This week, we'll be attending three farmers' markets: Urbana, Green City Market and the 61st Street Market-Experimental Station.
We will be bringing the following cheeses:
Chevre--all three flavors as usual
Angel Food--limited availability
Little Bloom on the Prairie
We will continue to go to these markets until December 19th so that we can keep you in cheese right up to the end of the year.
NEWS FLASH: GREAT HOLIDAY GIFT IDEA
For those of you looking for a really special holiday gift, stay tuned for our "Community Supported Goat" (CSG) Initiative. Similar to "Community Supported Agriculture" or "CSA",
CSG offers you an intimate connection to our farm with the benefit of seasonal cheese shipments direct to your doorstep. If you know a goat lover, and even better, one who loves goats and goat cheese, this is the gift for you. We're offering a special connection to one of the does in the herd so you or your gift recipient can keep tabs on her daily life from kidding season through summer and into breeding and late lactation.
So, here's the deal:
We're offering a full "share" for $200 per year.
This full share entitles you to a certificate of support featuring a full color photo of your doe. You will receive quarterly updates of her life on the farm along with four shipments of cheese.
We're also offering a half share for $100 per year that entitles you to the same doe support certificate, periodic updates on her life and two cheese shipments per year.
In addition to the shares, for an additional $15, you can be the proud owner of an organic cotton Community Supported Goat T-Shirt.
We will be offering these shares through our website within the next week--stay posted and stay warm.
Cherry and Pear leaves turn colors and fall away
Teenage Goat Girls lounge in the fall afternoon sun
Thanksgiving is nearly upon us. Our neighbor grain farmers were racing against the next onslaught of rain to get another corn field harvested today. The trees have mostly lost their leaves, but with no hard frost in sight, we still have abundant and sweet rainbow chard, kale, brussel sprouts and cardoons in our garden.
The Vet School dairy rotation came out the other day to pregancy check some of our does. Just like with people, they used ultrasound. It was pretty amazing to watch the girls get up on the stand, and while they were obliviously munching away on grain, the humans watched the fuzzy black and white images of engorged pregnant uteruses and a few fleeting glimses of goat fetuses! As they casually go about their daily routine of eating, getting milked, eating again, chewing their cud, head butting their neighbor, etc., there are little baby goats growing inside them. Pretty cool stuff.
This Thanksgiving we'll be dining on a pastured turkey from Triple S Farms, lots of roasted root and fall vegetables and local fruit pies. We might even make some goat milk gelato to go with those pies. We have a LOT to be thankful for, among those things, our wonderful patrons. Thank you for your support of our farm and our vision for a diverse and sustainable agriculture in america's heartland.
This coming Saturday, we won't be attending any farmers' markets to give ourselves and our staff a little break. Hopefully, you all have stocked up on cheese to get you through to the following weekend. If not, you can get your fix at several locations in Champaign-Urbana, Bloomington-Normal, and the greater Chicago area.
Champaign Urbana: Common Ground Food Coop, World Harvest, Strawberry Fields and Schnucks.
Bloomington-Normal: The Garlic Press and Schnucks
Chicago area: Pastoral Artisan Cheese, Marion Street Cheese Market (Oak Park) and Whole Foods.
A delicious thanksgiving to all!
Happy Thanksgiving Everyone
I apologize for the late newsletter today. It's been a busy week getting cheese and cheesecakes ready for this weekend. We are attending FOUR farmers' markets tomorrow:
Urbana's Holiday Market (inside Lincoln Square Village) 8AM-1PM
Chicago's Green City Market (tent set up at Peggy Notebart Nature Museum on Cannon Drive N. of Lincoln Park Zoo) 8AM-1PM
Bloomington's Thanksgiving Market (inside the Colliseum in Downtown Bloomington) 10AM to 2PM
61st Market (Hyde Park Chicago) 10AM to 1PM
We will be bringing the following cheeses to compliment your thanksgiving feast:
Fresh Chevre--plain, herbs de Provence, black peppercorn
Mouton Frais--the sheep version of fresh chevre, but more rich--like a mascarpone cheese
Little Bloom on the Prairie-our creamy goat milk camembert style cheese--limited supply so come early to the markets
Roxanne--the raw sheep milk brebis with notes of grass and butter (summer essence trapped in the body of the cheese!)
