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 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:
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!
For Sunday dinner, I altered this recipe, substituting one cup of the milk for one cup of the heavy cream. Be sure to pay attention to the temperatures of items in the recipe, to achieve the best consistency (I tried to cut corners in the interest of time, and this effected the texture. The taste, however, was great! Pictured atop chocolate chip banana-squash bread.
Jess’ first go at her aunt’s pierogi recipe, she plans to try again, but this recounts the attempt. With flour, an apparently optional egg, sour cream and water, you can make a delicious dough to surround whatever ingredients your imagination runs wild with. If you’re keeping it more traditional, there’s a sauerkraut filling listed in this recipe.
These were quite yummy. Parmesan and Sharp Cheddar were the cheeses used to bring these flavorful pancakes to life. The bacon and chives also added boatloads of flavor.
