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March Brings Baby Goats and New Beginnings

March 9th, 2026


March is here, and so are the baby goats. February flew by in a blur of preparations and celebrations, and honestly, it was hard to find time to sit down and gather my thoughts about everything happening at the farm. But this week I'm catching my breath and looking back at what we accomplished last month while looking ahead to what March has in store.


Thank You


First, a huge thank you to everyone who came out to support our new classroom programming. After launching in February, we're settling into a rhythm with the new schedule and learning what works. Your feedback has been so helpful as we continue to build these offerings. We're excited about what's ahead.


Welcome also to our kidding season volunteers. We've completed orientations and are scheduling shifts with our current group. The response has been overwhelming. We wish we could accommodate everyone who wants to help, but we're at capacity right now. We'll reassess at the end of March to see if we can bring in more hands.


A special thank you to everyone who donated newspapers and towels for kidding season. Your generosity has been incredible, and we're now at capacity for these items. We're not accepting additional donations at this time, but we're grateful for the outpouring of support from our community.



The Farm Store Is Open


Our farm store is welcoming visitors with products from local producers throughout the region. You'll find frozen meats, jams, honey, candles, fresh weekend bread from Central Illinois Bakehouse, and more. This space keeps evolving as we discover new partners and fun things to fill the shelves.

Farm Store Hours:

  • Tuesday through Friday: 4pm to 8pm

  • Saturday: 9am to 8pm

  • Sunday: 9am to 2pm

  • Also open during all classes and workshops



Spring Brunch at Caprae


The Caprae team has refreshed the brunch menu for March, and they continue to create dishes that celebrate the season. The menu offers something for everyone, from light and fresh to hearty and satisfying.


New this month, the Pork Belly "BLT" features slow roasted Berkshire pork belly, local greenhouse tomato, chipotle aioli, and artisan lettuce on brioche. The Smoked Trout Rillette showcases cured and smoked ocean trout with trout roe, crème fraîche, dill, shallot, caper, and finely sieved hard boiled egg. The Farmstead Burger brings Kilgus beef together with lemon aioli, artichoke and jalapeño whipped feta, Berkshire bacon, and citrus onion. The Sryniki "Shortcake" with Ukrainian farmers cheese pancakes, fresh strawberry compote, and chantilly cream. 


Brunch favorites remain, including Biscuits and Gravy now featuring country gravy made with Fischer Farms chorizo. The Jambon Beurre highlights Kilgus Farmstead ham, butter, PFF chèvre, cornichon, and radish on toasted baguette. And the Farm Hash combines mixed seasonal vegetables with two fried eggs, toasted baguette, and chipotle aioli.


For those wanting to start lighter, the Brunch Salad features artisan lettuce mix, oven roasted tomatoes, bacon, hard boiled eggs, citrus red onion, radish, miso garlic brioche croutons, and green goddess dressing. Or try the Classic Breakfast with grilled paesano toast, two farm eggs, and a side of fruit.


Don't miss the cheese boards. The Baked Bloomy pairs PFF bloomy rind cheese with grilled focaccia, kumquat marmalade, toasted cashew, local honey, herb salad, and pickled fennel. The Chèvre en Croute features PFF chèvre in puff pastry with Luna's Farm oyster mushroom conserva, olive tapenade, and preserved lemon.


Brunch Hours: Saturday and Sunday, 9am to 2pm

Dinner Hours: Tuesday -Saturday, 4pm to 9pm






Looking Ahead


March on the farm means baby goats filling the barn, fresh menus at Caprae, a growing farm store, and a full calendar of classes and workshops. However you choose to visit this spring, whether to meet the kids, enjoy a meal with us, discover local products, or learn something new, we're grateful you're part of this community.


See you at the farm.

Christina Asklund

Director of Business Development



Upcoming Events



St. Patrick's Day Dinner

March 17th, 4-9pm

We are exchanging the taco menu for hearty, classic Irish fare on St. Patrick's Day. We're skipping the green beer for whiskey and Guinness. No reservations needed.





Babies & Brunch Returns


Celebrate kidding season with our annual Babies & Brunch series on March 28-29, April 4-5,

and April 11-12.

Times: Choose from 10am, 12pm, or 2pm

What's Included:

  • 90 minutes with the kids (cuddles and photo opportunities)

  • Farm store access with cheese samplings

Price: $20 per person (children 2 and under free)

Details: Brunch reservations at Caprae are separate and can be made through Tock.




Classes and Workshops


March programming is in full swing with something for everyone. Here are a few highlights:


Art at the Farm (with Prism Community Art School) - Paint spring flowers, create mosaic flower pots, or design stained glass tulips in these hands-on evening workshops.


The Art of Cooking (with Chef Peter Glatz) - Learn focaccia baking, dive deep into fermentation from koji to kombucha, or explore other culinary techniques in our teaching kitchen.


Rooted in Illinois (with Illinois Extension) - Discover the history of invasive plant species and learn proper shrub maintenance and care from local experts. Also wellness presentations like Building Resiliency and Self Care for Caretakers. 


Growing Green - Pot plants with kids, design succulent gardens, or get your houseplants ready for spring growth.


As we continue building these series, we'd love to hear what interests you. Thank you to everyone who attended February classes and shared your thoughts with us.



The Orchard Room: March Class Schedule




Find Us at a Local Farmers' Market & Grocery


Lisa at CU Indoor market
CU Farmers Market

You can find us at the following Farmer Markets:

CU Indoor Farmers Market

  • The market is every Saturday

  • Hours: 8 AM - 12 PM

  • Location: 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)

    Salt Fork Food Works Bloomington Food Hub

  • 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 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


    Seating Options

Indoor dining room and Outdoor patio (weather permitting)



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.

 
 
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