Kris harvested over 200 pounds of turnips out of the ground yesterday. Everyone around here is going to have to love turnips since we have so many. They are wonderful simply roasted with a little olive oil, salt and pepper, by the way. Of course, you can finish them by crumbling some fresh chevre on top when they come out of the oven. Roasting brings out the sweetness in them (if you can believe that a turnip has sweetness).
Anyway, on to markets and cheese: We'll be attending THREE Markets this Saturday: Urbana, Chicago's Green City Market and Oak Park. This is the LAST weekend for Outdoor Green City Market and the Oak Park Farmers' Market. PLEASE remember that Green City Market will be moving to the Peggy Notebart Nature Museum starting Saturday November 6th. The market will run from 8AM (more civilized for this time of year) to 1PM once it moves to the Nature Museum. If you're an Oak Park resident, tomorrow is your last chance to shop the farmers' market and stock up on our cheeses. Of course, Marion Street Cheese Market will continue to carry our cheeses through the rest of the fall and holiday season. Weather forecast sounds beautiful-fall-like temperatures and sun. Even though Halloween isn't exactly associated with cheese, why not surprise the guests at your halloween party with a beautiful tray of Prairie Fruits Farm cheeses. They're easy to eat through any costume. We have the following cheeses for your eating enjoyment:
Fresh Chevre: plain, herbs de Provence, cracked pepper and the return of the heirloom dried tomato
Little Bloom on the Prairie
A few Ewe Bloom--last of the year
Krotovina-last of the season with half sheep and half goat milk
Kaskaskia--perfect for grating over a nice hearty vegetable or beef stew
A few wedges of Moonglo (but not many)
The menu for our upcoming "Pioneer on the Prairie" Farm Dinner is now on the website for your viewing--go to www.prairiefruits.com click on "Dinners on the Farm," then "Dinner Descriptions and Make Reservations" and scroll down to view the menu. Chef Alisa and her trusty sous-chef, Sarah, did a lot of research for this dinner. They even took a trip to the McLean County Historical Museum to see the exibit entitled "What we ate." The museum curators were so impressed that they were taking notes while viewing the exhibit that they offered to give them the recipes for real "pioneer food." So, we have lots of hearty fare for you to enjoy on a late fall evening. The weather is looking good so far (typical fall temps, partly sunny), so plan to dress accordingly (even if you're wearing a halloween costume). We will be dining inside. Guests should plan to arrive at 4PM. Remember, it is BYOB as we don't have a liquor licence.
For those of you planning to attend, please make sure you have the dinner marked on your calendars. I know it has been a long time since you signed up and received confirmation from Google Checkout (your only confirmation), so please don't forget to come if you already have a reservation.
If you don't have a reservation, read on:
Due to some last minute cancellations, we now have THREE seats open for this dinner. I have just posted them to the website. First come, first served.
Most people associate fall as a time of year when frosts kill crops and farmers put their vegetable beds to "bed" for the winter with mulch or cover crops. However, the irony is that there is an abundance of foods still to be had for the avid local food shopper for most of the fall. The cool season greens are growing with abandon (at least they are on our farm-we have a mini kale forest going on in one of our garden beds); there are winter squashes of many colors and sizes; potatoes, carrots, turnips, salad greens.... I could go on and on with vegetables alone. But not only that, there are still plenty of locally raised meats and poultry, eggs and of course cheese. Let's not forget cheese.
While we are a seasonal dairy (the goats will be dry in January and February), we still have plenty of milk to continue making most of our cheeses into early to mid December. I emphasize the abundance of local food to entice you to shop the farmers' markets even if the weather is less than ideal (cold and rainy, perhaps).
This week's offerings include:
- Fresh Chevre-plain, herbs de Provence and cracked pepper
- Angel Food--stil gooey as ever
- Little Bloom on the Prairie-late lactation milk is starting to make this cheese nice and rich tasting
- Black Sheep-our wonderful soft ripened sheep mik disc with an ash coating
- Krotovina--the last of the season with half goat milk and half sheep milk (we are making the Krotovina classic all goat version so you can serve it during the holiday season and impress your friends with its pyramidal elegance)
- Moonglo--nice nutty and tart flavor notes coming through in this batch with a creamy finish
- Kaskaskia-golden color and great nuttiness--perfect for grating over all those roasted root veggies you're going to buy this weekend.
