Happy Holidays!

We would like to wish everyone a very happy holiday season! It is officially upon us – the shopping frenzy has commenced, the cold weather has blown in, and travel plans are being made – but we hope you can take moments for yourself and enjoy the wondrous spirit that this time of year brings. Bring out that inner child and bring back the wonder of the season, even if we don’t believe in Santa Claus anymore, envelope yourself in that mysterious magic of Christmas, Hanukkah, or whatever celebration this
season brings you.

We hope you take time out of your Saturday mornings this month to come see us at the farm for our Farmers’ Market and the Farm Store, both open Saturdays 9am-1pm. The Farm Store will have plenty of one-of-a-kind gifts for friends and family, like our raw or raw infused honey in several sized and flavors, coming right from the super healthy beehives on our farm (great for seasonal allergy suffers, tea drinkers, or honey enthusiasts!). We also have a wide array of books on topics from gardening to beekeeping, coffee beans, and of course, farming, perfect for the book lover. We have seed packets, even a seeds targeting the wine drinker – grow plants and herbs that will enhance recipes to go with certain red and white wines! Even hand thrown pottery and natural lip balms and bee products for stocking stuffer ideas.

Our Farmers’ Market vendors offer the best and freshest local meats, eggs, bakery-fresh breads, organic goods and holistic services in the area. We welcome to the farm each week: Burgin Farms, Monika’s Organic Bakery, NYR Organics, Vital Chiropractic, doTERRA Essential Oils, and Mindful Plus Meditation. Please take some time for yourself during this bustling time of the year, and enjoy some country time with the family and pick up some wholesome goods, products, and a warm honey latté :)

We look forward to having you on the farm. Happy holiday season from the Heritage Prairie Farm family to your family.

Dont’ Miss Orchard House Doughnuts!

 

One of our newest vendors at the Farmers’ Market, Orchard House Doughnuts, make their doughnuts FRESH on site, and sell in individuals, 1/2 or full dozens! They are located our farm store, right when you walk in – can’t miss ‘em. The delicious flavors they offered last week, and will probably have every week, were the original cake doughnut, cinnamon sugar coated, apple cider with cinnamon sugar (ordered a 1/2 dozen of these myself!!), glazed, chocolate frosted plain or with sprinkles, and vanilla frosted with oreo crumble! You can’t get any fresher that this! And – bonus – being right in the store, you can order a latté or coffee to go with it from the store counter!

You shouldn’t miss our other great vendors in our heated greenhouse just next to the barn – Burgin Farms, Monika’s Organic Bakery, Mindful Plus, doTERRA Essential Oils, and more!

The Farmers’ Market is every Saturday from 9am-1pm at Heritage Prairie Farm – 2N308 Brundige Rd., Elburn, IL.

Visit our Facebook page here: https://www.facebook.com/heritageprairiefarm

New Winter Store Hours / Farmers’ Market

UPDATE on our Farm Store hours:
During the winter months, our Farm Store will only be open on Saturdays during our Indoor Farmers’ Market from 9am-1pm. We will have several vendors in our heated greenhouse and barn offering their homemade and sustainable products. Please make note of the change in hours and mark your calendars to join us on Saturdays!

Daily Herald Cook of the Week Challenge Finale

Heritage Prairie Farm was honored to be a part of the Daily Herald’s Cook of the Week Challenge this year! We had not one, but TWO, ingredients used throughout the challenges, and one of our team members was a guest judge for Round #2, when our Bron’s Bees Raw Honey was an ingredient. Our MicroGreens were used as a secret ingredient in the Challenge Finalé, revealed that night to the final 4 contestants, to be incorporated into their final dish! We had so much fun attending the finalé, spreading the word about Heritage Prairie Farm to new customers, selling our raw & infused Bron’s Bees Honey and sampling our MicroGreens to event attendees. The finalé had the electricity of a live “Top Chef” type event, as the four finalists had one hour to cook and plate their final dish after the rules and ingredients were read off, while professional chefs did cooking demonstrations on the main stage. Guests walked around the perimeter of the room to peruse the sponsors and taste their delicious samplings, as they watched the demos and updates on the finalists from the big screens. The event drew over 500 attendees, which gave the ballroom of the Hyatt Regency Schaumburg a great buzz!

