Dairy Bull Shares Daylight Savings Attitude

Even though Daylight Savings Time reminds us that spring is just around the corner, I must admit I really hate to give up my hour of sleep! It will take me a few days to get adjusted to the change and I will be the first to admit, my attitude for a few days is a lot  like the dairy farm  bull--mean and ornery!

 

 

 

Although we use artificial insemination for breeding dairy heifers and cows, we still keep registered Holstein bulls on the farm to assist our breeding program. Holstein bulls are known for having bad attitudes and must be treated with respect. Even if they act friendly, we handle them with great care for everyone's safety.  This particular bull enjoys standing by the fence anytime we are near, pawing at the ground and loudly bellowing.



 

                                      Looking on the bright  side of Daylight Savings Time,
                                my attitude  will eventually  improve  but  the bull's never does!       

Dairy Celebrates National Nutrition Month

Since March is National Nutrition Month, it's the perfect time to focus on exploring new foods, flavors and as the Academy of Nutrition and Dietetics states "Enjoy the task of eating right".  Eating right includes not only making informed food choices but developing sound eating habits and physical activity habits.

Dairy foods are a perfect fit for celebrating National Nutrition Month!


I'm planning a personal celebration by trying some tasty nutritious  recipes from  Dairy Makes Sense  that will expand my nutritional horizons. I'm living proof---you're never too old to improve my eating habits or try new recipes!


Roasted Asparagus with Chive Yogurt Ranch Dressing

Ingredients for dressing:

3/4 cup low-fat Greek style plain yogurt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
1/8 teaspoon kosher salt
1 cup low-fat buttermilk
3 tablespoons fresh chives, finely chopped
For asparagus:
1 1/2 pounds asparagus
2 tablespoons olive oil
1/4 teaspoon ground pepper
1/8 teaspoon kosher salt

Preparation:
In a medium bowl, whisk together yogurt, garlic powder, onion powder,pepper and salt. Slowly pour in buttermilk, whisking constantly. Mix in chives. For best results, make dressing ahead of time and let sit in refrigerator overnight.

Preheat oven to 400 degrees F. Wash and break ends off of asparagus. On a baking sheet with a lip (like a jelly roll pan), place asparagus and drizzle with olive oil. Sprinkle with salt and pepper; toss until fully coated. cook for 10-12 minutes (depending on size of stalks). Let cool 5-10 minutes before serving.

For each serving, divide asparagus into six shallow bowls and pour 1/3 cup dressing  on top.

You can enjoy the taste of  eating right with dairy!

Dairymom's Thankful Thursday

Just as these pregnant  cows and heifers are waiting patiently for their afternoon grain to be fed,

we're anxiously waiting to  welcome  new baby calves to our dairy farm!

 

 

Even though we welcome new babies any time,

 I'm thankful that these cows and heifers will calve in warmer temperatures and without  sleet, snow or ice!

Where Will You Celebrate National School Breakfast Week?

                                            Winter just won't give up in Northwest Arkansas!
                                 It's been a day of sleet, snow and extremely cold temperatures.

 

Even though our local schools are closed tomorrow, I'm sure other students across the country will begin celebrating National School Breakfast Week, March 3-7,2014.

 

School breakfast is important for every student because research  states that feeding a child's mind with a nutrient rich breakfast supports better performance in school.

 

 As a dairy farmer, I'm proud to support activities that encourage good nutrition and physical activity through the Fuel Up to Play 60 program. Encouraging school breakfast is one component of this program. School breakfast is convenient,healthy, and a timesaver for families with busy schedules.

 

 

 

 

 

While our cows will be getting a nutritious breakfast on the farm, I hope students in your family or neighborhood are enjoying a nutritious breakfast at school!

 

 

 

 

Thank a Peanut Farmer Day

As a peanut butter fan, I can't think of a better way to kick off the month of March than by celebrating Peanut Butter Lovers' Day! It's also  a perfect day to  thank   all the peanut farmers in the United States for raising a crop that produces a food  I enjoy so much in a variety of ways.

Did you know  we've even got peanut farmers in Arkansas?   It's a fairly new crop to our state, but in 2012, eighteen thousand  acres were planted in the eastern and southern counties of Arkansas.  Those counties have the perfect dry, sandy soil and climate that peanut plants love.

Double Peanut Butter Cookies is one my favorite peanut butter cookie recipes from the October 1980 issue of Southern Living magazine. It's a  perfect cookie  for any peanut butter lover on any day and goes great with a glass of milk!


Double Peanut Butter Cookies

Ingredients: 

1 1/2 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shortening
3/4 cup creamy peanut butter,divided
1/4 cup light corn syrup
1 Tablespoon milk

Directions:

Combine flour, sugar, soda, and salt; cut in shortening and 1/2 cup peanut butter with pastry blender until mixture resembles coarse meal. Stir in corn syrup and milk.

Shape dough into long roll,2 inches in diameter; wrap in waxed paper and chill 2-3 hours or until firm.

Unwrap roll, and cut into 1/4 inch slices; place half of slices on ungreased cookie sheets. Spread each with 1/2 teaspoon peanut butter. top with remaining cookie slices and seal edges with fork. Bake at 350 degrees for 10-12 minutes.

Yield: 2 dozen

                      Bessie and I will be celebrating Peanut Butter Lovers' Day  with a glass of milk.
                                                                       How about you?

Dairymom's Thankful Thursday

 As I made my way to the County Administration Building on Monday  to file for the 2014 election, I thought a lot about what a privilege and honor it is to serve  as Justice of Peace for District 9.

 

 

I'm thankful for the opportunity to represent Benton County residents  as a citizen legislator. 

 

 

Pastel Tres Leches---A Four Spoon Cake

It seemed fitting to be enjoying lunch today  with three of my childhood friends in the downtown area of our hometown to celebrate Donna's February birthday and the first day of her retirement.  Tres Leches Cake was the choice of our birthday girl and she loves us enough that she had the waitress bring four spoons!  It was delicious and we were grateful for her generosity.

I'm thinking this is a recipe for a dairymom to try for an upcoming family  birthday or Easter celebration. With three different kinds of milk in one recipe,  how could you go wrong?  I found this version of the Three Milk Cake on the Nestle website that was introduced to American cooks in the 1960's on the Nestle Evaporated Milk can.


Three Milk Cake--Pastel Tres Leches

Cake:
6 large egg whites
1/2 cup granulated sugar,divided
6 large egg yolks
1 cup all purpose flour,sifted

Cream:
1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk
1 can (7.5oz.) Nestle Media Crema, or 1 cup heavy whipping cream
2/3 cup (5 oz.) can) Nestle Carnation Evaporated Milk
1/4 cup brandy
1 teaspoon vanilla extract

Topping:
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

For Cake:
Preheat oven to 375 degrees F. Grease and flour 9 inch springform pan.

Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

For Cream:
Combine sweetened condensed milk, media crema, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.

For Topping:
Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.