This And That Thursday - 15

A little bit of this and a little bit of that- here's what we've been up to.

Seven inches of snow today and lots of wind.

Uff-da! We were blessed with more extreme winter weather again this week. Monday and Tuesday brought -50 degree wind chills and no school across most of our state. This meant Sara and I had two more days of vacation from our teaching positions. It also meant a day off for Michael since the local television studio he works at is also located at our high school. Since we were all home, that gave Farmer John more helpers with the daily chores. Extreme weather, or not, the chores still need to be done. Take a peek at Baby, It's Cold Outside to learn about what we do to keep our animals safe and comfortable in our "winter wonderland".  

One of my favorite paintings by Minnesota's own Bonnie Mohr hangs in our kitchen.

Did you know...One cow produces 144 servings of milk per day to provide 48 people with three daily servings of milk? Way to go girls! 

Visit Dairy Makes Sense

Have A Soup-er Bowl

Many of you...

probably already know...

our family is...

HUGE Minnesota Vikings fans,

and even though our Vikings will not be in the Super Bowl (again) this year, we will still be watching...and eating our way through the game!

Soup-er Creamy Veggie Soup

 Souper Creamy Veggie Soup

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf

The recipe for Souper Creamy Veggie Soup can be found at Dairy Makes Sense.

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf

Soup-er Creamy Veggie Soup

Have a "souper" Super Bowl everyone!

 

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf

This And That Thursday -14

A little bit of this and a little bit of that- here's what we've been up to. 

Sara's butterhead, (on right)

Perhaps it's the bitterly cold weather today (-36 degree wind chill right now) or the fact that daughter Sara's friend just sent her this link, 20 Facts About the Minnesota State Fair That Might Shock You but I'm thinking about the Minnesota State Fair today. Check out shocking fact number 8, and while you're there how about numbers 4 and 7? Way to go Minnesota Dairy Farmers!

Some of my cow library.

Another warm weather story...I have been contacted by our local library to be a guest reader and presenter in June! Yes, June! Those librarians are pretty organized and are already preparing the summer schedule. Since June is Dairy Month, I'll be featured. Does anyone have a favorite farm/cow/dairy book to recommend?

DairyMom's 2012

Great  news- I have again been invited to serve as a mentor at the Midwest Dairy Dairy Moms Social Media workshop next month. This workshop is where I got my start in blogging back in 2012. Kansas City here I come!

More great news- My mom returned to her home this week! After 3 months in the hospital and transitional care she, and all of our family, are VERY HAPPY!

Daily Celebrations

Daughter Sara bought me an intriguing calendar this year, "Every day's a Holiday!" Perhaps Sara thought I needed a reason to celebrate something each and every day. I do like a good party! Or maybe she thought it's for busy people who only have enough time each day to read something only a paragraph long. Busy is my middle name! Or I wonder if Sara thought it would give me inspiration for my blog posts. Whatever the reason, it's funny and quirky. Maybe that's why Sara thought of me?

Ahhh, popcorn! I have not found any information or documentation to confirm this is a true "National" day, but why shouldn't this popular snack be recognized? The average American eats 17 gallons of popcorn a year. As a whole, America eats 4.3 billion gallons of popcorn a year, so is it any surprise that this tasty treat has its own day? 

Frito Pie Popcorn

Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder. Spread on baking sheets. Top with 2 cups shredded cheddar cheese and 2 chopped scallions. Bake at 350 degrees until the cheese melts, 3 minutes. Season with salt. 

Recipe from Food Network Magazine

Or try Three Cheese Popcorn.

Hard to believe, but if you're not in the mood for popcorn, it's also "National Tin Can Day." Now that's a reason to celebrate. Bring on the party!

This And That Thursday - 13

A little bit of this and a little bit of that- here's what we've been up to. 

Recently our daughter Sara was visited by a friend she went to college with. As he was peering out the window watching Farmer John do his typical Saturday chores, Sara's visitor said, "Does your dad always work on Saturdays?" Yes, he does. We all do. Daily chores are just another part of farm life. Granted, if you have a larger farm with several employees, you may have a regular day off, but since we are an average size farm with only family workers, we all do chores every day. Does your dad always work on Saturdays? This question is just another example of why I write my blog...things we farmers take for granted, people not in the farming industry are surprised by. 

Farming can be a 24 hour, seven day a week job. We enjoy what we do, and love working side-by-side with family members. We consider that a "perk" of our career!

