top of page

Little goat recovery and the power of caprine sisterhood, farm offerings and happenings, job opening

Farm News

Certain goats get under your skin. Some are born with bubbling personalities that persist well into adulthood. Others blend into the herd yet exhibit their superpowers under adversity. Almost a week ago, we lost our beloved Lapiz, the infamous escape goat with her own Instagram highlight and following; the goat who preferred the company of humans over her own kind (except for his sister Larimar). Her Houdini antics simultaneously exasperated us and made us laugh; she was truly a goat from another planet.

As with so many stories of grief, there are cases of joy that soften the sadness. Such is the story of Tiramisu and her sister Flan (yes, this year’s naming theme is food dishes). Tiramisu and Flan, daughters of Belle of Georgia, were living their idyllic post-weaning life in the orchard throughout most the spring and summer. A few weeks ago, we decided to move this large group of over 50 replacement does to the south farm pasture. The goat parade (with Erica as pied piper and several other folks keeping the kids moving along the pathway) went off without much fanfare. The doelings seemed excited about their lush new pasture.

When Wes went back to the orchard to retrieve their feeders and hutches, he found two doelings left behind—one was caught in the hay feeder-Tiramisu- and the other was lying by her side-her sister Flan. Both were in shock, but Tiramisu had clearly sustained serious injury to her front leg. We set them up in a separate pen and provided food and water. After a day or two, Flan was back to normal, but it was clear that Tiramisu couldn’t stand; her leg very swollen. We took her to the vet clinic where they determined that her leg was not broken but severely infected. After a week of antibiotics and rigorous physical therapy, she began to stand, not putting weight on her injured leg. We kept her wound clean and it slowly began to heal. All along, her sister Flan was by her side, keeping up her spirits.

Today, with the wound heeled, and the leg adorned a snazzy new vet wrap bandage, she and her sister rejoined the group of doelings. Despite the usual head butting rituals from her new barn mates, Tiramisu is holding her own and holding her head high, with her sister Flan keeping a watchful eye (even though she can’t resist a romp in the play house).


Guests can enjoy artfully crafted cheese and charcuterie boards, small bites highlighting what’s local and in season and weekly specials. Breads from Publican Quality Bread (Chicago, IL), goat-milk yogurt parfaits and scones from Alchemy Coffee & Bakehouse (Wilmette IL) round out the menu. Sunday brunch “Bloody Mary’s” will feature organic tomatoes from Blue Moon Farm (Urbana IL). Need more enticing? Come try some amazing wines that you can’t find anywhere else in Champaign-Urbana! This week’s featured menu items include:

· Cheese boards

· Charcuterie Boards featuring Piemonte Sausage Co. and Underground Meats salumi

· Publican Quality Bread crostini du jour (changes weekly)

· Watermelon and Cucumber wedges with honey-yogurt dipping sauce

· All PFFC caprese salad—our very own fresh mozzarella, farm tomatoes and basil with olive oil and balsamic drizzle

We’ve started a NEW tradition of wine flights! We’ll feature three wines from our Organic & Biodynamic Portfolio for a set price.

Hours are:

Fridays, 4-8 pm

Saturdays, 11-8 pm

Sundays, 11-5 pm

In the farm store, we now feature vegetables from new farmer “Open Hands Farm.” This weekend’s offerings include: tomatoes, okra, garlic, green beans, potatoes, beets and chard.

Farm Dinner Tickets are AVAILABLE! We have a few dates and themes set, so check them out and book your reservations. The dinner with Chef Paul Virant is now SOLD OUT! BUT…We still have tickets for the Sunday Dinner Club “Cucina Italiana” dinner on Thursday, September 23rd. Other dinners and events are in the works, so stay tuned for those.

Urbana’s Market at the Square: Featured Items Going to Market This Saturday-7 am to 12 noon

It’s peak summer bounty time at the farmers’ market this weekend. We’re right there with our fellow veggie and fruit farmers; all of our cheeses can be paired with so many of these produce gems