Celebrate June Dairy Month

At South Dakota Soybean, we’re proud to celebrate June Dairy Month. June Dairy Month began in 1937 as a way to help distribute extra milk when cows started on pasture in the summer months. Today, farmers, health professionals, consumers and stores pause in June to celebrate the ways dairy makes sense.

Not only do dairy foods taste great, they are:

• Nutritious — Dairy foods provide nine essential nutrients, including calcium, vitamin D and protein. The nutrients help build and maintain strong bones, control blood pressure and maintain a healthful weight. Dairy foods also have been shown to help reduce the risk of heart disease and stroke, osteoporosis and obesity.
• Economical — At about 25 cents per 8-ounce serving, milk is a bargain, especially when you consider all the nutrients inside.
• Local — It takes about 48 hours for milk to travel from farm to store.

Additionally, dairy farmers are committed to sustainability. They are conservationists and use a variety of recycling practices and on-farm efficiencies to reduce their environmental impact. We pride ourselves on being part of the farm-to-fork process. Whether you choose fresh and wholesome milk, protein-packed yogurt options, or satisfying cheeses, dairy foods are always a smart choice.

In celebration of Dairy Month, we’re sharing some excellent recipes to include dairy in your diet:

Roasted Red Pepper Dip
From Midwest Dairy Association

Time: 10 minutes

Ingredients:
1 (12 ounce) jar roasted red peppers, drained
2 (8 ounce) containers low-fat plain yogurt
1 (4 ounce) can chopped green chilies, drained
1 garlic clove, minced

Directions:
Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate.
Serve with assorted cut vegetables or pita wedges.

Baked Potato Cupcakes
From Midwest Dairy Association

Time: 40 minutes prep time, 40 minutes cook time

Ingredients:
5 large russet potatoes, skins on, cut into quarters
1 cup diced Cheddar or Colby Jack cheese
1 tablespoon unsalted butter
3 large eggs, beaten
¼ teaspoon black pepper
¼ teaspoon salt
Cooking spray

Directions:
Place cut potatoes in a large pot and just cover with water. Bring to a boil, then gently boil until potatoes are tender, about 15 -20 minutes. Drain. Preheat oven to 350 degrees F. Add potatoes to a large bowl and mash well. Mix in cheese and butter. Add in eggs, pepper and salt; mix until thoroughly incorporated. Spray muffin tins with cooking spray. Divide potato mix among 15 muffins cups, filling them as high as you would like them to be when they are baked because they will not rise in the oven. Bake until golden brown on top, about 40-45 minutes. Remove from oven and cool on rack for 10 minutes before removing from pan.
Serve with your favorite baked potato toppings (diced bacon, light sour cream and/or chopped chives.)

For more information on dairy foods and the dairy farmers behind them, visit DairyMakesSense.com or visit your local grocery store and add some dairy foods to your shopping cart.