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Posted 12/17/2015 7:38pm by Leslie Cooperband or Wes Jarrell.

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Farm News

This is the time of year when the number of tasks on my mental “to do” list starts to dwindle. It’s the time when sleep deprivation fades to sleep banking (I really do need to believe I can bank hours of sleep for next spring, even if that’s totally false) and thoughts beyond the farm’s immediate needs start to wander into my brain: all the great things I’m going to cook over the holidays, all the movies I want to see, all those Caribbean islands that I day-dream of visiting.   

I can also clear my head enough to reflect on the season that’s now lapping at our heels.  Overall, it’s been a good season, and we have a lot for which to be thankful. Although we lost some of my most favorite older does, our girls kidded with very little drama and put out a respectable amount of milk.  Our able and diligent cheese makers transformed their beautiful milk into lots of lovely little cheeses.  We hired a herd manager with an Animal Science degree who raised goats as a teenager (and she LOVES our goats and is REALLY smart and creative).  We had a farm & cheese-making intern who worked her tail off, put up with living in our “rustic” RV (the famous “Goat Road Warrior” that we drove east from Oregon a couple of years ago) and blew us away with her talents. We had two hard-working women manage our long-neglected orchard and harvest a great number of delicious peaches, pears and apples.  One of them worked her baking magic on the ‘seconds,’ turning them into exquisite pastries. Our chef, Alisa, and her culinary team put out some show-stopper meals. We now bid her farewell, but we acknowledge her contribution to building a now-integral part of Prairie Fruits Farm-the kitchen!

We’re already scheming and planning for the 2016 season.  Being the eternal optimists that we are, we continue to generate grand ideas and dreams for the future.  We will force ourselves to rest and hold our dreams at bay for a bit, because we need to.  Thankfully, the darkness of the winter solstice is a strong force for slumber.

HAPPY HOLIDAYS TO ALL OF YOU, OUR FRIENDS AND PATRONS

holiday goat

Holiday Markets and Farm Open House

We are attending the last two holiday markets of the season this Saturday December 19th: Urbana’s Holiday Market inside Lincoln Square Mall and Chicago’s Green City Market inside the Peggy Notebaert Nature Museum (we are upstairs—please come upstairs from the Lobby). 

We have a GREAT lineup of cheeses for you to share with family and friends over the holidays:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Feta in whey brine:  you can dress it up for the holidays by cutting it into cubes and marinating it in olive oil with fresh herbs and orange zest—serve with some of our farm-house crackers and people will be really impressed.
  • NEW: THE DEBUT OF OUR FIRST BLOOMY-RIND COW MILK CHEESE “Snow Fog”: We tasted this cheese yesterday, and while it’s young, we are quite pleased with its buttery flavor and delicate rind.  This cheese will be PERFECT for Christmas and New Year’s.  So, just put it in your frig until the holidays arrive, and take it out 30 minutes before serving. Serve with one of our jams and our crackers.
  • Moonglo: this firm, raw milk tomme will be perfect on a cheese board with the Snow Fog and your ‘dressed up’ marinated feta.  Serve with spiced pecans (we have those too!)
  • Huckleberry Blue: this batch is made for a winter greens salad; crumble and toss with the spiced pecans and some dried fruits.

The cheese accompaniments:

  • Crackers: oat chevre, black pepper flatbread and oat-cornmeal
  • Jams: plum, peach, tomato and strawberry-balsamic
  • Spiced Illinois Pecans (from Voss Family Farms in Southern IL)

Now onto desserts and sweets:

Gelato (sorry Chicago, no gelato for you guys):

  • Vanilla
  • Chocolate
  • Hazelnut
  • Honey-Lavender-chevre

Other sweets: salted goat-milk caramels

Looking for other non-food gifts? We’ll have Chippy the Goat T-shirts, Tea Towels (very limited supply) and Goat Milk Soaps made for us by Red Barn Farm.

