Support Dairy Farmers by Buying Their Products by Nathan Gregory Or Yogurt Each Day
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MISSISSIPPI DEPARTMENT OF AGRICULTURE & COMMERCE • ANDY GIPSON, COMMISSIONER VOLUME 91 NUMBER 12 JUNE 15, 2019 JACKSON, MS Support Dairy Farmers by Buying Their Products By Nathan Gregory or yogurt each day. Six ounces or sonable level. We are losing small- MSU Extension Service 3/4 cup of yogurt is considered a to medium-sized family dairy serving, as is 1 1/2 ounces of hard farms at an alarming rate because June is National Dairy Month cheese. of the current state of the dairy and it is a great time to consider Being an advocate for dairy industry,” Stone said. “Call your the numerous health benefits products means supporting people legislators and tell them how im- dairy products provide and how who, because of price fluctuations portant the American family farm supporting the industry indirectly and supply, are not profiting. They is to you. Go visit a dairy farm and helps a variety of people. are actually paying to produce the learn about what they do so you Data from the International food consumers need to survive. have a better understanding of the Dairy Foods Association shows “Buying dairy products will human aspect of this situation, the dairy industry had more than help reduce the oversupply and and thank farmers for devoting 6,000 direct jobs in Mississippi in help get prices back to a more rea- their lives to feeding your family.” 2017. It paid more than $182 mil- lion in wages and had an econom- ic impact of $871 million. June Dairy Month “Dairy farmers buy seed to grow crops to feed their cattle, support local feed cooperatives to buy feed they can’t grow themselves, Other than dairy products, only purchase equipment, and pay utili- meats, dried beans and soy con- ties and taxes. They employ farm tain this critical nutrient. workers, truck drivers, construc- “Milk is a good recovery drink tion crews, retailers and factory for athletes because it includes workers,” said Amanda Stone, both carbohydrate and protein,” dairy specialist with the Missis- said Brent Fountain, MSU Exten- sippi State University Extension sion nutrition specialist. “The Service. “The harder-to-quantify body uses carbohydrate for energy benefit they provide is steward- and protein to build and repair ship of their land to keep it in muscles after exercising.” good condition for the future.” Dairy products, including ev- Many of the state’s 65 dairy eryday foods like cheese, ice cream Get More with Milk: farms have been in families for and yogurt, also contain calcium, generations. Buying dairy prod- phosphorous and Vitamin D, all of Celebrate June Dairy Month ucts helps these businesses keep which play roles in strengthening Since 1939, June Dairy Month has encouraged families to make going. bones. milk their beverage of choice based on its nutritional value. Dairy’s “The average dairy farmer is “Your bones continue to grow rich history continues with communities, companies and people nearing retirement age, so, al- through your mid to late 20s, from across the region observing June Dairy Month in a variety of though they are capable of doing which is why it’s so important for ways. many tasks after being on a farm young people to consume good In the Southeast, dairy farm families often open their gates to visi- for so long, it would be difficult to sources of dairy and calcium- find someone to hire them,” Stone containing foods during this cru- tors for tours, while local fairs and festivals offer taste testing and said. cial phase of their lives,” Fountain events featuring delicious dairy products. Another consideration for con- said. “It is also important for older Touring a dairy farm as a classroom, family, or tour group can be a sumers is the amount of nutrition adults to continue to consume fun and educational way to see dairy cows up close and identify with contained in just one 8-ounce cup dairy products and spare the the farmers who produce the wholesome dairy products your family of milk. For starters, that cup con- body’s calcium stores from being enjoys. tains 8 grams of protein, which used for other body processes.” This June, pay tribute to dairy farmers across the Southeast by supplies energy and assists in tis- Fountain recommends three participating in one of the many local, county, parish, or state events sue and muscle growth and repair. servings of fat-free milk, cheese planned for your area. Page 2 MISSISSIPPI MARKET BULLETIN June 15, 2019 From Our Kitchen To Yours Delicious Dairy ***************************************** Herbed Parmesan Crisps Crustless Swiss Chard Tomato Quiche 1 (4-ounce) wedge fresh Parmesan cheese Andy Gipson 1 tablespoon fresh rosemary, finely chopped 6 large eggs 1 tablespoon fresh thyme, finely chopped