Wednesday, February 10, 2016

Dairymom's Thankful Thursday

Last Saturday I participated in the first  Benton County 4-H Food Safety Workshop 
It was a great example of teaching our youth an invaluable  life skill. 

I'm thankful for the dedication of our 4-H leaders 
and Benton County Extension agents who continuously strive to
 "make the best better"  

in the classroom,

at the Farmer's Market,

connecting the past to the present.

I'm  thankful for these friends!


Monday, February 8, 2016

Cow Taters

Fried potatoes,baked potatoes,scalloped potatoes,potato soup, potato casserole--
let me count the ways we love to  eat potatoes with cheese and sour cream.
My family loves potatoes but this semi-truck pile takes it to a whole new 
level for my  tater-lovin' farmers!

Now this is a lot of potatoes.

It was unfortunate that freezing weather created havoc for the truck driver trying to get
 these Russet potatoes delivered to the potato processing plant in Oklahoma. 
When the load was refused due to freeze damage , he was looking
 for a place to deliver this nutritious
 product  rather than take it to a landfill.

It's not unusual to feed byproducts of corn or cottonseed to our  dairy cows
 but potatoes are not commonly available to us in Arkansas. 
Potatoes are high in energy, very palatable, and can be used to replace corn in the diet.

Fortunately for us, our cows will be enjoying potatoes in their feed ration 
as soon as our dairy nutritionist gets the feed ration designed for
 just the right amount  to include in the daily feed ration.

Wednesday, February 3, 2016

Dairymom's Thankful Thursday

While working to promote Farm Bureau membership this week in our county, 
I've been thinking about all the fun I've had  in a variety of settings with consumers of all ages. 

I consider the Farm Bureau Cow part of my family!

                                        I'm thankful to be a Farm Bureau member and  for the
                                                 opportunities I've had to share our dairy story.

Sunday, January 31, 2016

Dairy Nutrition Proud

Last week Ryan and I attended  a national nutrition conference
  in Little Rock sponsored by the National Dairy Council
 and the Arkansas Children's Nutrition Center, one of  six national human
 nutrition centers in the United States.

The Arkansas Children's Nutrition  Center is a partnership between
 the Arkansas Children's Hospital, USDA-Agricultural
 Research Service and the University of Arkansas Medical Center with a mission to 
conduct cutting-edge research to understand how maternal-child nutrition
 and physical activity optimize health and development.

Ryan and I  were invited   to give our dairy farmer perspective
 on our role in dairy nutrition and health and wellness  from down on the dairy farm.
It's an honor and  always fun to be invited to share our passion for dairy!

Best of all, we listened to these two Arkansas  students describe
 the impact of the  dairy farmer funded  Fuel Up to Play 60 program.
You couldn't help but be dairy proud!

Not only are dairy farmers improving the nutrition of students, 
we are providing lifelong skills in leadership and health and wellness.

And to top it off, we enjoyed beautiful and nutritious dairy products!

Thursday, January 28, 2016

Dairymom's Thankful Thursday

Last week when parts of Arkansas received several inches of snow, 
we had a light  dusting in Northwest Arkansas 
but we did experience some bitter cold days.

While I add another layer of clothes to stay warm, 
our dairy  cows increase the amount of feed they eat during extreme weather.
It's our job to make sure their nutritional needs
   are met everyday.

                                                 I'm thankful we missed that chance of snow
                                                 that we are in the last few days of January!

Tuesday, January 26, 2016

Mother Love

Will the real mother step forward?
That was my thought as I watched these other pregnant cows try to claim this new calf. 
It doesn't happen too often, but sometimes a pregnant  cow will try to 
claim every new baby  before she has her own calf. 

                                                 The real mother, the Ayrshire in the center,
                                   did step forward when the other cows got a little too close.
                                              Maternal instinct is strong and protective and
                                 one of the many miracles we witness down on the dairy farm.

Sunday, January 24, 2016

Peanut Butter Oat Biscuits

I'm in the midst of a personal campaign to improve my health by losing weight and getting back into a regular exercise routine (besides my farm chores).  At 60 years old, I think I'm running out of time to get this right!

According to a nutrition fact sheet from the National Dairy Council, achieving a healthy weight is about three things:

  • limiting the amount of calories in your diet
  • getting enough exercise 
  • making smart food choices
Dairy products definitely fit into a balanced diet and offer a wide variety of regular,reduced-fat,low-fat and fat-free products to choose from to meet nutritional needs. Peanut Butter Oat Biscuits, a recipe I found on the National Dairy Council website,  is a perfect fit for my love of peanut butter,dairy  and nutritional needs.

Peanut Butter Oat Biscuits


1/2 cup fat-free milk
1/3 cup fat-free Greek yogurt, honey flavored
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 Tablespoons cold butter, cut into small cubes (extra cold)
1/4 cup peanut butter
Melted butter for brushing on top of biscuits (optional)


Preheat oven to 400 degrees.

Whisk milk and yogurt together until a thick mixture forms and set aside.

Whisk together oats,flours,baking powder,baking soda and salt. Cut butter into flour
 with a fork until the flour becomes crumbly.

Combine peanut butter and milk mixture in a separate bowl until fully combined.
 Be careful to not over mix.

Place dough onto a lightly floured surface. Lightly knead the dough a few times.
Roll dough out into a 1 inch-thick disc; be careful not to overwork the dough.

Using a round cookie cutter/dough cutter,push down into dough and lightly twist.
Repeat until dough is used up and place on a baking sheet.

Brush the tops of each biscuit with a little melted butter, if desired.
Bake for 10-12 minutes until lightly golden brown. (use the lower over rack if not
brushing with butter.

Let cool on cooling rack for 5 minutes and serve warm with your favorite filling.

Filling suggestions: low-fat yogurt and berry mixture,butter,
                                 fat-free cream cheese,jam,apple butter,honey,chocolate,
                                 chocolate hazelnut spread, or more peanut butter
Serving Suggestions: Best served warm or re-toasted in the oven with apple butter or
                                   cream cheese on top.

Yield: 9-12 biscuits

Helpful Hints: Store biscuits in an airtight container at room temperature for a
                         few days or freeze.