Whey to Go

Our dairy farm schedule doesn't permit a lot of sitting around like Miss Muffit 'eating her curds and whey' but thanks to dairy nutrition research, it is now possible to have Whey to Go!


Whey is one of the two complete high quality proteins in cow's milk that is seperated out from the casein protein during cheese making. It is used in a variety of products such as infant formulas,food supplements,sport bars, and beverages to meet the health goals for people of all ages. According to the National Dairy Council, whey protein:

• Contains all of the essential amino acids ("building blocks") for your body needs.
• Is one of the best sources of amino acids to help increase muscle protein.
• Helps increase protein synthesis,which can help the body funciton properly.

Whey protein can be consumed in an energy or meal bar, a drinking beverage with whey protein or dropping a scoop of whey powder into your milk,yogurt,cereal, or smoothies. Whey powder can boost protein intake without adding excess calories to everyday foods and can also be:

• Stirred into hot foods (not boiling) immediately after cooking
• Used as an ingredient in baked goods
• Added to ground meats before cooking
• Included in savory or sweet dips
• Stirred into hot cereal or creamy soups and sauces
• Added to peanut or other nut butters

Whey to Go is definitely an important addition to our nutritional tools regardless of age or activity level. You can find recipes and  more information about whey protein at http://www.wheyprotein.nationaldairycouncil.org.

Celebrate World Smile Day

Did you ever wonder who created the smiley face?  Smiley face was created by Harvey Ball in 1963 and has become an international symbol of good will and good cheer. October 5th is World Smile Day--"do an act of kindness and help one person smile". 

I think a batch of easy Fudge Oatmeal Cookies  could bring a smile to my family!

Fudge Oatmeal Cookies

2 cups sugar
1/2 cup evaporated milk
2 tablespoons cocoa
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 cup peanut butter
2 1/2 cups oats,quick-cooking or regular,uncooked

Combine sugar,milk,cocoa, and butter in a saucepan. Cook over medium heat for 2 minutes,stirring constantly to prevent sticking. Remove from heat. Add vanilla extract and peanut butter and mix well. Add oats and blend thoroughly.(Don't use instant oatmeal). Drop by teaspoonsful onto waxed paper. Do not bake; these are ready to eat. Yield: 4 dozen.




                                                Milk and cookies are sure to bring a smile!

                                                    

 

                                               How will you celebrate World Smile Day?

Dairymom's Thankful Thursday

 

October is National Cooperative Month. The Capper-Volsted Act has legally  allowed farmers to collectively market their products since 1922.  A primary purpose of a dairy cooperative is to market the dairy farmer's milk. I'm thankful to be a member of Dairy Farmers of America Cooperative. You can find more information about our cooperative at http://www.dfamilk.com.

Farmer's #ThinkFood on the Farm

It's pure coincidence that I'm hosting farm tours for University of Arkansas nutrition students in the same week as the Midwest's Future of Food Forum takes place on October 4th. The Future of Food Forum is hosted by the Washington Post Live in partnership with the Innovation Center for U.S. Dairy, the Academy of Nutrition and Dietetics and the Chicago Food and Nutrition Network. The forum will be addressing questions about how to increase access to healthy,affordable food, the impact of the drought, as well as innovations to increase agricultural productivity.



Yesterday's 'on the farm' forum presented the up close and personal view of how we work every day to care for our animals and land by using technology and science to produce high quality milk. As we stood in the feed barn watching the cows eat their balance nutritious diet, it was the perfect place to explain the connection of how science and technology enables us to produce almost three times more milk with about half the number of cows compared to 1960. Feed efficiency improves the amount each cow produces, thereby reducing the amount of feed, water and space needed, resulting in less manure. Efficiency is one of the core elements of sustainability made possible by science and technology.

Midwest's Future of Food Forum will include two panels of key public figures,experts, and stakeholders discussing an Overview on Domestic and Global Food Security and Improving Access to Healthy,Nutritious Food in the Midwest. You can be involved in the Future of Food Forum on Thursday, from 8:30-10a.m. via live webcast at http://washingtonpostlive.com/conferences/foodsecurityillinois. If you are active on Twitter, follow the conversation by using the #ThinkFood hashtag.

You can find more information about dairy farming and our connection to Healthy People,Healthy Communities,Healthy Planet at http://www.dairygood.org.

                                                                 
                                                                      #ThinkFood

Celebrate Eat Better,Eat Together Month

October is designated as Eat Better,Eat Together Month. Family meals are great opportunities to eat nutritious food,enjoy each other's company,share conversation and laugh together. Even when schedules are busy and we struggle to sit down together, I try to keep ingredients on hand that can easily be fixed for a  quick,nutitious family meal. Chili or soup is a favorite fall or winter family meal for us.

 Pepper-Jack Cornbread Muffins make a great addition to any quick and easy meal. I found this recipe in the October 2012 Country Living magazine but made muffins rather than cornbread sticks. It was an instant family favorite and goes perfectly with a big glass of milk!

Pepper-Jack Cornbread Muffins

1 (8.5oz) box Jiffy corn muffin mix
3/4 cup creamed corn
2 large eggs
3 ounces pepper-Jack cheese,grated (about 3/4 cup)

Preheat oven to 425 degrees F. In a medium bowl, combine all ingredients. Stir until batter just comes together; do not overmix.

Fill 12 paper-lined muffin cups with about 2 tablespoons batter. Bake until golden on top and a toothpick inserted in center comes out clean,about 12-15 minutes. Serve with butter.


Option: May use cast-iron cornbread stick pans--Set 2 cast-iron pans in the top third of oven until hot, about 15 minutes. Mix batter; carefully remove heated pans and brush each stick mold with butter.
Fill each mold with about 2 tablespoons batter. Bake as above. Remove pans from oven and using a sharp knife, release sticks. Serve warm with butter.

                                                   
                                                  Happy Eat Better,Eat Together Month!

Sunday Specials

 

Fall has arrived!  The flowers in my yard (what have survived the drought) are taking on a brighter look as the days are cooler and shorter. I love to watch this season of transition and appreciate the reminders of how blessed we are on the dairy farm even in the midst of extreme drought challenges.

                                                Sunday Blessings to you and your family!

Dairymom's Thankful Thursday

 

We've  been baling and wrapping hay this week that will be used to feed our dairy cows. Even though drought has severly affected the amount of hay for harvest, I'm thankful  for every bale that is harvested and for these two sons that work diligently every day on our family farm.