Commissioner 1 1/2 cups lactose-free milk 1/2 teaspoon smoked paprika Mississippi Department of Preheat oven to 400 degrees. Line a large baking sheet with 1 1/2 teaspoons salt Agriculture & Commerce parchment paper or use a silicone baking mat. Using a box 2 tablespoons olive oil 121 North Jefferson Street grater, grate two ounces of the cheese using the fine-grate side 4 cups torn Swiss chard leaves Jackson, MS 39201 and then shred two ounces of the cheese using the side with 4 scallions, finely chopped Phone: 601-359-1100 the large holes that make long shreds of cheese. Mix them 2 cups sliced plum tomatoes together in a small mixing bowl. Drop rounded teaspoons of 1 cup shredded mozzarella cheese www.mdac.ms.gov grated cheese on parchment paper to make neat mounds. Mix Ag Museum finely chopped herbs and sprinkle evenly over cheese. Bake 8-10 Preheat oven to 375 degrees and grease two (8-inch) pie plates. 601-432-4500 minutes until golden brown and edges are crispy. Cool slightly In a mixing bowl, whisk together eggs, milk, paprika and salt and loosen with a metal spatula. Serve at room temperature. until well combined. In a large skillet, heat olive oil over medi- Agricultural Theft Bureau Number of servings: 24. 1-800-678-2660 um heat and add Swiss chard. Cover and cook two or three min- utes, until just beginning to wilt. Divide scallions, Swiss chard, Aquaculture Cheddar Fondue tomatoes and cheese evenly between pie pans. Pour egg mixture 601-359-1102 over vegetables, dividing it evenly between pans. Bake 25 to 30 minutes or until lightly browned and eggs are set. Let stand at 1 1/3 cups low-fat milk Board of Animal Health least 10 minutes before slicing into wedges. Serve warm or at 2 tablespoons cornstarch 601-359-1170 room temperature. Number of servings: 12. 2 cloves garlic crushed and peeled Bureau of Plant Industry 2 dried bay leaves 662-325-3390 1/2 teaspoon Dijon mustard Watermelon Feta Salad Consumer Protection 1/4 teaspoon ground nutmeg 601-359-1148 2 cups grated 50% light Cheddar cheese 1 medium red onion, very thinly sliced 2 cups raw broccoli florets 4 cups cubed (1/2 inch) seeded watermelon (discard rind) Fairgrounds/Coliseum 2 cups baby carrots 2 cups cubed (1/2 inch) peeled jicama 601-961-4000 1/2 pint cherry tomatoes 8 ounce block feta cheese, cut into ½ inch cubes 1 pound small new potatoes, cooked 16 fresh basil leaves, chopped Genuine MS Vinaigrette 601-359-1159 In a medium saucepan, whisk together milk and cornstarch un- 1 small jalapeno, minced International Trade til cornstarch is completely dissolved, tilting pan to check for 1/4 cup olive oil 601-359-1196 any remaining lumps. Add garlic, bay leaves, mustard and nut- Juice of 1 lime meg. Place pan over medium-low heat. Whisking constantly, 2 tablespoons honey Keep Mississippi Beautiful bring mixture to simmer; continue whisking for one minute. 1 teaspoon salt 601-359-1100 Add cheese and whisk just until cheese is melted and smooth. In a large mixing bowl combine onion, watermelon, jicama and Livestock Market News Remove from heat, discard bay leaves and transfer mixture to a 601-359-1159 fondue pot or place the saucepan on a warming tray. Serve with feta cheese and set aside. In a small mixing bowl whisk together assorted vegetables. Number of servings: four. the vinaigrette ingredients until well combined. If serving im- Market Development mediately, pour vinaigrette over salad, add fresh basil and gen- 601-359-1159 tly toss to evenly coat. Watermelon, vegetables and feta can be Peachy Gouda and Ham Skewers cubed and combined six hours ahead, covered and chilled. Add Meat Inspection vinaigrette and fresh basil just before serving. 601-359-1191 4 medium peaches, sliced 12 thin slices deli ham Mississippi Market Bulletin Source: The Dairy Alliance 601-359-1155 1 (7-ounce) round Gouda cheese 48 fresh basil leaves Mississippi Farmers Market 24 (4-inch) wooden skewers 601-354-6573 1/4 cup balsamic glaze (optional) Regulatory Services Cut ham slices into 24 (1-inch-wide) strips approximately five 601-359-1111 inches in length. Remove paraffin covering from cheese and Petroleum Division cut cheese into 12 wedges. Thread one peach slice, one basil 601-359-1101 leaf, one ham slice, and one cheese wedge, a second basil leaf, a second ham slice and a second peach slice onto each skewer. Re- Produce Safety peat with remaining skewers. Drizzle with balsamic glaze just 601-359-1104 before serving, if desired. Number of servings: 24. Weights & Measures 601-359-1149 June 15, 2019 MISSISSIPPI MARKET BULLETIN Page 3 Page 4 MISSISSIPPI MARKET BULLETIN June 15, 2019 COVINGTON COUNTY 422 acres on the Jasper/Jones County 205 acres on Loring Road, deer/turkey, Advertisers Index line, half mile road frontage on CR bass/bream, hunt camp with power, FARM PROPERTY 237, mature timber, young timber, water & DTV, $3,250 per acre.