Holiday Farm Open House: If you can’t make it to the markets on Saturday, we will be OPEN on Sunday, December 20th from 10 AM to 4 PM.  Whatever is left over from the markets will be available for purchase.  I’ll make some hot spiced chai tea (with milk and honey), and have some holiday cookies for you to munch on while you peruse the farm shop.  We'll have samples of cheese and gelato to taste too. Wes and I will be around to greet you and chat. Of course, everyone is welcome to visit with the goats  or take a stroll around the farm (there’s not much growing, but you can walk down to the prairie if you like—it’s very peaceful and serene this time of year).  Blue the dog will be here too, and will expect you to pet him.

If you can't make it the markets or the farm, we have some gifts you can order through our on-line store (soaps, t-shirts).  You could also gift someone a membership in our CSA OR you could get a gift certificate through our Credibles Program. These gift certificates can be used to purchase PFFC products, farm to table meals or classes or events at the farm. 


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 12/17/2015 7:31pm by Leslie Cooperband or Wes Jarrell.

new header

Farm News

This is the time of year when the number of tasks on my mental “to do” list starts to dwindle. It’s the time when sleep deprivation fades to sleep banking (I really do need to believe I can bank hours of sleep for next spring, even if that’s totally false) and thoughts beyond the farm’s immediate needs start to wander into my brain: all the great things I’m going to cook over the holidays, all the movies I want to see, all those Caribbean islands that I day-dream of visiting.   

I can also clear my head enough to reflect on the season that’s now lapping at our heels.  Overall, it’s been a good season, and we have a lot for which to be thankful. Although we lost some of my most favorite older does, our girls kidded with very little drama and put out a respectable amount of milk.  Our able and diligent cheese makers transformed their beautiful milk into lots of lovely little cheeses.  We hired a herd manager with an Animal Science degree who raised goats as a teenager (and she LOVES our goats and is REALLY smart and creative).  We had a farm & cheese-making intern who worked her tail off, put up with living in our “rustic” RV (the famous “Goat Road Warrior” that we drove east from Oregon a couple of years ago) and blew us away with her talents. We had two hard-working women manage our long-neglected orchard and harvest a great number of delicious peaches, pears and apples.  One of them worked her baking magic on the ‘seconds,’ turning them into exquisite pastries. Our chef, Alisa, and her culinary team put out some show-stopper meals. We now bid her farewell, but we acknowledge her contribution to building a now-integral part of Prairie Fruits Farm-the kitchen!

We’re already scheming and planning for the 2016 season.  Being the eternal optimists that we are, we continue to generate grand ideas and dreams for the future.  We will force ourselves to rest and hold our dreams at bay for a bit, because we need to.  Thankfully, the darkness of the winter solstice is a strong force for slumber.

HAPPY HOLIDAYS TO ALL OF YOU, OUR FRIENDS AND PATRONS

holiday goat

Holiday Markets and Farm Open House

We are attending the last two holiday markets of the season this Saturday December 19th: Urbana’s Holiday Market inside Lincoln Square Mall and Chicago’s Green City Market inside the Peggy Notebaert Nature Museum (we are upstairs—please come upstairs from the Lobby). 

We have a GREAT lineup of cheeses for you to share with family and friends over the holidays:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Feta in whey brine:  you can dress it up for the holidays by cutting it into cubes and marinating it in olive oil with fresh herbs and orange zest—serve with some of our farm-house crackers and people will be really impressed.
  • NEW: THE DEBUT OF OUR FIRST BLOOMY-RIND COW MILK CHEESE “Snow Fog”: We tasted this cheese yesterday, and while it’s young, we are quite pleased with its buttery flavor and delicate rind.  This cheese will be PERFECT for Christmas and New Year’s.  So, just put it in your frig until the holidays arrive, and take it out 30 minutes before serving. Serve with one of our jams and our crackers.
  • Moonglo: this firm, raw milk tomme will be perfect on a cheese board with the Snow Fog and your ‘dressed up’ marinated feta.  Serve with spiced pecans (we have those too!)
  • Huckleberry Blue: this batch is made for a winter greens salad; crumble and toss with the spiced pecans and some dried fruits.