Moonglo--there is very little left of this cheese for the season, so get it while it lasts
Kaskaskia--our raw sheep milk manchego x parmesan cheese--ideal for grating over your roasted root medley on thanksgiving.
For those who pre-ordered chevre cheesecakes, we will have your order ready for you to pick up at the specified farmers' market.
We also made a few extra small chevre cheesecakes (5") diameter that we are selling for $4/each (a real bargain). We also have a few jars of berry sauces (either blackberry-black currant-lemon balm or blueberry-pecan) that we are selling for $5/each. Supplies are limited so come early if you want these.
We have much to be thankful for this year, and we wish to thank you, our customers and friends, for your support and patronage.
We'll be attending two farmers' markets this Saturday--Urbana's "Holiday Market" which is held inside Lincoln Square Village from 8AM-1PM and Chicago's Green City Market at the Peggy Notebart Nature Museum (Cannon Drive), also from 8AM to 1PM.
We'll have the following cheeses for you to enjoy:
Fresh chevre--now is the time to start stocking up on the fresh chevre--remember, you can freeze it.
Little Bloom on the Prairie
Kaskaskia--our second batch of this raw sheep milk grating style cheese is ready, just in time for garnishing your cold weather soups, stews and pasta dishes.
NOTE: We will be attending Bloomington's Thanksgiving Market on Saturday, November 21st, along with Urbana and Green City Market, so stay tuned to our offerings for those holiday markets next week.
By popular request, we are offering a limited number of 9" chevre cheesecakes for you to pre-order for pickup on Saturday, November 21st at one of three farmers' markets: Urbana, Bloomington (Thanksgiving Market inside the Colliseum in Downtown Bloomington) and Green City Market.
The cost for a 9" chevre cheesecake is $30. These cakes are made simply (and with love) with fresh chevre, local pastured eggs, Kilgus Farmstead cream, organic sugar and a graham cracker crust. We are also offering two fruit sauces to accompany the cakes: a Prairie Fruits Farm blackberry-black currant and lemon balm sauce and an Illinois blueberry-pecan conserve--both are $5/half pint jar.
We only have about 15 jars of the blackberry sauce, so that will go to the first 15 people who request it.
To pre-order a cheesecake with or without fruit sauce, please send me an email with your name, number of cakes, number and type of fruit sauce jars, phone number and location where you will pick up your order. Since these cakes will be baked to order from scratch in our little farm kitchen, you must send me your order by MONDAY, November 16th, 5PM. You can pay either with cash or check when you pick up your order. Orders not picked up by 12noon will be sold to market shoppers at large.
Winter Beer and Cheese Fete set for Saturday December 12th, 7-10PM
We have decided to hold one more feast at Prairie Fruits Farm to celebrate the end of a very good season. For this special occasion, we're partnering with Champaign's FIRST local brewery, The Blind Pig. We will serve four of their beers (some brewed just for this event) along with our cheeses and local food tapas. The cost per person (includes all the beer and food you can consume) is a bargain at $40/person. You can make reservations for the fete through our website, under "Dinners on the Farm" Then, click on "Buy Dinners." For more information about the Blind Pig, check out their website:
This is the week that the remaining leaves blew off the trees. I was able to capture on film our maple tree ablaze in yellow and orange “flames” before she was denuded. The backdrop of standing corn stocks in late afternoon haze also hints at the unusual fall we have had. It IS November, yet the corn is still standing.
As I write, the combines are out and the crop residue dust hangs in the air, so the fields will be bare pretty soon too. It appears that our goat breeding season is winding down. The bucks are relaxed-lots of lounging and cud chewing going on, very little jealous snorting through the fences. The girls seem “settled” (the livestock term for being “knocked up.”) We are probably going to have a VERY busy March.
This Saturday is our last outdoor market in Urbana. Ironically, the weather is supposed to be warm (in the mid 60’s) and sunny—a fitting end to a frigid fall market season. It also marks the return of the Green City Market to the Peggy Notebart Nature Museum on Canon Drive in Chicago, just north of Fullerton. We’ve also decided to offer a very limited supply of our cheeses to the 61st Farmers’ Market at the Experimental Station on Chicago’s South Side. Dennis Ryan, the 61st Market Manager, will have a table set up with our cheeses. Both Chicago Markets continue until mid to late December, and we plan to have cheese available for our Chicago customers right up to the holiday season.
