Lemon Berry Crepes

Lemon Berry Crepes

Pretty | Fresh | Delicious

June is National Dairy Month – and, this year it’s also the 100th anniversary of the National Dairy Council! Yahoo! To celebrate June Dairy Month I have a beautiful dessert that may be prepared ahead of time in just 3-easy steps. The recipe for these Lemon Berry Crepes comes from the brand new cookbook (released June 2) Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. Since the cookbook is more than a recipe book, it’s really a glimpse into the life of America’s dairy farm families and where our food comes from, each recipe brings you into a farmer’s world – more than just making the recipe, you get to recreate an experience.

So…how do you prepare this beauty?

Don’t be overwhelmed by the ingredient list – it’s actually pretty simple and is made in 3-steps.

Step 1 – Sauce

I love this lemon sauce and the recipe is quite simple.

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 cup sugar
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 6 tablespoon fresh lemon juice (from 2 lemons)
  • 1 large egg
  • 1/4 cup heavy cream

 

Melt butter in a medium sauce pan over medium-low heat. Remove from the heat and whisk in sugar, lemon zest and lemon juice. Add the egg and, and mix until smooth. Return saucepan to medium-low heat and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. (Do not boil or the eggs will scramble.) Remove from heat. Whisk in the cream and set aside to cool.

Step 2 – Crepes – what makes them unique?

I love to make crepes. They are basically a thin delicate pancake, made with a blender.

Ingredients:

  • 2 tablespoons unsalted butter, plus more for the pan
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup water
  • 3/4 cup all-purpose flour
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Prepare crepes by melting 2-tablespoons butter in a small sauce pan over medium heat until lightly brown. Immediately remove from heat. Skim off solids; set aside.

Combine 2-eggs, milk, and water in a blender and blend on medium speed until smooth. Add flour, cornstarch, and salt. Add browned butter and vanilla extract. Blend until smooth. Refrigerate the batter for 30 minutes.

Why do you refrigerate batter for 30 minutes?

First, using a blender rather than beating the batter prevents bubbles from forming – bubbles will make the crepe more likely to tear. And refrigeration allows the batter to rest and flour to hydrate, which improves texture.

Melt a pat of butter in a 6-inch nonstick skillet over medium heat. Pour a scant ¼-cup batter into skillet, tilting skillet so the batter covers the bottom in a thin layer. Cook until crepe is lightly browned, about 1 ½ minutes. Loosen a corner of the crepe, turn over, and cook until very lightly browned, another 15 seconds. Transfer to a plate. Continue cooking crepes, stacking until there are at least 12, adding more butter to the pan as necessary. Cool to room temperature.

Cover the crepes with plastic wrap until ready to use. (Crepes should be refrigerated if stored overnight.)

Step 3 – filling – finishing it off?

Simple, Simple, Simple. Yogurt and strawberry flavored cream cheese mixed together.

  • 8 oz strawberry flavored cream cheese, room temperature
  • 1 cup plain yogurt
  • 4 cups assorted fresh berries (blueberries, raspberries, sliced strawberries)

Beat the cream cheese and yogurt in a medium mixing bowl with an electric mixer on medium-high speed until combined.

To Serve:

Spread about 2 ½-tablespoons of the filling on one half of each crepe. Fold crepe in half over the filling, then fold almost in half again. Place two filled crepes on each serving plate.

Top each serving with a generous tablespoon of lemon sauce and some fresh berries. Serve immediately

Note: All steps to this elegant dessert can be prepared ahead and refrigerated. Assembly just before serving.

About the Cookbook:

The Dairy Good Cookbook

The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families was inspired by consumers’ passion for cooking and recipe sharing. It also will help people reconnect with those who play a role in producing our food – the nation’s nearly 47,000 dairy farm families.

It showcases modern dairy farming through stories and photography of farmers and the recipes their families have enjoyed – in some cases for generations – on the farm.

Much more than a cookbook – it’s a storybook that tells the tale of the American dairy farmer. For June Dairy month this is a fantastic way to connect people back to the farm where the ingredients that form our favorite recipes originate.

Recipes are categorized by a typical farm day – from sunrise to sundown. There also are dishes for special occasions and family gatherings. Each recipe showcases the versatility of cooking with milk, cheese, yogurt, butter and other dairy favorites.

