Thursday, March 26, 2020

Dairy Farmer's Thankful Thursday

Spring has arrived!
The grass  greening up, the pollen count
 climbing with all the trees and flowers beginning to bloom and
the addition of new babies to the dairy farm brings an assurance
that there is still a "normal" to our daily life.

I'm thankful for these warmer, sunny days that we have
enjoyed this week and for the fact that
we are #StillFarming during this pandemic virus 
situation that we are all facing together.

                                             I'm sharing a video that I made this week of my
                                   favorite dairy farmer to assure you that we are still working
                                        to produce high-quality milk for you and your family.

Friday, March 20, 2020

Dairy Farmer's Thankful Thursday

      Although life on the dairy farm this week  has been much the same with
milking and feeding the cows and performing the daily chores 
 required in caring for our animals and the land everyday,
we have all been impacted personally by the impact of COVID-19
on our families and communities.

As each day this week has unfolded with a new request to 
change our schedules or conveniences to protect our 
families and communities,a new awareness for what we 
 easily take for granted has been exposed.

Change can create a lot of chaos but it also brings to light 
those things we hold most dear.

I'm thankful for the opportunities during this stressful
time of change like  the moments of fun and silliness
with my grandchildren

the joy  in  celebrating  my very sweet and special
Mother's 89th birthday!

                                   "whatever is true, whatever is honorable,whatever is right,
                                  whatever is pure, whatever is lovely, whatever is of good repute,
                                  if there is anything worthy of praise, let your mind dwell on these                                                          things."
                                                                                         ---Philippians 4:8

Thursday, March 12, 2020

Dairy Farmer's Thankful Thursday

It's beginning to look a lot more like spring with sprigs of green grass and weeds,
 new calves and daylight savings time!

Just the mention of daylight savings time brings smiles
to the farmers because it allows them to work so much later
as we begin spring and swing into summer.
After all these years on the farm, I still need at least a 
week to adjust to the dark mornings and the attitude adjustment
that comes with giving up that hour of sleep!

I've had a few friends ask how the cows adjust to daylight savings time.
Honestly, the cows are champions of adaptation!
 Over the years,
we have tried different ways to adapt to the time change and none
have seemed to really make a difference in how the cows adjust in their daily
activities of eating and producing milk.

If you get down to the real rub, it's probably a bigger
 adjustment for the humans on the farm!

Calves don't even consider daylight savings time when
it's time to be born!

I'm thankful for the joy I see from the farmers with the time change 
that begins  the new season of spring activities down on the dairy farm.

Monday, March 9, 2020

Pineapple Cream Pie

Pineapple Cream Pie

Sunday dinner is just not complete without some kind of dessert. Our family favorite  seems to be pie and I felt the need to break out of the usual pie choices and try a new recipe. For some reason, I was intrigued with the idea of pineapple pie.

When I asked Ryan if he had ever had Pineapple Pie, I learned a little bit of our Centerton  history. Before I even thought about marrying a dairy farmer, Centerton had a couple, Thelma and Dale Woody,  that owned a restaurant business in Centerton on Main Street. Ryan had fond memories of Pineapple Pie made by Dale and served by Thelma. The story definitely pushed me to try the Pineapple Cream Pie recipe. The fact that the recipe I chose to use called for Dairy sour cream cinched the decision!

I had looked online for a recipe but decided to go to my old Better Homes and Gardens New Cook Book. My copy is nearly vintage now but  the outcome of this pie still proves its usefulness--at least for my kitchen! 

Pineapple Cream Pie

3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1-pound 41/2 ounce can
   (2 1/2 cups) crushed pineapple, undrained
1 cup dairy sour cream
1 tablespoon lemon juice
2 slightly beaten egg yolks
1 9-in baked pastry shell
Meringue (made with 2 egg whites)


In saucepan, combine sugar, flour, salt. Stir in next 3 ingredients. Cook and stir till mixture thickens and bubbles; cook and stir 2 minutes.Stir small amount hot mixture into yolks; return to hot mixture,
stirring constantly. Cook and stir 2 minutes. Spoon into cooled pastry shell. Spread meringue a top pie, sealing meringue to edge of pastry. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.

Wednesday, March 4, 2020

Dairy Farmer's Thankful Thursday

We strive to wean a small group of calves from their
individual hutches to a group in a small pasture within
a 10 to 12 week time frame.  
This last  weaned group are a little bit older due
to trying to avoid rainy weather in a winter  season that seemed
like it rained every day! 
Newly weaned calves are still fed grain twice a day
and checked closely for any signs of illness.

 I  am thankful that this group of my babies are adapting
and thriving in their new pasture environment and
for the pride we feel in growing healthy calves that 
will eventually produce high-quality milk.