This week we will have the following cheeses available:
Fresh Chevre: the usual suspects of plain, herbs de Provence and cracked black peppercorn
Limited supply of Angel Food
Lots of wonderfully creamy Little Bloom on the Prairie—this cheese is part of the Pastoral-William Sonoma holiday gift selection of American Midwest Cheeses check it out:
last of the Ewe Bloom—it’s really ripe and ready to eat—on sale at 50% off the regular price—gooey, stinky cheese lovers rejoice
Krotovina—also the last of the season; not quit as ripe as the Ewe Bloom, but it is best if enjoyed this week
In addition to cheese, we will be selling some beautiful beeswax candles that Molly has hand crafted. They smell of warm honey—delicious!
Given the rave reviews of our goat cheesecakes, we are going to offer these for Thanksgiving. Stay tuned for details about placing pre-orders.
This week marks the last outdoor markets at Oak Park and Green City Market. It’s also Halloween. In the spirit of the season, we have a couple of special treats for our valued customers: fresh ricotta and pumpkin butter. To inspire you to buy lots of ricotta, we’re providing you with a relatively simple recipe for ricotta gnocchi. If you’ve never made these delicate, delicious little pasta pillows (ESPECIALLY with OUR goat milk ricotta), now is your chance. This is the last batch of ricotta for the season.
The pumpkin butter is made with our home grown, organic banana squash—looks like a giant torpedo pumpkin. Molly is busy in the kitchen cooking down the pumpkin as I write this week’s newsletter.
Also back by popular demand at the Urbana Market (and maybe our Chicago Markets if we make enough) are the goat cheesecakes. Molly has taken over kitchen duty while Alisa awaits the arrival of her baby (and boy is she ready!), so Molly has made a slightly different recipe for her Chevre Cheesecakes—it’s pretty much all Chevre, eggs and sugar with a graham cracker crust. They should be as delicious as the ones that Alisa made. We will also have a limited number of jars of our house made blackberry sauce to accompany the cheesecakes.
Cheeses Available This Week
- Fresh chevre
- Angel Food
- Little Bloom on the Prairie
- Ewe Bloom—last of the season
- Krotovina—last of the season
- Whole Goat Milk Ricotta
Ricotta Gnocchi Recipe
(Recipe from Epicurious website; Gourmet Magazine, April 2008)
- 2 cups whole-milk ricotta (1 pound)
- 2 large eggs, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
- 1/4 teaspoon grated nutmeg
- 1 1/4 cups all-purpose flour
- 1/2 stick unsalted butter
- 1 (2-inch) rosemary sprig
1.Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
2.Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
3.Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
4.Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
5.Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
Fall Vegetables: Jerusalem Artichoke, Kale, Beets and Rainbow Chard
With the farm dinners over and several fall vegetables still abundant in our garden, we've decided to harvest some to sell at select farmers' markets this Saturday. So, for those of you attending either the Urbana or Bloomington Farmers' Markets, we will have Jerusalem Artichoke (also known as "sunchoke"), kale, beets and rainbow chard for sale. If you're unfamiliar with Jerusalem artichoke, it is a tuber native to north america in the sunflower family.
Molly Rygg, one of our chefs and tender of the garden, has prepared a couple of recipes to inspire you--a creamy jerusalem artichoke soup and a roasted beet salad. She prepared the soup for our Native American Harvest dinner a couple of weeks ago.
Roasted Jerusalem Artichoke Soup
5 pounds Jerusalem artichokes, scrubbed clean of all dirt
12 oz. potatoes, peeled and cut into large “dice”
2 large onions, peeled and sliced
1 head garlic, cloves peeled
1 bunch fresh thyme
1 C white wine
4 oz. butter
Salt & Pepper to taste
1. Toss cleaned Jerusalem artichoke tubers with a little vegetable oil (safflower, olive oil), salt and pepper. Spread on a metal sheet tray. Roast in a 400oF oven until golden brown.
2. In a medium pot, melt butter; add onions and garlic and a couple of pinches of salt. Sautee until translucent (about 5 minutes).
