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Posted 3/30/2012 3:43pm by Leslie Cooperband or Wes Jarrell.

millie twins

In my haste to send you out the newsletter this morning, I neglected to announce another monumental occasion that occurred at about 4AM this morning:  the long-awaited arrival of Millie's kids. You see, Millie is one the best milkers we have produced in our herd (she was one of the first two doe kids born here back in March 2005).  Last year, she was given the designation of "Exceptional Genetics" by the American Dairy Goat Association. So, we decided to purchase some very special semen, and last October, she was inseminated successfully.  As her due date approached, we were watching her like a hawk: nothing, nothing, nothing, until last night, we noticed her udder swelled up like a giant watermelon in August. We were hoping for bucks (I know, we always hope for doe kids, but this time we wanted a buck out of Millie to add to our repertoire of herd sires), and sure enough, she produced. Two healthy and strong males were brought into this world early this morning without much fanfare. Both weighed close to 9 pounds! True to form, when Ben milked her out this morning she had close to a gallon of colostrum!! That's our Millie. 

Camille with Millie Twins

Yet another monumental occasion is the arrival of Wes' grand-daughter, Camille, to our farm. Just barely one year old, she was initially a bit hesitant to participate in this photo shoot with baby goats. After communing with them for awhile, she was all smiles and giggles as she clapped her hands with glee.

Posted 3/30/2012 10:05am by Leslie Cooperband or Wes Jarrell.

burnin down the prairie

Yesterday, the weather conditions were perfect for our first prairie burn, so the volunteers from Grand Prairie Friends came out to set the field on fire.  Led by their fearless leader, Jamie Ellis, a team of four pyro-professionals lit the dry grass stalks and got the fire started in no time.  Working from the south end, they burned the two acres in about one hour.  As the flames approached the center, a pheasant hen took flight to escape to safety. 

wes with deer antlers

Amidst the ashes, we discovered an intact deer skeleton, complete with an eight-point rack of antlers.  He must have died peacefully nestled in the prairie over the winter. 

In other blazing news, our prairie fire crab apple tree is in full bloom with crimson pink flowers; a fitting coincidence with our actual prairie fire.

This week's farm open house (tomorrow, Saturday, March 31st from 9AM to 12 noon) should have perfect weather for an outing to the farm.  Check out our facebook page for the full breakfast menu, but the highlights will be a spring farm-egg strada and breakfast burritos.  We're adding lots more chairs for you to sit while you eat, and if the weather is warm enough, we encourage you to bring blankets to sit outside and have a breakfast picnic. 

Cheese-wise, we have a cornucopia of spring delights:

  • Chevre--plain, herbs de Provence, cracked pepper
  • Black Goat-first of the season and boy is it creamy in your mouth
  • Ewe Bloom--delicate soft ripened sheep milk deliciousness
  • Moonglo--the final batches from late fall 2011 milk

Gelato Flavors include:

  • Vanilla
  • Luscious chocolate
  • Hazelnut
  • Pistachio
  • Honey Chevre
  • Margo's Mint (an infusion of fresh mint from Tomahnous Farm)

Although Blue Moon Farm will not be here (they are in Lincoln Square this Saturday), Tomahnous Farm, Cow Creek (aka Glaziks) Farm (ramps) and Stewart's Artisan Breads will all be here.

For those of you in Chicago, good news! We will be attending the indoor Green City Market with the same array of cheeses for you to buy!! We hope you'll venture over to the Peggy Notebarte Nature Museum on Cannon Drive from 8AM to 1PM and get some cheese. Happy Spring!

Posted 3/22/2012 5:04pm by Leslie Cooperband or Wes Jarrell.

It's been "May" in March these past few weeks.  Our early variety peaches started blooming a few days ago, along with the quince.

peaches blooming in mid March

quince a fire

As many a fruit grower knows, early blooms can be disasterous if a freeze hits.  It looks like we will dodge the freeze bullet for the next several days, so maybe we'll have a bumper fruit crop this year (keep all of your body parts crossed and throw salt over your shoulder, just for good measure). 

The intensity of kidding season appears to be behind us.  Within the first two weeks of March, about 40 does kidded, dropping well over 100 kids.  Sleep deprivation is subsiding and our trips to goat barn are less frequent.  As I mentioned before, we experienced a record number of quadruplets (7 sets) and triplets (too numerous to keep track of the count). 

kids fighting for nipples

Here are just a few of the little buggers fighting over nipples on the self feeder.  You get to see them all THIS coming Saturday, March 24th as we usher in the first of the season Spring Open House-Farm Breakfast-Farm Sales. Hours are 9AM to 12 Noon. NO RESERVATIONS ARE REQUIRED.