The cheese accompaniments:

  • Crackers: oat chevre, black pepper flatbread and oat-cornmeal
  • Jams: plum, peach, tomato and strawberry-balsamic
  • Spiced Illinois Pecans (from Voss Family Farms in Southern IL)

Now onto desserts and sweets:

Gelato (sorry Chicago, no gelato for you guys):

  • Vanilla
  • Chocolate
  • Hazelnut
  • Honey-Lavender-chevre

Other sweets: salted goat-milk caramels

Looking for other non-food gifts? We’ll have Chippy the Goat T-shirts, Tea Towels (very limited supply) and Goat Milk Soaps made for us by Red Barn Farm.

Holiday Farm Open House: If you can’t make it to the markets on Saturday, we will be OPEN on Sunday, December 20th from 10 AM to 4 PM.  Whatever is left over from the markets will be available for purchase.  I’ll make some hot spiced chai tea (with milk and honey), and have some holiday cookies for you to munch on while you peruse the farm shop.  We'll have samples of cheese and gelato to taste too. Wes and I will be around to greet you and chat. Of course, everyone is welcome to visit with the goats  or take a stroll around the farm (there’s not much growing, but you can walk down to the prairie if you like—it’s very peaceful and serene this time of year).  Blue the dog will be here too, and will expect you to pet him.


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 12/13/2015 10:49pm by Leslie Cooperband or Wes Jarrell.

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Greetings and Happy Holidays!
I'm happy to announce that our 2016 CSA is now ready for sign ups.  We have made a number of changes to the offerings for the new season:

  • More variety and options for both cheese and gelato
  • A meat/poultry/egg share with Bane Family Meats
  • A flower share with Delight Flower Farm

Although you can find our products locally at farmers' markets, on the farm and at retail outlets, becoming a member of our CSA affords you special/discounted pricing, "members-only" cheeses and gelato flavors and a very special "members-only" farm to table meal.  Depending on our fruit season, we may also offer members-only U-pick hours too. I encourage you to check out the details and BECOME A MEMBER. 

For those of you in the greater Chicagoland area, we are working on expanding our CSA offerings to your area. Stay tuned for forthcoming details.


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 12/13/2015 10:42pm by Leslie Cooperband or Wes Jarrell.

new header

Greetings and Happy Holidays!
I'm happy to announce that our 2016 CSA is now ready for sign ups.  We have made a number of changes to the offerings for the new season:

  • More variety and options for both cheese and gelato
  • A meat/poultry/egg share with Bane Family Meats
  • A flower share with Delight Flower Farm

Although you can find our products locally at farmers' markets, on the farm and at retail outlets, becoming a member of our CSA affords you special/discounted pricing, "members-only" cheeses and gelato flavors and a very special "members-only" farm to table meal.  Depending on our fruit season, we may also offer members-only U-pick hours too. I encourage you to check out the details and BECOME A MEMBER. 

For those of you in the greater Chicagoland area, we are working on expanding our CSA offerings to your area. Stay tuned for forthcoming details.

 


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 12/11/2015 11:37am by Leslie Cooperband or Wes Jarrell.

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Farm News

The green grass is growing and the mud is ankle deep (and caught between our dog Blue’s toenails). If the sun wasn’t setting at 4:30 in the afternoon, I could swear we bypassed winter and moved right into March.  The warm dry days this week gave us the perfect window to clean out the doe barn. After two-plus months of breeding season, housekeeping was overdue.  While the goat girls complained loudly about staying outside all day (I really don’t know why because the air temperature was close to 60 degrees—perhaps it was a bit too windy for their liking), once they were let back into the barn, they delighted in rolling in the new clean straw.  It warms my heart to watch the older and pretty plump does rolling from side to side to get the perfect scratch pad on their backs. 