3. Add roasted Jerusalem artichokes and potatoes to pot. Add white wine and bring to a boil. Let wine reduce slightly.
4. Add enough cold water to cover all vegetables with 2” of water. Add thyme. Bring to a simmer and let simmer for 30 minutes.
5. Take soup off the heat and let cool for 30 minutes.
6. Blend soup in a blender (or with a stick blender) until smooth.
7. Push blended soup through a chinoise or fine mesh strainer.
8. Return soup to pot to heat. Salt and pepper to taste.
Garnish with fresh Chevre or crème fraiche if desired.
Roasted Beet Salad with Walnut Vinaigrette and Chevre Crostini
3T Dijon mustard
½ C red wine vinegar
1 ½ C walnut oil
Salt & pepper to season
Mix together mustard, vinegar and salt & pepper in a bowl. Add walnut oil to mixture and whisk vigorously until well blended.
Walnuts (approximately 1/2C)
Mixed local salad greens
Baguette style bread
Beets, washed and trimmed—fun to use mixture of several varieties like red, chioggia, golden, white
Apple, thinly sliced
1. Toss whole walnuts in a pan with a little vegetable oil and salt. Toast in a 350oF oven until golden brown (approximately 10 minutes). Set aside.
2. Place washed beets on a piece of aluminum foil. Toss with vegetable oil and salt. Wrap the foil around the beets and place in a baking pan. Roast in a 350oF oven until tender (for small to medium size beets, this should take 45-60 minutes). Remove from oven and let beets cool. Peel off skin with a pairing knife. Cut into wedges.
3. Slice baguette into ½” slice. Spread a generous amount of fresh Chevre on each slice of bread. Place onto a metal baking tray and bake in a 400oF oven until the Chevre appears browned on top.
4. In a bowl, toss together toasted walnuts, beets, sliced apples, salad greens and walnut vinaigrette. Dish salad onto serving plate and place Chevre crostini around the edge of the plate. ENJOY!
This week at the Markets (Urbana, Bloomington, Oak Park, Green City Market) we have a limited repertoire of cheese.
Chevre--plain, herbs de Provence, cracked black peppercorn
Ewe Bloom (our supply is dwindling down, so get it while it lasts)
What?? Just three types of cheese, you say?? Well, we have plenty of each type. We do have a few pieces of Little Bloom and Angel Food for those who get to the markets early. Next week, we will have more Little Bloom and Krotovina.
For those lucky folks in Urbana and Bloomington, I will be bringing a very limited number of goat cheesecakes and our very own red raspberry sauce. If they go as fast as they did last week in Urbana, you'll really have to get up early--try it; it's invigorating once you've got some coffee flowing through your veins.
As a consolation to our Chicago area customers, I will be sending up jars of red raspberry jam for your enjoyment.
Happy Fall Eating!
♫ “The weather outside is frightful, but the cheese is so delightful. “♫ We hope you will be singing this refrain as you make your way to the farmers’ markets this Saturday. Don’t be intimidated by thanksgiving temperatures. We farmers still have wonderful products to offer you. This week, we will be attending three farmers’ markets: Urbana, Oak Park and Chicago’s Green City Market. There are only three weekends left for the outdoor markets in Oak Park and Green City. Since we won’t be attending the Thanksgiving Market in Oak Park, now is the time to begin stocking up on fresh Chevre for the remainder of the year. It freezes very well with no detectable loss in flavor or texture (all my chef customers concur).
This week we have the following cheeses for your enjoyment:
Fresh Chevre—plain, herbs de Provence and cracked black peppercorn
Angel Food—limited supply
Little Bloom on the Prairie
Red Dawn—our soft ripened goat cheese dusted with smoked paprika. According to Adam, our Oak Park Farmers’ Market cheesemonger “It tastes like bacon!”
Ewe Bloom and Krotovina will only be available for another few weeks, so get them while you can. We also have a few jars of honey that we will be bringing to the market.
For Urbana market goers, we will be bringing a special treat: goat cheese cheesecakes with a honey goat cheese-sour cream topping.
Chef Alisa, who is very large with child, has been busy in the kitchen making her delicious cheesecakes before she goes into labor. She has made a 4” cake perfect for sharing with someone special (or not). We are offering these cakes at $4 each—a real steal. I have taste tested them (to make sure they were good), and they are delicious!