The breakfast menu includes:

  • Stewart's Artisan Breads bagel sandwich with local farm eggs, Triple S bacon and tomato jam chevre
  • Three Sisters Garden Oatmeal with Creme Fraiche and Plums
  • Michigan Bluebery Scones
  • Fairtrade Coffee from Columbia Street Roastery
  • Mexican Goat Milk Hot Chocolate

We will be selling our cheeses:

  • Lots of fresh spring milk chevre--plain, herbs de Provence, cracked black peppercorn
  • First of the season Angel Food
  • First of the season Ewe Bloom
  • A few containers of our Mouton Frais (sheep milk chevre with a more rich texture and flavor profile than the goat chevre)
  • Moonglo made late last fall
  • Huckleberry Blue made late last fall

The Angel Food and Ewe Bloom are just ripe, but within a few days in your 'frige, they'll be perfect.  Of course, if you like them nice and gooey, you can leave them to ripen a bit longer.

We'll have our Goat Milk Gelato too, in pints and single servings dipped from our fancy Italian Gelato dipping cabinet:

  • Simply Vanilla
  • Lilly's Luscious Chocolate
  • Nocciola (Hazelnut) de Piemonte
  • Sicilian Pistachio

As is our tradition, we will have a few other farmers selling their spring produce:

  • Blue Moon Farm will have salad mix, spinach, arugula, kale, chard, cilantro, turnips and carrots.
  • Tomahnous Farm will have Lettuce, Kale, Eggs, Cilantro, Oregano, Garlic Chives, Peppermint, Scallions
  • Glazik Farm will bring some young and tender ramps (wild leeks)
  • Stewart's Artisan breads will have bagels, biscotti and granola

A few logistical notes:

Parking

We are expecting a LOT of people for the first open house, and we will have a couple of folks directing parking either along our driveway or to our overflow lot on the north side of our farm.  PLEASE DO NOT PARK ALONG LINCOLN AVENUE. IT IS NOT ALLOWED, and we will get in trouble.  If you are handicapped or have handicapped passengers, please let the parking folks know when you arrive, so they can direct you to our handicapped parking area. 

Communing with the goats

We know that the main reason you all want to come out to the farm (aside from eating breakfast) is to see the goats and their kids. When visiting with the goats, we ask that you look but don't touch them, especially the kids. Their young immune systems are not quite up to snuff yet, so they are vulnerable to stray illnesses. We also have a hand washing station for you to wash your hands after you visit with the goats.

Ordering Breakfast

As I mentioned, you need no reservations for breakfasts. You just place your order and pay when you arrive (you might have to stand in a line, but we'll keep it moving fast), give us your name, and we will bring out your order as soon as it's ready. We'll have coffee, hot chocolate and water for you to serve yourself. 

Posted 3/21/2012 3:58pm by Leslie Cooperband or Wes Jarrell.

Here's what's planned for the first breakfast:

  • Stewart's Artisan bread bagel sandwich with Triple S Farms Bacon, House-made tomato jam, chevre and fresh fried egg
  • Three Sister's Garden (Kankakee, IL) Oatmeal with Peach Creme Fraiche and Poached Plums
  • Michigan Blueberry Scones
  • Prairie Fruits Farm Carrot Muffins
  • Goat Milk Hot Chocolate
  • Fairtrade Coffee from Columbia Street Roastery

 Items range in price from $2.50 to $8 depending on what it is. 

NO RESERVATIONS REQUIRED. JUST COME ON OUT AND ENOY THE DAY ON THE FARM!

Posted 3/12/2012 3:32pm by Leslie Cooperband or Wes Jarrell.

lots a babies

The old adage, "be careful what you wish for" is wise. This time of year, we pine for the arrival of baby goats. Baby goats bring fresh spring milk, and lots of milk means lots of cheese.  This year's kidding season epitomizes intensity.  We have had a record number of kids over the past week, bringing unique meaning to the term "March Madness"--we reached our 100th kid (a triplet doeling out of Lena) at around 4AM this morning. So far, we have had seven sets of quadruplets and lots of sets of triplets.  The doelings are slightly ahead of the bucklings, but we're not done yet.  As I write, Millie, one of our best milkers is going into labor.  