Overall, their energy level is receding with the day length, and it’s a struggle to get them onto the milk stand in the evenings. We’re pushing them a little bit longer and hoping they don’t go on a milking strike, so we can have a little more milk for our final batches of chevre for the season.  Sometime next week, we will go to once-a-day milking, and that will hasten their dry off.  In years past, we’ve been able to milk up to Christmas eve, but that is not in the cards this year (too many of them kidded in February this year!).  The scant milk they’re producing now is so rich in butterfat that our chevre tastes almost like crème fraiche.  Yum.

Farmers’ Markets and Holiday Sales

This Saturday, December 12th, we’ll be attending Urbana’s Holiday Market inside Lincoln Square Mall (8 AM to 1 PM). We know you are all doing a lot of entertaining this time of year, so why not impress your guests with an all-local cheese board from Prairie Fruits Farm & Creamery. We have all the components.

Cheese:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Feta packed in whey brine—it’s tangy and crumbly!
  • Try some Goldenrod: on sale this week too; we’ll take $2 off the price of each triangle (get some for the fondue recipe)-LAST WEEK FOR THIS VERY RIPE STINKER SO IF YOU LIKE IT, COME ‘N GET IT!
  • Moonglo---tasting very nutty right now. Delicious shaved over roasted root vegetables or a hearty winter stew
  • Huckleberry Blue: slightly sharp and perfect for crumbling over a winter salad of mix greens, candied pecans and dried cherries.

To complete your all-local cheese board, try our farm-house crackers (rosemary flatbread and Scottish oat biscuits this week) and local-fruit jams to accompany those cheeses.

Gelato Flavors this week:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Holiday Spice
  • Honey-Lavender-Chevre

Looking for some great local gifts? How about a bag of salted-goat milk caramels, hand-crafted goat milk soap or our Chippy the Goat Tea Towels? If you can’t make it to the market on Saturday, the farm is open for business and visitors Monday through Friday, 10 AM to 5 PM, and our online store is open 24/7.


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 12/3/2015 8:24am by Leslie Cooperband or Wes Jarrell.

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Farm News

As the milk line on the dip stick of our bulk tank goes down, down, down, we’re awash again with milk of a very different stripe (yellow cream line is more like it).  We cleaned up our milk cans (the ones we used to use to transport sheep milk from the Plank Sheep Dairy in Arthur IL), and Wes travelled under fog of night Monday to pick up raw cow milk from Kilgus Farmstead in Fairbury. 

Early Tuesday morning (well, it felt early as the winter hibernation mindset has already set in around here), we made our first experimental batches of cow milk cheese (a couple of bloomy rind versions, of course) with their rich Jersey milk.  Pouring over my stack of French cheese books, and consulting several recipes for traditional camembert and lactic curd ripened cheeses, I settled on a game plan with educated guesses about culture and rennet quantities. 

Not having worked with cow milk before, I wasn’t sure whether the milk would behave more like goat or more like sheep.  Starting with the modified traditional camembert recipe, the curd was set and ready to cut by early afternoon.  As the curd knife plunged into the firm gel in the cheese vat, I knew I wasn’t in goatland anymore.  The cut curd cubes had a spring in their step, affirming the strength of the cow milk proteins and fats.  While we could see no obvious cream layer, the pale yellow hue of the curd was evidence that the cream was trapped inside.  Early Wednesday morning, we ladled the lactic curd experiment; the curd’s texture reminded us of a hybrid between the dense-but-fragile chevre and the gelatinous black goat curd.  We’ll be tending these bloomies over the next few weeks, and if we like the results, we’ll be bringing them to the last farmers’ markets of December.

