Author: info@discoverdairy.com
“Farmers Fuel the World” Lessons and Activities Available
In these free lessons, students will learn about the environmentally sustainable agriculture practices that farmers implement. They will also learn about food systems and the ways in which farmers work through these systems to deliver food from farms to schools while also caring for the environment. Specific focus will be placed on the careers available throughout food systems in the United States, including scientific, technological, and agricultural fields.
Age group? These lessons are ideal for high school students.
Homemade Chocolate-Covered Strawberry Ice Cream
With Valentine’s Day right around the corner, this homemade chocolate-covered strawberry ice cream is a sweet, creamy treat. While heart-shaped chocolates are a popular choice this time of year, homemade ice cream is a hands-on activity (plus a delicious dairy treat) you can try with your students and/or family!
Equipment
– Stand or hand mixer (for no-churn ice cream recipe)
– Ice cream maker (for churned ice cream recipe)
– Freezer safe air-tight storage container or ice cream tub
– Bowls to serve the ice cream
Ingredients
– 1 1/2 cup fresh strawberries
– 1 can (14 ounces) sweetened condensed milk (no-churned ice cream only)
– 2/3 cup granulated sugar
– 1/8 teaspoon salt
– 1 1/2 cups heavy cream
– 3/4 cup 2% milk (churned ice cream only)
– 1 1/2 teaspoons pure vanilla extract
– 1/2 cup mini semi-sweet chocolate chips
– Festive sprinkles or topping(s) of choice
Directions (No-Churn)
1. Rinse strawberries with cool water, cut off the stems and then process them in a food processor to finely chop. For larger strawberry chunks, hand slice the strawberries, or pulse for 5 seconds in a food processor. If you want the strawberry flavor without any chucks or pieces, puree to a liquid consistency in a food processor. Set aside.
2. In a medium bowl, whisk the condensed milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream, vanilla and strawberries. Whip to a hard-peak consistency.
3. Stir in the mini chocolate chips once it reaches a hard-peak consistency.
4. Transfer the ice cream into a freezer-safe air-tight container, ice cream tub or pan. Spread to distribute the ice cream evenly in the container. 5. Freeze the ice cream for at least 2 hours before serving. For a harder consistency, allow to set overnight.
Send Thank-You Notes to Your Host Farmer
Katye and her students made these crafty thank-you notes for Farmer Andrew at Miron Farm to thank him for taking good care of Dottie, their adopted calf, this year. This is a simple, yet creative, activity you can try with your class. Consider making valentines, thank-you notes, or other artwork to mail to your host farm. Use our Contact Your Farmer tool to mail them to the farm when you’re ready!
Get Active This Winter & Take a Brain Break with “Mooga”
Designed by the Dairy Council of Florida, Mooga is cow-inspired yoga that is targeted towards teachers, students and their families. Mooga can bring mindful movements to any part of your day to help focus and energize your classroom, especially during these colder months! They have several videos you can use to guide this activity with your students this winter: Fuel Up Your Morning, Loading Your Bones with Mooga, Mooga for Balance, and Mooga for everyone. There are also posters and presentations you can download to plan a fun-filled Mooga activity session!
Age group? The Mooga activities are ideal for students of all ages.
Save the Date for Virtual Farm Tour at Zahncroft Dairy on April 9
We are excited to share that our Adopt a Cow host farm from Pennsylvania, Zahncroft Dairy, is participating in a virtual farm tour with American Dairy Association North East on Tuesday, April 9. These virtual farm tours transport you digitally to a real dairy farm with the farmer serving as your LIVE guide to answer questions. Maybe you’ll even get a glimpse of your adopted calf!
Save the date for one of two virtual farm tours happening at Zahncroft Dairy and RSVP today:
Zahncroft Dairy Virtual Farm Tour: Pre-K – Grade 5 | Click Here for Complimentary Lesson Plans
Tuesday, April 9, 2024, at 10 a.m. Eastern
Click here to RSVP.
Dairy Deep Dive Tour: Zahncroft Dairy: Grades 6-12 | Click here for Complimentary Lesson Plan
Tuesday, April 9, 2024, at 11:15 a.m. Eastern
Click here to RSVP.
Celebrate the Snow With Milk Jug Snowmen Craft
Have you been experiencing snow this January? If you’re looking for a fun winter craft that connects to dairy, while letting your students be creative, try this easy milk jug snowman craft!
All you need are a few empty milk jugs, construction paper, glue, pipe cleaners and any other decorations you want to share with your students.
