Dairymom's Thankful Thursday

            We're not the only ones on the dairy farm enjoying the cool, crisp October weather!                 

                             These calves will grow up to become the cows that produce milk.
I'm thankful for the experience of watching our dairy cattle grow and develop through all the seasons.

Celebrate World Food Day

 

 

World Food Day, October 16th,  has been celebrated since the founding of the United Nations in 1945. It's been celebrated in the United States since 1982 with sponsorship from 450 national and private voluntary organizations. 

The theme of World Food Day changes each year but all themes revolve around agriculture and the need for investment in agriculture and it's support  from  education and health. It continues to be the belief of the United Nations that " the goal of freedom from want of food, suitable and adequate for the health and strength of all people can be achieved."

One of the great challenges of the next generation will be providing nutritious, affordable food to a global population expected to grow  to 9 billion by 2050 while using fewer resources.
As dairy farmers, we recognize the serious challenges and  are committed to being a part of the solution to feed our nation.

Dairy farmers partner with Feeding America, the Academy of Nutrition and Dietetics and the National Dairy Council to help fight hunger in America and promote healthy food choices.

 

 

Dairymom Wraps Up Tuesday

With the rain and cooler temperatures, I'm thinking it may be time to bring out the heavier work jackets in addition to the rain suit and rubber boots. Just as we're wrapping up more on the outside and planning for a busy day on the farm ,  a quick wrap-up in the kitchen will be perfect for Tuesday's schedule.

I'm planning to wrap-up Tuesday with a Beef Burrito with Pepper Jack Cheese and Black Bean recipe I found at Dairy Makes Sense.

Beef Burrito with Pepper Jack Cheese and Black Beans

Ingredients:

1/2 pound ground beef sirloin
2 teaspoons  minced garlic
1 cup chunky salsa,divided
2 cups cooked brown or white rice
6 (9 inch) whole wheat flour tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can corn kernels,drained
2 cups shredded pepper jack cheese
1/4 cup sliced green onion, including green tops


Preparation:

In medium non-stick skillet, brown ground beef and garlic over medium heat; (break beef mixture up into smaller chunks with a spoon). Drain fat and stir in 1/2 cup of the salsa; set aside.

Spread 1/3 cup of rice on center of tortilla, leaving a 1/2 inch border. Scatter about 2 tablespoons of beans and 1 1/2 tablespoons of corn over rice. Spread 1/3 cup of the beef mixture and 1/4 cup of the cheese over corn. Top with 2 teaspoons of the salsa and a few pieces of green onion. Fold in two opposite edges of tortilla one inch each and roll up. Place, seam side down, on microwave-safe dish.

Repeat with remaining tortillas. Place burritos in a microwave oven and heat 1 minute or until heated through. Serve with remaining salsa.

                                                   Wrap-up Tuesday with a little dairy!

Sunday's Harvest Cake

I decided after this week of perfect October weather down on the dairy farm, it must be time to fill the kitchen with the aroma of fall. After flipping through a shelf full of recipe books,  I found  Fall Harvest Cake in Sassafras, The Ozarks Cookbook from the Junior League of Springfield, Missouri.  It seemed to be the perfect fall  recipe  choice  with ingredients of pumpkin, apple and cinnamon!


Fall Harvest Cake

1 1/2 cups sugar
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 nutmeg
1/4 teaspoon ginger (optional)

1 cup vegetable oil
1/2 teaspoon vanilla
4 eggs
2 cups flour,sifted
1 16 oz. can pumpkin
1 large apple, peeled and chopped
1/2 cup nuts,chopped

ICING
3 1/2 cups powdered sugar,sifted
1/2 cup butter,softened
1 8-ounce package cream cheese,softened
2 teaspoons vanilla

Preheat oven to 350 degrees. Generously grease and flour a Bundt pan. In a large bowl, thoroughly mix sugars, cinnamon, soda, salt, nutmeg, ginger, oil, vanilla, and eggs. Add flour 1/2 cup at a time, beating after each addition. Mix  in pumpkin. Stir in apple and nuts by hand. Pour into prepared Bundt pan. Bake 70 minutes. Cool 20-25 minutes. Remove from pan and spread with icing prepared by blending all ingredients until smooth. Store in refrigerator. Serves 12.

 

I'm pretty sure a  slice of this cake with a big dip of vanilla ice cream

 will be a perfect harvest treat down on the dairy farm!

 

Happy Sunday!

Dairymom's Thankful Thursday

October is National 4-H Month! 

 

 

It's been several years since we were in 4-H but you never forget the lessons learned and the lifetime  friendships formed while working together.   I'm thankful for the Benton County 4-H program and the dedicated adult leaders that teach the next generation to "make the best better"!

 

Dairy Delivery

A point of interest on every tour of our dairy  farm is the little shed building we call the 'maternity barn'. It's special because it is like the labor and delivery room of a hospital--not sterile like a hospital but a place where we can assist  in the delivery of a calf if the mother is having difficulty. 

 

Yesterday this heifer  needed assistance while giving birth to her first calf  so she was walked from the pasture by our house  to the maternity barn for assistance in delivering her baby.

 

 

On a recent tour of the farm with a group of Northwest Arkansas  registered dieticians, the maternity barn was empty but these soon to be mothers couldn't resist having their picture taken before delivery!

 

                                                   Can you tell that we were having fun?

                                
                Although we didn't have any deliveries on the day of the tour, I  did enjoy sharing
          how we work everyday to produce high-quality milk by caring for our cows and the land.
               I appreciate how these registered dieticians tell what dairy delivers to consumers!

Souped Up Monday

After Saturday's rain in Northwest Arkansas, there's a definite feeling of fall on the farm. I'm thinking about getting 'souped up'  on Monday with a recipe I found on the Dairy Makes Sense website.

Cheesy Broccoli Potato Soup

Ingredients:
4 tablespoons butter
1 cup onion,chopped
1/2 cup flour
4 cups chicken broth
4 cups low-fat milk
1 (16-oz) package frozen chopped broccoli
2 cups potatoes, peeled and diced
11/2 cups shredded Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper


Preparation:

Melt butter in large saucepan over medium heat. Add onion and cook until tender. Add flour and stir until blended. Gradually stir in broth. Heat until slightly thickened. Add milk,
broccoli and potatoes. Cook over low heat for 30 minutes or until broccoli and potatoes are tender. Stir in cheese and seasonings.

                                                                 Happy Monday!