Recipe used by permission. Lemon-Berry Crepes recipe from “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families,” pg 182. “The Dairy Good Cookbook” was inspired by consumers’ passion for cooking and recipe sharing. It also will help people reconnect with those who play a role in producing our food – the nation’s nearly 47,000 dairy farm families. The book is available wherever books and e-books are sold.

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Homemade Peach Ice Cream

Becky Low

Becky Low

Welcoming Becky Low and her recipe/cooking expertise to our line-up of bloggers. Becky is a long-time part of the Dairy Council team and regular contributor to KSL’s Studio 5. We will be featuring Becky’s recipes frequently. You can also check them out on our website and on our Pinterest page


Memorial Day is a day to honor, first our military, and second our loved ones who have passed on. Memorial day is also the unofficial summer kick-off for family BBQs, picnics and gatherings. My friend and co-worker Libby Lovig, shared her Mom’s favorite Peach Ice Cream. It is terribly delicious! They still make this family famous ice cream in memory of Mom the old fashioned way with a hand crank ice cream machine, but for the purposes of this DIY post, I have cut the recipe down to fit in a tabletop Cruisinart Ice Cream Machine. It is the perfect treat for your Memorial Day family gathering.

Libby's Mom's Cookbook

Libby’s Mom’s Cookbook

Mom’s Method – the Old Fashioned Way

Pat would start the process with a cooked custard – still a great way to make ice cream today. (Note: when making custard, use a stainless steel pot, cooking custard in aluminum will discolor the cream.) Pat’s 1947 recipe reads, “Stir together sugar, powdered milk, and salt and then whisk in eggs and part of the top milk.  What is “Top Milk?” Before homogenization, the natural cream in milk would rise to the top, creating a clear line of separation in the bottle. If a recipe called for cream it would often refer to it as top milk, and you would skim some of the cream off the top of the bottle and mix into the recipe. In the recipe I describe below, I have adjusted for today’s standerds, but it’s fun to see how recipes were written “back in the day.”

Where can I buy pasteurized, non-homogenized milk? Two local farmers have such a product available:

Utah: Rosehill Dairy, based in Hyrum, Utah offers a creamline product that is pasteurized but not homogenized. They have a home delivery service for 5 counties in northern Utah

Nevada: Sand Hill Dairy in Fallon – Their milk can be purchased at Great Basin Coop and in Fallon at some of the convenience stores.

Why are the eggs in water?

Libby remembers her mother placing the eggs in hot water before cracking and adding to the custard – a practice she continues today. When she was telling me about the recipe and describing the hot water, Libby didn’t have a reason why mom did this – it was just part of the tradition. It was likely to warm the eggs slightly so as not to add cold eggs to the mixture. The eggs thicken the custard. After adding, stirring constantly provides a consistent, smooth product. Stir until the custard thickly coats the metal spoon.

Why Powdered Milk?

Adding dry milk to any milk dish is a great way to boost the protein, calcium and add a bonus helping of the other essential nutrients found in milk. For ice cream, the addition of dry milk powder makes a thicker, richer consistency. Powdered milk is simply milk with the water removed. This recipe is good way to incorporate food storage into your celebration. If you have to purchase it, you no longer must purchase a big box – small envelopes are now available. Handy!

Once the custard is cooked, add fresh peaches.

Peach Ice Cream

Is there an alternative to fresh peaches?

Yes, the recipe is best with fresh peaches and Libby’s family would always make their ice cream in late-summer after harvesting fresh peaches from the tree.  But, it’s Memorial Day, and we still have a few months before our local peach season is in full swing. The recipe will work well with store-bought peaches, or you may substitute thawed, frozen peaches. Puree and chill peaches before measuring, and then stir into the custard. (Note: Chilling the peaches thoroughly before adding them will help chill down the custard and get it ready to freeze.) Follow the manufactures directions on your ice cream maker for freezing.

Divide the recipe in half or follow the directions that come with the freezer. Either way – this is a great recipe your family will love. Celebrate Libby’s tradition and start one of your own.

Wishing you happy memories this Memorial Day!

