Dairy Farmer's Thankful Thursday

Since 1939, June Dairy Month has been celebrated to promote 

and highlight the important health benefits that milk, yogurt

 and cheese provide and honor the farmers for their daily work that 

provides a steady supply of dairy products.

You would be surprised how many different jobs we may perform 

in one day down on the dairy farm  to make sure we are producing

the highest quality milk .

On this June day,

I was the gate woman as we sorted cattle in preparation for 

turning the next group of pregnant cows  from the 

milking herd to the dry pasture to rest for 60 days before calving.

With sunshine and dry conditions, 

we've celebrated many hours in the hay field

producing quality hay that is used to feed our dairy

and beef cows.

As we continue celebrating the goodness of dairy ,

I'm thankful for my dairy farm family that works  together 

everyday to feed and care for our dairy animals

and

for the dairy cows that produce high quality milk

for your family and mine.

Happy June Dairy Month!

 

Dairyfarmer's Thankful Thursday

There's nothing sweeter than watching a mama cow

welcome her new baby with a tongue licking bath.

This licking cleans and strategically moves  and helps expel 

any fluids that might be present in the calf's lungs. 

It's obvious that our Creator thinks of everything!

Within just three months,

this new baby will have out grown the individual hutch we

raise them in and need to be moved to a small pasture.

This process is what we call weaning.

Calves are usually 10 to 12 weeks old when weaned from the hutches.

Before moving the calves they are on water and pelleted feed

that is formulated for their growth and development. 

This preparation decreases the stress on the day

 we actually move them and for the adjustment to their

new surroundings.

I'm thankful for each of these healthy calves that will

one day be producing high quality milk and

for the opportunity I have to work with my two sons

everyday down on the dairy farm.

Dairy Farmer's Thankful Thursday

                               No matter how many times we find a new baby in the pasture,
                                      I still love to welcome each one to the farm and give
                                          a congratulations  to the mama for a job well done.

                                      Yesterday we had two new babies for the welcome party.

A double delight for a day during June Dairy Month.

Each of these mamas was raised by us. 

From the day of delivery, we are caring daily for each

one for an average of two and a half to three years before  

 the heifer will have her first calf.

High quality milk begins with a healthy animal and

that's where our job begins on day one in caring for each new calf.

                                                 Even though we have challenges every day,
                                I'm thankful for the joys of our job  down on the dairy farm
                                as we work to produce high-quality milk for my family and yours.

Dairy Farmer's Thankful Thursday

I come from a long line of homemade ice cream eaters.

When I was small child, it was my delight to fight with the 

visiting cousin on who would sit on the ice cream freezer 

while our Papa (our Grandpa)  turned the crank.

The next best memory was helping to clean the paddle 

that was full of creamy ice cream.

Our electric ice cream freezer has changed the work 

that goes into making the ice cream, but our 

 memory making continues with the next generation.

As you can see, this was serious business for my Mother

and my granddaughter Hattie!

                                                   
                                          I'm thankful for the holidays that bring us together
                                              as a family and  these special milk memories
                                                         made down on the dairy farm!

Dairy Farmer's Thankful Thursday

                                    We've been celebrating June Dairy Month since the first
                                      day of June but it's now official in Arkansas according
                                    to the proclamation signed by Governor Asa Hutchinson
                                                        at the Capital in Little Rock.
                                   
                                                             Heidi from Hiland Dairy
                                                brought a lot of smiles for the camera!

and shared a variety of award winning Hiland dairy 

products with the Governor.

                                     
                                               I'm thankful to be an Arkansas dairy farmer
                                             and for those that work in the dairy industry to
                                           make sure nutritious and delicious  dairy products
                                             are available everyday  for Arkansas consumers.

Dairy Farmer's Thankful Thursday

                                 
                                         Arkansas Farm Bureau celebrated June Dairy Month
                                     by sponsoring the Dairy Foods Contest today in Little Rock.
                                            This contest has been a youth activity sponsored
                                            by Arkansas Farm Bureau  for more than 60 years.
                                     
                                         As a dairy farmer, I was honored to be one of three judges
                                               with the task of selecting the best dairy  recipe prepared
                                            and served by 4-H contestants from across the state.
                                                           It was a hard but very delightful  job!

                                        Today's first place winner of the Main Dish category
                                                              was Kalin Key of Eldorado. 
                                        Her recipe was "Almost Cajun Creamy Shrimp and Grits."
                                          I loved her explanation of the title--" I live close to the
                                                         Louisiana line, so it's almost Cajun".

                                              I'm thankful for Arkansas Farm Bureau's work
                                               to provide learning experiences for our youth

and

promotion of dairy!

