Dairymom's Thankful Thursday

We're on duty around the clock during spring calving season to make sure that our dairy cows have a healthy delivery. I'm thankful for this "special delivery" that happened without any complications  in the middle of a hectic day  down on the dairy farm.

 

 

Mother Nature always has perfect timing!

Sustainable Dairy Farming

 

For the last few days, we've been harvesting (also known as "green chopping")  the spring crop of wheat and rye grass that will be included in the balanced diet for our cows to enjoy this summer.

It's a perfect example of how we recycle on the farm and protect the environment.

 

Cow manure is recycled as fertilizer for crops by following a farm plan designed specifically  for our farm that guides the amount, source and placement and timing of manure on fields.  Utilizing cow manure as fertilizer adds organic matter to the soil and helps the soil hold moisture. Manure nutrients are absorbed by crops and not groundwater which fits perfectly with federal, state and local clean water laws.

 

 

It's true...Earth Day is Everyday on the dairy farm!

Slide into May with Dairy

No matter what the occasion you're celebrating--Derby Day,graduations, weddings or just welcoming warmer weather--Beef Sliders with Chipotle Yogurt Sauce and Cheddar Cheese is a perfect recipe  for kicking off  the May grilling season.  You can find this recipe highlighted at Dairy Makes Sense.


Beef Sliders with Chipotle Yogurt Sauce and Cheddar Cheese


Ingredients:
For Sauce:
1 cup nonfat plain Greek yogurt
1 to 2 chipotle pepper in adobo sauce,chopped
1 teaspoon adobo sauce
1/4 teaspoon ground cumin
For Sliders:
1 pound ground beef chuck
6 whole wheat slider buns
1 1/2 slices mild Cheddar cheese,quartered

Preparation:
For sauce, in a medium bowl, combine yogurt, chipotle pepper(s), adobo sauce, and cumin. stir until well blended. cover and chill to allow flavors to blend.

For slicers, shape beef into 6 patties about 3 inches in diameter. Cook beef on an outdoor grill or a grill pan over medium heat until center registers 160 degrees with a quick-read thermometer, turning once during cooking. Remove from heat.

Spread 1 tablespoon,divided, Chipotle Yogurt Sauce, on top and bottom of each bun. Transfer each beef patty onto a bottom bun. Add a cheese quarter and top bun to each slider. Serve warm.

                                                                                   

Dairymom's Thankful Thursday

It doesn't seem possible it's been 26 years since we brought home this 9 pound baby!

I'm thankful for the joy Cody brings to my life, that he always requests chocolate cake for his birthday,

 

 

the fact that we're  celebrating his last 'single' birthday,

 

 

and

 

 

                      that birthdays are celebrated  working  together on our family dairy farm.
                                                                 Life is dairy good!

Dairy Spring Green

          Spring brings a wide variety of green colors for us to enjoy. On the dairy farm, I would say                            that the color of a field of spring wheat is one of my favorite shades of green.
                                                       I call it Dairy Spring Green!

 

It's amazing to see a crop grow daily and we are thankful to know that our dairy  cows will have good feed that provides part of their balanced nutritious diet  to produce high-quality milk.

 

 

You can tell that harvest of the spring crop is not too far away

 when you see this other shade of green!

Busy Day Dessert

A couple of years ago, one of our  creative church members took the time to collect favorite recipes  frequently shared at our church dinners. This recipe collection is truly a labor of love and a cherished keepsake.

 I've enjoyed Coconut Cream Cake many times but last weekend was my first time to bake this cake. It is quite a delight and perfect for a hectic schedule that doesn't allow much time in the kitchen. My cooking time was limited last weekend, so for Easter dinner it was the perfect dessert recipe   and from the family reviews, it will be on our list of favorites!


Coconut Cream Cake

1 White Cake Mix
1 can (15oz) Cream of Coconut
1 can (14oz) sweetened condensed milk
1-8oz. Cool Whip
1 cup flaked coconut

Bake cake according to directions on box in 13x9 inch pan. While cake is baking, mix cream of coconut and sweetened condensed milk together; set aside. Remove cake from oven when done and poke holes with fork all over; pour liquid mixture over the cake while hot. Place cake in refrigerator to cool; after cake has cooled, top with cool whip and sprinkle flaked coconut on top. It gets better everyday. Store in refrigerator.

                                                                           Happy Friday!!

Dairymom's Thankful Thursday

 

You never know who may show up for calf feeding chores!

 

 

I'm thankful for Angus,(Cody's  puppy)  the newest member of our family farm team!