I Want My Mummy!

 

Halloween at our house has always been a family celebration. This simple spook-tacular recipe (found on Pinterest) is a perfect way to have your little goblins help prepare a meal.

Happy Halloween!

These Fun Halloween Ingredients
 English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks or slices
Instructions
1. Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).
2. Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
3. Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy's wrappings.
4. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.

Proud Dairy Farmer in St. Louis- part 2

These are the questions attendees of Show Me the Blog asked following my presentation. 

(See Proud Dairy Farmer in St. Louis- part 1)  

  

What about drinking raw milk? The dairy industry recommends that no one consume unpasteurized milk. Selling raw milk is illegal in Minnesota. (Pasteurization is a simple, effective method to kill potentially harmful bacteria. It does not affect the nutritional value of milk.)

Do you milk the cows 7 days a week? Yes, two times each day.
So if you're here, who's milking the cows? My kids and husband.  Usually my husband and son milk in the morning, and my husband and I milk at night. When one of us needs to be gone, someone else steps in.

Because of the demands of farming, have you ever gotten a family vacation? Yes. Since we farm with my in-laws, we are able to take 3-4 days off each year. As they get older, we seek out others to help.

(L-R) Becky, Alex, Sami, Jan

Lastly, a conference-goer thanked me for telling my farming story. She stated that so often farmers get a "bad rap" and she expressed a big thank you for what we do! A thank you to her for her kind words! Also I'd like to thank Show Me the Blog for allowing me to share my story.

Besides my presentation, Minnesotan Becky Bode, from Bode Dairy spoke about what happens on her farm to care for their cows and the environment. I encourage you to check out her blog to see what happens on her dairy farm.

Samantha Carter, of Midwest Dairy also joined our presentation. Besides introducing Becky and I, she explained that Midwest Dairy represents the 9,500 dairy farm families in the 10 Midwestern states and works on behalf of dairy farmers to increase dairy sales, foster innovation and inspire consumer confidence in dairy products and practices.

Finally Alex Economy, a Registered Dietician, representing  Hy-Vee Food Stores demonstrated how to make Mozzarella Pepper Salsa. Served on an endive leaf, or a cracker, it was a huge hit!

Proud Dairy Farmer in St. Louis- part 1

This is a summary of the presentation I gave last week at the Show Me the Blog in St. Louis, Mo.

Greetings from Minnesota! I am one of the 4,500 Dairy Farmers of Minnesota. I live on a true family farm. My in-laws, husband, daughter, son, and I all have active roles on our farm, and three of us work off the farm as well. My daughter is an 8th grade English teacher, my son is employed by our local television station, and I am an Elementary School educator.

So why am I here? Why do I blog? Twenty years ago, while hosting a school group on our farm, after explaining what we do to care for our animals and our land, and describing a typical day on our farm that begins at 6AM and ends about 14 hours later, a 3rd grader asked, "What is your husband's REAL job?" That really got me to thinking how important it is for us, as farmers, to tell our story. Not only do we need to share the farm to food story with children, but adults as well. So I began speaking to organizations, classrooms, and began serving on County and State dairy boards. When Midwest Dairy invited me to their social media workshop last February, it seemed like the perfect next step, and the gentle nudge I needed to enter the world of blogging.

What is the goal of my blog? I want to educate, inform, and entertain my readers. Being an educator myself, I look at every moment as a teaching moment. Recently my husband and I spent a day at the Minnesota State Fair sharing our story in the "Moo Booth." We shared what we do each day on our farm to keep our cows happy and healthy. Folks shared concerns with us, and asked many questions. They were also pretty surprised to discover that our farm is only 20 minutes from downtown Minneapolis and right across the street from a golf course! We connected with many consumers that day and by including these discussions on my blog, I could reach an additional audience.

My second goal is to inform. I bring attention to issues that affect farmers, and that can affect you. A current discussion involved the drought. Yes, it can possibly affect our income, and yes, we are concerned about having enough to feed our animals, but it will also touch your lives when you grocery shop. Another of my recent posts brought up the question of producing enough food for our ever-growing population. The world's population is expected to triple from 1970 to 2050, yet the amount of farmland will stay about the same. I feel one of our jobs as farmers is to encourage consumers to find out where their food comes from. I like to give my readers something to think about.

