A Year of Growth, Gratitude & Goats: 2025 in Review
- Prairie Fruits Farm and Creamery
- 7 days ago
- 7 min read
December 31st, 2025
The year is winding down, the barns are quiet now, and the last of our does are settling into their dry period before kidding season returns in March. It's the kind of stillness that invites reflection, and as I look back on 2025, I'm overwhelmed by how much has unfolded here at Prairie Fruits Farm.
This was a year of transformation. New owners Lauren and Jeffrey brought fresh vision and energy to the farm. Our team expanded with talented people who share our commitment to exceptional food and regenerative agriculture. And through it all—from the chaos of spring kidding to the quiet satisfaction of fall harvests—our community showed up, again and again, to be part of what we're building here.
Let me take you through the seasons.
Spring: New Life and Fresh Beginnings
Spring 2025 arrived with its usual intensity. Between late February and early May, over 180 baby goats were born—each one requiring round-the-clock care, bottle feeding schedules, and the kind of attention that turns our farm into organized chaos for three solid months. Our kidding season volunteers were essential, showing up for early morning shifts and late-night bottle feedings. If you were one of them, thank you. You're part of these kids' stories.
As milk production ramped up, so did our creamery operations. After significant upgrades in February—new epoxy floors, waterproof wall panels, and state-of-the-art equipment—Head Cheesemaker Kato Lindholm and Creamery Manager Lisa Little hit their stride, producing the fresh chèvre, bloomy rinds, and aged wheels that define our offerings.
Genetics and Herd Excellence
June brought an exciting milestone: our first ADGA Linear Appraisal in several years. An official evaluator assessed our herd's conformation, structure, and dairy character—essentially a comprehensive report card on the genetics we've been carefully cultivating. The results exceeded our expectations: 70 animals scored between 78-92 points, with several does earning "Excellent" ratings. Our doe WendySue scored an impressive 92, placing her among the top dairy goats in the country. These scores aren't just numbers—they validate our breeding decisions and help us plan for an even stronger, healthier herd in the years ahead.
Spring also brought celebration to Caprae. Restaurant Week showcased Chef Garron Sanchez's talent to new audiences, while our Valentine's week celebration and Dote on the Does event connected guests with both exceptional dining and the animals behind it all.
Summer: Heat, Harvests, and Recognition
Summer on the farm means long days, hot work, and the reward of watching everything we planted come to life. Our weekly goat hikes became a Saturday morning tradition, with guests joining our herd for walks through the pasture and around the pond. Tuesday evenings brought goat yoga under the canopy of trees, and our freezer stayed stocked with fresh gelato—a welcome relief from the Illinois heat.
The Farm-to-Table dinner series ran every Wednesday evening from May through October, with Chef Garron crafting seasonal menus that showcased the best of what we and our neighboring farms had to offer. The Merry Travelers provided the soundtrack to these gatherings, their music drifting across the prairie as the sun set behind the pavilion.
Excellence Recognized
July brought national recognition when Kato and Lisa traveled to Sacramento for the American Cheese Society's annual conference and competition. They returned with two medals: Silver for our Spiced Cranberry Chèvre and Bronze for Moonglo. These awards reflect not just their technical skill but the daily dedication they bring to their craft—the early mornings, the careful attention to cultures and aging conditions, and their commitment to making cheese that honors our herd and our land.
Our reach expanded too, with our Everything Bagel Chèvre and Farmer's Cheese now available through Misfit Market's national distribution. It's surreal to think our cheese—made right here in our small creamery—is reaching customers across the country.
Fall: Harvest, Celebration, and Building for the Future
Fall arrived with cooler temperatures and a different kind of energy.Â
Autumn Celebrations
Our fall calendar filled with events that brought the community together. The Prairie Artist Market showcased local makers and their work. We hosted a Raclette Cheese Dinner with special guest Nik Basford from Leelanau Cheese Co. in Michigan, who scraped hot, melty raclette onto plates throughout the evening—a true highlight of the season.
The Fall Farm Fest in October was pure joy. We dressed our goats in costumes and paraded them through the farm (thank you to everyone who jumped in to help wrangle our costumed crew!), served raclette sandwiches until we ran out, and welcomed hundreds of guests to celebrate the season with us.
Our Haunted Trail transformed the farm, offering both family-friendly scares and a full-intensity haunted experience. Between the screams, guests warmed up with s'mores by the fire, hot cider, and pork sandwiches under the pavilion.
A Bittersweet Farewell
This fall also brought change. Ian Asklund, our horticulturist since summer 2024, departed to pursue new opportunities. Ian's impact on the farm extends far beyond the 200-tree apple orchard he installed. He managed our land with intention and care—starting our composting systems, installing the beginnings of new prairie restoration areas, and bringing thoughtful stewardship to every corner of the property.
During kidding season, Ian was right there with us, leading volunteers through milking shifts and caring for the herd through long winter nights. The goats knew him well and would always call out when they saw him approach. He pitched in wherever needed—helping with events, leading farm tours, teaching garlic braiding classes, and creating stunning sunflower and wildflower bouquets for Caprae and our farm store. Most of all, Ian shared his genuine passion for plants and the land with everyone he met. We're grateful for his time with us and wish him well on his next adventure.
