June is Dairy Month
Spokane, Wash. - Deer Park dairy farmer Stephanie Littrel will be at the Yokes Fresh Market in Argonne Village (9329 E. Montgomery, Spokane Valley) on June 13th from 11:00 am to 1:00 pm. Littrel’s appearance is part of the annual “Meet Your Local Dairy Farmer” program during June – Dairy Month.
“What people often don’t realize is that dairy is a locally grown product,” said Littrel. “Washington ranks 10th nationally in total milk production. So we have an abundance of fresh, local dairy products in our state.” There are 18 dairies in Spokane and Stevens counties.
Littrel’s grandfather started Dunrenton Ranch (as in ‘done renting’) in 1953. Her husband Scot and son Derek, plus two part-time employees, operate the 200 cow dairy consisting of Holsteins and Brown Swiss breeds.
Milk from the Dunrenton Ranch is shipped to Darigold which has a plant in Spokane.
Inland NW Dairy Ambassador Ashley Rochlitzer will be handing out chocolate milk, as long as supplies last, and shoppers can get discount coupons for their favorite dairy products – butter, creamer and sour cream. Also, shoppers who purchase three or more dairy products in a single shopping trip will receive a free copy of Fresh magazine which contains three dozen delicious recipes – everything from soups to main courses to desserts to elegant coffee drinks (remember, your latte is 60% milk).
Roasted Halibut with Lemon-Caper Brown Butter, Spinach Frittata and Blackberry Cobbler are among the featured recipes (please see the attached).
"I think it helps for people to actually be able to talk to family dairy farmers," she said. "It helps people see that we're very caring, understanding and environmentally conscious."
“’Meet Your Local Dairy Farmer’ is a chance for shoppers to learn about the people that provide their food,” said Jeff Steele, Washington Dairy Products Commission director of retail marketing and processor relations. “It also provides an avenue for local dairy producers to tell their story which is important since most people no longer have any connection with farm life.”
Littrel says her favorite dairy product is fat free cottage cheese. “We go through a 5-lb. container almost every week. We also love low-fat and fat-free sour cream.”
If dairy life weren’t enough to keep her busy, Littrel shows select cows at the Clayton Community Fair and the Spokane Interstate Fair. She also regularly shows at the Puyallup Fair. In addition, Littrel is a member of the National and State Holstein Association, the National and State Brown Swiss Association and the local and state Dairy Women.
“I’ve worked at other jobs but I just keep coming back to dairy,” added Littrel. “This is one career that really makes me happy.”
2 TABLESPOONS BUTTER
1/2 CUP COARSELY CHOPPED FRESH SPINACH
1/2 CUP COOKED LINGUINE PASTA
3 EGGS, BEATEN
1/4 CUP WHOLE MILK
1/3 CUP PARMESAN CHEESE
1/3 CUP MOZZARELLA CHEESE
SPINACH CREAM SAUCE (RECIPE FOLLOWS)
CHOPPED FRESH PARSLEY
Melt butter in a medium-size frying pan over medium-high heat; add spinach, linguine, eggs, milk and cheeses and sauté, stirring thoroughly using a rubber spatula. Brush a small amount of olive oil between frittata and sides of the pan. Cook until golden; flip and cook until frittata is firm to the touch. Flip onto a serving plate; top with Spinach Cream Sauce and garnish with chopped fresh parsley and a sprinkle of paprika. Makes 1 - 2 servings.
SPINACH CREAM SAUCE: Melt 2 tablespoons butter in a small sauté pan; add 2 tablespoons chopped shallots and sauté until golden. Add 2 cups coarsely chopped fresh spinach, 1 cup heavy cream, 1/4 cup white wine, and 1/8 teaspoon each sugar, salt and ground nutmeg. Stir to mix and simmer over medium heat until thickened.
Roasted Halibut with Lemon-Caper Brown Butter
1/4 CUP OLIVE OIL
6 (6 OZ. EACH) FILLETS OF HALIBUT
SALT AND PEPPER TO TASTE
1/4 CUP (1/2 STICK) BUTTER
Heat a large, ovenproof sauté pan over high heat until very hot. Add the olive oil to the pan and season the fish with salt and pepper. Then gently place the halibut in the pan. Sear the halibut until it has a nice golden-brown color; then flip over each fillet and place a pat of butter on each piece. Finish cooking in an oven preheated to 350°F until fillets are barely translucent in the middle (5 - 7 minutes, depending on thickness).
LEMON-CAPER BROWN BUTTER
1/2 CUP (1 STICK) BUTTER
2 TABLESPOONS CAPERS
2 TABLESPOONS CHOPPED PARSLEY
2 TABLESPOONS LEMON JUICE
Melt the butter in a hot sauté pan over high heat. It should foam, and then the milk solids should start to turn brown. Add the capers, parsley, and lemon juice. Pour over the fish immediately before serving.
6 CUPS FRESH BLACKBERRIES
1 CUP SUGAR
1/3 CUP CORNSTARCH
2 CUPS ALL-PURPOSE FLOUR
1 CUP PLUS 1 TABLESPOON SUGAR, DIVIDED
1 TABLESPOON BAKING POWDER
1 TEASPOON SALT
1 CUP MILK
1/2 CUP (1 STICK) BUTTER, MELTED
PINCH OF NUTMEG
1 CUP WHIPPED CREAM
Gently rinse berries with cold water, drain and place in a bowl; sprinkle with sugar and let stand one hour at room temperature. Drain juice into small saucepan and pour berries into a 9x9x2-inch ovenproof dish and set aside. Combine cornstarch with reserved berry juice and cook, stirring over medium heat until mixture is thick (about 4 minutes). Cool slightly and stir into reserved berries; set aside. In a large mixing bowl, combine flour, 1 cup sugar, baking powder and salt. Add milk and butter and beat until smooth; spoon batter over berries and spread to edges of the dish to prevent juices from boiling over. Combine remaining tablespoon sugar and nutmeg and sprinkle mixture evenly over batter. Bake 35 to 40 minutes in 350°F oven, until golden brown and filling is bubbly. Cool before serving. Spoon into serving dishes; top with whipped cream. Makes 9 to 10 servings.