                                     
                                                             

Dairymom's Thankful Thursday

It's always on honor to be invited to attend the proclamation of June

 as Arkansas Dairy Month by  Arkansas Governor Asa Hutchinson.

In today's tough economic climate for dairy farmers, Governor Hutchinson

 must have felt our need for encouragement when he spoke at this year's event.

"Dairy farmers are strong, they are survivors. I am proud to recognize

 their efforts during Arkansas Dairy Month."

Julie Griffin, our Arkansas Farm Bureau Dairy Ambassador,

will receive this year's proclamation in appreciation for her 

service promoting dairy in a variety of ways for the last two years.

Members of the newly established Arkansas Dairy Recruitment 

Task Force also joined us for the celebration of June Dairy Month.

 The task force is working to  assimilate information and resources that

 would be beneficial to existing Arkansas dairy farmers or farmers from

 other  states interested in relocating to Arkansas.

I'm thankful for the support of Governor Hutchinson, Arkansas Farm Bureau

 and the  Arkansas Department of Agriculture  in working to sustain 

and recruit dairy farms in our great state.

World Milk Day 2018

Have you heard...

It's World Milk Day!

Well, it's more than that. 

We also are celebrating the start of June Dairy Month! 

According to Midwest Dairy,

National Dairy Month  

is the perfect time to celebrate foods made from milk.

 From pizza to parfaits and chocolate milk to cheese plates,

 dairy is a part of all the things you love to eat. 

After all, the best memories are made over milkshakes! 

Down on the dairy farm, 

we celebrate every day with our cows 

and today we raise our glass to them!

                       
                                                    Happy World Milk Day!

June Dairy Adventures

June Dairy Month is filled with all kinds of activities but if you want to be

 rewarded with smiles from children, just take Frannie

 the Arkansas Farm Bureau milking cow for a visit.

I spent a morning this week, sharing a dairy adventure with kids 

attending the Mary May Jones Adventure Club in Bentonville.

Of course, the first question is,"Do we get to milk the cow?"

                                                         
                                                        Other than eating ice cream,
                                    I can't think of a better way to celebrate June Dairy Month
                                  than sharing all about where milk and dairy products come from!
                                           
                                   
                               

Dairymom's Thankful Thursday

Governor Asa Hutchinson declared June Dairy Month in Arkansas.

It's the perfect kick-off to a month that celebrates the nutritious goodness of milk and a variety of dairy products that consumers across our state and the nation enjoy everyday.

Milk is our Arkansas state drink!

I was honored to take part in this ceremony with 

Arkansas Farm Bureau Dairy Ambassador Julie Griffin,

other dairy  farmers and industry leaders.

                                         
                                       I'm thankful for a governor who supports dairy farmers,
                                                                                 and

                                              showed his love for milk by raising his glass
                                           to celebrate June Dairy Month and World Milk Day!
                                                                 

Farmer Celebrates June Dairy Month with a Birthday

It seems fitting for a dairy farmer to celebrate his birthday during June Dairy Month! It's a tradition in our family for the birthday celebrant to choose the kind of cake or pie for his day. Ryan's favorite is his mother's recipe for  Applesauce Cake. Thank goodness I inherited  my mother-in-law's recipe box and can fulfill his request!

Applesauce Cake


2 cups unsweetened applesauce
2 cups sugar
2 cups flour
1 cup raisins
1 cup black walnuts
2 Tablespoons butter
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

Mix sugar,flour, and spices together. Soak raisins in water,squeeze and then add to flour mixture.
Heart applesauce and butter. Add baking soda and applesauce to flour mixture.  Stir in nuts.
Bake  in floured and greased 13 x 9 inch pan at 350 degrees for 45 minutes . Cool completely before adding icing.

Icing:
6 Tablespoons Butter
3 1/2 cups sifted confectioners' sugar
Light cream (about 1/4 cup)
1 teaspoon vanilla

Cream butter; gradually add about half the sugar, blending well. Beat in 2 tablespoons cream and vanilla. Gradually blend in remaining sugar. Add enough cream to make of spreading consistency.

                              Serve with several scoops of vanilla ice cream for best results!

Muffins and Milk

Garrett Lance from Howard County convinced us that Cheesy Muffins would be a perfect menu  addition with our favorite soup or chili.  Cheesy Muffins brought a fourth place win at the Arkansas Farm Bureau Dairy Foods Contest.

My only suggestion for this recipe is to serve with a big glass of cold milk!

Cheesy Muffins

Ingredients:


1 1/2 cup flour
1 1/2 Tablespoons sugar
1 Tablespoon baking powder
1/2  Tablespoon salt
1 cup shredded Colby-Jack cheese
1 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup milk
1 egg
1/4 cup melted butter

Directions:

Whisk together dry ingredients and then stir in cheese. In a separate bowl, whisk egg, milk and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine. Bake in greased muffin tins at 375 degrees for 20-25 minutes.  Makes 12.

