries
Sheep milk feta-perfect for topping a crisp cool salad
Angel Food
Brie-don't let your dog get it!
Ewe Bloom-delicate rind, bold taste
Black Sheep-ash coating on the rind, perfect for a summer evening snack
Black Goat-another ash rinded gem, slightly drier than it's sheep cousin
Roxanne--great for carving off a slice and putting it on a piece of crusty bread
Huckleberry Blue--raw goat milk--creamy, sweet and pungent
Caprino Romano--a perfect accompaniment to your grilled veggies          

For our Urbana Market goers, you can cool off with some refreshing gelato and sorbetto this weekend:
Fresh Mint
Honey Lavender
Local Strawberry
Vanilla Chevre (slight tang like a buttermilk ice cream)
Peach sorbetto     
Rhubarb sorbetto    

Don't forget to come out to the farm on Wednesday afternoons from 4 to 6PM for our open house, farm sale. WE WILL BE OPEN ON JULY 4TH. STAY TUNED FOR DETAILS--THE GOATS MIGHT HAVE THEIR OWN INDEPENDENCE DAY PARADE (AKA BREAKOUT).                       

Posted 6/26/2012 1:37pm by Leslie Cooperband or Wes Jarrell.
Don't forget to come out to the farm tomorrow afternoon from 4 to 6PM for our weekly open house, on-farm sale.  We've got lots of cheese for you to taste and to buy as well as some cool and refreshing gelato to enjoy (including vanilla chevre and rhubarb sorbetto), either in pints or single servings (we're now offering both cups AND cones).
 Stewart will have bagels, breads and biscotti  (the three B's) AND Lisa Haynes of Tomahnous Farm will be here with salad greens, garlic, onions,  potatoes, fresh herbs and maybe some cherry tomatoes. 
Come see the newest addition to our goat herd--the Ali baby born on Saturday evening, June 23rd DURING the farm dinner!!  Check out those spots!!

Ali baby
Posted 6/21/2012 10:02pm by Leslie Cooperband or Wes Jarrell.

glorious bees
This week is "pollinator week," a time of raising awareness about those precious cupids of the flowering plant world.  Intentionally or not, they carry pollen from one flower to another, leaving behind the germ of future fruits.  Here at Prairie Fruits Farm, we hold our pollinators in very high regard, because without them, we would have no fruit.  Given the freakish warm March we had, our main pollinators, the honey bees, were out in full force visiting the proliferation of flowers adorning our peach, pear, apple and cherry trees.  We witnessed their handiwork at the end of March, as almost every single flower blossom had set into tiny little fruits. When the freezing temperatures descended upon our orchard in April, we watched our potential bumper crop of peaches turn black and fall of the branches.  The pears, apples and cherries never even set any fruit to witness their demise. Nevertheless, our pollinators carry on.  They visit our herb garden daily.  Our blackberries (the only fruit we are likely to have this summer) are flush with flowers now turning into red and soon blue-black ripe berries. 
In addition to our honey bees, tended with care by our beekeeper, Emil Blobaum, I've noticed other native pollinators have settled into our farm. We have a pair of resident mason bees who have created a little nest just outside the cheeserie window.  Our cheesemakers marvel at their comings and goings during the day.  We like to watch them while we are washing dishes (which happens a lot in the cheeserie).  We've also got lots more bumble bees this year. In fact, Wes and I discovered a fence post just outside the milking parlor that had a row of perfectly drilled holes down one side; each hole contained a single resting bumble bee.  It was pretty remarkable. 
Last night, Nat and Alison, our cheesemakers, hosted a tasting of honey and cheese at our farm, as part of Slow Food Champaign-Urbana's celebration of Pollinator Week. They paired three of our cheeses each with two different honeys--light dandelion and our farmstead honey with our light and tangy chevre, a beautiful Linden flower honey with our Angel Food Brie and dark wildflower honey from Seven Sisters Farm with our intensely flavored Huckleberry Blue.  It was amazing to experience the differences among honeys and how each honey's character complimented (or not) the different types of cheese.  I highly recommend buying several different types of honey if you can find them at the farmers' markets and pair them with a few of our cheeses this weekend. Honey is the new "wine."

Farmers' Markets
Once again, we're attending FOUR farmers' markets this weekend: Urbana, Springfield and Green City Market on Saturday AND Chicago's Logan Square Farmers' Market on Sunday. We will have the following cheeses for your enjoyment:

Fresh chevre--plain, herbs de Provence and cracked pepper
An assortment of bloomy rind cheeses that will vary in quantity and availability depending on the market you attend: Angel Food --our gooey goat milk brie, Little Bloom on the Prairie (our goat milk camembert), Black Sheep (ash coated) and Ewe Bloom (delicate rinded sheep milk cheese)
Sheep Milk Feta--perfect for a salad
Roxanne--our raw sheep milk brebis (firm, just plain delicious on bread or made into a grilled cheese sandwich)
Caprino Romano-we are cutting into the last wheels of this 1-yr. old grating style cheese, so get it while it lasts.