Fall CSA Announcement

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Fall CSA will begin pick up on Saturday November 2nd and continue every Saturday through November as long as mother nature allows! Pick up will take place at the Farm Store on property. Their phone # in 630-443-8253 if you have any questions. A complimentary Heritage Prairie Farm fabric bag will be provided at your first pick up for your veggies – remember to bring it every week to reduce waste! We look forward to seeing you.

Thank you for your support!

-Heritage Prairie Farm Team

CSA Summer Week 17

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It seems fitting that I’m writing the last newsletter of the summer CSA while it is snowing outside my office window. Not only is it snowing, but it has been for the past 3 hours. This is no first snow of the year that lasts for 30 seconds, this snow is legit. It is definitely time to switch gears and get this farm cleaned up before this stuff starts sticking!

Here at Heritage Prairie Farm, we try to conduct all of our business according to our Core Values. You can read all about them on our website at http://www.heritageprairiefarm.com/core_values.htm . Our first and foremost core value is “Have An Attitude of Gratitude”. I’m sure I’ve wrote about this before. Last winter the General Manager and I spent a great deal of time writing and researching what our Core Values should be. I think the “gratitude attitude” would probably be both of our favorites. I’m not going to lie, I’m not perfect at it. I have frustrating days at work just like everyone does. But one thing that always seems to ground me is our CSA. Our CSA is a direct-connect to the surrounding community. It provides our authenticity and integrity. It is the essences of what I believe about food.

A lot has changed since I started the CSA back in 2010. Our business has grown and matured (and I would like to think I have too). Our products are available in stores across the Midwest. Our events are enjoyed by thousands of guests each summer.  Our pizza nights are wildly successful and incredibly well reviewed by our community, and I have the pleasure of overseeing all of this. I literally get sit down with my team, plan menus and craft growing plans to create great meals eight months in advance. For a cook turned farmer, it’s got to be one of the best jobs out there. I am very grateful for it. But when I really think about all the great things we do, the one that still resonates with me the most is our humble CSA.
Providing high quality, organic food that is consciously and lovingly grown for families and individuals in my community is one of the greatest privileges I have ever had. I’m so proud of all of you for living your life this way. For eating what you believe in. It’s a true honor to know that we provide you and your families with great nutritious food that I know you care about and respect. I can’t say enough about it. If only the rest of the world had an idea of how great this is. I’m truly grateful for this opportunity.
So I will close this year’s CSA newsletter the same way I did back in my first CSA season of 2010.

I thank you with a heart FULL of gratitude! See you next season!

-Farmer Nate and the Heritage Prairie Farm Family

P.S. We will still have limited availability of produce and a bunch of our very first batch of Pasture Raised Pork – raised here at the farm – for sale at our farm market that will be open each Saturday starting in November! Don’t be a stranger this winter!

Veggie Forecast ( this week may vary a lot due to the cold temps,
this is what we’re shooting for)
Lettuce
Escarole
Green Tomatoes
Butter Chard
Rainbow Chard
Garlic
Beets
Celery Root
Kale
Roasted Chicken with Celery Root and Onion
  • 1 whole chicken, patted dry
  • 1 large red onion, cut into 1/2 inch wedges, root end left intact
  • 1 medium celery root, peeled and cut into 1/2 inch wedges
  • 1/4 – 1/2 tsp. red pepper flakes
  • 4 tsp. lemon zest
  • 4 tsp. lemon juice
  1. Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.

