Lancaster farming. (Lancaster, Pa., etc.) 1955-current, June 06, 1998, Image 199
BROOKFIELD. Wis. Soil erosion is the longest-running en vironmental concern of farmers. However, for the greater urban population, environmental priori ties are often diverted elsewhere. To recognize farmers who work to “save the soil” and protect our environment, No-Till Fanner is sponsoring “National No-Tillage Week” Aug. 9-15. “No-till farming improves the short- and long-term economics of farming and protects the soil and water on which we all depend,” said Frank Lessiter, editor and published of No-Till Farmer. “Adopting a no-till system de 28 Consumers spend $69.7 billion per year on dairy products, which is about 10 4 percent of all their food expenditures. 29 Studies show that children who are big milk drinkers tend to have denser bones as adults Bone building occurs primarily during childhood and adolescence, and peak bone mass is reached at about age 30 One pound of butter equals four sticks or two cups or 32 tablespoons 31. What was the first cheese made in America? Cottage cheese. It is speculated that cottage cheese was first made in the galley of the Mayflower Dairy plants began making rottage cheese commercially in 1916. 32. The National Institutes of Health recommends 1,000 milligrams of calcium for the average woman each day. One 8-ounce glass of milk provides about 300 milligrams of calcium. 33. Use low temperatures for a short period of time when melting cheese High heat and long cooking tend to make cheese stringy and tough. 34 Butter has the same number of calories and fat grams as margarine, but butter is much better for baking One serving of each has about 36 calories and 4 grams of fat 35. Cheese will continue to ripen, no matter how carefully it is stored Hard cheeses will generally keep for several months, whereas softer cheeses will keep from one to three weeks after opening, 36. Because salt acts as a preservative, salted butter has a longer shelf life than unsalted butter Unopened, wrapped salted butter may be kept in the freezer until ready to use. The two types are interchangeable in recipes, although many cooks prefer unsalted butter for baking Deer Creek Equipment Round Baler Blitz No Interest until ‘99 AND Financing as Low as 5.5%* National No-Tillage Week Aug. 9-15 pends upon a willingness to change and a deep-down desire to succeed. No-till farmers are true innovators in crop production,” To honor these devoted indivi duals, No-Till Farmer, a newslet ter dedicated to providing no tillers with solid ideas for improv ing cropping profits, is offering no-tillers a free “National No-Till age Week” package that’s valued at $17.40. No-tillers will receive a certificate recognizing their con tributions to saving the environ ment, an issue of No-Till Farmer and two special management re ports: “Row Cleaners, Zone Til lage, No-Till Coulters” and “177 Super Ideas For Better No-Till • _ft mg. “ This informational packet is an example of the need for continued education to spread the growth of no-till,” Lessiter said. “With the economic and crop production ad vantages of no-till, it’s just a mat ter of time before farmers are go ing to recognize that no-till is the way they’re going to have to gor” However, Lessiter points out that ‘Farming is an art a lot of fanners can do things differently and get the same results.” Lessiter sees this every year at the National No-Tillage Confer ence. an annual mid-January event (Contlnuod from Pag* E 10) 37. Half-and-half contains 10 to 12 percent milkfat more than milk and less than cream It can be substituted m recipes calling for light cream, which has at least 18 percent milkfat, but not for heavy cream, which contains at least 36 percent milkfat 38. The first dairy cows came to the “New World” in 1611, helped to end starvation at the Jamestown colony 39 Nearly half (47 percent) of all Americans remember dunking their cookies in milk as a favorite childhood pastime, but as adults, only a quarter (25 percent) partake in the ritual 40. The "sell by” date on a carton of milk is used as a guideline for grocery retailers, and ensures that you are being sold a fresh product. Once you bring milk home, it remains fresh for seven to 10 days beyond the sell by date if refrigerated at 3S-40 degrees F. 41. All cheese should be stored at temperatures between 35 and 40 degrees F in tightly wrapped foil or plastic to protect it from drying out. Strong-smelling cheeses, like Limburger, should be kept in a separate container to prevent odors from transferring to other foods. 42. Mold may develop on the surface of cheese, but that doesn’t mean the cheese is ruined Most molds are harmless, although some may produce toxins which could penetrate the cheese To be safe, cut away one-half inch of cheese on all sides of any visible mold. Use the remaining cheese as quickly as possible. 43. Milk makes a great natural sports drink. Milk contains the potassium, protein, and carbohydrates that sports drinks have, but it also provides calcium, riboflavin, vitamin D, and other nutrients sports drinks don’t offer. cosponsored by No-Till Fanner. “In roundtable sessions, you’ll get a group of veteran no-tillers, and someone will ask a simple question and each person will give a different answer,” he said. “Everyone has a little different ap proach. There is not a single set of guidelines to follow in order to be a successful no-tiller.” For your free National No- Tillage Week package, call No- June Dairy Month 199 S Lancaster Farming, Saturday, June 6, 1998-Ell Till Farmer at (800) 645-8455 or (414) 782-4480. You can also write to No-Till Farmer, P.O. Box 624, Brookfield. WI 53008- 0624 or fax: (414) 782-1252 or e-mail: info@lesspub.com. Con tact No-Till Farmer for more in formation on no-till farming or the National No-Tillage Confer ence. Jan. 21-23, 1999, in St. Louis, Mo.