Heritage Prairie Farm: From Farm to Table Events to Growing 30+ Organic Crops
Tucked off a rural road in Elburn, Illinois, just over an hour west of Chicago, sits a little organic farm that has become a community favorite for outdoor dining. Heritage Prairie Farm, a 7-acre organic haven, is more than just a farm–it’s a retreat that beckons visitors to indulge in the flavors of farm-to-table dining.
“It’s always had this little bubble of light around the farm,” owner Jessica Impson describes its magical quality. Historically a dairy farm, today, the farm grows over 30 certified organic crops a year, selling both at local farmers markets and through CSA boxes. But what makes Heritage Prairie Farm unique is its farm-to-table events which range from family-friendly pizza nights to fully customized weddings for up to 250 guests.
Growing up in southern Illinois, Impson had farming in her blood but spent her twenties traveling and working in hospitality before moving to Kane County with her family. “I had been shopping at the farm for a while before I ran into the owner at the bank by chance. I loved the farm. I had always thought how lovely it would be to work there.” Two days later, she was working there, and in 2015 she bought the farm. “I actually ran the business up, got them financially stable. And they moved out of the state. And that’s when I bought it.”
But it has been a challenging ride for Impson, as the farm’s store was closed in 2021 and has since been transferred to an online-only platform. Customers can place their orders virtually and pick them up at the farm. Impson has had to downsize in some aspects in recent years; the farm used to keep animals such as goats, pigs, and chickens on the farm, but rising costs made it unsustainable to keep going. “It was really nice to be able to offer animal products that we raised, but we are fortunate to have a lot of really great local vendors that we work with to create menu options for our farm night dinners.” Impson works hard to keep staff on year-round with fair and liveable wages.
Along with the charming lushness that envelopes the farm, Impson feels that its popularity with the community is due to its ability to offer “something a little bit different than just sitting in a restaurant.” Eating outside where the food was grown and harvested was part of everyday life for generations, but today that connection is hard for many to experience firsthand. “Something as simple as eating dinner outside” is what Impson and her team are hoping to share with their
guests that visit the farm for a meal. “It’s an experience; we just want people to enjoy the farm. It’s something that many people don’t have the opportunity to do.”
During the popular pizza nights in the summer, families show up toting wagons with kids and big blankets. There is an ease to these evenings, with music, a tire swing, and barefoot kids running around while adults sip wine or beer and wait for their pizzas to be fired in the wood oven.
Dinners at the farm have a very communal feeling, with everything served family style on vintage platters that Impson has collected from estate sales and flea markets. The menu varies for each dinner, but previous menus have featured wild mushroom & fresh bruschetta crostini, stone fruit & arugula salads, pasta tossed with fresh-grown tomatoes, and roasted field vegetables. The farm team sets up long tables outside when the weather cooperates, creating an enchanting pastoral backdrop. And when things turn stormy, the farm has several spaces to keep the party going, from barns to party tents, to greenhouses and old goat stables.
The charm and idyllic feeling of Heritage Prairie Farm is so palpable that it feels like it was always this way. But Impson has worked hard for years, making it into the tranquil destination it is today. Farming organic vegetable crops in northern Illinois’s short growing season is challenging. Impson says the farm is not eligible for any government support that commodity farmers receive.
The events the farm hosts are essential to keeping the farm operating, but as Impson states, “We couldn’t have the farm without the events, and we can’t have the events without the farm.” It’s crucial to Impson that the organic farm experience is authentic; it’s not just a backdrop for social media; it’s a real working farm focused on growing organic vegetables for the community and guests.
In 2013, Impson decided to get certified organic for the farm, saying, “It was the right thing to do. We need more organic farms.” While the farm’s private weddings tend to fill the calendar quickly, Heritage Prairie Farm’s doors are open to the public for monthly farm dinners from April to November. “Our Chef, Joe Hetman, is really excited about building menus using food from the farm,” says Impson. The Bar and Marketing Manager, David Olinger also focuses on crafting a drink menu that focuses on the farm’s bounty. “For me, it’s about starting with what’s fresh and building flavor from there.” Olinger makes his syrups and juices for the bar and works with local breweries such as Alter Brewing in St. Charles, IL. The fresh cocktails are a big hit with guests, making the annual “Cocktail Dinner Party” a favorite among locals.
Tickets go on sale in the spring.