  2. Remove sheet from oven and arrange onion and celery root around chicken, turning to coat with drippings. Top vegetables with red-pepper flakes and season with salt and pepper. Roast until vegetables are tender and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into the thickest part of a thigh, avoiding bone), about 30 minutes, flipping vegetables halfway through. Let chicken rest 10 minutes before carving. To serve, sprinkle chicken and vegetables with lemon zest and juice.
    Source: http://www.marthastewart.com/868724/roasted-chicken-celery-root-and-onion?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274202&slide=868724¢er=276955

News From the Farm

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The Fall weather has definitely arrived! While most of us enjoy the cool breeze autumn brings, this weather makes us want to curl up with a warm beverage and a book, or just a blanket for a cat nap! Here on the farm, our minds are on the Fall CSA about to start, and the “buttoning-up” of the farm – a successive process that takes several weeks and allows us to keep the farm running as a farm during the winter. It’s very exciting to be able to function as a four-season farm – to experience plant growth even in the dead of winter – thanks to our greenhouses.
We’re also looking forward to our Friendsgiving Farm Dinner Saturday, November 9th. If you haven’t purchased tickets yet, there are some still available, which you can purchase online as well as view the menu here.
Winter Farm Store Hours

The Heritage Prairie Farm Store will be resuming it’s winter store hours starting November 2nd. The store will be open Saturdays from 9am-2pm. Until then the current Fall Store hours will be in effect: Wed-Fri 10am-6pm,
Sat 9am-4pm, Closed Sun-Tues.

Farmers’ Market – CALL FOR VENDORS 

Saturdays on the farm, 9am-1pm
Join us for our weekly farmers’ market – our farm store will be open and we will showcase several food vendors, sustainable vendors, handmade goods vendors, and holistic health vendors. WE ARE CURRENTLY LOOKING FOR VENDORS to take part in our winter farmers’ market. We have a heated back barn, and a greenhouse with a concrete floor for vendors to set up in during the winter months. Please ask for more details by emailing: info@heritageprairiefarm.com.

Kombucha & Jamaican Ginger Beer Class with Mary’s Wholesome Living

Wednesday, October 23rd, 6:30-8:30pm
Join us for a double dose of energy and a chance to experience the probiotic and digestive benefits of these two get elixirs. This will be a hands-on class teaching you how to make the pungent drink made famous by British soldiers in the 17th century, Jamaican Ginger Beer (non-alcoholic), along with the modern marvel, and very popular, Kombucha. Tickets are available online at www.maryswholesomeliving.com.
Download the promotional flyer here

Artisan Craft & Food Fair
Saturday, Nov. 23 – 9am-2pm; Sunday, Nov. 24 – 10am-2pm
Join our 3rd Annual Artisan Craft & Food Fair! Vendors set up in our historic farmhouse the weekend before Thanksgiving.Visitors can get a head start on their holiday shopping, and get food items for their family get-togethers.
If you are interested in being a VENDOR, please get in touch with us, let us know what you would like to sell (we would love some more homemade food vendors!), and we can send you an application! All inquires can be sent to info@heritageprairiefarm.com.
Download the fair flyer here

November Farm Dinner – “Friendsgiving”
Saturday, November 9th – 6:00pm
Celebrate with Heritage Prairie Farm this November as we give thanks for our farm friends at our Friendsgiving Farm Dinner. Mark your calendars to join us on Saturday, Nov. 9th starting at 6pm for a modern take on the Thanksgiving dinner. We hope you can join us.

News from the Farm

 
CSA Banner
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Our fields are not only the beds for harvesting our crops, but constant inspiration
to us everyday because of the effortless, natural beauty of the veggies they produce.
The stunning colors and perfectly symmetrical shapes Mother Nature produces is simply unmatched. We are blessed to share our fields as the backdrop to our wedding couples’ most special  day, or with our farm friends during our Farm Dinners, or with the community through our Community Supported Agriculture program.
Even though eating those veggies is the best part, take a moment to enjoy
their beauty before digging in.

Farmers’ Market – CALL FOR VENDORS 
Saturdays on the farm, 9am-1pm
Join us for our weekly farmers’ market – our farm store will be open and we will showcase several food vendors, sustainable vendors, handmade goods vendors, and holistic health vendors. WE ARE CURRENTLY LOOKING FOR VENDORS to take part in our winter farmers’ market. We have a heated back barn, and a greenhouse with a concrete floor for vendors to set up in during the winter months. Please ask for more details by emailing: info@heritageprairiefarm.com.