If this doesn't say "lazy," I don't know what does. Chino, our beloved blind cat is the master of the late morning snooze. Here he is "hittin' the hay" on one of the glorious warm fall days we've been having lately. The trees along the creek are finally beginning to turn color, but I'm afraid that the drought is going to dampen the intensity of fall colors this year.
Kris harvested our sweet potatoes this past week, and we think we have some record breakers in size.
How 'bout them sweet potatoes! We'll be serving some of these beauties at the farm dinner this Saturday.
Cheese-wise, we have a nice selection of cheeses for you to taste and buy at the farmers' markets this Saturday. We'll be attending three markets this Saturday: Urbana, Oak Park and Chicago's Green City Market. Remember, there are only a few outdoor market Saturdays left, so please come out and support your local farmers and pick up some amazing locally-grown foods. What do we have for you?
- Fresh Chevre-plain, herbs de Provence and cracked pepper for sure; maybe dried tomato too
- Angel Food-it is really rich tasting these days
- Little Bloom on the Prairie
- Red Dawn-our soft-ripened goat milk disc dusted in a bath of smoked paprika YUM!
- Last of the Sheep Milk Feta--last batch of the season and it is REALLY creamy!
- Moonglo--our luscious raw goat milk tomme; has a sweet-tang flavor right now
- Roxanne-our raw sheep milk brebis
This is the week we started making matches of the caprine kind. On Monday, we cleaned out the barn and set up sections for each of the five breeding bucks and their harems. Eddie has the biggest pen, as he has close to 40 does to breed. Paulie, Mocha, Latte and our newest buck, Little Rex, have pens to accommodate the dozen or so does they each will breed. We brought the does in from the pasture that evening, sorted them according to our breeding plan, and then let the games begin. All of that pent up buck libido launched on the does like mini tornadoes. Despite the furry fury (couldn't resist--sorry), the mating ritual of goats is quite "romantic." I'll spare you the graphic details, but the process is highly ritualized.
Goat breeding marks the beginning of the decline in goat milk production. The flipside is that the butterfat in their milk is on the rise, which makes for really rich cheese. This Saturday, we’ll be attending four farmers’ markets to bring you some of these rich cheeses: Urbana, Bloomington, Green City Market and Oak Park. We'll have the following cheeses for you to enjoy:
Fresh Chevre—plain, herbs de Provence and cracked pepper (no tomato this week)
Little Bloom on the Prairie
Ewe Bloom (limited quantities)
Krotovina—the little pyramid with half goat and half sheep milk curd separated by a thin line of ash
Moonglo (limited quantities)
Kaskaskia-our raw sheep milk Manchego style cheese that has a wonderful nutty flavor and is perfect for shaving or grating
We'll be attending three farmers' markets this Saturday: Urbana, Oak Park and Green City Market.
We have plenty of chevre (plain, herbs de Provence, cracked pepper, heirloom dried tomato), so don't be shy--buy at least a couple; they freeze beautifully.
We also have Angel Food, Little Bloom on the Prairie, Red Dawn (that gorgeous fire-engine red, smoked papkrika-coated disc of deliciousness), Black Sheep (soft ripened sheep milk cheese with ash on the rind), Ewe Bloom (rich, golden and buttery in flavor) and on sale again this week, Moonglo. We will also have some freshly extracted honey for you to enjoy with all that cheese you plan to buy. Emil, our beekeeper, says it's a bit darker than the first extraction because of mid-season pollination flowers (clover, alfalfa, various veggies, cone flower and probably soybeans too). ENJOY!
You can now view the menu for the 100 Yard Dinner on our website. This dinner will take place this coming Saturday, October 2nd. We start at 4PM with hors d'oeuvres and then go on from there. Right now, the weather looks good for Saturday, albeit a bit chilly, so dress accordingly. We plan to dine outside.
To view the menu, go to our website: www.prairiefruits.com then go to "Dinners on the Farm." Then, click on "Dinner Descriptions and Make Reservations" and go to the "100 Yard Dinner" for all the details.
For those of you who have reservations, we look forward to seeing you here soon.
