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Posted 11/4/2010 6:24pm by Leslie Cooperband or Wes Jarrell.
Farmers' Market Update
It's true. Saturday's temperatures will start out in the low '20's in the morning. Thankfully, we're mammals and NOT amphibians. In fact, we're tough pioneers!
Pioneers on the Prairie
We plan to be at the last outdoor farmers' market of the season in Urbana, despite the frigid temperatures.  However, we're slightly modern pioneers (and a bit wimpy), so we're going to arrive a little late on Saturday AM--we should be there by 8AM and set up by 8:30AM at the latest. We want you to come and shop, and we don't want you to have to get out of bed at 7AM and brave those really frigid temps. Come a little later and still get the full selection of what we have to offer you.
Although we'll be braving the outdoor elements down here in Champaign-Urbana, Chicago residents can enjoy comfortable hours and temperatures inside the tent at the Winter Green City Market. This market has moved to the Peggy Notebart Nature Museum through the rest of the fall. It starts at 8AM and runs until 1PM. 
We have the following cheeses to be enjoyed by a fire with some wonderfully crusty bread and a nice glass of whatever warming beverage suites you:
Fresh chevre--plain, herbs de Provence and cracked pepper (maybe heirloom tomato next week)
Mouton Frais: this is the sheep milk version of our "chevre." Rich, very creamy with a slight tang. It is an excellent stand in for mascarpone cheese.  It has been frozen previously, but like our chevre, freezing does not alter the flavor or texture of the cheese upon thawing.
Angel Food
Little Bloom on the Prairie (limited quanities)
Krotovina (just a few left)
Roxanne--the raw sheep milk brebis style cheese, aged about three months. This is the last batch of the season, so if you like this cheese, this is probably your last chance to get some
Kaskaskia--our raw sheep milk Manchego X Parmesan style cheese, aged six months. Great nutty flavor; excellent for grating over a nice bowl of stew.
We will also have some of our mid-season farmstead honey for sale as well--$4 for the 8-oz jars and $8 for the 16 oz. jars. It's slightly darker than our first extreaction honey, reflecting the summer nectaries the bees were foraging on: alfalfa, clover, herb flowers, praire coneflower, vegetable flowers, etc... It is still complex and delicious!

Other news: If you haven't signed up already, please come join us at the Marion Street Cheese Market on Tuesday evening, November 16th to share a wonderfully crafted meal with our cheeses and farm products and help us and our farmer neighbors save our precious farmland from development.
For more details, visit the Marion Street Cheese Market's website at:
Posted 10/29/2010 11:33am by Leslie Cooperband or Wes Jarrell.
My message to you is late this week, so I'll be brief.  After surviving the rains and high winds earlier this week, we continued our fall harvesting and new barn project. The winds were a good test of the hoop barn's cover--it didn't blow off and it wasn't even fully tied down! 
Kris harvested over 200 pounds of turnips out of the ground yesterday.  Everyone around here is going to have to love turnips since we have so many. They are wonderful simply roasted with a little olive oil, salt and pepper, by the way. Of course, you can finish them by crumbling some fresh chevre on top when they come out of the oven. Roasting brings out the sweetness in them (if you can believe that a turnip has sweetness). 
Anyway, on to markets and cheese: We'll be attending THREE Markets this Saturday: Urbana, Chicago's Green City Market and Oak Park. This is the LAST weekend for Outdoor Green City Market and the Oak Park Farmers' Market.  PLEASE remember that Green City Market will be moving to the Peggy Notebart Nature Museum starting Saturday November 6th. The market will run from 8AM (more civilized for this time of year) to 1PM once it moves to the Nature Museum.  If you're an Oak Park resident, tomorrow is your last chance to shop the farmers' market and stock up on our cheeses. Of course, Marion Street Cheese Market will continue to carry our cheeses through the rest of the fall and holiday season.  Weather forecast sounds beautiful-fall-like temperatures and sun.   Even though Halloween isn't exactly associated with cheese, why not surprise the guests at your halloween party with a beautiful tray of Prairie Fruits Farm cheeses.  They're easy to eat through any costume.  We have the following cheeses for your eating enjoyment:
Fresh Chevre: plain, herbs de Provence, cracked pepper and the return of the heirloom dried tomato
Angel Food
Little Bloom on the Prairie
A few Ewe Bloom--last of the year
Krotovina-last of the season with half sheep and half goat milk
Kaskaskia--perfect for grating over a nice hearty vegetable or beef stew
A few wedges of Moonglo (but not many)
Posted 10/26/2010 2:54pm by Leslie Cooperband or Wes Jarrell.
Greetings again (two emails from me in one day--not my usual level of communication, but there's so much great food news I have to send it out in two emails):
The menu for our upcoming "Pioneer on the Prairie" Farm Dinner is now on the website for your viewing--go to click on "Dinners on the Farm," then "Dinner Descriptions and Make Reservations" and scroll down to view the menu.  Chef Alisa and her trusty sous-chef, Sarah, did a lot of research for this dinner. They even took a trip to the McLean County Historical Museum to see the exibit entitled "What we ate." The museum curators were so impressed that they were taking notes while viewing the exhibit that they offered to give them the recipes for real "pioneer food." So, we have lots of hearty fare for you to enjoy on a late fall evening. The weather is looking good so far (typical fall temps, partly sunny), so plan to dress accordingly (even if you're wearing a halloween costume). We will be dining inside. Guests should plan to arrive at 4PM.  Remember, it is BYOB as we don't have a liquor licence. 
For those of you planning to attend, please make sure you have the dinner marked on your calendars. I know it has been a long time since you signed up and received confirmation from Google Checkout (your only confirmation), so please don't forget to come if you already have a reservation.
If you don't have a reservation, read on:

Due to some last minute cancellations, we now have THREE seats open for this dinner. I have just posted them to the website. First come, first served. 
Posted 10/26/2010 1:56pm by Leslie Cooperband or Wes Jarrell.
For those of you who live in the Chicago area and love great food and a great cause, we have the perfect event for you.  We are partnering up with Marion Street Cheese Market in Oak Park on Tuesday, November 16th for a very special "Cheese Maker's Dinner."  Chef Leonard Hollander will be preparing a five course meal featuring many of the foods we raise here on the farm as well as our cheeses. The event will also serve as a fundraiser for our fight against the Olympian Drive road project. As many of you are aware, we and our farmer neighbors have been trying to provide alternatives to a proposed road that would come within yards of our farm and bisect our neighbors' farms.  We hope you'll come to feed your soul and your concience. For more information about the event and how to make reservations, please take a look at this flyer:
Posted 10/22/2010 7:52am by Leslie Cooperband or Wes Jarrell.
This is the time of year we begin peeling off outdoor farmers' markets. This week, it's Bloomington--we will be there this Saturday, but not their final outdoor market on October 30th. The following week, it will be Oak Park and Green City Market in Chicago. Then, November 6th will be Urbana's last outdoor market. No worries for Champaign-Urbana and Chicago shoppers, however; we will be moving indoors to complete the farmers' market season in a more comfortable environment right up to the 18th of DECEMBER. 
Most people associate fall as a time of year when frosts kill crops and farmers put their vegetable beds to "bed" for the winter with mulch or cover crops.  However, the irony is that there is an abundance of foods still to be had for the avid local food shopper for most of the fall.  The cool season greens are growing with abandon (at least they are on our farm-we have a mini kale forest going on in one of our garden beds); there are winter squashes of many colors and sizes; potatoes, carrots, turnips, salad greens.... I could go on and on with vegetables alone. But not only that, there are still plenty of locally raised meats and poultry, eggs and of course cheese. Let's not forget cheese.
While we are a seasonal dairy (the goats will be dry in January and February), we still have plenty of milk to continue making most of our cheeses into early to mid December. I emphasize the abundance of local food to entice you to shop the farmers' markets even if the weather is less than ideal (cold and rainy, perhaps). 
This week's offerings include:
  • Fresh Chevre-plain, herbs de Provence and cracked pepper
  • Angel Food--stil gooey as ever
  • Little Bloom on the Prairie-late lactation milk is starting to make this cheese nice and rich tasting
  • Black Sheep-our wonderful soft ripened sheep mik disc with an ash coating
  • Krotovina--the last of the season with half goat milk and half sheep milk (we are making the Krotovina classic all goat version so you can serve it during the holiday season and impress your friends with its pyramidal elegance)
  • Moonglo--nice nutty and tart flavor notes coming through in this batch with a creamy finish
  • Kaskaskia-golden color and great nuttiness--perfect for grating over all those roasted root veggies you're going to buy this weekend.
So, please come out and visit us at the farmers' markets this weekend.  We farmers have a lot to offer you. 
Posted 10/14/2010 9:27pm by Leslie Cooperband or Wes Jarrell.
chino hittin the hay
If this doesn't say "lazy," I don't know what does. Chino, our beloved blind cat is the master of the late morning snooze. Here he is "hittin' the hay" on one of the glorious warm fall days we've been having lately.  The trees along the creek are finally beginning to turn color, but I'm afraid that the drought is going to dampen the intensity of fall colors this year. 
Kris harvested our sweet potatoes this past week, and we think we have some record breakers in size.
Kris and his sweet potatoes
How 'bout them sweet potatoes! We'll be serving some of these beauties at the farm dinner this Saturday.
Cheese-wise, we have a nice selection of cheeses for you to taste and buy at the farmers' markets this Saturday. We'll be attending three markets this Saturday: Urbana, Oak Park and Chicago's Green City Market. Remember, there are only a few outdoor market Saturdays left, so please come out and support your local farmers and pick up some amazing locally-grown foods.  What do we have for you?
  • Fresh Chevre-plain, herbs de Provence and cracked pepper for sure; maybe dried tomato too
  • Angel Food-it is really rich tasting these days
  • Little Bloom on the Prairie
  • Red Dawn-our soft-ripened goat milk disc dusted in a bath of smoked paprika YUM!
  • Last of the Sheep Milk Feta--last batch of the season and it is REALLY creamy!
  • Moonglo--our luscious raw goat milk tomme; has a sweet-tang flavor right now
  • Roxanne-our raw sheep milk brebis
Come early and buy lots! It's a great time to catch the remants of solar warmth.
Posted 10/7/2010 9:56pm by Leslie Cooperband or Wes Jarrell.

