Friday, October 24, 2014

Dairy Q&A


    Why does a farmer use genetically modified (often referred to as GMO)  seed when planting a crop?

Farmers are always looking for ways to increase efficiency and protect the environment.  Genetically modified crops are more tolerant  of drought,are more resistant to disease and herbicides and allow farmers to increase yields on the same amount of land.

According to the Center for Food Integrity, more than 80 percent of grain crops used for animal feed, such as corn and soybeans are genetically modified. Extensive research has revealed no difference in the
nutritional value of GMO feed compared to conventional feed, there is no evidence that GMO  feed impacts growth or feed intake and it is safe.



Wednesday, October 22, 2014

Dairymom's Thankful Thursday

For the past week, we've all been enjoying the most beautiful 
October afternoons on our Arkansas dairy farm.
While feeding calves this afternoon, these pregnant cows that will have babies within the next two weeks became interested in what was happening on our side of the fence.

I'm thankful for these fall days

the  conversations I  have over the fence with these beautiful bovines!

Tuesday, October 21, 2014

Designer Dairy Diet

During today's monthly meeting with the  dairy nutritionist, we were sharing information about the new crop that is being chopped and test results from hay samples  that are being included in our cows'  daily diet.  Our dairy nutritionist could be described as a  cow diet designer!
With the help of our dairy nutritionist, we are constantly evaluating every ingredient that is included in their daily total mixed ration to insure that it contains the right proportion of nutrients for good nutrition and good health.

It's obvious when listening to the dairy nutritionist and the dairy farmer talk about the cows, our dairy cows are greatly respected, cared for and loved.

                                            I love watching our cows enjoy their designer diet!
                     Our dairy cows show their mutual appreciation for receiving a balanced,nutritious diet
                                                            by producing high-quality milk!

Saturday, October 18, 2014

Dairy Q&A


 Why do you wrap hay ?

Our dairy cows eat hay everyday so it's important to have a year round supply.   Wrapping the bales in plastic is an alternate option for storing and processing forage (hay). It also decreases the time it takes from cutting to baling, decreases the  need for  increased mechanical handling and increases the potential for higher feed quality.  It's also made it possible for us to bale later in the season and utilize a variety of grasses commonly found in Northwest Arkansas.

Wednesday, October 15, 2014

Dairymom's Thankful Thursday

Last week these two calves and I made to a visit
 to the Northwest Arkansas Children's Shelter.
It was an opportunity to allow children that have never been around animals to be able to pet the calves and share how farmers care for their animals and  produce high-quality milk.

                              I'm thankful for the invitation to share our dairy farm story
                 in a facility that is working to make a safer and  better life for children.

Sunday, October 12, 2014

Dressy Pumpkin Pie Celebrates Fall

If you're looking for a dressed up pumpkin pie for your fall celebrations, you'll love Autumn Pumpkin Pie! I started baking this pie in 1987  when I found the recipe in the October issue of Southern Living. In fact, the first time I baked it was for Thanksgiving dinner with my in-laws . It became part of my collection when my (best cook ever)  mother-in-law asked me for the recipe!

Autumn Pumpkin Pie


2 eggs,slightly beaten
3 cups cooked,mashed pumpkin
1 (12 oz) can evaporated milk
1 cup sugar
1/4 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 unbaked 10 inch  pastry shell

1/4 cup butter,melted
1/2 cup flour
1/2 cup chopped pecans

Combine first 12 ingredients; blend well. Pour into pastry shell. Bake @ 400 degrees for 10 minutes then reduce heat to 350 degrees and bake an additional 35 minutes.
Combine butter,1/2 cup flour and brown sugar; blend well. Stir in pecans; sprinkle mixture on pie and bake @ 350 degrees for 10 minutes.

Yield: 1 10-inch pie 

                                 ...and of course, it's always served with vanilla ice cream!

Wednesday, October 8, 2014

Dairymom's Thankful Thursday

Have you met anyone that is 100 years old?
Meet my Great Uncle Dallas Baggett! 
 He's a history maker this week for our family---Happy 100!

My Mother and I recently visited with Uncle Dal in Alabama. He's always had a great sense of humor and still loves to share a good joke. 
                             I'm thankful for my Uncle Dal, for the love and dedication to his family,
                            his lifetime of Christian ministry and the example he is living  for all of us.