If you know my family, the entertainment part is easy. I include family stories into most of my posts. I also bring Hannah Holstein, my stuffed cow, along on many of my adventures. She's with me today at Show Me the Blog. Wave, Hannah! When I'm out and about, people often ask about her, and it is a great way to introduce my blog and my reason for writing.

I am a proud Dairy Farmer, and I'll share my dairy story whenever and however I can. My blog, My Barnyard View, gives me the opportunity to reach a greater audience to educate, inform, and entertain.

My next post will discuss the questions I was asked after my presentation, and I will also share what Bode Dairy and Midwest Dairy shared in the remainder of our presentation. Stay tuned...

Frostbite Fever

Who would think you could get frostbite in October in St. Louis, Missouri? I am living proof it can happen, and what a good thing it did! While attending the Show Me the Blog conference in St Louis, I was introduced to Frostbite Gourmet Ice Cream.  This delicious dairy delight is the creation of John Clopton, who prepares each batch of frozen goodness in an old-fashioned wooden ice cream churn, complete with rock salt and ice, just like he did as a child on his back porch.

Frostbite is made from mostly local ingredients, many of which come from the local farmers market. Rather than sugar, the sweetness comes from honey. Each batch is made from lactose-free milk and contains no artificial sweeteners or preservatives. As a dairy farmer, it makes me almost "giddy" to know that Mr. Clopton values the freshness of the ingredients he uses and supports his local farmers. I also appreciate the freshness of Frostbite as it is made within 24 hours of when it is served. Our conference was treated to some of Frostbites signature flavors- naked chocolate, whole bean coffee, pumpkin spice, and cinnamon (Frostbites most popular flavor.) "Were there any flop flavors when you were creating?" I asked. "Tomato!" was the reply. Hmm, I wasn't really surprised. 

I say thank you Frostbite, for supporting local farmers and for the delicious dairy delight you're scooping up!

HyVee Grocery RD, Alex Economy enjoys a sample from John Clopton

Feeding the Future

The Conservation Conversation

One of our jobs as farmers is to encourage consumers to find out where their food comes from. "I get food from the grocery store. It's always there." Do you feel this way? The worlds population will triple between 1970 and 2050, yet the amount of farmland will remain about the same during this time. Can farmers sustain the needs of the consumer? I encourage you to watch this short video to see what farmers think.

In 1940, 1 farmer fed 19 people.

In 1970, 1 farmer fed 73 people.

In 2010, 1 farmer fed 155 people.

We as farmers need to think smart, work smart, and plan ahead. I am proud to say that we care for our land, and are concerned for the future. Feeding the future is in good hands.

Melts in Your Mouth

M&M's, melt in your mouth, not in your hands. Do you remember that slogan, started in 1954, that describes the delicious chocolately goodness wrapped in a candy shell? Or did you know that M&M's were first introduced in1941 to American GI's serving in WWII? Ok Janet, why all this talk about M&M's? October 13th was National M&M Day and Michael's birthday! We may not have celebrated with a parade or a day off from work here at Bremer Farms, but it was a perfect time to enjoy this brownie ice cream sandwich, loaded with lots of yummy vanilla ice cream! Everyone loves ice cream and brownies. And with a little help from M&M’S® Brand Chocolate Candies, they’re inseparable best friends.

Michael, you are just as sweet as M&M's! Happy birthday, with love! 

brownie ice cream sandwich

• 1 box (19.9 oz. each) brownie mix
• 3 ½ cups vanilla ice cream
• ½ cup M&M’S® Brand Chocolate Candies
• 2 8-inch round cake pans
• Wax paper

1. Prepare the cake pans by greasing them and lining the bottoms (not the sides) with wax paper.
2. Prepare brownie mix according to the package directions. Divide batter between the two prepared cake pans.
3. Bake according to the package directions. Remove and cool completely.
4. Run a small paring knife around the edges of each brownie, loosening it from the pan.
5. Invert one layer onto a cookie sheet, and spread vanilla ice cream on top, coming right to the edge (you can slightly soften the ice cream first).
6. Place the other brownie layer on top, and press gently to secure. Place in the freezer until firm, about 2 hours.
7. Just before serving, press M&M’S® Brand Chocolate Candies into the ice cream.
8. Cut into thin wedges and serve right away.

Meet Me In St. Louis, Louis...