Age group? This craft is ideal for elementary and middle school students.
Prepare for the Super Bowl with Flag Football Activity
Recognize the value of physical activity for health, enjoyment, challenge & social interaction. To get in the football spirit and celebrate the upcoming NFL Super Bowl game, try starting an official NFL flag football league at your school. Flag teams can include as few as five or as many as 10 players. Flag football can be a great way to get students involved in a fun physical activity that will really keep them moving — and it’s a great way to make connections with nutrition and the role dairy plays in keeping athletes strong and fueled.
Age group? This activity is ideal for students of all ages, with lessons and directions outlined for multiple grade levels.
Videos About Dairy Farming to Share With Students
If you’re looking for an indoor activity this winter to take your Adopt a Cow lessons to the next level, check out both of these informative videos! Your students will learn more about dairy farming and how cows nourish the world.
Q&A Video With Farmer Pam
Farmer Pam from Selz-Pralle Dairy, who many of you may recognize from the Adopt a Cow program, took some time to answer your frequently asked questions about dairy farming (and your adopted calf) in this engaging, 15-minute video.
How Do Cows Nourish The World?
In this short, 2-minute video from The Dairy Alliance, learn more about milk and its 13 essential nutrients. Watch the video to learn about milk’s amazing, bone-building nutrients and how milk can help build a healthy immune system. This video could connect to any health or nutrition lessons you might be planning.
Dairy Fun Fact
More than 251,770,000 POUNDS of mozzarella cheese is used every year to make pizza in the United States. This is equivalent to 2.5 billion pounds of milk, or 2.92 million gallons of milk.
With National Pizza Day being on February 9, share this fun fact with your students to show just how much milk goes into everyday foods that they enjoy throughout the year!
Recipe for National Pizza Day on February 9
| When you celebrate National Pizza Day on February 9, try something new that also adds an extra serving of dairy: put Greek yogurt on your pizza! This recipe for Cauliflower Pizza with Greek Yogurt Pesto & Grilled Veggies is protein-packed and full of flavor. |
| Ingredients For the cauliflower crust: – 12 cups cauliflower, cut into florets (about 2 medium heads or 3 lbs) – 1 tablespoon + 1 teaspoon garlic, minced – 1/2 teaspoon salt – 1 teaspoon Italian seasoning – Pepper – 1 1/3 cups + 4 tablespoons Parmesan cheese, grated and divided (about 3.5 oz) – 2 large egg whites For the Greek yogurt basil sauce: – 1/2 cup plain, fat-free Greek yogurt – 1/2 cup firmly packed fresh basil, roughly chopped – 2 teaspoons garlic, minced – 1 tablespoon olive oil -Salt/pepper to taste For topping: – 1 small zucchini, sliced – 3 Roma tomatoes, sliced – 1/2 inch thick – 1/2 tablespoon olive oil – 1/2 cup Parmesan cheese, grated – Fresh basil, for garnish Instructions 1. Preheat your oven to 400°F and line a pizza pan with parchment paper. 2. In a large food processor, process the cauliflower until it is fine and the texture of rice. 3. Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes. 4. Dump the cauliflower into a thin kitchen towel. Ring out ALL the excess moisture to avoid soggy crust. 5. Transfer the cauliflower back into a large bowl and add the garlic, salt, Italian season, a pinch of pepper and 1 1/3 cups of the Parmesan cheese. Stir until well combined and then add the egg whites, mixing until well combined. 6. Divide the cauliflower into 4 balls (about a heaping 1/2 cup each) and spread onto on the pizza pan, leaving a ridge for the crust. Bake until golden brown, about 30 minutes. 7. While the pizza bakes, combine the Greek yogurt, basil and garlic in a small food processor until smooth and creamy, scraping the sides down as necessary. 8. With the food processor on, stream in the olive oil until well mixed. Set aside. 9. Then, preheat your grill to medium-high heat. 10. Combine the sliced zucchini, tomato and olive oil in a small bowl and season with a pinch of salt and pepper. Grill until charred, about 2-3 minutes a side. Place onto a plate and set aside. Keep your grill on. Once the pizza is cooked, remove them from the oven and preheat your broiler to high heat for 3 minutes. Take the remaining 4 tablespoons of cheese and sprinkle it onto the pizzas (1 tablespoon each) and broil for 2-3 minutes until golden brown and melted. 11. Spread some of the Greek yogurt sauce on each pizza and then top with the grilled veggies and sprinkle with remaining cheese. Place the pizzas onto the grill until the cheese melts, about 2-3 minutes. |