Libbys Mom Pat Gant Cookbook 2

The original 1947 recipe

Watch Becky prep and discuss the recipe on Studio 5

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Richmond’s Cow Show Celebrates 100

In an era of modern agriculture, the Internet, and Instagram, there is still an important place for the rich tradition of a cow show. Coming together to celebrate dairy farming, dairy cattle, and connect with old friends is a powerful draw, and this year, the city of Richmond, Utah, and the national dairy industry celebrate 100 years of the Richmond Black and White Days (also known as the Western Spring National Show) – the country’s longest running Western cow show.

Richmond Cow Show 100 years

In 1915, a group of dairy cow breeders organized an event to celebrate their common interests of dairy farming and dairy cattle. They brought together their best cows to be judged, evaluated, discussed, and admired. The first exhibition took place on March 17, 1915 on the farm of C. Z. Harris in Richmond, and the Harris family is still intimately involved. C. Z. Harris’s great grandson, Craig Harris, is not only still living in Richmond, but he still operates the dairy, Harris Dairyland, and he is the show’s chairman.

In addition to a junior show, heifer show, and cow show, the five-day event included a Future Farmer’s of America judging contest and a cow sale, where breeders prep some of their most desirable animals for a live auction that is streamed online for in-person or virtual bidding. Desirable cow and dairy traits can fetch top dollar.

Richmond Cow Sale

A Hostein cow is paraded around the ring while the auctioneer fetches top dollar

The show itself is full of history. While it is ultimately a competition, Glen Brown, outgoing president of the Holstein Association USA, feels its a great opportunity to get dairyman together – to talk about their animals and enjoy each other’s company. Ted Papageorge and his family own and operate Pappy’s Farm in Ogden, Utah. They have been showing at Richmond Black & White Days for over 70 years and have had 10 grand champions. This year, Ted and his two daughters both showed animals and performed well. (Watch Lacey Papageorge and Glen Brown talk about the show on ABC4.)

Richmond Cow Show - 2015

Richmond Cow Show – 2015

Governor Herbert paid the show a visit Friday morning. He spoke to a group of middle school children about the importance of agriculture in Utah and the importance of getting an education, “If you want a good job, get a good education,” he had them repeat. Agriculture is an essential part of Utah’s thriving economy and dairy is a major contributor. In 2013, milk was valued at $397 million, a state record, and dairy is second only to beef as the state’s top agricultural product.

Governor Herbert visits Richmond

Governor Herbert visits Richmond to celebrate the event’s tradition

Though agriculture has changed considerably since 1915 – fewer farms, different farms, new technology, and new products – dairy farmers, their love for their animals, and their desire to celebrate their livelihood remain constant. This past week in Richmond has been a celebration of the past and a look ahead to the future of dairy – all through the elegant beauty of their well-bred bovines.

Cow at Richmond Black and White Days

Relaxing before the show

A red and white and black and white holstein relaxing before the show

Related Posts:

A Cow Show – Braden Anderson talks about showing cows at last year’s show

What’s it Mean to ‘Show’ A Cow? – Lacey Papageorge explains what showing cows is all about

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What Should I Eat When I Am Pregnant?

I love that my husband celebrated my very first Mother’s Day not after Aidan was born but when I was pregnant with 6 weeks to go. Carrying, growing, and nourishing your baby while pregnant definitely counts as being a mom! So…happy mother’s day to expectant mothers everywhere.

Pregnant Strawberry Picking

As a dietitian, I often get asked about pregnancy nutrition – what and how much should expecting mothers eat? Are there any pregnancy must-eat superfoods?  And what are some quick tips on how to incorporate those good-for-you things when you might not be feeling so great, are ravenously hungry, don’t have much of an appetite, or feel incredibly tired (not to mention busy, overwhelmed, excited and anxious).

One of the cool things about our bodies (there are many) is that different situations turn on or off different pathways. A lot of things change internally during pregnancy, one of which is the absorption of nutrients. Your body naturally retains and absorbs more of the nutrients that you consume while pregnant in order to support mother’s needs as well as the needs of the growing fetus.

So what do you actually need more of?

Calories (energy): Building a little person takes a lot of energy and, while expectant mothers aren’t quite eating for two (that fetus is a pretty little peanut), it is true that your body needs more energy & nutrients during pregnancy. Here’s why:

  1. Your metabolism gets a boost during pregnancy due to the energy demands of the uterus and fetus as well as the increased effort of the mother’s heart and lungs.
  2. Growing a baby means growing additional tissue and that requires energy.

