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APRIL 2012
Stay Connected
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RETAIL STORES:
Moo Roo
3015 Kimball Ave.
Waterloo, IA * (319) 234-3309
Hansen's Dairy Outlet
127 E. 18th St.
Cedar Falls, IA * (319) 266-3044
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The Real Deal
| April is National Grilled Cheese Month. Spend $10 in our stores and get half-price on a block of cheese! Click here to print coupon from our website.
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|  Spring greens are now available from Rob and Tammy Faux of Genuine Faux Farm in Tripoli. Spinach, mustard greens, and kale will be sold at both Moo Roo and the Outlet. Rob Faux gave us some helpful information about these varieties:
Mustard is similar to arugula in its qualities but can be a sharper taste. Kale has a huge range of possibilities. It is a brassica so it is related to broccoli, etc., and has some of those qualities. It is good cooked, excellent in soups and some eat it raw.
The Fauxs have some great recipes that feature these greens on their website.
Moo Roo and the Outlet also will be a year-round supplier of leafy greens from Rolling Hills in West Union. The produce has no preservatives and no chemicals. We will be carrying prewashed Romaine lettuce; heads of Boston Butter Bibb lettuce; and a prewashed spring mix in both family and regular sizes.
Rolling Hills herbs are also available. Please let us know if you'd like us to carry them.
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Both stores are now carrying FRESH chicken from Bell & Evans. All their chickens are raised without antibiotics or growth hormones and fed an all-vegetarian diet. The Bell & Evans Humane Animal Welfare Standard™ insures all the chickens are humanely raised and compassionately handled, in a minimal-stress environment, throughout their lives.
The cool thing is the chickens are butchered AFTER we place our order. It doesn't get much fresher than that!
The stores will be selling Bell & Evans frozen boneless skinless breasts, boneless skinless thighs and drumsticks.
And don't forget, we still have whole and cut chickens from Craig and Darlene Groothuis of Nashua, Iowa. The chickens are free-range and raised without hormones or antibiotics.
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Cash Cow
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There were no big winners in March. In April, we will mark 7 jugs with $100 each (look inside the jug at your label when it's empty). Your best chance to find it is in the next few days!
Remember, there are still 10 jugs EVERY WEEK marked with a $5.00 prize, so keep your eyes open! View details here on our website.
There were several $5 winners in late February and March: Roxanne Bryon, Waterloo; Lyle Noelting, Cedar Falls; Bob Guthart, Cedar Falls; Jody Rasmussen, Waterloo; and a Jesup customer and a New Providence customer.
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Cow of the Month
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 April's Cows of the Month are the "Fantastic Four." These ladies are all producing 128 pounds of milk a day, the highest of any cows in the barn. They are:
Effie, 5, and Edita, 5. Both just had their fourth calves. They are the same age, but Edita has 16,000 more pounds of milk in her lifetime.
Georgia, 3, and Luxury, 3. Both have had only two calves.
All combined, this fabulous foursome is producing 512 pounds of milk a day, which equates to almost 60 gallons of milk for our customers. They are a treat to work with and pay a lot of bills! | |
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Getting to know the Hansens
 Each month we will feature one of the Hansen family members who make the business a success. This month we meet Brad Hansen, the second-oldest son of Jay and Jeanne Hansen. Birthday and Age: 7/8/1975, 36 years old
Role at Hansen's Dairy: Dairy Processing and Creamery Management - Brad takes care of all the processing of our dairy products including 30 different flavors of ice cream, whole, 1%, skim and chocolate milk, cheese curds, butter and egg nog.
What is a typical day like?
A typical day is spent bottling milk and making butter, cheese curds and ice cream. He also does record-keeping, ice cream delivery and is the on-farm technology expert.
Family and Life:Brad lives in Hudson on the farm with his kids Morgan (9), Maddie (7), Brady (6), and Mollie (4). He plays racquetball and basketball, and spends a lot of time with his children and all of their activities. |
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Customer of the Month
 Thanks to all of our Outlet and Moo Roo customers who submitted entries for the April Customer of the Month! If chosen to be in the newsletter, you will receive a $5 gift certificate and a Hansen's Farm Fresh Dairy vehicle decal.
This month's winner is ... Henry Hermanstorfer of Cedar Falls.
What is Henry's favorite Hansen's product? Skim milk, which he uses for cereals, oatmeal, baking and drinking. "I haven't bought any milk from regular grocery stores since I started using this product."
