Dairy Farmer's Thankful Thursday

Have you ever thought about the variety in a cow's diet?

Today we started chopping a field of hay grazer grass that was 

planted late this spring.

We're adding it to the milking cow's daily feed ration that has been 

formulated by our dairy nutritionist.

I call this green chop " cow candy" because it's obvious by the 

increased milk production it is benefiting both cow and farmer. 

There is much beauty in every farm activity.

As I look across the field at the farmers working together

to harvest the crop,

I'm thankful for my family of farmers 

and the crop to feed our cows.

Dairy Farmer's Thankful Thursday

We couldn't have asked for better hay baling weather this past week.

It was hot and dry and the last bale was rolled up before the rain shower.

Harvesting hay requires planning that includes the time needed for cutting,

raking and baling. Watching the weather forecast is part of that planning

but sometimes even the best plan can be surprised by the pop-up shower.

We're still looking for that perfect app for weather predicting!

I'm thankful for the harvest of this dry hay that will 

provide our dairy and beef  cows with the nutrition 

needed this fall and winter.

Dairy Farmer's Thankful Thursday

Farming is dangerous business.

It seems especially dangerous when moving large,wide

equipment from field to field when it requires moving on

 narrow country roads or entering a highway that is full of 

vehicles that are not too happy to share the road with 

a slower moving tractor.

One of my jobs this last week was to follow the tractor

 and planter as we moved to the next field. I held my breath

 a few times on the dirt road when we met a car or truck

 but my fits of anxiety were worth it just getting to

 enjoy the canopy of trees that shaded

 this old country road. 

I'm thankful for these moments of inspiration

provided by the beauty around us,

for the farmer that loves to plant a crop for his cows to enjoy,

and

                                          for the curiosity of heifers when you open the gate
                                                                 to the field next door!

Dairy Farmer's Thankful Thursday

Monday was 'test' day down on the dairy farm .

It wasn't a pass or fail test like you might have in school but rather 

a fact gathering test to give us information about the production of

each cow being milked on the farm.

Greg, our Mid-South Dairy Records technician, arrived 

before milking time to set up his meters and prepare to 

take a sample of milk from each cow.

All of the information gathered about each cow's milk is transferred into

a computer program that is part of our herd's record keeping system.

I'm thankful for the dedicated service Greg provides 

for our farm to assure we produce high-quality milk,

and for the years of friendship that make us more like family. 

Dairy Farmer's Thankful Thursday

Just as we do everyday, we're starting our July 4th celebration with feeding our calves

and getting the cows milked.  It's what we do everyday of the year but

that's not to say we won't be having fun later!

July 4th is a very special remembrance of the freedom we have 

to farm and do what we love.

I am thankful for the life we enjoy everyday on the farm and

to be involved in an occupation that provides nutritious milk

 for your family and mine.

I hope you have a very happy and safe July 4th!

                                                                         Happy July 4th!

Key Lime Pound Cake

 A  few weeks ago, I found this delicious Key Lime Pound Cake while scrolling on Facebook.
Many thanks to the author of The Irreverent Kitchen for sharing this dairy packed recipe!

From the reviews of family and friends, I'm adding this to my cake recipe collection!


Key Lime Pound Cake with Key Lime Cream Cheese Icing

Ingredients:
4 sticks butter, room temperature
3 cups sugar
6 large eggs, room temperature                                                         
4 cups all-purpose flour
1/2 cup fresh key lime juice
1/4 cup evaporated milk
4 teaspoons key lime zest,minced
1 teaspoon vanilla

Directions:
Preheat oven to 300 degrees F. Cover inside of 10 inch tube pan with non-stick spray.
Beat butter with stand-up or electric hand-held mixer until light in color and fluffy.
One at a time, add the eggs and beat only until yellow disappears.
Stir juice, milk,zest and vanilla together.
Now mixing by hand, gradually add flour to the butter egg mixture alternating with the key lime juice
and milk mixture. Begin and end with flour. Mix well but just enough to incorporate all ingredients.
Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
Bake for 1 hour and 45 minutes or until cake tester comes out clean.
cool on a cooling rack for 20-25 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

Key Lime Cream Cheese Icing

Ingredients:
3-4 Tablespoons butter, room temperature
4 cups confectioner's sugar,sifted
1/2 cup freshly squeezed key lime juice
2-3 teaspoons key lime zest
1 teaspoon vanilla

Directions:
Using a hand mixer, beat cream cheese and butter in a large bowl until well mixed.
Add confectioner's sugar  and beat well until completely smooth and fluffy.
Add key lime juice, zest, and vanilla and mix until all ingredients are incorporated.
Ice cake.
The excess icing was used to fill the middle hole of the cake and when the cake is served, icing can
be dolloped next to the side of a slice of cake.

                                     
                                               Don't forget your dips of vanilla ice cream!