New Cheese Recipes

This Saturday, December 5th is “Fondue Nation” Day—a day to celebrate the wintery tradition of dipping bread, veggies, meats (whatever strikes your fancy) into rich, melted cheese. I have adapted a traditional fondue recipe using two Prairie Fruits Farm & Creamery cheeses: Goldenrod (our cider washed-rind cheese; already gooey and slightly melted, nice and pungent) and Moonglo.  In celebration of the Jewish Festival of Lights (Sunday, December 6th is the first night of the holiday), Hanukkah, I have adapted a “Feta-Yogurt” sauce recipe to accompany your latkes (savory pancakes that can be made from potatoes, sweet potatoes, spinach or zucchini).  Ditch the pint of sour cream and make this simple tangy sauce; your guests will be begging you for the recipe. You can view them on our website or pick up a copy at the Urbana Holiday Market on Saturday.

Farmers’ Markets and Holiday Sales

This Saturday, December 5th, we’ll be attending Urbana’s Holiday Market inside Lincoln Square Mall (8 AM to 1 PM). We will have plenty of cheese:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Feta packed in whey brine—get some for the Feta-Yogurt sauce
  • Angel Food: very last of the goat milk bloomies—very limited supply so come early
  • Goldenrod: on sale this week; we’ll take $2 off the price of each triangle (get some for the fondue recipe)
  • Moonglo---the other cheese for the fondue recipe
  • Huckleberry Blue: perfect for crumbling over a winter salad of mix greens, candied pecans and dried craisins.

While you’re at it, pick up some of our farm-house crackers and local-fruit jams to accompany those cheeses.

Gelato is back in full force:

  • Vanilla
  • Chocolate
  • Hazelnut
  • Holiday Spice
  • Honey-Lavender-Chevre

Looking for some great local gifts? How about a bag of salted-goat milk caramels, hand-crafted goat milk soap or our Chippy the Goat Tea Towels? If you can’t make it to the market on Saturday, the farm is open for business and visitors Monday through Friday, 10 AM to 5 PM, and our online store is open 24/7. 



Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 11/30/2015 6:45pm by Leslie Cooperband or Wes Jarrell.

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Farm News

Many of you have had the pleasure of dining at the farm, be it breakfast, dinner or private events.  Back in 2007, in the warm, humid air of the cheeserie make room, our now Executive Chef, Alisa DeMarco and I “cooked” up the idea of a farm kitchen to prepare hyper-local, farm-to –table meals. We felt that the great local food in our midst was too well-kept of a secret.  

In the late summer of 2008, we launched our “Dinners on the Farm,” and the culinary magic has wafted out of our kitchen ever since.  So, it is with a bittersweet heart that I announce the departure of our chef Alisa and our sous-chef (and events coordinator) Sarah Hess at the end of this year.  They are both moving on to pursue new chapters in their lives, and we at the farm are working on the next iteration of the “Kitchen at Prairie Fruits Farm & Creamery.”  Our last farm dinner of the season, “Holiday” is this coming Saturday, December 5th.  Believe it or not, we still have a few seats open.  If you want to join us in celebrating our farm chefs, I encourage you to check it out. It will be a gustatory night to remember.

Farm Holiday Gifts

If you’re looking for unique ways to share your goat love, we have several options.  We’ve created an online “store” on our website for you to purchase our “Chippy the Goat” tea towels, t-shirts and goat milk soaps. We also have gift cards to offer through Credibles.  You can use your credibles "as cash" at the farmers' market or at the farm.  If you’re looking for a special experience, why not send someone to our DIY Cheese Board building class on Thursday, the 17th of December. We’ll be adding other gifts to this list as the holiday season progresses, so stay posted.  


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 11/24/2015 9:37am by Leslie Cooperband or Wes Jarrell.

new header

 Farm News

The weekend’s snow is sublimating; the water vapors rise into the sunny morning air, creating a slight fog.  As folks get ready to get on the road for holiday travels and fret over how to cook their turkeys, the farm exudes a sense of calm.  We’ll be working on “projects” for sure (there are always projects to be done—we will be trenching a vole “moat” around our garden, so that the burgeoning rodent population can’t wreak too much havoc on plantings over winter), but the holiday week forces us to stick to the basic daily chores of milking, feeding critters and making some cheese. 

