This post is sponsored by Midwest Dairy.
I am always amazed at what farmer’s do to keep their animals, farms and community thriving – and in turn, this contributes to the welfare of the planet. With dairy being top of mind this month, let’s celebrate the sustainable actions that dairy farmers are taking when it comes to water usage, waste management and feeding their cows.
Conserving water by using recycled water is one of the ways that the industry optimized its water usage. Recycled water is used to cool down the milk before it’s transported and plus it’s used to clean the cow’s parlor.
Plus, providing balanced diets to their animals to keep them healthy and productive to minimize their environmental impact is important. Manure is not seen as a waste or by-product, but a source of nutrients that farmers use as a natural fertilizer on crops – in place of commercial fertilizers.
To produce a gallon of milk today it requires 30 percent less water, 17 percent less feed and 21 percent less manure than it did in 2007. This all adds up making the whole dairy system more sustainable and environmentally more efficient.
This is all good news for dairy lovers as we can feel good consuming milk, cheese and yogurt even more that we do already!
Let’s get cooking a summery refreshing recipe. This easy recipe is just 6 simple ingredients.
Strawberry Rhubarb Compote Yogurt Parfaits
Makes 4 6-ounce parfaits
2 cups strawberries, hulled and chopped
2 cups rhubarb, chopped
4 tablespoon pure maple syrup
1 tablespoon water
Pinch of salt
2 cups plain Greek yogurt (2 percent or whole fat milk)
Directions: To make the compote, put the strawberries, rhubarb, syrup, water and salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 15 – 20 minutes or until thickened. Turn off the heat and allow to cool.
In mason jars, start with a dollop of yogurt on the bottom, top with a heaping tablespoon of the strawberry rhubarb compote and repeat until it’s filled to the top. Serve immediately.
Enjoy eating simply,