2015 Dairy Days

Our annual Day on the Farm event adds a bit of a twist this year. We have partnered with the Utah Department of Agriculture and Food to bring you Dairy Days at Thanksgiving Point FREE! Domino’s Pizza will support the event with free pizza (11am – 2pm while supplies last), and we will offer two dairy farm tours (10:30 and 1:30). Sign up for a farm tour in advance to guarantee your spot!

Dairy Days 2015

Dairy Days is designed to be a fun, family event that gives local kids and their parents the chance to learn more about agriculture. Come play cow pie bingo, make ice cream, ride a pony or hop in the cow train. Be sure to enjoy a slice of Domino’s pizza and learn a bit more about their commitment to local farmers and Delivering Dairy Goodness.

Dairy Days promises to be a great day for all – hope to see you there!

Saturday, June 27th 10am – 4pm

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Quick, Easy Hawaiian Egg Casserole

Becky Low shares another family food tradition…this one from our own Jenn Harrison and her family. It’s quick, easy, and sure to please a crowd.

breakfast egg casserole

Quick & Easy Breakfast Casserole

Summer in Utah means sleep-overs, sleep-outs, and sleep-ins. With our State and National holidays, we have lots of family reunions, class reunions and gatherings – and we hate to spend time away from the group to cook. And so we share this Hawaiian Egg Casserole, a 4th generation family tradition.

What makes a fast recipe?

In my book, a fast recipe must meet these criteria:

  1. Familiar
  2. Favorite / comfort food
  3. Simple (few ingredients or little prep)
  4. make ahead – not essential, but a nice bonus!

For Jenn, these criteria are crucial. Unlike me, Jenn isn’t so fond of cooking.  If a recipe has too many ingredients or too many instructions, she tosses it. With her hectic lifestyle, she wants something simple and fast. This recipe does the trick and, it’s been a family staple for generations. Passed on from her grandmother, Dorothy Ecker to her mother, Sue North to she and her sisters, Jenn is almost ready to pass it on to her own daughters. It is one that will endure.

Jenn Sue Dorothy Kennadee

How Fast is it?

Perhaps the reason Jenn shared this recipe, the reason it is an enduring part of her culinary repertoire, is that it meets her criteria. Having had it since she can remember, Jenn is familiar with it, and she likes it. It also has very few ingredients and almost no prep-work – canned soups and pre-cooked bacon (from Costco).  Once you have hard boiled the eggs (which you can do in advance), the whole recipe goes together in just 5 minutes. Then pop in the oven and bake.

Flexibility:

During the summer, not everyone gets up at the same time, or you may want a little special twist to it…this recipe can accommodate:

Avoid leftovers, by prepping the recipe in ramekins, then bake on demand and save the others. Uncooked casserole will keep in the refrigerator for 3-4 days.

Egg casseroles are typically breakfast fare, but this recipe is an easy, weeknight protein-packed dinner.

Pair with other things: Jenn’s family loves to serve this egg casserole with ham and pineapple.

Ingredients:

  • 1 dozen hard-boiled eggs
  • 2 cups cooked, crumbled bacon or cooked sausage
  • 2 cans cream of chicken soup
  • 2 cans cream of potato soup
  • milk ~1 1/3 cup
  • salt & pepper to taste
  • 2 cups shredded cheese (any kind you like
  • ham slices (optional)
  • pineapple slices (optional)
  • sliced green onions (optional)

Method:

Note: Recipe may be prepared ahead and stored in refrigerator overnight.

Pre-heat oven to 350 degrees. Lightly spray 9×13 pan, or 12, 1-cup ramekins. Line ramekins with 3-4 thin slices of optional ham.

Eggs and bacon should be cooked ahead; dice and place in mixing bowl. Add cream of chicken and cream of potato soups. Fill one soup can with milk and add to bowl. Gently stir ingredients to mix. Note – additional milk may be added if you prefer a thinner consistency. Place casserole in prepared 9×13 baking dish or individual 1-cup ramekins and cover with foil.

Bake until hot and bubbly: 50-60 minutes for 9×13 pan; 35-40 minutes for 1-cup ramekins. For a browned top, remove foil at least partway through baking time.

Garnish with optional sliced green onions; serve with pineapple slices. If casserole was baked in a 9×13 pan serve with a slice of ham.

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Chocolate Milk for Athletes: why? and how?

The 2014/2015 Utah high school chocolate milk numbers are in, and they are pretty cool…

48% Utah schools participated in the replenish grant program & consumed…

28,753 gallons of milk 

(That’s 230,020 pints)

Participating schools earned 60% of state athletic titles

Bus SP

How’s it work?