For Urbana's market goers, you can enjoy some cool gelato or sorbetto:
Gianduja (Chocolate Hazelnut)
Margot's Fresh Mint
Honey (in honor of pollinator week) 

Rhubarb-Vanilla Swirl
Strawberry Sorbetto
Peach Sorbetto (first of the season-made with Mileur Orchard peaches from southern IL)   
Happy Eating!! It's summer and the bounty is just beginning.

Posted 6/19/2012 9:38pm by Leslie Cooperband or Wes Jarrell.
Greetings local food lovers:

Just a brief reminder that we're hosting our second farm open house tomorrow from 4 to 6PM.  We'll have plenty of cheese for you to taste and to buy including fresh chevre, several styles of soft-ripened cheese and some of our delicious Roxanne--a raw sheep milk cheese. 

It's gelato eating weather for sure, so come on out for scoops or pints of your favorite flavors. We've got rhubarb swirl, fresh mint, honey (in honor of pollinator week), strawberry sorbetto for single servings and even more variety of pints for take away. 
Stewart will be here with bagels, breads, biscotti (great to accompany the gelato) and assorted other baked good.  
Lucky Duck Farm won't be here this week (unfortunately), but they might be back next week.

Slow Food Champaign Urbana and Illinois Stewardship Alliance have teamed up with several restaurants here in the Champaign Urbana area to offer a series of "Local Flavors" dinners this year. These dinners feature dishes prepared from locally sourced ingredients. The first one of the season is at Cafe Luna in downtown Champaign. Here are the details:

Café Luna Farm Dinner JUNE 24TH
EVENT: Join Slow Food Champaign-Urbana for an evening of farm-fresh fare at Café Luna. The communal-style dinner will showcase chicken from Seven Sisters Farm, cheeses from Prairie Fruits Farm, and seasonal vegetables from Urbana’s Market at the Square selected by Luna’s very own chefs. Diners will savor their meal while feeling the summer evening breeze on Luna’s spacious outdoor porch.

PLACE: Café Luna 116 North Chestnut, Champaign, IL 61820
DATE: Sunday, June 24

TIME: 6:00 pm

COST: $35/person for Slow Food members. $45/person for non-members

Ticket sales Link:  Luna Dinner Tickets

Posted 6/14/2012 10:20pm by Leslie Cooperband or Wes Jarrell.

Farm News

We had so many empathetic email responses to last week's chicken-killing varmint news, that I feel obliged to provide you with an update.  One of our neighbors who grew up in this area and is VERY familiar with all the creatures that inhabit our environs came over last weekend to advise us on how to catch the chicken predator(s). Like a CSI expert, he took stock of the "crime scene" and deduced that our culprit was likely a raccoon.  He told us how to bait our trap, and sure enough, the next day, there was a raccoon in the trap.  Last night we re-baited the trap (with some leftover steak no less), and again, another raccoon. We know the war is not over yet, however, so we continue to put our hens into cat carriers at night. They have become used to the ritual, and really don't protest much. 

Farmers' Markets

After last weekend's marathon of four farmers' markets, we are slacking off a bit and attending only TWO this Saturday, June 16th-Urbana and Green City Market.  We've got a great line up of summer cheeses for you:

  • Plenty of fresh chevre--either plain, herbs de Provence, or cracked pepper
  • Fresh goat milk ricotta--perfect to enjoy with some local honey and fresh berries that are showing up at the markets
  • Sheep milk feta-if you haven't had our feta on a salad, you don't know what you're missing!
  • An assortment of bloomy rind cheeses including Angel Food, Black Goat, Black Sheep, Krotovina and maybe Ewe Bloom-perfect for enjoying with some crusty bread and nice cold crisp summer white wine
  • Roxanne--our tangy, nutty and buttery, semi-hard raw sheep milk cheese--makes a mean grilled cheese sandwich with some sauteed arugula or spicy greens
  • Caprino Romano--wonderful shaved or grated on some grilled veggies

Urbana Market goers will have a treat of fresh Italian Dandelion Greens (Chicoria)--no, these are not the greens with yellow flowers growing in your lawn. They are wonderful sauteed in some olive oil with a couple of smashed cloves of garlic--finish with a shaving of Caprino Romano -YUMMY!

Gelato Flavors for the week (Urbana only):

  • Vanilla
  • Chocolate
  • Margot's Mint
  • Strawberry Gelato
  • Gianduja (Hazelnut-chocolate)
  • Hazelnut
  • Honey Chevre
  • Honey Lavender
  • Chocolate Mint
  • Rhubarb Sorbetto
  • Strawberry Sorbetto
Stay tuned for details about our next farm open-house on-farm sale next Wednesday, June 20th from 4 to6PM.
Posted 6/7/2012 10:45pm by Leslie Cooperband or Wes Jarrell.

blessed are the poultry

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!

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:
Chocolate Hazelnut (Gianduja)
Margot's Fresh Mint
Strawberry Sorbetto