As the baby grows and pregnancy progresses, these needs increase. Current recommendations suggest that pregnant women maintain their normal calorie habits during the first trimester (the goal is not to lose weight) and consume an additional 300-350 calories / day during the second trimester and 400-450 calories / day during the third trimester.

Of course, each person is an individual, and listening to your body is crucial. When I was pregnant with my little boy, I was starving during the first trimester, but that is also when I had the most food aversions. So, I had to focus on the things that sounded good and add a couple additional snacks into my day (or night) to stave off hunger pains. (I ate a lot of oatmeal and oranges.) For women whose pregnancy sickness is moderate to severe, this first trimester can be the toughest. (More advice from another mom and dietitian.) Smaller, more frequent meals including foods that sound good (or at least tolerable) coupled with hydration can help.

Eating yogurt

Yogurt gives you a protein & calcium boost!

Protein: Protein needs increase during pregnancy. We get protein from both animal and vegetable sources – dairy foods, meat, fish, eggs, beans, tofu, whole grains, nuts/seeds – both animal and vegetable sources provide different packages of nutrients that are beneficial.

Calcium: The calcium recommendation for pregnant and non-pregnant women is the same, but calcium is imperative for the developing fetus. Your body will naturally absorb more calcium from foods during pregnancy but paying attention to getting enough calcium rich foods is important. Dairy foods provide about 72% of the calcium in US diets and are a great source of readily available and absorbable calcium. Other sources: tofu, sardines, white beans, leafy greens, fortified beverages.

Iron: Iron needs increase as pregnancy progresses. The body naturally absorbs more, but red meat, beans, and fortified cereals can be a great way to boost iron from dietary sources. A chat with your doctor can help determine if an extra supplement is necessary.

Folate: Known to help prevent neural tube defects, the supplemental form of folate, folic acid, is recommended for all women before and during pregnancy. Good food sources: lentils, chickpeas, spinach, asparagus, fortified breads, cereal and pasta.

Other important pregnancy nutrients are listed below. These are not necessarily things that you should supplement with, but having an idea of where you can get these vitamins and minerals from food can be helpful as you plan meals and think about food choices during pregnancy.

  • Vitamin A – eggs, dairy, liver, yellow & orange fruits/veggies
  • Vitamin D – the Sun!!, dairy, fortified juices, cereals, fish
  • Omega-3 Fatty Acids – fish (best source), canola oil, walnuts, flax seeds
  • Zinc – meat, chicken (dark meat), dairy, nuts, beans
  • Iodine – iodized salt (primary source), dairy, seafood, eggs, beans, potato

Dairy Foods Collage

Our TOP 3 tips on where dairy fits into a healthy pregnancy:

  1. Dairy is an excellent protein source and adding an additional serving will help meet your needs. Consider: Greek-style yogurt, cottage cheese, or a glass of milk.
  2. Dairy foods are the best source of available calcium and 3-4 daily servings will help meet your needs.
  3. Pregnancy often comes with an increased appetite, but sometimes that means eating more frequently instead of eating more at each meal. Dairy foods make perfect snacks that combine carbs + protein for energy and satiety. Cheese stick, yogurt, cottage cheese, smoothie

– Kristi Spence 

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Chicken Curry Pita

By Kayli Cummings – BYU Dietetic Intern

Chicken Curry Pita

I love Indian chicken and Greek taziki sauce so why not combine them together to make a wonderful chicken pita? I was playing around with these two favorites when I decided to put the chicken and sauce together on a warm pita. With the great spices and cool, tart Greek yogurt, it soon became a family favorite.

There are two parts to this recipe: the chicken and the taziki sauce. Here’s a walk-through on how it’s done:

Preparing the Chicken:

Ingredients:

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into strips

Directions:

Start by cutting the chicken into slices approximately 3 inches long. (Note: I prefer the chicken a little smaller so it soaks up more of the flavor.)

