At Springdell during our winter share we are fortunate enough to receive our milk from our friends at High Lawn Farm in Lee, MA. Check them out at www.highlawnfarm.com. So if it’s lowfat milk, chocolate milk, half and half or another selection, we are fueling our bodies with nutritious local milk all through the winter. Milk is, for me, a product that is very obvious when it is fresh and local, you can really taste the difference!
Milk is wonderful for our bodies. It is one of the best sources of calcium and is filled with vitamin D, which naturally helps our bodies absorb the calcium. Milk is a helper for our strong bones and teeth. Milk helps keep us hydrated while improving our vitamin intake. All in all, keep drinking friends!
Thanks to a single cow, one cow alone can:
- produce an average of 6 gallons of milk a day
- 2,300 gallons a year
- 350,000 glasses of milk in a lifetime
In order to produce so much milk we can enjoy, cows eat about 100 pounds of food a day and enjoy up to 50 gallons of water a day too!
Recipes Using Milk
Unless you have a from scratch recipe, this one requires a stop to the market for some popping fresh biscuits. It’s a deviation from all local ingredients, but for me, this is a limited case where convenience wins. If you’d rather skip the biscuits, the gravy stands up over hash or eggs. The recipe is simple, and the gravy is hearty!
This is officially a favorite in the Anderson household. If you have a food processor, it’ll make short work of the crust, but if you don’t, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.
If you’re looking for a way to get uninterested folks to eat sweet potato, look no further! This pie was gone in one sitting, with the young potato-haters coming back for seconds. I followed this basic recipe with a few tweaks, microwaving instead of boiling the sweet potatoes, and cutting the sugar back by about 1/4 cup. The mixture was a tiny bit chunkier than smooth, but i have no regrets, as the flavor of the sweet potato really popped!