The road construction project that has disrupted our lives for almost one year is finally finished.  Yes, folks: Lincoln Avenue is NOW OPEN to through traffic (they haven’t removed all the detour signs, but the road barricades are gone). 

open road

We’re “celebrating” by opening the farm during this holiday week. We are open every day except Thursday, Thanksgiving Day, from 10 AM to 5 PM.  We’ll even be open this coming Saturday, November 28th from 9-12.  We know that the wintery weather last Saturday may have deterred some of you from holiday farmers’ market shopping, so come out to the farm this week to get your cheese, crackers, jams (everything you need for a holiday cheese board), gelato, sausages (to feed those who will be sick of turkey after the big day) and more.  We’re even running a special on our farm-house crackers (many of our customers have confessed their addiction to these crackers)—buy one bag, get another one free!!  If you can’t make it to the farm, I will be attending the Urbana Holiday Market on Saturday the 28th from 8 AM to 1PM.  Hope to see you here or see you there. 

Happy Thanksgiving


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 11/20/2015 9:39am by Leslie Cooperband or Wes Jarrell.

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Farm News

There’s an inherent trade-off between gestation and lactation.  In cold biological terms, it all comes down to limited resource allocation.  A pregnant goat at the end of her lactation puts her “resources” (nourishment, life sustaining building blocks) into making new babies, rather than maintaining milk for some kids that were born months and months ago. 

So, when the vets came out this week to ultrasound our does’ bellies to check for babies, we had few surprises.  I was struck with the speed with which most pregnancies were confirmed this year.  Within a few seconds of lubricating the sweet spot where the udder connects to the body, we could see the telltale signs of budding life—placentomes (where the fetus anchors to the placenta) and a few actual baby heads poking in and out of the amniotic fluid.  All but a few goats were confirmed pregnant.   As usual, the humans expressed much greater excitement over the news than the expectant mothers.

The news is bittersweet.  Milk production has been plummeting over the past several weeks, and our cheese makes have become smaller and less frequent. But, our chevre is so rich right now; it’s almost the consistency of crème fraiche.  We and the goats are taking on the “MO” of late lactation—lingering longer in bed in the morning (for the goats, it’s all we can do to coax them onto the milk stand; even the enticement of grain isn’t that strong), scurrying to get inside and build a fire as the sun goes down. 

Holiday Markets and Holiday Farm Hours

We are attending THREE (yes, we’re crazy) farmers’ markets this Saturday: Urbana’s Holiday Market, Bloomington’s Thanksgiving Market and Chicago’s Green City Market (inside the Peggy Notebaert Nature Museum).  Yes, the forecast is calling for SNOW!!! Please don’t let the weather deter your holiday food shopping.  We farmers have a GREAT selection of locally raised, delicious products to offer you. For our part, we’re bringing lots of CHEESE:

  • Fresh chevre: plain, herbs de Provence, cracked pepper
  • Feta aged in whey brine: this cheese is PERFECT for crumbling on your roasted beets or root-veggie casseroles
  • Angel Food: perfectly ripe bloomy rind ready to greet your holiday guests
  • Goldenrod: our gooey full-flavored washed rind—new batch is gooey on the edges and will make a great appetizer warmed with tart jam or vegetable crudité.
  • Moonglo:  try shaving this raw milk beauty on your mashed potatoes—your guests will be overwhelmed
  • Huckleberry Blue: blue cheese, walnuts, dried cranberries, salad greens-what more can I say?

We have farm-house crackers and jams to accompany these cheeses too—one stop shopping for an all-local cheese platter. 