Cutting the Chicken

Prepping the Chicken – thin strips are best

Next, you will need to prepare the sauce. In a small bowl combine 2 tablespoons fresh lemon juice, 1 teaspoon curry powder, 2 teaspoons extra virgin olive oil, ¾ teaspoon salt, ½ teaspoon ground cumin, and 3 garlic cloves. (Note: For convenience, I like to use the minced garlic that comes in a bottle. Keep in mind when you use the minced garlic ½ teaspoon equals 1 garlic clove. In this case you would need 1-½ teaspoons of garlic.)

squeezing lemon

Tips for juicing the lemon: You need a total of 3 tablespoons of fresh lemon juice for the chicken and for the taziki sauce. Juice the whole lemon at this time in a separate bowl. Measure out 2 tablespoons for the sauce and save 1 tablespoon for the sauce.

Mix all the ingredients until everything is evenly incorporated. Pour the sauce over the chicken and let the chicken marinate for 20 minutes. Meanwhile make the taziki sauce.

Taziki Sauce:

This is one of my favorite sauces! Not just for this recipe, but I use it for salads, vegetable dip, fish, dip for chips, and even put it on burgers. It tastes awesome, but the best part about this dip is that its HEALTHY! The base is plain greek yogurt. This rich creamy yogurt contains about 30% of your daily value for protein and 20% calcium. Plus it’s low in calories, fat, and sugar.

Taziki sauce ingredients

Taziki Sauce Ingredients

Ingredients:

  • 2 cups plain Greek yogurt
  • 1 tablespoon chopped fresh dill
  • 1 cucumber peeled and finely chopped
  • 1 teaspoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 garlic clove, minced

Directions:

To prepare the dill weed pull the leaves off of the steam and chop the leaves finely. Fresh dill weed can be found in the produce section of the grocery store. I prefer the fresh because of its flavor. (Fun Fact: Dill weed doesn’t actually come from a weed, but is a herb valued for its flavor and vitamins A and C.) Next, peel the cucumber and mince it into small pieces.

Mixing the tazikiUse a medium sized bowl for mixing together the ingredients for the taziki sauce. Add 2 cups of plain Greek yogurt, ½ teaspoon salt, ½ teaspoon pepper, 1 tablespoon chopped fresh dill, 3 cloves chopped garlic (Or 1 ½ teaspoons minced garlic), and 1 tablespoon lemon juice (use the juice leftover from the chicken marinade) to the bowl. Mix until ingredients are well incorporated. Refrigerate the sauce until your ready to eat.

cooking chicken

After the chicken marinates in the sauce for 20 minutes, it’s time to begin cooking. Using a large skillet, turn the stove to medium high and pour in marinated chicken (include the sauce, it cooks out). Cook the chicken for approximately 10 minutes until the edges start to brown. Check the internal temperature of the chicken to be sure it has reached 155oF. With the chicken cooked and sauce prepared, all that is left is assembling the pita.

ASSEMBLING THE PITA

Ingredients:

  • 4 (6-inch) pitas (white or whole wheat)
  • 4-6 romaine lettuce leaves
  • 2 tomatoes

Directions:

Wash the lettuce under cold water and cut off the head of the lettuce, then separate the leaves and dry. Prepare the tomatoes by cutting into ¼ inch slices. If desired, warm the pitas in the microwave for 20 seconds or heat in the oven for 3-5 minutes. Place a lettuce leaf and 2-3 sliced tomatoes on each pita. Top with warm chicken and drizzle with taziki sauce.

assembling pita

assembling pita

Enjoy!

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A History of Drinking Milk

By Tim Pierson – Graduate Student, Division of Nutrition, University of Utah 

As a graduate student of nutrition, I often find myself heating up the kitchen of countless parties or gatherings. Not because I am cooking up all kinds of delicious appetizers and hors d’oeuvres, but rather because I am talking to people about food – food trends, popular diets, food avoidances etc.  And the conversation almost always whips around to the topic of milk.

Milk is Protein Rich

Milk, although widely accepted by many around the world, seems to stir up passionate debates in every setting with demands like: “Should we drink milk?” “Is it safe?” “Raw, organic, or regular?” “Whole or skim?” “Almond, Soy, or Cow? Camel milk?

All of these questions can be answered by taking a look at the history of milk, animal milk that is. Its a story that begins back at the dawn of agriculture; about 10,000 B.C.E. Cuneiform tablets indicate that ancient Near Easterners gave fresh milk to royalty, while the common milk—that which was soured from sitting out—was used to make butter and cheese. Romans offered libum, essentially the original cheesecake, to the gods. Fast forwarding to 14th century Europe, milk found its way to the top becoming the “white liquor,” a necessary item for any respectable banquet or soiree. Milk (animal milk in general) was a prized possession for Europeans—some might even argue it still is – evidenced by the highly sought after milk chocolate produced by that region. Interesting note about milk chocolate is that the milk itself is responsible for much of the flavor.