Serving Suggestions: Add 1/4 cup green chilies in batter for a Mexican flair.
                                   Great with soup or chili.

June Dairy Month Lasagna

If you love lasagna, you will love Farmer's Market Lasagna.  Adam Richter of Boone County  won third place  with this winning combination of fresh herbs and dairy products in the Main Dish category  of the Arkansas Farm Bureau Dairy Foods Contest.



Farmer's Market Lasagna

Ingredients:

Pan spray such as Pam
Aluminum foil
Deep dish 9 x 13 pan
2 Tablespoons extra-virgin oil
3/4 lb. ground beef
1 lb. ground pork
1 teaspoon Cavendar's Greek Seasoning
1 small finely chopped yellow onion (about 3/4 cup)
2 cloves garlic,finely chopped
1 sprig rosemary (stem removed),finely chopped
1 sprig oregano (stem removed), finely chopped
1/2 bunch parsley (stems removed), finely chopped
2 24 oz. cans Hunt's 100% Natural Simply Pasta Sauce
15 oz. container whole milk ricotta cheese
1/2 cup heavy whipping cream
1 large egg
1 teaspoon Italian herbs
24 oz. shredded Italian blend cheese
1 package ready to bake lasagna noodles
2 cups loosely packed fresh spinach,chopped

Directions:

Preheat oven to 375 degrees. Spray pan and set aside.

Meat Filling: Place 1 tablespoon olive oil,ground beef,pork, Cavendar's Seasoning and onion into skillet. cook until meat is cooked through and is crumbly. Remove from heat.

Red Sauce: Place 1 tablespoon olive oil, chopped garlic, rosemary,oregano and parsley into pan and heat over medium heat for approximately 2 minutes to release fragrance. Add sauce and stir to combine. Remove from heat.

White Sauce: In a mixing bowl, combine ricotta cheese, heavy whipping cream, egg and Italian herbs. Whisk or stir with spoon  until smooth. Now it's time to layer. Using a ladle, add a small amount of red sauce to cover the bottom of the pan. Add a layer of noodles. Cover the noodles with a small amount of red sauce, white sauce then sprinkle with meat, spinach and cheese. Repeat these layers two more times for a total of 3 layers. Cover the lasagna with foil and bake for 45 minutes.Remove foil and continue baking for an additional 20 minutes or until all sides are bubbling and top is browning slightly. Let lasagna sit at room temperature for at least 10 minutes prior to serving in order for the sauce to set and allow for better serving.

Dairymom's Thankful Thursday

                                           As we finished feeding the calves yesterday afternoon,
                                        these soon to be mamas gathered up next to the fence.

                                       It seemed like they had a lot they wanted to talk about
                                but when I moved closer to the fence most of them moved back.
                                       I didn't take it personally because though they are large
                                       curious creatures, cows don't usually want hugs and kisses.

                             I'm thankful for the one that listened to me and for the fact  that we
                        are given the opportunity to care for these beautiful dairy cows everyday!


                                       
                                                  June Dairy Month--it's all about the cows!

Dairy Recipe Winner

If you love strawberry shortcake, you will love  Bossy's Buttermilk LeMoo-Cakes created by Aggie Richter of  Boone County for the Arkansas Farm Bureau Dairy Foods contest.  It's a perfect recipe for enjoying dairy products and local Arkansas grown fruits during June Dairy Month!

Bossy's Buttermilk LeMoo-Cakes

Cake Ingredients:

1 cup unsalted butter,room temperature
2 cups granulated sugar
6 eggs
Zest of 2 lemons (approximately 1 teaspoon)
1/2 cup fresh lemon juice (takes about 2 large lemons)
1 teaspoon vanilla extract
1/4 teaspoon soda
1/2 teaspoon sea salt
3 cups all-purpose flour
1 cup buttermilk

Topping Ingredients:

Heavy whipping cream
2 tablespoons powdered sugar
1-2 tablespoons honey
1 pound of seasonal berries-strawberries,blackberries,raspberries are all perfect for this recipe.


Cake Directions:

Preheat oven to 325 degrees. Spray muffin pans with Pam. Place butter and sugar in mixer with whisk attachment. Beat on medium-low until butter and sugar are creamy. You may need to stop the mixer and scrape down the bowl a few times. While mixture continues to beat, add eggs one at a time until the mixture is smooth. Add lemon zest,lemon juice, vanilla extract and continue mixing. Add 1 cup flour,1/3 cup buttermilk. Mix until incorporated. Repeat two more times. Using a cookie scoop, measure batter and fill muffin tins 3/4 full. Place in oven and bake for approximately 20-22 minutes. Use a toothpick and test center to make sure cakes are done before removing from oven. Let cool on counter for 10 minutes before removing from pan.

