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!
This recipe is incredibly simple and flexible, just the way we like our recipes around here. Whether working with fresh or leftover chicken or turkey, this recipe is a pretty basic and tasty place to start. 2 prepared pie crusts can be used, or if you have some of the lovely winter CSA grains and a bit of extra time, a from-scratch pie crust is an option. Fresh or frozen (or both) veggies can be used in the filling as well.
Sharp cheddar cheese works well with this one. It’s a simple and hearty way to enjoy those scrumptious spuds!
My family usually does not do brussels sprouts. When I served this to my other half, he said “if you want me to eat more brussels sprouts, you can make me this anytime”! This one is easy to make over the course of a few days in quick 5 minute spurts. (Bake the cornbread, let it go stale, blanch the brussels sprouts and you’re ready for a quick and easy dish!) If using Four Star Farms corn meal from the farmstand, you can grind it a little smaller for an even better cornbread texture. It’s a keeper!