However, the history of dairy consumption has not always been favorable. Physicians once advised individuals to consume cheese after a large meal to act as a kind of plug or stopper due to the constipation it causes some people. Likely the result of some intolerance and souring, many cultures viewed its consumption as barbaric and pungent.

You might ask yourself, “why then, have we evolved to indulge in this white elixir? And should we even be drinking it?” The simple answer is yes, we should consume dairy. Here’s a bit of history about why:

Northern Europeans evolved to tolerate lactose from the milk of domesticated animals thousands of years ago and benefited from its nutritional profile with longer life and healthier bones – the genes of those healthier individuals were passed on to future generations. At the time, people did not understand that it was milk’s unique nutrient package which includes calcium, protein, and naturally occurring vitamin D that was giving them a survival advantage and preventing bone issues like rickets, but they knew that milk had its benefits and was contributing to a healthier, longer life. To quote an 1893 article found Hoard’s Dairyman: 

“There is something about milk which is nearly impossible to replace, that stimulates assimilation and digestion and promotes growth.”

They were onto something, and thanks to a man by the name of Elmer V. McCollum, in 1920 vitamin A was discovered by looking at the fat from whole milk. This led to the discovery of vitamin D two years later.  Vitamin D is manufactured by the skin with sun exposure, and there are few foods that contain naturally-occuring vitamin D. Northern Europeans who had been drinking milk were getting a boost during the winter months—there’s not much sun up north- and the vitamin D found naturally in milk was helping maintain bone integrity. Due to its importance and because naturally-occuring vitamin D can be inconsistent in the milk supply, the U.S. began fortifying milk with additional Vitamin D in the 1930’s.

milk is affordable

With what we have learned over the years about milk—cow’s milk—from first the cultural and later nutritional standpoint, how can we deny the benefits and nutrients it provides? Of course which milk you choose to drink—whole, low-fat, skim, lactose-free, organic, raw, or regular—is entirely a personal decision, but it is one that can be made with the satisfaction of knowing that what you are getting is quality nutrition from hard working cows and farmers near you. Perhaps McCollum said it best, “There is no substitute for [cows] milk, and its use should be distinctly increased instead of diminished, regardless of cost.”

More Reading of Interest from DairyGood:

(Note: This post originally appeared on dairyutnv.blogspot.com – content being migrated to this site)

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Late Season Snow Hits Utah

Late Season Snow - Hay Barn

Late Season Snow on the Farm – the Hay Barn at Munk Farms – Amalga, UT

Utah had weather confusion this year. After one of the hottest-driest winters on record, A late season snow storm hit Utah this week that in some areas dropped over a foot of snow, downed trees and caused traffic accidents. Depending on what you had to do on Wednesday, it was either a welcomed treat (skiers rejoiced to 3 feet of fresh powder in the mountains!) or a bit of an annoyance.

How did our farmers feel about it?

Kyle Anderson farms with his son in Newton, Utah. He said that for them the storm was “great,” dropping some desperately needed water to help his crops. “What really worries us with a late season storm,” says Kyle, “is the potential for frost, but the overnight low wasn’t too bad, so our crops are just fine.”

This storm also brought with it a significant amount of wind. “Wind can be really tough on range animals, but dairy farmers in our area have covered corrals for their cattle,” says Kyle. “It can be a problem if the roof blows off, but we were fortunate and didn’t sustain any damage.”

Tammy Munk farms with her family just a few miles south of the Andersons. She says, “the snow wasn’t much of a problem for our crops. It may have slowed down our hay growth just a little, but overall it was wonderful. Everything was so dry, it was a blessing to get that much moisture.” She is also a photographer and just before it melted, captured these shots of her farm (and cows) in the snow.

cows in the snow

The Munk’s cows don’t seem to mind a bit of the white stuff

Now the snow is almost gone and we are looking ahead to a weekend in the high 60’s. The adage, “If you don’t like the weather, stick around a minute,” absolutely holds true this spring in the mountains.

The Munk Farm in snow

The Munk Farm in snow

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