Happy Thanksgiving from Keep Local Farms!

Keep Local Farms

Connecting New Englanders with
local dairy farm families.
November 2011

In honor of Thanksgiving, Keep Local Farms would like to extend a warm thank you to our partners and friends who continue to support our program. We are also grateful for the dairy farmers of New England who work tirelessly year-round to strengthen the local economy and produce nutritious, wholesome milk for the community. You too can show your gratitude for dairy farmers by visiting the Get Involved tab at www.KeepLocalFarms.org.

Gobble, Gobble Up Dairy!

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This Thanksgiving, build strong bones and keep your friends and family healthy by giving your traditional recipes an extra nutritional boost with dairy. There are countless ways to incorporate this nutrient powerhouse into your meals. For example, try using Greek yogurt in dips in place of mayonnaise, or add milk instead of water to your soups and stews for a delicious, creamy texture. We enjoy this recipe from Cabot Creamery Cooperative and recommend visiting their website for more tips and tricks on how to cook with dairy.

Stay Connected!

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If you would like to learn more about the Keep Local Farms program, dairy farming, local agriculture, or dairy nutrition, email us here. We encourage you to reach out to us with questions or topic suggestions. We are more than happy to address your ideas or questions in upcoming newsletters, on Facebook or Twitter.

Thanksgiving Is Better With Cheddar

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We think these Cheddar cornbread squares are sure to be a Thanksgiving favorite. If you try it, tell us about it on Facebook or Twitter!

Recipe: Cheddar Cornbread Squares

(Makes 8 Servings, Prep Time: 5 min, Cook Time: 20 min)

Recipe created by 3-Every-Day™ of Dairy.

Ingredients

1 package corn muffin mix, plus ingredients to make mix
1 small onion, thinly sliced
1/2 cup red pepper, thinly sliced
1/2 cup green pepper, thinly sliced
1 teaspoon oregano
1 1/2 cups shredded reduced-fat mild Cheddar cheese, divided
Nonstick cooking spray

Directions

Preheat oven to 400 degrees Fahrenheit. Prepare corn muffin mix batter as directed on package. Spray an 8-inch square or round pan with nonstick cooking spray, and pour batter into pan. Bake for 15 minutes, or until lightly browned. Do not remove cornbread from the pan.

While bread is baking, heat a skillet with nonstick cooking spray. Add onions and peppers and sauté until soft. Stir in oregano and set aside. Sprinkle 1 cup of the cheese over baked bread. Top with the vegetable mixture and remaining 1/2 cup of cheese. Bake for 5 minutes or until cheese is melted. Cut into 2 inch squares and it's ready to serve!