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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

(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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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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Blue Cheese Fondue

  • 1 baguette
  • Olive oil for brushing
  • Cayenne pepper for sprinkling (optional)
  • 1/2 lb. (250 g) Cambozola cheese, rind removed, cheese crumbled
  • 1/2 lb. (250 g) pungent blue cheese, rind removed, cheese crumbled
  • 2 tablespoons cornstarch
  • 1/2 cup (4 fl. oz) white wine
  • 1 teaspoon minced fresh thyme
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 5 fresh chives, snipped
  • 3 apples, cored and thinly sliced into wedges
  1. Preheat an oven to 375 degrees.
  2. Cut the baguette on the diagonal into slices 1/2 inch thick. Arrange the slices into a single layer on a baking sheet. Brush the top of each slice with olive oil and sprinkle very lightly with cayenne. Toast the slices until golden and crisp, 8 to 10 minutes. Remove from the over and let cool.
  3. While the crostini are cooling, make the fondue: In a bowl, toss together both cheeses and the cornstarch. Set aside.
  4. In a saucepan over medium heat, combine the wine and thyme. When the wine comes to a simmer, whisk in the cream. Lower the heat to the medium-low and add a third of the cheese mixture. Cook, stirring frequently with a rubber spatula, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
  5. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Garnish with the snipped chives. Serve with individual fondue forks. Serves 4.
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Fresh Berry-Stuffed French Toast with Vanilla Yogurt Sauce

Each bite of the custardy French toast is complemented by juicy, sweet-tart berries. A drizzle of sauce made with yogurt, berries, and sweetened condensed milk is a tasty alternative to syrup.

  • 2 cups mixed fresh berries, such as blueberries, sliced strawberries, raspberries, or blackberries
  • 2 tablespoons powdered sugar
  • 1/3 cup sweetened condensed milk
  • 1 (6-ounce) container vanilla yogurt
  • 1 (10-ounce) loaf French bread
  • 1 large egg
  • 1 large egg white
  • 1/3 cup milk
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • Mixed fresh berries, for serving
  1. Combine the 2 cups berries and the powdered sugar in a medium bowl and stir gently to combine. For the sauce, combine 1/2 cup of the sweetened berries, the sweetened condensed milk, and the yogurt in a blender. Blend until smooth; set aside.
  2. Preheat the oven to 225 degrees. Cut the bread into eight 1 1/2-inch slices. Cut into each piece almost all the way through to create a pocket. Stuff each pocket with 3 tablespoons of the remaining sweetened berries then press lightly to close; set aside.
  3. Whisk the egg, egg white, milk, granulated sugar, vanilla, and cinnamon in a medium bowl. Melt 1 tablespoon of the butter in a large skillet over medium heat. Dip the stuffed bread slices in the egg mixture to coat. Cook in the skillet until lightly browned on both sides, about 2 minutes, turning once. Add more butter to the pan as needed. Place the cooked bread slices on a large platter and keep warm in the oven while you cook the remaining slices.
  4. Place two stuffed slices on each of four serving plates. Top with mixed berries and serve with the yogurt-berry sauce and fresh berries.
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Frosty Pineapple-Orange Smoothies

Frosty Pineapple-Orange Smoothies

Egg white powder adds protein to his smoothie, but it also helps whip and froth the texture. Look for powdered egg whites (sometimes called meringue powder) in the baking aisle of a supermarket.

  • 1 1/2 cups chilled orange juice
  • 1/2 cup pineapple chunks, drained
  • 1 1/4 cups vanilla yogurt
  • 1/2 cup ice
  • 1 teaspoon powdered egg whites
  1. Combine the orange juice, pineapple, yogurt, and ice in a blender. Blend on high speed for 2 minutes. Add the egg white powder and blend until frothy.
  2. Divide between two glasses and serve immediately.
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21st Annual Women in Agriculture Conference

The Arizona Women in Agriculture Conference will be held July 13 and 14, 2017 at the Scottsdale Plaza Resort (7200 N. Scottsdale Road, Scottsdale, AZ 85253).

You are invited to attend the 21st annual event. Click here for more details and to register.

The conference is brought to you by The Arizona Farm Bureau Federation Women’s Leadership, the University of Arizona College of Agriculture and Life Sciences, the Arizona State Cowbelles, Arizona Beef Council, Arizona Dept. of Agriculture, and Arizona Milk Producers.