Kombucha & Jamaican Ginger Beer Class with Mary’s Wholesome Living

Wednesday, October 23rd, 6:30-8:30pm
Join us for a double dose of energy and a chance to experience the probiotic and digestive benefits of these two get elixirs. This will be a hands-on class teaching you how to make the pungent drink made famous by British soldiers in the 17th century, Jamaican Ginger Beer (non-alcoholic), along with the modern marvel, and very popular, Kombucha. Tickets are available online at www.maryswholesomeliving.com.
Download the promotional flyer here

Artisan Craft & Food Fair
Saturday, Nov. 23 – 9am-2pm; Sunday, Nov. 24 – 10am-2pm
Join our 3rd Annual Artisan Craft & Food Fair! Vendors set up in our historic farmhouse the weekend before Thanksgiving.Visitors can get a head start on their holiday shopping, and get food items for their family get-togethers.
Download the fair flyer here

November Farm Dinner – “Friendsgiving”
Saturday, November 9th – 6:00pm
Celebrate with Heritage Prairie Farm this November as we give thanks for our farm friends at our Friendsgiving Farm Dinner. Mark your calendars to join us on Saturday, Nov. 9th starting at 6pm for a modern take on the Thanksgiving dinner. We hope you can join us.

CSA Newsletter

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Now that fall is officially here, its time to get the farm ready for winter – and time is of the essence. October is a crazy weather month. I have memories of trick-or-treating as a child through the snow. I also remember planting garlic during the last week of October while it was over 80 degrees out. As it stands today, the high is in the mid to upper 70′s. Within the next five days we will see temps in the upper 30′s! My point is, you never know what weather October is going to bring. So, this farmer’s plan is to prepare for the worst and hope for the best.
How does one prepare for the winter on a vegetable farm?
The most important thing is to get the fields clean as soon as possible. This is hard as we still have a couple weeks of the CSA left, which means I need to leave vegetable out there to harvest. The end goal with the field is to harvest as much as possible, remove any crop or weed residue – stalks and stems – spread compost, and till. This year I am hoping to get a head start on next spring by making all our plant beds. We plant on what’s called a raised bed system.  Our beds are 30 inches wide and our walkways are 12 inches wide. Our beds are about 3 inches above the level of the walk ways. There are many reasons we do this including root development, water retention, and flood protection. But there is only one way to make our beds – by hand. We hand dig all of the beds and smooth them out with rakes to make a level planting surface. By doing this process in the fall, we can ensure an on-time start in the spring. This year we got pushed way behind schedule due to how wet the ground was in the spring. We cant work with wet soil. Not only does soil have to be relatively dry on the surface, it has to be workable 6 inches below the soil surface in order to be able to till. If the beds are pre-made, we only need the top 1/2 inch to be dry to push a seed into it, and the top inch to be dry to transplant. I know it seems crazy to be thinking so much about next April now, but that’s farming.
The other winter-prep project is moving the greenhouses. While we have been enjoying the tomatoes all summer and fall, we have been prepping and growing the winter crops right next to them. In the coming weeks our lettuce heads, chard, kale, spinach, mustard greens, arugula, and radicchio plants will be ready to harvest. We will then move our greenhouses on top of them so we can continue to harvest from them all winter long!
Hope you are enjoying your fall, and your veggies!
-Farmer Nate and the Heritage Prairie Farm Family

Veggie Forecast
Escarole
Salanova
Baby Kale
Tomatoes
Micro Mix
Lettuce Mix
Beets
Peppers
Beans
Cilantro
Squash

Garlicky Summer Squash and Fresh Corn

Prep time: 15 mins.
Cook time: 15 mins.

Ingredients:
2 tbsp. olive oil
1/2 yellow onion, sliced
4 cloves garlic, minced
1/2 cup vegetable broth
1 ear sweet corn, kernels cuts from cob
2 cups yellow squash, sliced
2 cups zucchini, sliced
1 tbsp. fresh parsley, chopped
2 tbsp. butter
salt & pepper to taste

Directions:
1. Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
2. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Source: http://allrecipes.com/Recipe/Garlicky-Summer-Squash-and-Fresh-Corn/Detail.aspx?evt19=1