Why does Henry shop at Hansen's? "I like the fact that they are a 'green' company, from their own farms and cows to the products they sell from Iowa citizens and the quality they provide at the Cedar Falls and Waterloo stores (special chips, candy, buffalo meat, etc.). Thank you for your products!"
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Homemade Easter egg dyes
 Did you know that brown eggs work just as well for dyeing as white eggs? Try something new this year with Groothuis's farm-fresh brown eggs sold at our stores and natural dyes made at home. Homemade dyes can create beautiful patterns on the eggs and are a great way to add a fun teaching moment as kids discover how plants and vegetables can be used as dyes. Mix one cup water, 2 tablespoons white vinegar, and 2 tablespoons of your dye ingredient (list follows or get creative) in a saucepan and boil gently until the water is a rich color. Strain the liquid, or leave some pulp for texture on your egg. Soak hard boiled eggs in hot liquid for 30 minutes or more.Blue: red cabbage leaves, berries
Red/pink: Red zinger tea, beets, paprika, red onion skins
Yellow/orange: Saffron, turmeric, yellow onion skins, carrots
Green: spinach
Brown: coffee
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New local yogurt in our stores
 Country View Dairy is owned and operated by Dave and Carolee Rapson of Hawkeye, Iowa. They produce farm fresh yogurt using non-homogenized milk from their herd of about 260 Holstein cows. The product is all-natural with no preservatives or thickeners and made with milk from cows never treated with rBST or other hormones.
The Rapsons started making yogurt in the fall of 2011. Next on their horizon is Greek yogurt, but production has not yet started. Country View Dairy yogurt is available in a variety of flavors in single-serving and 3-pound containers at the Outlet and Moo Roo.
Read on for a recipe using Country View yogurt to make homemade buttermilk.
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Cooking with Hansen's
 Buttermilk is a great addition to many recipes (pancakes and waffles...yum). It's not always something we keep on hand, but there easy ways to make your own using Hansen's milk. For a printable copy of this information, click here.
Part 1: Quick fixes when cooking and baking
When a recipe calls for a cup of buttermilk, try one of the following ideas:
Option 1: Pour 1 tablespoon of lemon juice or white vinegar in a liquid measuring cup. Fill it with enough milk to make one cup and stir. Let sit 5-10 minutes.
Option 2: Pour 3 tablespoons milk in a liquid measuring cup and fill with enough plain yogurt to make one cup. Stir.
Option 3: Thin some sour cream with milk until it reaches the consistency of buttermilk (about half and half).
Part 2: Real, traditional, homemade buttermilk
(bonus: homemade butter!)
This version is a bit more work, but makes a more traditional buttermilk. The ingredients are very important - make sure the cream and yogurt do not have stabilizers or additives. If you get the cream and yogurt from Hansen's, you won't have to worry about that!
Makes about 2 cups
1 quart Hansen's heavy cream
1/3 cup plain whole milk yogurt (available at the Cedar Falls Outlet and the Waterloo Moo Roo)
1. Pour the cream into a VERY clean glass bowl (plastic can hold onto bacteria, so use glass). Scrape any solids left in the container into the bowl as well. Add the yogurt and whisk by hand, gently, to combine. Cover with plastic wrap and set the bowl in a warm-ish place on your counter overnight or all day long. This is when the cultures will grow in the cream/yogurt mix.
2. The next morning, or after the mixture has rested all day, give the bowl a little shake. If the cream looks very thick on top, it's ready. If the bowl was in a cooler spot, or if it's the middle of the winter, it could take a few more hours.
3. Beat the mixture with an electric beater on high until it starts to form peaks, then switch to low. When the mixture starts to form peaks, it will start to separate and the milk solids will break apart from the liquid, so using low speed is a good idea to avoid a mess. Keep mixing on low until you see a distinct separation happening.
4. Now you have a bowl full of two things: unsalted butter (the solids) and buttermilk (the liquid). Pour off the buttermilk by straining it through a fine-mesh sieve into another glass bowl. Press the butter to make sure you get all the buttermilk off.
5. To enjoy your butter, remove the butter from the sieve and squeeze it with your hands to get rid of excess buttermilk. Rinse the butter with cold water and alternate squeezing and rinsing until the water runs clear. If desired, stir in 1/2 tsp table salt to the butter. Refrigerate and use the butter as you would any other. |
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