Prairie Fruits Farm had a brief bout with fame when celebrity chef Stephanie Izard (2008 Top Chef winner) came down to our farm to make cheese and milk a goat. She and her crew made a sweet little video about their goat adventure. To view it, go to her website: www.stephanieizard.com
This time of year I am struck by a sense of urgency. Urgency to harvest the last tomatoes off the ground for canning; urgency to dig up our sweet potatoes so we can cure them for winter storage, urgency to plant a cover crop blanket over our vegetable garden and urgency to get the barn ready for winter and make sure our hay supply keeps dry. The does have a sense of urgency to breed (as do the bucks by the way). They are also sensing the inevitable slide toward winter as their coats get thicker with onset of cold weather. For them, the silver lining of cool fall weather is munching on dried leaves as they fall from the trees--I call them "goat potato chips."
Our grain farmer neighbors have a frustrated sense of urgency to get their corn and soybeans harvested between the onslaught of rain and the threat of frost. Delayed harvest means grains begin to rot in the fields. This is a year that we will worry about mold growth in feed grain and the potential for mycotoxins that can cause severe health problems.
As the does' milk production begins their annual decline, I also feel a sense of urgency to make as much cheese as we can. Every drop of milk and every ounce of curd becomes precious. We received our last batch of sheep milk this week from the Plank Family. They will now dry off their ewes and give them a well-deserved rest. We made our last batch of Ewe Bloom yesterday, so we have this cheese through the end of November. The same holds for Krotovina, since that cheese is half sheep and half goat milk.
Many of our customers probably sense the changes of the season as well. Despite the cooler weather, we still have plenty of wonderful cheeses to offer you at farmers' markets this weekend and well into the remainder of the fall.
This week we are attending four farmers' markets: Bloomington, Urbana, Oak Park and Green City Market.
We have the following for your eating pleasure:
Fresh chevre--nice and creamy--plain, herbs de Provence, cracked peppercorn
Angel Food--rich and plentiful
Little Bloom on the Prairie--back in the saddle and really yummy
Ewe Bloom-as good as it always is
Roxanne-notes of summer grass
Kaskaskia--perfect for grating over a hearty fall stew
Krotovina and Moonglo are taking a break this week, but should be back in the line up next week.
For those of you attending our last farm dinner on Sunday afternoon (October 11th), please remember it starts at 1PM. The weather forecast calls for SUN (Yeah), but cold (boo). Please dress for the weather. We will be dining inside the barn (with heaters) and we will probably have our chimeneas going. We're also planning to do a hay ride for the tour of the farm. It should be a lot of fun. If you haven't seen the menu yet, check it out on our website.
Lastly, I want to thank all of you who have signed our i-petition and sent letters to legislators regarding the Olympian Drive road project. The large number of folks who have signed both the hard copy and electronic version is a testament to the strength of the community that supports family farms and local foods agriculture. I will be sharing these signatures with our local government leaders in the coming weeks. THANK YOU!!
Thank you to those of you who have already hand signed our petition at the Urbana Farmers' Market to stop the proposed extension of Olympian Drive through our beautiful farmland. I have now posted the petition on a website called "IPetition." The url is:
This project is NOT a done deal as many have been lead to believe. If we can demonstrate oppostion to both local and state government politicians and elected officials, we may be able to redirect their development energies toward more positive and environmentally sound endeavors. If you are a resident of the state of Illlinois, please go to the IPetitions website and sign the electronic petition.
It is important that we garner lots of signatures in the next few weeks before state and federal budget decisions are made. If you are highly motivated and you want to send a note or make a call to either Senator Richard Durbin or Congressman Tim Johnson, their contact information is below:
The Honorable Senator Richard Durbin
309 Hart Senate Bldg.
Washington, DC 20510
9 am to 6 pm
(202) 224-2152 - ph
(202) 228-0400 - fx
The Honorable Congressman Tim Johnson
1207 Longworth House Office Building
Washington, D.C. 20515
On another note, for those of you attending our last farm dinner of the season, please don't forget it is a SUNDAY afternoon affair (October 11th from 1-5PM). The menu is now on our website under "Dinners on the Farm" "Buy Dinners" "October 11th"