By Susan MYKRANTZ

 Now that things are starting to open up again and meetings and tours are taking place, I have the opportunity to go out and do farm stories. Farm stories prior to a tour are a great chance to visit a farm that I wouldn’t normally have the opportunity to visit. It is a chance to meet the family, see their operation and find out why they are involved in agriculture. My home state is once again hosting a national convention for one of the dairy breeds. I paid a visit to one of the farms on the tour and not only did they open up their farm and show me a great herd of cows, but I had a unique ride out to the field courtesy of daughter Cheryl and the family pony. A ride in a pony cart beats a ride in a four-wheeler any day of the week. Cheryl’s father told me that the children raise and train some ponies to sell, and Cheryl is a very good teamster. She even let me take a turn with the reins. Fortunately, the pony knew what she was doing.

After looking at the cows and learning about the breeding and feeding program for the herd, the family invited me to join them for some snacks and more conversation. Brownies with fresh whipped cream and homemade yogurt really hit the spot. Normally I am not a big fan of flavored yogurt because I think it is too sweet, but this yogurt was perfect. The fruit flavor was fresh with just a hint of tartness. My hostess said her family enjoys the yogurt topped with granola and fresh fruit for breakfast. So not only are they opening their farm to visitors from across the country, but the family also opened their recipe box to share a few family favorites, including Corn Chip Salad, Homemade Yogurt in honor of Dairy Month, and Iced Coffee base, if you like a little milk with your coffee. If you want my advice, when you have the chance to tour a farm you normally wouldn’t have the opportunity to visit, take it. You will see a nice farm, high quality animals, meet great people, and in typical farm family fashion, enjoy some good food. Until next time, simply cook.

Corn Chip Salad

1 head lettuce

1/2 pound shredded Paint Valley Farm Cheddar cheese

1 pound bacon, fried, drained and crumbled

6 hard-boiled eggs, chopped

2 1/2 cups corn chips crushed

Dressing 

1 cup mayonnaise

2 tablespoons vinegar

1/4 cup milk

1/4 cup brown sugar

1/4 cup white sugar

Mix all ingredients for dressing together. Toss lettuce, cheese, bacon and eggs together and mix with dressing. Add corn chips prior to serving.

Homemade Yogurt

1/2 gallon milk

1 tablespoon unflavored gelatin

1/4 cup cold water

1/2 cup sugar

3 tablespoon plain or flavored yogurt

1 teaspoon vanilla (optional)

Heat milk on stove to 180 degrees. Set in cold water to cool down to 130 degrees. Dissolve gelatin in cold water and stir well. Add remaining ingredients and beat well. Set in an oven at low temperature for at least 8 hours. (Or put the mixture in an ice chest with warm water – temperature should be between 90 degrees to 110 degrees) Then beat well, add flavor of choice and chill for 12 hours or until the mixture is set. Then stir well with a wire whip, until smooth and creamy. This is good for breakfast over oatmeal, or with fresh fruit and granola, or for a snack anytime. If you want drinkable yogurt, omit the gelatin.

Ice Coffee

1/2 cup instant coffee

1/2 cup brown sugar or maple syrup

1/2 cup white sugar

2 cups boiling water

Mix ingredients together. Cool and refrigerate. To make iced coffee: mix 1/4 cup coffee mix in a tall glass, fill the glass with ice and milk. Adjust amounts to your taste. Garnish with whipped cream and caramel or chocolate topping. Enjoy.