Topping Directions:

While the cakes are baking, remove any stems from the berries and if needed slice into bite sized pieces. Rinse under cool water and drain. Place fruit in a bowl, drizzle with honey and toss slightly. Let sit at room temperature until cakes have finished baking (up to 30 minutes). This allows the berries to release their juices and creates a sweet sauce for the cakes. Using a whisk, beat together the heavy whipping cream and powdered sugar until it forms slight "peaks". Keep in the refrigerator until ready to serve. Once cakes have cooled slightly, place on plates and add a spoon of whipping cream and fresh berries. Cakes served warm.

Happy Father's Day

From all the mothers down on the dairy farm...

  Happy Father's Day!

Dairymom's Thankful Thursday

Dairy farmers in Northwest Arkansas can be found celebrating

 June Dairy Month in the hay field!

Today's hot,sunny weather  was perfect for cutting,baling and 

wrapping hay for our dairy cows. 

I find it amazing to watch this process...

                                                                                and
                                I'm thankful for the two sons who work on our Arkansas dairy
                                  farm  to make sure we  have quality feed for our dairy cows.

Dairy 3 for Me

June Dairy Month is the perfect time to get serious about making sure 

that your daily diet includes the recommended three daily  servings 

of dairy to ensure a well balanced diet.

By taking the Dairy 3 for Me Pledge you are committing to getting the three 

servings of dairy daily and promising to enjoy your

 favorite dairy products like milk,cheese and yogurt every day.

Consider these Midwest Dairy tips for including  dairy in your diet:

                             -Substitute syrup on pancakes and waffles with flavored yogurt

                             -Top sandwiches and salads with your favorite cheese

                             -Prepare oatmeal and other cooked cereals with milk instead of water

                             -Make milk your mealtime beverage

                             -Use plain Greek yogurt in place of sour cream or mayonnaise

                             -Recover from a tough workout with a tall glass of chocolate milk

Contestants and judges from the Arkansas Farm Bureau Dairy Foods 

Contest took the Dairy 3 for Me Pledge last week.

Will you take the pledge?

Dairymom's Thankful Thursday

Julie Griffin of Benton County was selected to serve as the 

 2016 Arkansas Dairy Ambassador

 during the 4 State Dairy Days Show in Benton County last weekend. 

I'm thankful for the dairy programs that are available for youth participation,

for the opportunity to watch the growth and development of our youth

 and

                                                     for the adult leaders that invest their
                                                     time and talents for our young people.

Dairy Recipe Winners

The Main Dish category winner of the 2016  Arkansas Farm Bureau Dairy Foods Contest is Christen Talley of El Dorado (Union County). Christen told us that she selected the recipe and modified it slightly because she wanted to use dairy products in a recipe that wasn't a dessert.

 As we watched her prepare Cajun Corn and Crab Bisque last week during the contest in Little Rock, it was obvious that she developed a variety of culinary skills, especially her knife skills. Watching young people develop life skills and supporting them through volunteer activities like the Dairy Foods Contest  is a rewarding experience for me. The other positive of being invited to judge the contest is the tasting of a lot of great dairy foods!


Cajun Corn and Crab Bisque


Ingredients:

4 tablespoons unsalted butter
4 tablespoons flour
1 medium onion,diced small
1 stalk celery, diced small
1/2 cup carrots, diced or grated
2 cloves garlic,diced
2 cans chicken stock
2 bay leaves
2 tablespoons Cajun seasoning
1 1/2 cups whole kernel corn (frozen)
2 cups heavy cream
2 cups milk
6 green onions,diced (divided in half)
8 oz. cream cheese
2 pounds lump crabmeat
1 teaspoon liquid crab boil to taste
Salt and pepper to taste


Directions;

In a large pot, melt butter. Add flour and brown lightly. Add onion, celery and carrots. Cook until vegetables are soft. Stir in garlic at the very end to keep it from overcooking. When vegetables are soft, stir in chicken stock,bay leaves, Cajun seasoning and corn. Bring to a boil and boil for 15 minutes. Remove the bay leaves. Reduce the heat and slowly stir in heavy cream,milk, and cream cheese. Add in half the green onions (retain half for garnish) and allow to return to almost boiling. Once heated through and cream cheese is completely melted, combine into bisque. Add liquid crab boil, salt and pepper to taste. Fold in crabmeat (if you stir too much, the crab falls apart). Serve immediately garnished with diced green onion.