I''l be brief.  Stay tuned for more information about our first breakfast, open house on March 24th. 

We have some of our cheeses available at Blue Moon Farm's sales this Saturday, March 17th from 9-11AM at Lincoln Square Mall. Here is the information about ordering from them:

Greetings!

We have lots of green goodness this week: salad mix, spinach, kale, chard, turnips and carrots. Salad mix is in limited supply, so if you don't see it, it's already sold out. Chard and kale are in good supply, though if you don't see kale, then it too has sold out. 

Please print a copy of your confirmation form, and bring it, if you can. There will be an extras table, but we won't know what's on it until Friday. That info will be included in  your reminder email. 

To order, go directly too: www.bluemoonfarm.biz/products-page/

For first-time users, please visit our information page first: www.bluemoonfarm.biz/about/winter-market-how-it-works/

 

See you on Saturday, 9-11pm at the Lincoln Square Village.

We welcome feedback: bluemoonfarmurbana@gmail.com


Posted 3/3/2012 5:35pm by Leslie Cooperband or Wes Jarrell.

Well, the full season's description of dinners is now on our website under "dinners on the farm."

To make reservations for the first five dinners, go to "Make Reservations."

For general information about how our dinners work including what to expect, cancellation policy, etc. I encourage you to read the general description page

I had hoped to get this information on the website earlier today, but five goats kidded today starting at 6:30 in the morning (Gidget kicked off the day with quadruplets!!). We're now at 16 kids and counting. The day is not over yet!!

Posted 2/27/2012 12:03pm by Leslie Cooperband or Wes Jarrell.

It's hard to acknowledge that we're still in winter, but technically speaking, we are. Perhaps, we're in that transitional state of peri-winter, early spring-the time of weather's mixed emotions.  Blue Moon Farm has an abundance of greens growing in their un-heated greenhouses that will be for sale this coming Saturday, March 3rd from 9-11AM inside Lincoln Square Mall in Urbana. We will have our cheeses for sale as well--the last of our frozen chevre (it's really wonderfully creamy, believe me), our sweet and slightly pungent Huckleberry Blue and the ever tangy-nutty Moonglo.  As before, you'll need to pre-order through the Blue Moon Farm website. Here's a more detailed description of what Blue Moon has available and how to order. Also, please note that they are experiencing technical difficulties on with on line ordering system right now (Monday mid day), and expect to have it back on line no later than Tuesday morning (6AM). 

We hope everyone enjoyed the beautiful Sunday, crocuses and all. 

On Saturday, March 3rd, we'll be bringing: salad mix, spinach, kale, chard, parsley, cilantro, turnips and carrots

There will also be cheeses from Prairie Fruits. 

Again, the pickup will be from 9-11am in Lincoln Square Village. There will be a separate table of extras that were overharvested. At a little after 11am, all unsold produce will be up for grabs. 

Last time there were several issues/problems that we're going to try to solve for this pickup. Apologies to everyone who did not get the produce they ordered. We will try to solve that by bringing even more extra spinach, and harvesting a few more of the ordered items and keeping them separate from the extras table. We try to be vigilant about checking everyone's order to make sure they're not getting what they didn't order, but we will try harder. People may be confused about the difference between the extras table, and the pre-ordered tables. Some people ordered on the website who then didn't appear on our list. This is confusing and the solution we're going to try is to ask everyone print out an order confirmation if you can.  So far, no one who has a confirmation has not been on our list. We still don't know exactly what is going on there.

Again, thanks for bearing with us. 

Here's the order link:

www.bluemoonfarm.biz/products-page/

To all new customers, please read this info about the pickup process:

www.bluemoonfarm.biz/about/winter-market-how-it-works/

CSA News

A reminder to those of you who live in the Bloomington-Normal and Peoria regions that we are offering an exciting new concept for a CSA--Bread, Cheese and Gelato.  If you haven't seen the description on our website : www.prairiefruits.com (Click on the main heading "Interact"), check it out.

Website having "some work done"

I am in the process of giving our website a "face lift." Over the next few days, you'll see a new look, updated pages and great new photos. Please bear with me as I make these changes, as they will come in stages.

Farm Dinner Update: Lastly, for those of you who missed my message last week about the schedule for releasing the first set of farm dinner reservations, it will be posted on our website some time in the afternoon of Saturday, March 3rd. 

