Farm News
The French culinary concept "mise en place," or everything in its place, is an essential mindset for the cheese maker. The idea is that you think about the totality of the cheese make for that day, and you organize your workspace so that you have everything you need on hand to ensure a smooth and efficient process.
You sanitize all of your equipment and drain tables. You set up your cheese forms so that they are within an arm's reach. You place your whey collection bins underneath the dripline of the drain tables. You place your curd knife for easy access. You position your tables so that you can reach all molds without having to move too much.
As you ladle curd, you keep your workspace neat and tidy so that cleanup is not too daunting. You observe the whey drainage and keep an eye for filling cheese forms evenly and consistently. The sense of order, the space with everything within reach, the anticipation of extra curd (and what to do with it) create an ambiance of calm and confidence. The curd ladle is the zen part of cheese making: the rhythmic dipping of the curd scoop into the curd and then carefully into cheese forms, the metal on metal sound of the curd scoop touching the bottom of the cheese vat, the repetition of process until the vat is empty.
The garden is GROWING and harvesting has begun!! We have so much sweetcorn, that we are including a few ears in our Farm CSA share this weekend! With all the rain we have had in the past week, the farm is looking lush and gorgeous! We now have a lovely lawn adjacent to the pavilion on which guests can hang out and play games. There's a nice breeze under the shade of the pavilion OR you can enjoy the farm's fare in our air-conditioned dining room/café "Caprae." Our small bites and bar snacks menus are simply delicious, and folks are beginning to discover the amazing food that our chefs are crafting. Sunday brunch specials change weekly-the word on the "street" is that we have the best brunch in town! Read about all the happenings below and come visit us!
Happenings at the Farm & Beyond
A week ago today, we won FOUR (yes 4!) medals at the American Cheese Society Cheese Judging and Competition. We received three gold medals for: little bloom on the prairie, chevre with everything bagel seasoning and mixed milk feta in whey brine. Our Ukrainian farmers cheese took home a bronze medal in a very competitive category for fresh cow milk cheeses. We won medals for all of the cheeses that we entered!!! First time EVER!! We are so proud of our hardworking and dedicated cheese making team.
We are attending BOTH the "Urbana's Market at the Square" AND "Downtown Bloomington Market." The Urbana Market runs 7 AM to 12 noon and the Bloomington Farmers' Market runs 7:30 AM to 12 noon. Prairie Fruits Farm & Creamery is in the same location in Urbana as last year (the south end of the market in line with aisle two) but with an expanded footprint (and more offerings). We are sharing space with Central Illinois Bakehouse at the Bloomington Market. Here are this week's offerings:
2024 American Cheese Society Gold Medal Winners Package: $30 (available at both farmers markets and at the farm during open hours)
--Chevre with everything bagel seasoning
--Mixed milk feta in whey brine
--Little bloom on the prairie
Moonglo: Our raw goat milk "tomme" style semi-hard cheese is hitting the "streets" this weekend, just in time for July 4th holiday celebrations and summer outdoor eating. The wheels of this cheese are washed with a culture-brine containing pear leaf tea (steeped "Moonglow" pear leaves from our orchard) and Illinois pear wine. The result: a supple, meltable cheese with notes of fruit and nuts--perfect for serving alongside your favorite hard salami or fresh peach wedges
Pelota Roja: our Spanish-style raw goat milk hard cheese is BACK!! --sharp, nutty, spicy--shave it, grate it, slice it and bask in its deliciousness
Mixed-milk feta in whey brine ! Tangy, creamy yet crumbly--just as you remember it!! Crumble it on everything, summer greens salads and whatever is good for grilling! 2024 ACS GOLD MEDAL!!
Chevre frais: plain, herbs de Provence, cracked pepper and everything bagel seasoning--so fresh and lemony, it screams spring is here!! 2024 ACS GOLD MEDAL FOR EVERYTHING BAGEL
Seasonal chevre flavor: chevre with dried fig and citrus (lemon & grapefruit) zest
Ukrainian Farmers' Cheese: our all-jersey cow milk fresh cheese--the flavor is mild with a slight tang; the texture and mouthfeel are similar to both ricotta and small-curd cottage cheese--eat with fresh berries and honey or use in place of ricotta or cottage in your favorite recipes 2024 ACS BRONZE MEDAL
Gournay: our fresh cow milk cheese that is similar to chevre or mascarpone--plain, garlic & herb and spiced cranberry
Goat milk yogurt!!! Both pints and quarts available this week! Buy your yogurt and then pop over to CIB's stand to grab some of there house-made granola!! FULLY STOCKED ON PINTS AND QUARTS THIS WEEK!
Angel Food: mixed milk petite brie--starting to get a little gooey around the edges--enjoy with some pickled green beans or pickled squash
"Archangel:" our all-goat milk mini-brie style cheese-fudgy and toothsome, perfect for slicing and serving on a picnic cheese board
Little bloom on the prairie: our mixed milk camembert style beauty-grill a round and serve with grilled peaches-young this week 2024 ACS GOLD MEDAL
Black goat: our all-goat milk ash-ripened bloomy; aging nicely-tart, earthy, gooey and delicious!
