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A thankful meal, holiday time on the farm, special events and more

Posted 11/23/2018 11:07am by Leslie Cooperband or Wes Jarrell.

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Farm News

We spent our thanksgiving like we have done for over a decade: milking the goats in the morning, making chevre and preparing our thanksgiving feast on the farm. The sun was shining and the weather was warm enough to coax the goats outside to nibble on the scant green vegetation in the pasture.

Wes cooking the birdWes and the bird

blue eyeing the turkey

Blue begging for some turkey

The turkey, from Bane Family Meats, was prepped and bathed in an herby-olive oil rub and then set inside our wood-fired grill for a few hours. The cornbread stuffing was made with Severson Farm cornmeal, Flyway Farm mushrooms and Blue Moon Farm fennel.  The guests arrived with an overwhelming amount of sides and several bottles of wine—some innovative dishes prepared from locally-sourced ingredients; others derived from long-standing family traditions.  The bounty of food far exceeded the number of people at the dinner table. 

Market Offerings-at the Farm

Remember: We won’t be back to the Market in the Square until Saturday, December 22nd. That said, our farm store is open Saturdays and Sundays, 1-4 pm through December 23rd. For those of you who haven’t yet venture out to our farm, we are REALLY close to Champaign-Urbana—literally 5 miles from each downtown. Follow directions on our website if you’re not familiar.

Here’s the current cheese line up:

  • Fresh chevreplain, herbs de Provence, cracked pepper-late summer/early fall milk is making some rich chevre-start stocking up and throw some in your freezer for winter
  • Goat Milk Feta: Our flavorful and tangy feta is aged and packed in a whey brine. It's perfect to crumble on a fall salad or a top a hearty stew or bowl of chili.  
  • Spiced Feta in Extra Virgin Olive Oil-just in time for the holidays, this ready-made appetizer is perfect with some crusty bread and a jar of fancy pickles.
  • Little Bloom on the Prairie: This batch is has achieved that perfectly gooey ripe stage. It’s perfect for a “brie en croute” or baked with your favorite cheese accompaniments—sliced apples or pears, one of our savory sauces (caponata, salsa verde), chopped nuts, local honey—the possibilities are endless..
  • Black Goat: an ash-coated bloomy rind cheese with a delicate and crinkly yeasty rind. This final batch of the season has wonderful yeasty aroma and a tart lemony taste.  It is ripening nicely. Try serving it with one of our house-made jams (red currant or rhubarb are my favorites). 
  • Moonglo:  Spring milk batches of this raw milk tomme (sort of like a Gouda, but not really) produce a more mild, tangy paste with hints of pineapple. The texture of the cheese is a bit more firm than fall milk batches. Melts well, or just slice and enjoy with your favorite salami.
  • Green Peppercorn-Barley Wine Moonglo: another spring-milk experiment. Just before the curds had set in the vat, we add cracked green peppercorns.  The rinds were washed with a local barley wine. The green peppercorns give a hint of floral pepperiness, the barley wine provides a bit of sweetness; the combination is sure to delight. Try melting over roasted cauliflower or beets.

Gelato: If you’re looking for a perfect accompaniment to pie, try our gelato. We only have pints of vanilla and red currant sorbetto left. These are the last pints of the season, as we are not making more gelato until next year. Pints only at the market ($10 each or 3 for $27); scoops at the farm during open hours.

Other Treats and Cheese Accompaniments:

  • Spiced Candied Pecans 
  • Jarred Goat Milk Cajeta (a Mexican style caramel sauce with cinnamon)
  • House-made jams-seckel pear, red currant, rhubarb
  • House made savory sauces—cajeta, pear chutney, salsa verde

Other Farm Products

  • Meats, Poultry and Eggs from Bane Family Meats, Sidney IL
  • Artisan Sausages by Piemonte Sausage Co, Urbana, IL (Bernies Classic Sweet, Cantaloupo, Apple-Pecan-Cranberry and bulk Chorizo)
  • Locally milled wheat flour from the Mill at Janie’s Farm, Ashkum, IL
  • Honey from Two Million Blooms, Champaign-Urbana, IL
  • Artisan Cured Salamis from Underground Meats, Madison, WI
  • Tulsi Tea from Delight Flower Farm-tulsi is a variety of basil known for its sweet aroma and medicinal properties. With a spoonful of honey, this tea will warm you up and keep you healthy during the cold months ahead.
  • PFFC goat meat—we have one pound packages of stew meat (1 lb. packages, $13/lb.). Pasture raised, very lean and mild, try the meat that most of the rest of the world enjoys regularly. 
  • Apples from Red Crib Acres (formerly Wolfe Orchard, Monticello, IL) Winesap (one of my favorite late fall varieties) and Galarina (a French Gala variety). 

Holiday Time on the Farm

Once again, we are transforming our farm store for the holidays. We’ll have locally-made gifts and delicious foods fresh from the farm.

In addition to our regular repertoire of offerings, we will be making some holiday cookies, offering the baked brie special (little bloom warmed with apples, candied pecans and served with a demi-baguette from Central IL Bakehouse)

Baked little bloom with apples and pecans

Starting Saturday, November 24th, we’re offering  ROASTING CHESTNUTS FROM CARY’S GARDEN OF EATIN’—the perfect way to get in the holiday spirit.

Step up to the GOAT MILK BAR FOR SOME WARM DRINKS:

Goat Milk Bar

  • Goat Cajeta Latte
  • Goat Cajeta Affogato
  • Goat Cajeta Steamer
  • Goat Milk Mocha
  • Goat Milk Hot Chocolate

Delight Flower Farm is now taking orders for holiday wreaths. Made with locally-sourced greenery, grapevines and dried flowers, they are show-stoppers! 

The “Holiday Goat Photo Booth” returns on the following dates, 1 to 4 pm each date:

November 24th
December 1st
December 8th

Bring your friends, your family or just yourselves and have your pictures taken with our festive holiday goats. This year, we will be taking high quality digital photos (using digital cameras, not phones) for visitors and charging $5/photo. We’ll get your email address before we take the picture and then email you the pictures to craft your holiday cards or digital holiday photo greetings.

If the weather permits, we’ll be offering Sunday holiday hayrides around the farm.

Saturday December 1st and 8th we will also be offering a special holiday pop-up café. Stay tuned for hours, menu items and other details. 

Fall Weeknight Classes It’s not too late to sign up for our cheese-centric classes. Bring some friends and enjoy an evening of cheese, accompaniments and either beer or wine & spirits. You’ll learn something AND have a lot of fun. Registration is required and seating is limited to 30 people per class (Wednesday evenings, 6-8 pm): November 28th and December 12th. Sign up NOW!

Farm Dinners I encourage you to book your tickets now for the remaining date (December 8th). There are only six seats left. It will be an early winter holiday celebration themed meal.  The chef’s inspiration for the menu is the classic foreign (Danish) film “Babette’s Feast.” We’ll be showing the film (silently) during the dinner.


Copyright 2018. Prairie Fruits Farm & Creamery, LLC. 2018. 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.