Dairy Farmer's Ultimate Goal

It makes no difference how many cows you milk--50,300, or 1000--the ultimate goal of every dairy farmer is to produce safe,high quality milk and dairy products by taking good care of the cows and the land.  On a recent visit to Scott Brothers Dairy located in San Jacinto,California, I enjoyed meeting Brad Scott's family and listening to the information  provided  by Brad during a tour of his family's dairy farm.   Crops are raised on the land that surrounds the 1000 cow dairy.  Every decision in managing the farm requires consideration of   environmental quality.     Innovative methods of using reclaimed water from the nearby urban population is just one of the best management practices in place for protecting the environment and utilizing available water.  Although the landscape is extremely different than Arkansas, it is quite beautiful with the mountains surrounding the dairy.

Scott Brothers Dairy also has its own processing facility located in Chino,California. I loved the art work on their milk transport truck and on one of the trailers that was parked on the farm!  You can find more information about the variety of products that are manufactured by Scott Brothers Dairy  and the history of their family operation at http://www.scottbrothers.com/.

It's obvious--dairy farmers love to promote a great product with a smile!

Dairymom's Thankful Thursday

Before we enjoy our Thanksgiving feast,

the dairy cows will be milked,

the cows will enjoy their special diet,

and the baby calves will be fed. 

I'm thankful for the everyday blessings---faith,family,friends,farm and food.

Happy Thanksgiving!

Thanksgiving Turkey Treasures

Thanksgiving brings to mind so many past memories that I treasure and allows a time of reflection about my family and our family heritage.  Just over the hill and across a few pastures from where I live today, is the farmstead of my great grandparents.  Little did I know that I would become a dairy farmer and live so close to my family's roots!

Turkey is always the center of attraction for my family's Thanksgiving meal.  My first turkey encounters as a small child happened when we made trips (seven miles seemed like a long trip on curvy roads) from the city (Bentonville) to see my great-grandparents.  My great grandparents were raising turkeys in the early 1920's when my dad was a baby.  I cherish this picture of my great-grandmother Martha holding my dad in the middle of her turkeys.

Arkansas is the third largest turkey producing state in the nation, led by Minnesota and North Carolina. Instead of roaming freely on the range or in pastures as in past days, turkeys today are raised in modern turkey houses that have controlled temperature and provide safety from predators.  It is possible for us to enjoy turkey on Thanksgiving and a variety of turkey products through the year because of improved genetics,feed formulations, modern farming practices and the dedication of farm families (http://www.eatturkey.com/).

What do you treasure at Thanksgiving?

Whipped Cream Tips

No matter how much we eat  during the Thanksgiving  dinner, the meal won't be complete without the pumpkin pie topped with a dollop of whipped cream.  Is it  the pie or the whipped cream that makes the meal complete?  It could be debatable!

Cream is the higher butterfat layer skimmed from the top of the milk before homogenization. Heavy whipping ceam is 36%  butterfat compared to Half n Half at 18% and whips best because the increased butterfat traps air bubbles when being whipped.  We enjoy many other products that contain cream such as butter,sour cream and  in food ingredients  like ice cream,sauces,soups and drinks.

It is suggested when whipping cream:

• keep cream cold before whipping
• chill the mixing beaters and the bowl that you will use for whipping
• once whipped,refrigerate
• cover and store leftovers in refrigerator for 1-2 days

Whipped Cream
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner's sugar

Whip cream until soft peaks begin to  form; beat in vanilla and sugar. Don't overbeat. Refrigerate.

                                                        
If you can't make the whipped cream come out even with the pie, a dollop of whipped cream in a good black cup of  coffee makes a delicious drink for a weary shopper the day after Thanksgiving!

Dairymom's Thankful Thursday

Monday night I had an emergency appendectomy in San Diego,California. When I returned to my hotel room last night   after being discharged from the hopital , I was greeted with this beautiful bouquet and get well wishes.  I'm thankful to have received great care from doctors and nurses, the  love of friends   and to have traveled safely  home to my family and the  dairy farm .



Dairy Love

When you truly believe in something, your passion for that subject never dies.   Ryan has been involved in promoting dairy since before we were married.  In case you can't guess, he's the guy with the hat.  We were promoting dairy at our wedding reception and it has never stopped!

Today we are attending the joint National Dairy Board,National Milk Producers Federation and United Dairy Industry Association meeting in California. Ryan has been privileged to represent dairy farmers and  serve as chairman of the  National Dairy Research  and Promotion Board   this year.
 

Appetizing Appetizer for the Holiday Menu

My church, like all churches, is filled with great cooks with a lot of experience.  Last night after our women's Bible study, we were treated with this delicious Vegetable Bar recipe.  Our hostess, Thelma, is an experienced cook , gardner and long time member of the Vaughn Home Extension Club. She shared with us that  this recipe came from a collection of holiday recipes from extension club members several years ago.  It's really tasty and has got to be healthy with the variety of vegetables and dairy products!  Like all good cooks, Thelma generously shared her recipe with all of us.

Vegetable Bars

2--8oz. cans Crescent Rolls
3/4 cup salad dressing or mayonnaise
1/2 cup sour cream
1-2 8oz pkg cream cheese,softened
1 envelope Ranch Style Dressing
3/4 cup chopped green pepper
3/4 cup chopped sliced green onions
3/4 cup diced tomatoes
3/4 cup chopped broccoli
3/4 cup sliced or chopped carrots
3/4 cup chopped cauliflower
3/4 cup shredded cheese

Place the Crescent rolls on the bottom of  a 11x17 inch jelly roll pan,cover the pan completely by gently pushing edges of dough together.  Bake at 350 degrees for 7-8 minutes or until lightly browned.

Mix salad dressing,cream cheese,sour cream, and Ranch Style dressing together and set aside.
Chop each vegetable and then combine all together.
Spread cream cheese mixture on top of baked rolls; spread vegetables over cream cheese mixture and then top with shredded cheddar cheese.

Refrigerate for 3-4 hours before serving.

Tips:  If you make half a recipe, use a 9x13 pan.
          Can be made 24 hours before serving.

If we're lucky, maybe Thelma will bring this to the next church dinner!  Have a dairy good weekend!!