This week's rain and warm temperatures has revived our vegetable garden just in time for preparation of our upcoming "100 Yard Dinner." This is the dinner where we create an entire five-course menu from foods grown within a 100 yards of the dinner table (we do make allowance for salt, pepper, some sugar and olive oil). The menu should be on our website by early next week (the dinner is sold out). Our guinea fowl that we have been raising all summer on orchard grasses and grain were taken to Arthur this morning to "meet their feathered maker." True to their difficult guinea nature, one flew away as it was being unloaded at the poultry processing plant! The fall greens we planted are leafing out nicely. Our Jerusalem artichokes flowered this week, signaling that their tubers are sizing up for harvest. Our bee-keeper, Emil Blobaum, was out harvesting honey this afternoon. He reported that the bees have been EXTREMELY busy harvesting nectar from the golden rod in the prairie--this news brought joy to my ears--another benefit of our gorgeous prairie--fall honey. In fact, he was astounded at how busy they have been so late in the season; more honey for us, and more honey for them to eat during winter.
So, back to cheese. This week, Ewe Bloom, Black Sheep and Krotovina return to the cheese repertoire at the farmers' markets after a long summer vacation. We'll be attending four markets this Saturday--Urbana, Bloomington, Oak Park and Green City. For those of you not familiar with these cheeses, Ewe Bloom is a soft-ripened sheep milk cheese in the shape of a triangle. It has a wonderful golden interior and subtle buttery flavor right now. Black Sheep is a cousin to Ewe Bloom. We start with the same curd but ladle it into round forms (instead of squares) and then dust the outside of the cheese with a mixture of salt and vegetable ash. The ash modifies how the cheese ripens and gives it a distinct flavor profile. Krotovina is a small pyramid that we typically make with half goat milk and half sheep milk separated by a layer of ash. This particular is a throw back to the days (two years ago) when we made the cheese with goat milk only. We're calling this batch "Krotovina Classic." It is nice and creamy with rich dense center.
In addition to these cheeses we will be bringing our fresh chevre--all four flavors, Moonglo and Roxanne. The Moonglo will be on sale this week as this batch is a bit drier than usual. It still works great for cooking--melting, grating, shaving--it's just not as creamy as it normally tastes.
The weather forecast looks good--EVEN for Chicago, so please come out and support the farmers and buy LOTS of cheese. Happy Eating!
This time of year, the seasons send mixed signals. It's still warm and dry. We're still harvesting lots of tomatoes (and canning and drying and making sauce and making salsa and making tomato jam.....), the girls are still chowing down on lush sorghum Sudan-grass pastures. Yet, the signals of fall are here as well. Giant black and yellow orb spiders have set up their elaborate webs (with a white zig zag pattern that supposedly helps birds see the web so they don't fly into it--pretty ingenious) between tomato vines, on withering stalks of basil, wherever there a space between any two plants, really. They're voracious eaters of lingering flies and mosquitos--a joy to watch from my perspective. The praying mantis females abound and have abdomens swollen with eggs, which means they have already mated and eaten their mates. Our seasonal resident barn swallows have fledged their nests on the porch roof, leaving behind our solitary resident brown bat, Victor, to contribute to the daily accumulation of scat on our porch. My buck scent indicator (aka my nose) now routinely detects a "9" or "10" on the Richter scale of stinkiness. Our neighbors have begun the grain harvest, spitting corn and soy bean residues into the air and onto our cars, creating dust that hangs in the sky and produces the most amazing firery red sunsets. Yes, the evidence is overwhelming: fall is here.
Cheese and Farmers' Markets
We are attending three farmers' markets this Saturday: Urbana, Green City Market and Oak Park. Adrianne, our cheesemaking apprentice will be greeting our Urbana Customers, and Katy, another Pastoral Artisan Cheese-whiz, will be attending to our customers at Green City Market. Of course, Adam will be manning the stand at Oak Park. We have the following cheeses for your late summer-early fall eating enjoyment:
Fresh chevre: plain, herbs de Provence, cracked pepper and heirloom-dried tomato
Fresh sheep milk ricotta--the last of the season
Sheep milk feta--also the last of the season
Angel Food--our nice and gooey goat milk brie
Little Bloom on the Prairie--creamy camembert style
Moonglo--our raw goat milk tomme washed with Moonglo pear tea
Roxanne-our raw sheep milk brebis
Next week: Ewe Bloom and Black Sheep will return to our repertoire
Farm Dinner News
Speaking of tomatoes, the theme for our farm dinner this Saturday evening is "Ode to the Tomato." The dinner is sold out, but check out the menu on our website: www.prairiefruits.com under "Dinners on the Farm" then "Dinner Descriptions and Make Reservations" then click on "Ode to the Tomato" dinner details to view the menu.