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June Dairy Month Trivia with D.J. Humphries: – Volume 3

We’re back with Arizona Cardinal offensive lineman, D.J. Humphries, to celebrate June Dairy Month with Volume 3 of Dairy Trivia! Can you guess how much a dairy cow weighs? And how much pizza the average American eats in a year? Find out!

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Shamrock Farms, AZ Diamondbacks’ cow milking contest benefits local food bank

Shamrock Farms, in partnership with the Arizona Diamondbacks, kicked off their “Grand Slam Milk Drive” benefiting St. Mary’s Food Bank with a cow milking contest at the Diamondbacks’ Chase Field.

Last season, the D-backs (and Levy Restaurants) donated more than six tons of stadium food from Chase Field. This season, Shamrock Farms is stepping up to the plate with a matching donation of 6,000 gallons of milk (1,000 gallons for every ton of food donated throughout the season.) This program begins our efforts around June Dairy month and reinforces our overall brand strategy of nourishing families in our community.

Arizona Diamondbacks pitchers, Archie Bradley, Andrew Chafin and J.J. Hoover all participated in the contest on May 23. Click here to watch the video on AZCentral.com.

(Photo Cred. Sarah Sachs / Arizona Diamondbacks)
(Photo Cred. Sarah Sachs / Arizona Diamondbacks)

Nearly one in four children, one in five Arizonans, and one in seven seniors in Arizona live in poverty and go to bed hungry. Arizona ranks fifth in the country for high child food-insecurity rates, with more than 400,000 children facing hunger every day. You can take part in the Grand Slam Milk Drive, just head to Shamrock Farms’ website for details.

(Photo Cred. Sarah Sachs / Arizona Diamondbacks)
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Beef and Blue Cheese Salad

Beef

  • 1 cup nonfat Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
  • 1 pound beef (like New York strip or tbone), trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Creamy Blue Cheese-Tarragon Dressing

  • 2 ounces blue cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
  • 1 tablespoon honey
  • 1-2 tablespoons nonfat Greek yogurt
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Salad

  • 1 head butterhead lettuce, torn into bite-size pieces
  • 1/2 head radicchio, cored and very thinly sliced
  • 1 cup baby arugula or mixed baby greens
  • 1/2 cups walnuts, toasted and chopped
  1. Preheat oven to 350 degrees.
  2. To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
  3. Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
  4. To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
  5. To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
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Chocolate Fondue

  • 1/2 cup unsweetened cocoa powder
  • 1 cup milk
  • 1/4 cup sugar
  • 2 12-ounce bags semisweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • Dried apricots, for dipping
  • Gala apples, cored and sliced, for dipping
  • Pretzel rods, for dipping
  • Marshmallows, for dipping
  1. In a medium saucepan, combine the cocoa powder with 1/2 cup water and cook over low heat, stirring constantly, for 1 minute. Stir in the milk and sugar and bring to a simmer. Add the chocolate chips and vanilla and cook, stirring, until the chocolate is melted and the mixture is smooth, about 5 minutes.
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Honey-Blue Cheese Fondue

Fondue

  • 1/2 cups heavy cream
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
  • 3 tablespoon honey
  • 2 tablespoons walnuts, chopped and toasted

For dipping

  • Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
  1. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens.
  2. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more.
  3. When all the cheese has been added, stir in honey.
  4. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.
  5. Serve immediately
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Apple-Pecan Coffee Cake

This cinnamon-and-ginger-spiced coffee cake can be made with a variety of apples. Tart Granny Smiths hold their shape well when baked or cooked. A sweeter apple, such as a Honeycrisp, Fuji or Gala works beautifully too – or use a mix.

Streusel

  • 1/4 cup firmly packed dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup pecan pieces, toasted

Cake

  • Softened butter, for the baking pan
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 3 apples, peeled, cored, and cut into 1/2-inch pieces
  1. For the streusel, combine the brown sugar butter, flour and pecans in a small bowl; set aside.
  2. Preheat the oven to 350 degrees. For the cake, butter the bottom and sides of a 9×13-inch baking pan. Whisk the flour, ginger, cinnamon, baking powder, and salt in a medium mixing bowl.
  3. Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating well after each addition.
  4. Stir together the milk and vanilla in a small bowl. Alternatively add the milk mixture and the flour mixture to the butter mixture in three additions, mixing well after each addition. Stir in the apples.
  5. Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the top.
  6. Bake for 30 minutes or until a cake tester or skewer inserted in the middle comes out clean. Cool on a wire rack for 30 minutes before cutting. To store, cool the cake completely. Cover with aluminum foil and store at room temperature up to 2 days.
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AZ dairy farmer featured on ABC 15

The Valley is among the nation’s largest milk-producing regions but, in the heat of summer, it’s utterly important for farmers to keep their cows cool.

“We wouldn’t leave our children in the car unattended in the summertime. We have to kind of think that way to the cows,” Jason Van Der Toorn of Boschma Farms tells ABC15.

The more comfortable a cow is, the more milk it produces. Much like us, Van Der Toorn says the ideal temperature for a dairy cow is around 75 degrees. His farm has a computer-controlled system of fans and misters that automatically adjust to the elements.

“When we do what’s best for the cow, she’s more efficient and makes great milk for us,” he says.

Click here for full story on ABC15.com.