Drought Grazing

Even though it has rained enough in Northwest Arkansas to green up the pastures and allow us to plant fall crops, we are still dealing with the effects of drought on our pastures,ponds and cattle. On our dairy  farm, the pregnant cows that are resting in the pasture waiting to give birth (also known as dry cows) enjoy a balanced diet that includes grain,eat hay from a hay manger, and graze on the pasture grass. The drought has created extreme shortage of pasture grass for grazing and in some cases, fifty percent loss of pasture grass.

With little grass to graze on since early summer, the dry  cows were standing for hours around the hay manger eating hay. When some of the cows began to develop problems with their feet, it became obvious that standing for extended periods of time was creating sore feet and lameness. We started drought grazing in July to limit  standing around the hay manger by unrolling a large round hay bale on the ground to allow the cows to eat the hay as if they were grazing.

Animal care is one of the most important aspects of a dairy farmer's job. Resolving problems that create lameness is important to the health of each dairy cow. Lameness decreases feed intake which in turn can decrease milk production,create other metabolic disorders, and increase reproductive problems that can lead to the need of removing the dairy animal from the farm.

 

                     Since beginning drought grazing, I'm not sure we have fooled the cows but 
                         drought grazing is preventing lameness and keeping our cows healthy!

Kiss Friday With A Cake

Whew..........it's Friday! I'm kissing it with a cake!  If you're  looking for an easy dessert recipe for your weekend gathering or family event, this recipe works!  I found this recipe in my Jim Graham's Farm Family Cookbook for City Folks. I'm not going to say it's better than a kiss but it will bring a smile!

Better Than Kisses Cake

1 yellow cake mix
3 eggs
1/2 cup water
1/2 cup oil
1 large instant pudding mix,chocolate or vanilla
1 cup sour cream
4 ounces German chocolate squares,grated
1 cup chocolate chips

Preheat oven to 350 degrees F. Mix first 6 ingredients well. Fold in chocolate and chocolate chips. Put in greased tube pan, and bake for 45 minutes, or until top is firm.

Happy Friday!

Dairymom's Thankful Thursday

 

 

Animal care is one of the most important aspects of a dairy farmer's job.

 

                                    

                            I'm thankful for the Moms that visited the farm this week to learn how
                        we work every day to produce high-quality milk by caring for our animals.

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