This is the week we started making matches of the caprine kind.  On Monday, we cleaned out the barn and set up sections for each of the five breeding bucks and their harems.  Eddie has the biggest pen, as he has close to 40 does to breed. Paulie, Mocha, Latte and our newest buck, Little Rex, have pens to accommodate the dozen or so does they each will breed. We brought the does in from the pasture that evening, sorted them according to our breeding plan, and then let the games begin. All of that pent up buck libido launched on the does like mini tornadoes.  Despite the furry fury (couldn't resist--sorry), the mating ritual of goats is quite "romantic." I'll spare you the graphic details, but the process is highly ritualized. 

Goat breeding marks the beginning of the decline in goat milk production. The flipside is that the butterfat in their milk is on the rise, which makes for really rich cheese.  This Saturday, we’ll be attending four farmers’ markets to bring you some of these rich cheeses: Urbana, Bloomington, Green City Market and Oak Park.  We'll have the following cheeses for you to enjoy:

Fresh Chevre—plain, herbs de Provence and cracked pepper (no tomato this week)

Angel Food

Little Bloom on the Prairie

Ewe Bloom (limited quantities)

Krotovina—the little pyramid with half goat and half sheep milk curd separated by a thin line of ash

Moonglo (limited quantities)

Kaskaskia-our raw sheep milk Manchego style cheese that has a wonderful nutty flavor and is perfect for shaving or grating

