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Is it Oregon in Illiniois? AND Nomad Pizza man returns to the Farm

Posted 10/16/2014 10:00pm by Leslie Cooperband or Wes Jarrell.

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Farm News

We’re approaching mid-October without the slightest frost, let alone a killing frost.  Typically this time of year, the tomato vines have been struck down by a skiff of night freeze; their brown remains hanging from the trellises that have supported them all summer.  Instead, our tomatoes continue to ripen (albeit slowly and lacking in rich sweet tomato flavor so characteristic of sun-drenched summer fruit), and we feel some obligation to keep picking them.  Our herb garden is flourishing too; Thai basil, parsley, cutting celery, lemon balm, thyme and pineapple sage continue to grow with abandon.  The flowers are most impressive; the zinnias and cosmos open new vibrant blooms daily. 

fall flowers

If it were not for the utterly flat landscape and big sky that surround us, I could easily convince myself that our farm has been transported to western Oregon.  The days-on-end of rain, the cool temperatures hovering in the ‘40’s and ‘50’s, the fog that hangs low to the ground in the mornings—these signs point clearly to classic Oregon fall weather.  The forecast is calling for peaks of sun and tepid temperatures for the next week or so.  We may not see a killing frost for a while.  This presents an ethical dilemma: do we continue to pick our ripening tomatoes or let them rot on the vine? 

Nomad Pizza Returns to the Farm

Jared mans the pizza oven

Jared Batson (Chicago's Nomad Food Co.) and his portable wood-fired oven (and more importantly the pizzas he makes in this little oven) were so wildly popular at our last pop-up event in August, that we’ve invited him back to the farm for a fall Pop-Up event. He will be here this Sunday, October 19th from 12 noon to 3PM.  In addition to his Neopolitan style pizzas, he’ll be preparing some sandwiches and a side salad for our guests to enjoy as well. 

Pizzas

  • PFF Margherita w chevre
  • Black & White
  • Potato/Bacon/Carmelized Onion Jam/Cheddar/Cauliflower
  • Wild Mushroom w Chèvre and herbs  

Sandwiches

  • Portabella w herb chèvre, roasted squash, and fresh green herb mix
  • “Pep In your step” - Sliced Peperone & peppered sopresatta, roasted poblano, peppered chèvre, watercress or arugula  

Side dish Nomad Grain Salad - Ancient grain mix of red/brown quinoa, buckwheat, barley, and farro w fresh herbs, chèvre and toasted spiced pecans and pepitas - green herb vinaigrette .  

We’ll also open up the gelato dipping cabinet to offer gelato by the scoop.  As in keeping with our Pop-Up protocol, NO RESERVATIONS ARE REQUIRED AND FOOD IS AVAILABLE FIRST-COME-FIRST SERVED.  We’ll have Homer Sodas for sale, but you’re welcome to bring your own beer or wine to accompany the food.  We’ll also have live, acoustic music by Ben Bradford, a Springfield-based musician.  The weather should be mighty fine for a fall outing to the farm, so come on out this Sunday.   

Farmers’ Markets We’re attending two farmers’ markets this Saturday, October 18th: Urbana’s Market at the Square and Chicago’s Green City Market.  This will be our last outdoor market at Green City, and I will be coming up to peddle our cheese and gelato.  We’ve got:

  • Fresh chevre: plain, herbs de Provence and cracked pepper
  • Angel Food Brie
  • Little Bloom on the Prairie
  • Moonglo

We’ve got some delicious new gelato flavors for you to try as well:

  • Chocolate-covered cherries
  • Peanut butter and local grape jam
  • Pecan Biscotti
  • Honey Thyme
  • Toasted Coconut
  • Vanilla
  • Chocolate
  • Pear Sorbetto
  • Raspberry-Peach Sorbetto

Come see us at the markets this Saturday and stock up.   


Copyright 2014 Prairie Fruits Farm & Creamery, LLC. 2014. 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.