One week from today I will be attending the Show Me The Blog Conference in St. Louis, Missouri. Show Me the Blog is the brainchild of Danyelle Little. The conference was created for social media
enthusiasts in St. Louis to network, share information, and exchange resources. Show Me the Blog
promises to be a unique experience for those interested in new media, social media, blogging, and
technology. Last years event brought bloggers from several states and due to last years success, the conference has been increased to two days.


I will be attending, on behalf of Midwest Dairy, to share my blogging story during a presentation called "From Farm to Table."  Becky Bode, from Bode Dairy, and I will be sharing about our blogs and our passion for promoting dairy and farming. Stephanie Cundith, Midwest Dairy registered dietitian, will also be participating in the presentation by preparing Mozzarella Pepper Salsa and speaking about the nutritional benefits of dairy foods. Of course there will be Salsa samples and time for questions and answers.

As you follow my blog, I'm sure you have found out that I love to teach and I love to spread the word about the dairy industry that we are so proud to be a part of. Midwest Dairy is giving me a great opportunity to continue doing this by attending this conference. I look forward to sharing my news, moos and reviews with the conference goers. You can follow me on Twitter @MyBarnyardView #SMBSTL to see what goes on.

Hannah Holstein, pack your bags. We're heading to St. Louis!

Making the Best Better

 

• Exploring new interests and learning new skills
• Giving demonstrations and learning to speak before an audience 
• Going on exchange trips to other states to learn independence
• Acting in plays to learn how to express myself
• Hosting Cloverbud Day Camps to learn leadership skills
• Serving as a Camp counselor to learn responsibility
• Being a club and County Officer to learn organization

Helping me choose a career, becoming a better person, being proud of who I've become, that's only a small bit of what I learned in 4-H. Happy National 4-H week! Thank you 4-H!

Score BIG!

Two years ago our basement was transformed into a more "livable" space. Oh, it was lively before that, playing host to many kid-friendly parties, but as our kids grow older, their toys grow more expensive. The basement transformation began when Sara purchased a ceiling mounted projector and 8 foot screen. Next came Michael's surround sound system, and before we knew what hit us, we were hiring a contractor to insulate and sheetrock. Carpet was laid. Thanks to my brother Gary, the ceiling was hung, and our media center was born! 


Our family started a new tradition of inviting family over for a Sunday afternoon Vikings football game, in our new "theater." We eat, cheer, and eat some more.  Two years ago the menu was barbeque and picnic food. Last year it was a baked potato bar with all the trimmings. What will it be this year? Veggies and dip always  "score" big with our family. Midwest Dairy Association can answer the question of "What kind of dip shall we make?" Any suggestions for the rest of the menu? Leave a comment. I'm open to suggestions. Touchdown!

Mama Mia, It's Pizza!

This may sound a bit "cheesy" but as of 1987, October was named National Pizza Month in the United States. Whether you're behaving a little "saucy" or battling that "crusty" feeling, pizza could be that perfect "slice" of life that "spices" up your day. If you love pizza, you're NOT alone!

• 94% of Americans eat pizza at least once each month.
• Americans, on average, eat 23 pounds (46 slices) of pizza each year.
• Americans, on average, consume 350 slices of pizza each second.
• Three billion pizzas are sold each year in the United States.
• 36% of all pizzas are pepperoni. 

Go to dairy makes sense to find the recipe for these Cheese Lovers Pizza Squares. Cut into squares or wedges, pizza is cheesy goodness!



P.S. Thank goodness for cows. They give us the miracle of mozzarella! I read this on a pizza box and it made me smile.

The Lifecycle of a Silo

Dairy farmers are committed to providing high-quality milk. This begins with taking good care of our cows. We at Bremer Farms consider this one of our highest priorities. One of the ways we do this is by providing a nutritious diet for our cows. Healthy cows produce more milk for our family and yours!

One of the foods on our cows menu is silage, which is fermented chopped corn, using the entire plant. It is stored in a silo, which is the tall concrete structure you see on many farms. But just like factories, retail stores and other workplaces, Bremer Farms makes up-dated changes too.

In 1952, when Bremer Farms was established, this small 40 foot silo was plenty of silage storage for our small herd.

 Somewhat later our one little silo was replaced by 3 larger 60 feet tall silos.

Down they come! Last year our three silos were removed so that we could have a more convenient and safe way of feeding our animals.

We now store our silage in a bunker with concrete walls 75' long. It is filled and packed using a loader and tractor and then covered with an airtight plastic tarp to keep it fresh and tasty for our cows so they can produce fresh, tasty milk for you!