Posted 9/30/2010 8:25pm by Leslie Cooperband or Wes Jarrell.
Lots of hustle and bustle this week.  We're putting up a new barn (when do the farm construction projects end!??) for next year's kids, dry does and bucks to have plenty of room to stretch their legs.  We're reconfiguring our existing barn for breeding--dividing it into four sections so that each buck has his own protected harem of does.  Strong fencing is critical during breeding season, because our bucks have been known to widthstand the pain of electric shock fencing to be with the "one they love." We plan to start the match making next week.  We made our last batch of sheep milk cheese today--feta. Unless a miracle happens, and Eldin Plank's sheep go back up in production, their milk production days of 2010 have come to close.  Such is the seasonality of sheep and goat milk. We will eagerly await spring sheep milk in March of 2011.  We put together the Community Supported Goat (CSG) packages for all of our shareholders this week, and mailed off lots of packages filled with a delicious assortment of cheeses.  We also wrapped lots of ripe Ewe Bloom, Black Sheep and Red Dawn for you all to purchase at the farmers' markets this weekend. 
We'll be attending three farmers' markets this Saturday: Urbana, Oak Park and Green City Market. 
We have plenty of chevre (plain, herbs de Provence, cracked pepper, heirloom dried tomato), so don't be shy--buy at least a couple; they freeze beautifully. 
We also have Angel Food, Little Bloom on the Prairie, Red Dawn (that gorgeous fire-engine red, smoked papkrika-coated disc of deliciousness), Black Sheep (soft ripened sheep milk cheese with ash on the rind), Ewe Bloom (rich, golden and buttery in flavor) and on sale again this week, Moonglo.  We will also have some freshly extracted honey for you to enjoy with all that cheese you plan to buy.  Emil, our beekeeper, says it's a bit darker than the first extraction because of mid-season pollination flowers (clover, alfalfa, various veggies, cone flower and probably soybeans too).  ENJOY!
Posted 9/29/2010 6:16pm by Leslie Cooperband or Wes Jarrell.
Dear Guests (those who already have reservations and those who are just curious what we will be serving):
You can now view the menu for the 100 Yard Dinner on our website. This dinner will take place this coming Saturday, October 2nd. We start at 4PM with hors d'oeuvres and then go on from there.  Right now, the weather looks good for Saturday, albeit a bit chilly, so dress accordingly. We plan to dine outside.
To view the menu, go to our website: then go to "Dinners on the Farm." Then, click on "Dinner Descriptions and Make Reservations" and go to the "100 Yard Dinner" for all the details.
For those of you who have reservations, we look forward to seeing you here soon.
Posted 9/23/2010 9:29pm by Leslie Cooperband or Wes Jarrell.
Greetings Cheese Lovers:

This week's rain and warm temperatures has revived our vegetable garden just in time for preparation of our upcoming "100 Yard Dinner." This is the dinner where we create an entire five-course menu from foods grown within a 100 yards of the dinner table (we do make allowance for salt, pepper, some sugar and olive oil).  The menu should be on our website by early next week (the dinner is sold out). Our guinea fowl that we have been raising all summer on orchard grasses and grain were taken to Arthur this morning to "meet their feathered maker." True to their difficult guinea nature, one flew away as it was being unloaded at the poultry processing plant! The fall greens we planted are leafing out nicely. Our Jerusalem artichokes flowered this week, signaling that their tubers are sizing up for harvest.  Our bee-keeper, Emil Blobaum, was out harvesting honey this afternoon. He reported that the bees have been EXTREMELY busy harvesting nectar from the golden rod in the prairie--this news brought joy to my ears--another benefit of our gorgeous prairie--fall honey.  In fact, he was astounded at how busy they have been so late in the season; more honey for us, and more honey for them to eat during winter. 
So, back to cheese. This week, Ewe Bloom, Black Sheep and Krotovina return to the cheese repertoire at the farmers' markets after a long summer vacation.  We'll be attending four markets this Saturday--Urbana, Bloomington, Oak Park and Green City.  For those of you not familiar with these cheeses, Ewe Bloom is a soft-ripened sheep milk cheese in the shape of a triangle. It has a wonderful golden interior and subtle buttery flavor right now. Black Sheep is a cousin to Ewe Bloom. We start with the same curd but ladle it into round forms  (instead of squares) and then dust the outside of the cheese with a mixture of salt and vegetable ash. The ash modifies how the cheese ripens and gives it a distinct flavor profile.  Krotovina is a small pyramid that we typically make with half goat milk and half sheep milk separated by a layer of ash. This particular is a throw back to the days (two years ago) when we made the cheese with goat milk only. We're calling this batch "Krotovina Classic." It is nice and creamy with rich dense center. 
In addition to these cheeses we will be bringing our fresh chevre--all four flavors, Moonglo and Roxanne.  The Moonglo will be on sale this week as this batch is a bit drier than usual. It still works great for cooking--melting, grating, shaving--it's just not as creamy as it normally tastes. 
The weather forecast looks good--EVEN for Chicago, so please come out and support the farmers and buy LOTS of cheese. Happy Eating!