Ingredient: Milk

» Jump to recipes using Milk as an ingredient

At Springdell during our winter share we are fortunate enough to receive our milk from our friends at Tully Farms Dairy in Dunstable, MA.  Check them out at  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

Grandma’s Corn Chowder

A Springdell Farm recipe from Farmer Jamie! Bacon ends are a perfect item for making chowder…especially for those of you who have some corn in the freezer from your summer share.

Zucchini Bars

You love the zucchini breads, and the zucchini muffins, etc, but these bars add shredded coconut and a light cinnamon glaze to bring zucchini to a new level! This delicious treat comes to us from fellow Springdellian Mira G’s collection of family recipes. Thank you for sharing, Mira!

Sausage Biscuits and Gravy

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!

Quiche with Sweet Potato Crust

This recipe has many flexible ingredients, what you put in as a filling is up to you! A mandolin slicer is great for slicing the sweet potatoes evenly, making for a tastier crust.

Cube Steaks with Gravy

This is a lovely way to prepare cube steak, a true “meat and potatoes” meal, and the final product is so tender and delicious. The mushrooms and onions in the gravy are optional but highly recommended. Roasted acorn squash and mashed potatoes make great set of sides for this one.

Cheese Sauce for Broccoli or Whatever Sounds Good

Just a quick simple and flexible method for cheese sauce, which goes great on just about everything. It’s listed for broccoli, but certainly is ready to blanket other vegetables as well. Enjoy!

Peach Galette with Cornmeal Crust

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.

Spring Veggie Quiche

Prepare a pie crust, fill it with springtime goodness, and you’re off to the races with this flexible recipe. Mozzarella House cheeses go great with the springtime veggies in this dish, not to mention the cheese and garlic sausage.

Sweet Potato Pie

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!

Cranberry Orange Pecan Bread

A great usage of the whole wheat pastry flour we sometimes see in the winter CSA. If you prefer a bit of sweetness to those unsweetened dried cranberries, try tossing them in a splash of maple syrup before baking!