Dairymom's Thankful Thursday

 

There was little moisture for crop planting in the first week of July

 

 

but God provided a little over three inches of rain in the last week of July.

 

 

I'm thankful for crop and garden growing rain!

Grab 'N Go Breakfast Zucchini With Egg Info on the Side

I didn't go to the Ozark Empire Fair in search of recipes but I couldn't resist picking up a handful of recipe cards at the Rose Acre Farms booth. Rose Acre farms is a fifth generation  egg farm that began in southern Indiana in the 1930's. They now have farms in Indiana ,Iowa, Illinois, Missouri, Georgia, and North Carolina.

It was interesting to read about the modern cage system used in egg production and the humane and ethical guidelines that are followed. Here are benefits of the cage system:

• Eggs from modern cage production typically are 50-70 percent less expensive than non-cage eggs.
• Modern cage systems allow for cleaner, safer eggs and provide a more stable supply to meet consumer demand.
• Modern cage systems provide hens with protection from soil and litter borne diseases, resulting in fewer health problems.
• Research shows that hens in modern cages do not have any greater levels of stress than free range hens.
• Research shows that eggs from modern cage systems have lower shell bacteria levels than eggs from cage-free range systems. Modern cage systems allow for daily inspections and monitoring of hens for illnesses and quick treatment.

Here's the  first recipe I plan to try since we have an abundance of zucchini squash from my neighbor's garden (he gave it to me):

Muffin Frittatas

6 eggs
1/2 cup milk
1/4 teaspoon  salt
1/8 teaspoon  pepper
1 cup shredded Cheddar cheese
1 cup chopped zucchini
1/4 cup chopped sweet red pepper
2 Tablespoons  chopped red onion

Instructions:
 1) Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, sweet pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.

2) Bake in 350 degrees F oven until just set, about 20 to 22 minutes. Cool on rack 5 minutes. Remove  from cups, serve warm.

Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave to an internal temperature of 165 degrees F in the morning.

You can find this recipe, other great egg recipes and info on the side at incredibleegg.org.

Dairy Farmers of America Party

One of my favorite meetings to attend as a member of Dairy Farmers of America cooperative is the Summer Information Meeting held in Springfield, Missouri. As we left the farm this morning headed to the meeting,  it was drizzling rain  and overcast--perfect conditions for a farmer to leave the farm and not feel guilty about what we could be doing if it were hot and sunny!

This meeting is a mixture of fun and business with lots of children attending with their families, information booths filled with dairy farm specific information and the availability of all the milk and ice cream bars you can eat before, during and after the meeting. It's always a place of reunion with old dairy farmer friends that may or may not still be in the business.

We're proud to be one of more than 8,000 farm family members of Dairy Farmers of America Cooperative. Here are some facts about our cooperative:

• We represent 1/3 of the total United States milk production.
• 61 billion pounds of milk are produced annually by cooperative members.
• We own 31 diversified  manufacturing facilities that include dairy products, food components, and ingredients.
• High-quality milk  is produced on all sizes of farms across America.
• We are a leader in formulating and packaging shelf stable products.

After being filled with information and  a delicious lunch , we   topped off the party  with  M&M ice cream cookies and in a glorious rainy day in July,   headed to  the Ozark Empire Fair with our complimentary tickets to continue our party.

That's my kind of farmer  party!

Dairymom's Thankful Thursday

 

 

After spending two days in Hot Springs at the Arkansas Farm Bureau Officers and Leaders meeting this week, we made a quick stop in Little Rock before returning home to the farm. I'm thankful for the beauty all around us--whether it's the bright coneflowers around the Confederate Women's Statue at the Arkansas Capitol 

 

or

 

                                                                         
                                                                   home on the dairy farm!

Peachy Ice Cream

I haven't found any Arkansas peaches at the local market but thanks to farmers in other states--I've had some really sweet, juicy peaches this week! Flavor rich peaches like these will be perfect in homemade ice cream--a perfect treat for celebrating National Ice Cream Month! 


Fresh Peach Ice Cream

1 quart milk
1 10-ounce package of marshmallows
2 cups sugar
1 14-ounce can sweetened condensed milk
2 cups Half & Half dairy creamer
3 cups mashed fresh peaches

Combine milk and marshmallows in Dutch oven. Cook over medium heat, stirring constantly until marshmallows melt; remove from heat. Add sugar and remaining ingredients; mix well. Chill. Pour mixture into freezer container of gallon hand-turned or electric ice cream freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and salt, and let stand for 1 to 2 hours to ripen before serving.

Dairymom's Thankful Thursday

                                                                    
         Calves grow up to become  the cows that produce milk, so farmers make it a priority to get them off to a healthy start. I'm thankful  for all the "date nights"  I have riding around on the farm  with the dairy farmer checking calves and cows!

Pineapple-Mint Smoothie

After touring the Mountain View herb garden at  Arkansas Women's Blogger Conference last year, I was  inspired  to try a few herbs in my own garden. Even though I knew mint to be a very prolific and invasive plant, I wanted to have my own bit of mint. I now have a growing patch of mint in a small flowerbed--make that a mint bed with few flowers!

  I've got plenty of mint  for this tasty smoothie recipe that I found in the recipe collection at Dairy Makes Sense.


Pineapple-Mint Smoothie

Ingredients:

6 cubes of frozen crushed pineapple in juice*
2 cups fat-free milk
1 tablespoon finely chopped fresh mint or basil

*Note: Use frozen crushed pineapple to chill and thicken your smoothie.
Spoon contents of a 20 ounce can of crushed pineapple in juice into two ice cube trays and freeze at least 24 hours in advance of making smoothie.

Preparation:

Combine all ingredients in a blender; blend until smooth. Serve in tall glasses or on-the-go drink container.

                                                                     Happy Wednesday!