 


Posted 2/24/2012 12:04pm by Leslie Cooperband or Wes Jarrell.

Greetings! Spring is almost here despite the snow flurries outside our window today.  We're gearing up for kidding season, which by the girth of the goat girls in the barn, is imminent.  This Saturday, February 25th, we'll be offering a limited but very delicious array of our cheeses at the Chicago Green City Market (inside the Notebart Nature Museum), from 8AM to 1PM. Remember, cheese plates are the perfect dish to snack on while you watch the Oscars on Sunday evening (or just enjoy them whenever you like).

We have:

  • Creamy chevre (plain, previously frozen, but with that wonderful late lactation milk)
  • Moonglo--our raw goat milk tomme: tangy and nutty, it's excellent on a slice of hearty bread with some jam
  • Huckleberry Blue-our raw goat milk blue---we tasted this yesterday, and it is wonderfully sweet and slightly piquant. Excellent for slicing, shaving or crumbling, think wilted local spinach salad with toasted pecans and blue cheese!!!

For those of you anxiously awaiting the release of our Dinners on the Farm reservation seats, we will be putting the first five dinner dates on the website next Saturday, March 3rd, probably sometime in early afternoon. Remember, we will post a full description of ALL the dinners so you can decide if you want to book now or wait until later in the season. This will be listed under the heading "2012 Dinner Season at Glance."


Posted 2/13/2012 4:08pm by Leslie Cooperband or Wes Jarrell.

Happy February to everyone! I think spring is soon within our grasp.

A quick message to those of you within buying range of Champaign Urbana to sign up for Saturday, February 18th pickup. Also, for those of you in the Bloomington-Normal and Peoria regions, we want to alert you to our brand new Cheese, Bread and Gelato CSA.  Breads are made lovingly by Katic Breads, of course our cheeses and of course our goat milk gelato.  Runs from the end of May through Mid November. All the info is on our website: www.prairiefruits.com Under the general heading "Interact." Check it out-sign up is now in progress for th 2012 season.

Here's the message from Blue Moon Farm about veggies, cheese and how to place your order:

Greetings all!

Ordering is open, and will close on Tuesday at 10pm. We have more delicious green,orange, and white produce for you, along with cheeses from PFF. The pickup hours are 9-11 on Saturday, Feb.18. 

Thanks for the smooth pickup last week; it seems we're all learning what to do. 

A few reminders about the pickup process: Spinach and salad mix are in .5# increments. Turnips and carrots are in 1# increments. We will have a separate table for extra produce. At 11am all unsold produce will be up for general sale. It helps if those who have orders come before 10:59. 

As we move into March, we expect vigorous regrowth of all green leafies. However, we have to make it through February, where it's lean. Things might sell out faster than usual. 

To order, please go to www.bluemoonfarm.biz/products-page/

As usual, we welcome all feedback. Email us at bluemoonfarmurbana@gmail.com

 

Posted 2/13/2012 3:08pm by Leslie Cooperband or Wes Jarrell.

Happy February to everyone! I think spring is soon within our grasp.

A quick message to those of you within buying range of Champaign Urbana to sign up for Saturday, February 18th pickup. Also, for those of you in the Bloomington-Normal and Peoria regions, we want to alert you to our brand new Cheese, Bread and Gelato CSA.  Breads are made lovingly by Katic Breads, of course our cheeses and of course our goat milk gelato.  Runs from the end of May through Mid November. All the info is on our website: www.prairiefruits.com Under the general heading "Interact." Check it out-sign up is now in progress for th 2012 season.

Here's the message from Blue Moon Farm about veggies, cheese and how to place your order:

Greetings all!

Ordering is open, and will close on Tuesday at 10pm. We have more delicious green,orange, and white produce for you, along with cheeses from PFF. The pickup hours are 9-11 on Saturday, Feb.18. 

Thanks for the smooth pickup last week; it seems we're all learning what to do. 

A few reminders about the pickup process: Spinach and salad mix are in .5# increments. Turnips and carrots are in 1# increments. We will have a separate table for extra produce. At 11am all unsold produce will be up for general sale. It helps if those who have orders come before 10:59. 

As we move into March, we expect vigorous regrowth of all green leafies. However, we have to make it through February, where it's lean. Things might sell out faster than usual. 

To order, please go to www.bluemoonfarm.biz/products-page/

As usual, we welcome all feedback. Email us at bluemoonfarmurbana@gmail.com