The Dairy Farmers of Utah offer grant money to Utah high schools to be used for chocolate milk. For the 2014/2015 school year, farmers donated almost $175,000 to the program. So why do farmers do it?  Tasting is believing. It’s one thing to read the science about the importance of milk or the benefits of chocolate milk, but having direct access to the product is extremely beneficial. “There’s nothing like a cold pint of chocolate milk after a tough wrestling match,” says dairy farmer and past Utah Ute wrestler, Jeff Hardy. “When students can taste the product and then see the results, we’ve made a real difference.” Utah’s dairy farmers want high school athletes to have access to chocolate milk throughout the school year AND at championship events. So they have instituted two programs to make that happen.

The Replenish Grant is a yearly opportunity open to ALL Utah High schools. Just 48% of high schools participated last year, and yet 60% of the state athletic titles went to that 48%. Over half of Utah high schools have yet to tap into the opportunity and reap the benefits. In August, check our website for application information.

As the baseball team got on the bus after the state championship game, I was met with cheers!! Had a cooler full of Tru Moo waiting for them.  Could not have ended better.

– Becky Ottesen, Spanish Fork High

Spanish Fork Bus Chocolate milk

On the Bus…Three Cheers for Chocolate Milk!

For three years, the Dairy Council of UT/NV has partnered with the Utah High School Activities Association and the Nevada Interscholastic Activities Association on our Refuel Program to make chocolate milk THE official beverage of high school sports in our region.  We know that chocolate milk is an ideal recovery beverage following activity, and this program is one more way to give athletes free access. Here’s why it’s important: Chocolate milk’s nutrient profile does 3 essential things for athletes after exercise:

Utah Refuel Baseball

Refueling – Baseball

1. REHYDRATE:

Replacing lost fluid after a workout is key to recovery. At 90% water, milk not only delivers needed fluid but so much more

2. REPLENISH:

Activity takes energy (carbs), and milk naturally contains replenishing carbohydrate in the form of lactose. Chocolate delivers a small amount of added sugar, which is ideal for a recovering body. Simple carbohydrates are absorbed quickly to replenish energy stores.

3. REBUILD:

Hard exercise damages muscle tissue, and protein builds it back up. Getting protein within 30-60 minutes following a workout can reduce muscle soreness and speed recovery.

This grant was fantastic for Roy High School.  To be able to give kids that little extra after a hard workout or after playing a game was an absolute blessing.  We used it among all the sports, but I really feel that it was very helpful in the success of the football team to win 12 games in a row and 12 games in a season for the first time in the 50 year history of the school.

– Fred Fernandes, Roy High

weightroom refuel

Post Workout Recovery

Farmers will continue to offer both of these opportunities for the 2015/2016 school year, and we look forward to boosting our participation well above the 50% mark.

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Farmer for a Day

What’s it take to be farmer for a day? Jennifer and Bruce Clark are raising their 6 children on their dairy farm in Morgan, Utah, and through 4-H and the local school district, they are committed to sharing their farm and what farm life is all about with local kids. “Farmer For A Day,” gives kids the chance to learn about dairy farming from the ground up. What’s it take to grow crops, raise animals, milk cows? And how does milk turn into the dairy foods we enjoy everyday?

Here’s a little photo essay showcasing this year’s 5th annual Clark Family Dairy, “Farmer for a Day,” as well as a schedule of activities & chores their “farm hands” got to experience.

Farmer for a day 1
2015 Farmer for a Day “Hands”

8:00am

The day begins with staff helpers arriving (4-H Teen Council Members)

8:45am

Kids Arrive: Ice breakers – games, rules of the dairy, divide into groups

9:00am

Dairy barn tour – milk cows | Feed calves on bottles & in buckets

farmer for a day 3

Feeding bottle calves

Farmer for a day 4

Milking Cows

10:00am

Ride horses | Team Scavenger hunt

Hay Ride & Change Sprinkler Pipe

farmer for a day 5

Riding horses

farmer for a day 2

changing sprinkler pipe

12:00pm

Lunch followed by homemade ice cream workshop & tasting

Farmer for a day 7

Homemade ice cream in a bag

1:00pm

Bed calves | bug hunt

2:00pm

“My manger” talk about cows’ diets & compare to MyPlate

farmer for a day 6

3:00pm

All done!

Jennifer and Bruce Clark have been offering farm experiences for their community for the past 15+ years. Through the school district, 4H, and Agriculture in the Classroom they are helping bring a bit of rural life into the city.

We love having the opportunity to share our farm with the community!  We have hundreds of kids visit our farm every year – but our Farmer for a Day camp is, by far, our favorite event.  Spending six hours at a farm really gives kids a feel for what it is like to be a farmer and the work it takes to produce the foods they buy from the grocery store.

-Jennifer Clark 

Want to experience more farm life?

