Telling Your Story
Dairy foods and farms get the spotlight in June for Dairy Month. It seems like we should celebrate all foods, farms and farmers every month, every week, every day, because we eat most days and usually more than once. But since I'm not in charge of this bigger picture month, it looks like the status quo wins.
I guess it's only fair that every major protein gets a month: June for Dairy, May for beef, October for pork and September for chicken. Did you know that Dairy shares its month with turkey? Yes, it's also national turkey month. Anyone up for a nice grilled turkey sandwich with a nicely melted slice of your favorite cheese? Yum.
The squeeze continues to tighten its grip between income and costs, but farmers have certainly been creative in keeping their farms viable by selling meat, opening farm stores, adding tourism and entertainment events, and diversifying to stay resilient and relevant. That is good news for dairy farmers, as younger generations can grow into the business, bringing their own enterprise, creativity and interests into an existing mix.
Our favorite ice cream brand is on sale this week, and it was last week, too. Plus, there was a save $5 when you buy five cartons special. My freezer rivals going to the ice cream shop right now. Hmmm, (looking into an open freezer), what flavor shall we have tonight? Jackpot! The sale is still on, which means more varieties on the horizon or backups of the favorites already on hand. Either way, no one complains about too many choices, and passing up a bargain is opportunity lost.
There is no wrong way to use dairy products, including one of my simple favorites, a cheese and potato chip sandwich, extra butter to hold the chips in place.
Ranch dressing has become the diet staple of a generation, and my favorite recipe calls for Greek yogurt or sour cream. It's simple, can be used as a dip or dressing, and perfect to have on hand. The ingredients aren't fancy and are likely in your pantry.
Ranch Dressing: ½ cup mayonnaise, ½ cup Greek yogurt or sour cream, 1 tsp. dried parsley (or 2 tsp. fresh), 1 tsp. chopped chives, 1 tsp. dried dill, ¼ tsp. garlic powder, ¼ tsp. onion powder, salt and pepper to taste. Mix and allow flavors to combine. It's the perfect consistency for dipping as is or add a little milk or cream to create the perfect salad dressing consistency.
Of course, you don't have to save Ranch dressing for a salad, it's good on anything! Try it on French fries, chicken strips, dip your pizza in it, use it as a baked potato topper, a sandwich topper and anything that needs a little pop of flavor.
Savoring the flavors of the bounty we enjoy shouldn't be limited to a month. But since dairy gets the month of June, let's raise our ice-cold glass of milk to the food of the month and appreciate the work that is behind it along with the quality and variety we get to enjoy.
Bev Berens is a mom to 4-H and FFA members in Michigan. Do you have a story to share? Email her at uphillfarm494@yahoo.com.