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!
Cream is optional. The potato crust keeps this one in the gluten-free friendly zone and many different potatoes work with this one. If you are not a fan of kale, but are a fan of quiche, this is a good one! I recommend very sharp cheddar cheese, but you can stray easily into new territory with this recipe.
You can go with whole milk or cream on this one. The slow cooking method used with these mushrooms allows for maximum flavor in the dish.
Polenta can be made with cheese and herbs as you see fit, or just plain works too. The red pepper ketchup makes for a whole new enjoyable dipping sauce!