On June 27th, the Dairy Farmers of Utah have joined with the Utah Department of Agriculture and Food to offer a FREE Dairy Days at Thanksgiving Point. We are offering 2 dairy farm tours as part of this event. Even if you can’t be “farmer for a day,” with the Clarks, maybe you can visit a dairy and see what farmers do. Spots are filling up – sign up now.

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Nana’s Texas Hash

For the past several weeks, Becky’s weekly recipe on Studio 5 has featured a family favorite. This recipe is courtesy of Tim Pierson – it’s a recipe, a memory, and a tradition all in one.

Happy June Dairy Month & Enjoy Nana’s Texas Hash…

Texas Hash

Traditional Texas Hash

by: Tim Pierson, UofU Student & Dairy Council Staff

For years our family has been gathering every Sunday at my Nana’s for what we call “family dinner.” My Nana, though very skilled in the kitchen, keeps to her Oklahoma roots when it comes to cooking for a crowd. It serves as a no frills and no fuss zone, but full of real good eats. Generally, she will rotate her hearty old fashioned repertoire of meals—spaghetti, corn chowder, hamburger stew, potato soup, and the beloved Texas hash—each week. A salad is served with every meal and includes all the “fixins” from cucumber slices and radishes to cheese and more cheese (in my case). Then a homemade bread of some fashion will be available for the taking; onion bread, garlic bread, or corn bread, each have their respectful place along side the meal for the taboo art of dipping and mopping.

My Nana is a dyed-in-the-wool “Okie” and anyone who is familiar with Oklahoma knows that there is a thing called “the Oklahoma way of life” which is comprised of equal parts friendliness and hospitality with pride for the past and hope for the future. This is the attitude she was raised with and continues to live by to this day. It is impossible to go over without being asked, “Are you hungry? What can I make you?” And if you happen to bring a friend or random person off the street they will be fed as well—with the option of it being vegetarian because that is doable, but not recommended. One of the things you will notice about families from the southern plains is their unique ability to get some sort of meat into every dish. Family dinner is no exception to this kind of skilled cooking, but there is always a vegetarian option on the side for those who wish.

Perhaps all of these favored meals comes from the upbringing of my family in a place that began as an Indian Territory, was hit hard by the Depression, and later boomed with oil fields. They needed recipes that were adaptable for feeding few or many, cheap, and convenient. Nana’s Texas Hash does all of these things, and can be changed to make a small amount, large amount, and even increase or decrease the amount of heat.

Texas Hash Plated

My Nana has been making this meal since 1962, so she has had many years to perfect it to her likings. When I first asked her for the recipe a couple of years ago, it went something like this:

“Sauté one or two green peppers and an onion in some butter or oil. Brown up some hamburger 1 or 2 lbs and be sure you drain that well. Mix all of that in a large stock pot and add some tomatoes then a can of tomato paste and repurpose the can to add one can of water. Then you want to add in a couple cans of tomato sauce and a can or so of that too! Then add some rice, salt, pepper, chili powder, brown sugar, and Worcestershire sauce, just to make it taste right. Give it a good stir and add some ketchup so it doesn’t get too rice-y. Bring it to a boil, then cover and put it in the oven until it is done.”

So it was pretty much left up to my discretion, but it sure did not turn out the way hers does. I recently asked her to write down exactly what she does while making it, and FINALLY we have an actual recipe for it.

Nana’s Texas Hash

  • 1 lg green bell pepper
  • 1 med onion
  • 3 Tbsp butter
  • 1-1 1/2 lb ground beef
  • 1 tsp. olive oil
  • 1 lg can diced tomatoes in juice
  • 1 6 oz. can tomato paste
  • 1 6 oz. can of water
  • 2 8 oz. cans tomato sauce
  • 2 8 oz. cans water
  • 3 Tbsp brown sugar
  • 1 1/2 Tbsp. chili powder
  • 3 Tbsp Worcestershire sauce
  • 1/4 c. catsup
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c uncooked rice (we use a Texas grown rice)

Preheat oven to 350°.
In a large pan, sauté pepper and onion in butter. While vegetables are cooking, brown beef in a large pot with olive oil (to prevent sticking), drain the all juice and oil released during cooking. Add the vegetables to the pot with the beef, then add the remaining ingredients. Stir it all together well and bring to a boil. Remove from heat and cover, then place into the hot oven. Check after 30 min and stir well (rice will settle to the bottom), place back into the oven for 30 min more. Check rice once more, if necessary more water can be added in small amounts to thin. Cook further until rice is tender, if needed.

We serve it with some cheese on top and garlic bread on the side.

**Notes: This recipe is really easy to double and change for heat preferences. I like to add close to 1/4 cup of a Pequin/Mexican chili powder mixture to make it EXTREMELY hot… but the 1 1/2 tbsp seems to be just right for everyone else.**

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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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