Winter Farm Trip to Shatto Milk Company

farmfoodnews
A family newsletter about food from the farm • Winter 2009
Winter Farm Trip to Shatto Milk Company
The plants that grow
fruits and vegetables in the
warmer seasons are at rest
during the winter. The dairy
cows that produce milk,
though, are hard at work.
The kindergarten students
visited the Shatto Milk
Company, a family dairy
outside of Kansas City. At
the farm the kindergarten
students saw where the
cows live, what they eat and
how they’re milked. Some
may have even milked a cow
or bottle-fed a baby calf!
The Shattos taught the
students about all the steps
that milk goes through
before we buy it at the
store and bring it home.
The children also saw how
the milk is packaged into
glass bottles and how the
bottles are washed before
they’re reused. Now when
the children drink milk at
home, they will know that
milk comes from cows. The children tasted
many different flavors of
milk at the farm, like white,
chocolate, strawberry, root
beer, orange dream and
banana. To encourage your
child to drink more milk, you
may try offering these
different flavors.
.....................................
Tasty, Tasty Milk, Cheese and Yogurt
Here are some easy ways to help add milk, cheese or yogurt
to foods:
• Sprinkle shredded cheese on cooked vegetables
• Use milk instead of water when preparing soup
• Sprinkle breakfast cereal on yogurt as a crunchy topping
• Add cheese to scrambled eggs
• Make oatmeal using milk instead of hot water
• Add cheese to a baked potato
• Use yogurt as a fruit dip
The kindergarten students have been trying lots of different vegetable snacks
at school. Here is a recipe you can make with your child that is a quick and
yummy way to combine a vegetable with milk and cheese.
Cheesy Pasta and Broccoli
Cooking With Your Child
Prep Time: 15-20 minutes
Makes 4 servings
1. Cook the pasta according to the package directions.
Drain and put in a baking dish.
Ingredients:
1 box pasta (around 12 oz.
of macaroni, shells, rotini, etc.)
1 T butter
2 T flour
2 c milk
2 c shredded cheese
1 16-oz bag frozen broccoli, thawed
2. Mix the broccoli into the pasta.
3. Heat the butter in a large pot over medium heat. Add the flour and cook, stirring for 2 minutes.
4. Stir in the milk with a whisk or fork and cook, stirring occasionally until slightly thickened, 4-5 minutes.
5. Turn the oven on broil.
6. Add 1 ½ cups of the cheese and stir until melted.
7. Pour over pasta and broccoli.
Your child can help with these steps.
8. Stir to combine. Sprinkle with the remaining ½ cup
of cheese.
9. Broil until golden, 3-4 minutes.
For more information contact:
Annette Triplett, MS • Program Coordinator
Kindergarten Farm Food Initiative
University of Missouri Extension
1205 University Ave, Suite 1800 • Columbia, MO 65211
triplettan@missouri.edu • 573.882.2428
http://missourifamilies.org/kindergarten
equal opportunity/ADA institution