Sara and Michael

Tuesday morning we were greeted by several inches of snow. As the snow continued to fall, Farmer John began the task of moving the snow with the tractor. We not only needed to move snow to get to the barns to feed our herd, but John also needed to clear a path for the milk hauler who comes every other day to pick up the milk. 48 hours later that milk can be found on your grocery store shelf. Even heavy snowfall can't get in the way of fresh milk brought to you, and that makes us proud!

Visit Dairy Makes Sense  

to learn more about dairy farming and the importance of dairy in your day.

This And That Thursday (ok...Friday)

News Years Resolution:
1. Prepare blog posts 2 days before the publish date.

Revised New Years Resolution
1. Prepare blog posts  2  1 day before the publish date.

Re-Revised New Years Resolution
1. Prepare blog posts  2   1  right before I hit the "publish" button.

A little bit of this and a little bit of that- here's what we've been up to. 

   

Sara, on the right, ready for calf feeding.

As we near the end of the second week of January, I am reminded that we dairy farmers are a pretty strong bunch of son-of-a-guns! With the recent -40 to -60 degree wind chills we have been experiencing here in Minnesota, we still took on the task of taking good care of our herd so that you, and us, can continue to enjoy milk on our cereal each morning. Needless to say, we are excited about the 32 degrees forecast for today. So for the next few days anyway, it's time to peel off a layer of winter clothing and get back outside.

Did you know...

Lastly, I recently read in the December 2013 Food Network magazine that this winter Milwaukee, Wisconsin officials plan to fight icy roads with cheese. The Department of Public Works will mix rock salt with brine left over from cheese making. The new recipe stems from concern over the long term damage rock salt has on the roads and the environment. Ahhh...the power of cheese! Has anyone heard how this new formula is working? Wisconsinites speak up, please!

Is one of your New Years Resolutions to eat healthier? 

Visit Dairy Makes Sense

 

Pass The Popcorn, Please!

If you read my previous post, Cold Enough For You? you know that we are in the middle of a deep freeze. Local schools are cancelled for a second day due to the freezing temperatures and the bone-chilling winds. Here on the farm we are still diligently working hard to keep our animals (and ourselves) comfortable in this crazy weather.

Last night as we were finishing our nightly milking, Snookie decided minus 24 degrees was the perfect temperature for delivering her calf. Actually, I don't think she had much of a choice in the ETA (estimated time of arrival)! Delivery went smoothly, and her beautiful red Holstein heifer (girl) calf is doing great! 

Steam rises from Snookie's baby girl with the below 0 temperatures. She is only 5 minutes old in this photo, and after a rub down with warm towels, she was eager to stand up.

 

When we are finished with our chores, and have checked on our animals one last time to make sure they are safe and comfortable in these frigid temperatures, I think tonight is a perfect time to sit back, relax, put my feet up, (yep, new cow slippers, thanks to Sara)...and watch a movie. Pass the popcorn please!

Three- Cheese Popcorn

Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets. Bake at 350 degrees until the cheddar melts, 3 minutes. Season with salt, if desired. 

Thanks to Food Network Magazine for this recipe.

Cold Enough For You?

"Cold enough for you?" said one Minnesotan to another. 

I've lived in Minnesota all my life, (other than my four years of college down south, in Iowa) so I have heard this cold-enough question more times than I care to remember. Yes, some folks, especially those that live in warmer climates, can't image why anyone would chose to live in our bitter cold. We love Minnesota, and its weather just makes life a bit more interesting.

All Minnesota schools closed for cold weather Monday, Jan. 6

One of our interesting days is this upcoming Monday, Jan.6 when Governor Dayton already asserted his authority and declared no school due to the wind chill dipping (crashing) to -40 to -60 degrees. This means that students are jumping for joy, parents are scratching their heads thinking, "hey, didn't we just get our kids back to school?" and Sara and I and our fellow teachers will not be teaching that day. 

Farmers, however, are preparing for the Arctic blast. Some of our chores are slightly different during the winter months. You can read more about these cold weather preparations here. Our job continues each day no matter what the weather, so we are doing whatever we can to make these cold days comfortable for our cattle and for us farmers too! Today we are giving each pen a thorough cleaning, so less needs to be done when the weather turns bitter. Each cattle barn is getting an additional stock pile of feed, hay and bedding to speed up the chore process on the fast-approaching nasty-cold days. 

But no matter what the thermometer reads, you can bet our first priority is the care and comfort of our animals. Even if it means we need to toss off the blankets we have been huddled under on the sofa, bundle up in our cold weather gear, check the herd one last time before heading to bed, to start all over again at day break tomorrow. Ahhh, Minnesota, gotta love it!