A Major Investment in Our Future
The most significant development this fall came in the form of a $200,000 Tourism Attractions Grant from the State of Illinois, with matching funds from Compeer Financial and the incredible support from our Kickstarter campaign backers. We're now in the final stages of completing our new farm store and education center. To everyone who pledged to our Kickstarter campaign—thank you. You helped us purchase the shelving, refrigeration, and first product orders that will soon fill those shelves.
Winter: Gratitude and Gathering
As fall turned to winter, we leaned into the season of gathering. Our Friendsgiving celebration ran for five days in late November, offering a prix fixe menu that became one of our most popular events of the year. The farm transformed for the holidays—lights strung across the pavilion, evergreen boughs on the tables, and the kind of warmth that only comes from good food and genuine hospitality.
December brought cozy winter menus to Caprae, featuring hearty dishes perfect for cold nights: Braised Short Rib with black truffle risotto, Ginger Maple Glazed Pork Chop, and Mushroom Risotto with a soft duck egg on top. Our brunch menu expanded with seasonal favorites, and weekend tables filled with guests celebrating the season.
The goats are dry now, resting before the cycle begins again in spring. The creamery is making cheese from our partner, Kilgus Farmstead cow milk, ensuring we stay stocked through winter. And as this year closes, we're preparing for one more celebration: our New Year's Eve five-course dinner featuring Lobster Roll, Tuna Crudo, Seafood Pasta, Braised Short Rib, and Pumpkin Pot de Crème.
The Heart of It All
When I think about what made 2025 special, it's not the awards or the grants or even the incredible food (though those certainly matter). It's the people.
It's Leslie Cooperband, who stopped by regularly to check in and share her decades of farm wisdom. It's Chef Garron and his culinary team, who show up every day to create food that tells the story of this place. It's Lisa and Kato coaxing magic from milk and Rose managing the herd. Kelly giving tours, and every single team member who chooses to do this work—because it's not easy, and it's not always glamorous, but it matters.
It's our volunteers, who give their time because they believe in what we're building. It's our wholesale partners and the retail shops who make space on their shelves for our cheese. It's the farmers market customers who come back week after week, and the guests who reserve tables at Caprae because they want to be part of this story.
And it's you—our community—who continue to show up, support this farm, and remind us why we do what we do.
Looking Ahead
As we step into 2026, we're energized by what's ahead. The farm store and education center will open, bringing new opportunities to share workshops, classes, and farm tours. Kidding season will return in February, bringing new life and the organized chaos we've come to love. And we'll continue doing what we do best: making exceptional cheese, serving thoughtful food, and creating a space where people can connect with the land, the animals, and each other.
Thank you for being part of our 2025. We can't wait to see what we build together in the year ahead.
With deep gratitude,
Christina Asklund
Director of Business Development
P.S. Caprae will be closed January 1-22 for our annual winter break. We'll reopen January 23rd—and yes, we'll be participating in Restaurant Week again! Mark your calendars.
Find Us at a Local Farmers' Market & Grocery
You can find us at the following Farmer Markets:
CU Indoor Farmers Market
The market is every Saturday
Hours:Â 8 AM - 12 PM
Location:Â Lincoln Square Mall
The market is every third Saturday
Hours: 9am - 12pm
Location: Bloomington Grossinger Center
The market is every third Saturday
Hours: 8am- 12pm
Location: At the Union Station, Springfield
Find Our Cheese at These Retailers
Our award-winning cheeses are available at these fine retailers:
Martinelli's Market (Champaign)
Martinelli's Market (Bloomington)
Salt Fork Food Works Springfield Food Hub
Pekara Bakery and Bistro (Champaign)
Common Ground Food Coop (Urbana)
Harvest Market (Champaign)
Green Top Grocery (Bloomington)
Fresh Thyme Farmers Market (St Louis and Chicago Locations)
Prairie Food Co-op (Lombard, IL)
Rosewood Farms (Sugar Grove, IL)
Wild Onion Market (Chicago, serving the Rogers Park/West Ridge/Evanston and surrounding areas)
For wholesale inquiries, contact Christina at office@prairiefruitsfarm.com
Prairie Fruits Farm & Caprae Restaurant
Whether celebrating a special occasion or enjoying a casual evening out, Caprae welcomes you with our blend of farm-to-table cuisine and warm hospitality. Our cozy dining room and friendly staff create the perfect atmosphere for any gathering.
Hours & Service
Tuesday-Friday: 4-9 PM Dinner
Saturday: 9 AM-4 PM Brunch
4 PM-9 PM Dinner
Sunday: 9 AM-2 PM Brunch
Winter Break
January 1st - 22nd
Seating Options
Indoor dining room and Outdoor patio (weather permitting)
Reservations are appreciated but not required - book through Tock.
Follow us on social media for specials and updates!
*During all open hours, guests can explore our marked trails, visit the goats, and enjoy meals or beverages in our pavilion or on the lawns. Our staff is always happy to chat about our farm, goats, and cheese-making process.
*Please note: No outside food or pets are allowed. All activities are weather-permitting.
Follow us on  Facebook and Instagram, for daily updates and behind-the-scenes looks at farm life during the seasons.