Fleur de la Prairie: our all-goat milk bloomy adorned with dried edible flowers and herbs--ACS gold medal in 2022!
Prairie Fire: all goat bloomy rind dusted with smoked paprika and dried marigolds
Our weekly CSA share offers you unique pairings with ultimate flexibility. Every week, you'll get cheese, bread and house-made accompaniments. We will have these for sale at both the Urbana and Bloomington farmers' markets, but please sign up for shares. This week's share highlights our farm-fresh sweetcorn and fixings for a Mexican street corn style "elote!"
wedge of our Pelota Roja cheese
three ears of sweetcorn
loaf of CIB ciabatta bread
dried tomato infused finishing salt
Farm Open Hours
The farm is OPEN TO THE PUBLIC! Come on out to see all the changes, stroll along groomed paths, visit with the goats, check out the amazing locally-sourced food our chefs are crafting and take in fun activities like goat pilates/yoga and goat hikes. We welcome visitors during the following hours:
Tuesdays: Happy Hour! 5-7. Goat Yoga (Pilates) available. Buy tickets online in advance or at the farm before class starts. Bar will be open along with small bites and bar snacks.
Wednesdays: Closed to the public. Farm to Table dinner night, reservations and tickets required (see themes and link to reservations below).
Thursdays 11-9. Lunch and dinner counter service available from our newly remodeled restaurant, "Caprae." Find a seat inside or enjoy open seating around the farm. Order at your table or at the bar and pick up inside. Menu items feature local produce and proteins and will change seasonally. Accessible, upscale modern-American farm-to-table dining. Salads, sandwiches, cheese plates and small bites.
Fridays. 11-9. Same as Thursdays
Saturdays 9-9. Farm opens earlier on the weekend. Coffee and pastries available 9-11. Same service 11-9.
Sundays 9-4. Seasonal brunch menu available. Lunch service (same menu) 11-4.
CLOSED MONDAYS. Please respect our staff's needed time to complete farm work and only plan to visit us during open hours.
TAKE A HIKE!! Reserve your spot for a hike with the goats! Now offering two time options:
Thursday Happy Hour Hike with The Goats-5 pm (includes a beverage at the end of the hike)
Saturday morning Hike-11 am (includes cheese and/or gelato sampling). NOTE: Weather permitting--if it is too hot or raining, we will have to cancel the hike for the safety of the goats (and the goat herder, Carol!!).
During all open hours guests can enjoy walking around the farm grounds on marked trails, visiting with the goats and enjoying a meal or beverage sitting under the pavilion or on the lawns. Staff and volunteers will be on hand to answer any questions about the goats or cheese and to chat about the farm. Please no outside food and no pets.
Thank you!
NOTE: THE FARM IS CLOSING EARLY THIS SATURDAY, JULY 20TH AT 2:00 PM FOR THE TRIPTYCH BREWERY FARM DINNER. WE WILL BE OPEN SATURDAY AT 9 AM WITH OUR BREAKFAST AND BAR SNACKS MENU. COME FOR THE GOAT HIKE AT 11!!
Please follow us on Facebook and/or Instagram and check your inboxes for future updates.
Goat Yoga-Pilates enjoy some movement & relaxation, featuring our adorable baby goats and certified Pilates instructor Lisa Staples of Living Legacy Pilates. Sign up now for this light-hearted workout.
BACK IN STOCK: GOAT MILK SOAPS HANDCRAFTED BY THE WRIGHT SOAPERY!! Made with our farm's goat milk and garden herbs, these beauties are available at the farm and at the Bloomington Farmers' Market farm stand.
Farm to Table Dinners: Chefs Garron and Cody are offering pre-fixe multi-course meals featuring locally grown foods and our cheeses, of course. Dinner tickets include non-alcoholic beverages, taxes and gratuity. Wine, beer and cocktails are available for purchase at the farm, or you can pre-purchase a beverage add-on to your meal that includes a welcome cocktail and two full pours of paired wines with dinner. Tickets are selling fast! Go on our website NOW to make reservations.
Themes for July and August
July 24th
East Coast Seafood and Wine Dinner Indulge in a 5-course Atlantic pescatarian meal paired with exquisite wines. Tickets for this special event are $150.00 and include the wine pairings. A representative from Winebow, our wine distributor, will be at the farm to talk about the wines! SOLD OUT!
July 31st
Yucatan Regional Cuisine Explore the vibrant flavors of the Yucatan Peninsula, known for its unique blend of Mayan and Spanish influences. SOLD OUT!
August 7th
NOLA White Linen Night
Celebrate the vibrant flavors of New Orleans with our Cajun/Creole-inspired feast. Enjoy local art while savoring the spicy, soulful tastes of the Big Easy.
August 14th
Devil Wears Prada
Indulge in a night of haute cuisine and fashion-forward flavors. This sophisticated dinner pays homage to the iconic film with dishes as stylish as they are delicious.
August 21st
Calabrian Regional Cuisine
Journey to the toe of Italy's boot with our Calabrian-themed dinner. Experience the bold, spicy flavors and rustic charm of this often-overlooked Italian region.
August 28th
Market Vegetarian
Celebrate the bounty of late summer with our farm-fresh vegetarian feast. Savor innovative dishes crafted from the season's finest local produce.