Gelato: You will need this to top your pies (only Urbana and Bloomington markets will be offering limited flavors of gelato, sorry Chicago):

  • Chocolate
  • Holiday Spice—perfect for pumpkin or apple pie
  • Cardamom
  • Strawberry Cheesecake
  • Sugar Plum Sorbetto

Don’t forget to grab a few bags of salted goats’ milk caramels, special bourbon goats’ milk caramels, goat milk soaps or a “chippy the goat” tea towel as house-warming gifts for your holiday feast hosts. 

Farm Hours during the Holiday Season and Internet Sales

The farm will be open on Friday (10AM to 5 PM) after Thanksgiving, the 27th.  I will also be attending the Urbana Holiday Market on Saturday the 28th (Farm will probably be open that day too—10AM to 4PM).  In the spirit of celebrating the true meaning of Thanksgiving (giving thanks for the bountiful harvests of the season), I won’t be bombarding you will “black Friday” emails. If you’d like to come out to the farm with your families or visiting friends, we will be around. 

HAPPY THANKSGIVING AND THANK YOU FOR YOUR PATRONAGE

 

If you’re not local and you want to get your hands on some PFF&C products, you can now purchase our T-shirts, tea towels and goat milk soaps on our website.


Copyright 2015. Prairie Fruits Farm & Creamery, LLC. 2015. All rights reserved. 4410 N. Lincoln Ave., Champaign, Illinois 61822 Prairie Fruits Farm & Creamery, LLC is responsible for the content of this email. Please contact Leslie Cooperband or Wes Jarrell with any inquiries.

Posted 11/16/2015 6:03pm by Leslie Cooperband or Wes Jarrell.

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We're entering the season of celebrating the harvest, and we at Prairie Fruits Farm & Creamery have a lot of "fruits of our labors" to offer you.  We kick off the season with our Pre-Thanksgiving Holiday Open House this WEDNESDAY, November 18th from 4-6 PM (road detour is still in effect, so please follow detour directions to get to the farm). 

We'll have cheese, gelato, crackers, caramels, jams, pickles and Chef Alisa's famous chevre-cheese cake by the slice.

Stewart's Artisan Breads will be here, along with Caveny Farm (pre-ordered Heritage Turkeys only) and Laurence the Knife Dude to sharpen your carving knives.  We'll also have sausages by Piemonte Sausage Co.

Oregon v. France Happy Hour at Prairie Fruits Farm. Friday, November 20th (4-7 PM), come out to the farm for a truly "Happy Hour."  Todd Fusco of Art Mart will be teaming up with Chef Alisa to taste wines and enjoy some finger foods. The theme is Oregon v. Burgundy. Todd will be pouring a selection of fantastic Pinots from Elk Cove and two excellent Burgundy producers, Taupenot-Merme and Jaeger-Defaix.  He will also be pouring the extremely rare 2011 Elk Cove La Boehme Brut Rosé. Plus, in a shameless plug (Todd's quote) , he will be celebrating his 29th birthday….again. So look forward to some surprises.

Tickets are $25 a person and can be purchased at Art Mart; or by phone at 217 344 7979Wine and food menu below.

Appetizer Menu

Spiced pecans

Gingered pork meatballs with lemongrass

Chicken liver mousse crostini with chili jam

Leek and Feta flatbread with fennel and herbs

 Mushroom Arancini

Roasted Red Kuri squash soup shooters

 Wines

2011 Elk Cove La Boheme Brut Rosé Sparkling Wine $59.99

2014 Elk Cove Pinot Gris $19.99

2012 Elk Cove Clay Court Pinot Noir $49.99

2012 Elk Cove La Boheme Pinot Noir $49.99

2012 Domaine Jaeger-Defaix Rully Clos du Chapitre 1er $34.99

2009 Taupenot-Merme Gevrey Chambertin Bel-Air 1er $89.99

Saturday, November 21st: Three Holiday Farmers' Markets: Urbana, Bloomington and Chicago's Green City Market. I'll be sending out details for these markets later this week.

 


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