Hi, I'm Rebecca Harrop, Mifflin County Dairy Princess. Everyone knows April showers bring May flowers, but enough already. I can't remember a spring when we've had this much rain. Although I will take the rain over the tornados and weather some parts of the country have been dealing with. Some places have been hit pretty hard. All things considered we aren't too bad off.
Last week wasn't quite so busy. I didn't get to the Little League opening day due to the rain. I had two barn tours for the Taylor Park Daycare. I also attended the Fort Granville "Candidates Night." I have never been to this type of event before and I was very impressed. I learned a lot of information about how the candidates feel about the issues. I registered to vote as soon as I was old enough and I have been voting since. My Dad taught us kids you have an obligation to be aware of the issues and vote. There were a lot of people, both military and private citizens, who gave their lives to ensure we have that freedom. My Pap Harrop was also very adamant that we owed that service to our country. Pap Goss has even turned into an advocate for voting. So with those influences, of course myself, my sister and my brothers vote.
I did get to ask a question of the school board candidates while I was at Fort Granville. I have been hearing reports that some schools are no longer going to serve chocolate milk because of childhood obesity concerns. I think some thought maybe I wasn't being quite serious. I assure you I was. I strongly disagree with this action. Chocolate milk has substantial benefits to improve your overall health. When you combine them you double the nutritional benefits. Dozens of studies have shown chocolate milk is a much better recovery drink than sports drinks after a workout. Chocolate contains antioxidants that help our bodies. Milk aids in preventing tooth decay and building strong bones and helps prevent osteoporosis. The sugar content in milk helps restore the body's glycogen level after exercising. The whey in milk aids the body in producing muscle protein. The casein in milk slows down the break down of body muscle and aids the recovery process after a workout.
These are just some of the benefits of drinking chocolate milk and why I feel it is important to keep chocolate milk available in the lunch line in our schools. That serving of milk may be the only one some kids get in a day. Given a choice between white milk they may not drink and chocolate milk they will drink, I believe we need to continue to offer chocolate milk.
Kid Connection is Saturday and Macy and I will be there for a "walk through" to visit with the kids. I hope we will see lots of you there. Hopefully it won't rain either.
A lot of the spring farm work is about two weeks behind normal. When it does stop raining most of us will be putting in some very long hours. We will be moving tractors from field to field and farm to farm so you will be seeing a lot of slow moving equipment on the local roadways. Please be extra careful when you attempt to pass a piece of farm equipment on the road because it is usually wider than you think. It is definitely much larger and it is probably going to fair better than a smaller vehicle if there is a problem. Be safe. Exercise caution.
I hope some of you tried last week's recipe for the cheese spread. We made it for Easter dinner at Aunt Susan's. We thought it was pretty good. This week's recipe is a great way to use up one of spring's treats. While I am not a fan of rhubarb, there are a couple ways I eat it. This may be one. I hope you will give it a try.
Aunt Emma's Rhubarb Custard Dessert
30 min.prep time
12 servings Ingredients
Crust:
2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons sugar
Filling:
2 cups sugar
1 cup whipping cream
1/4 cup all-purpose flour
6 egg yolks, reserve egg whites
1/4 teaspoon salt
5 cups chopped fresh rhubarb, or substitute 2 (16-oz.) packages frozen chopped rhubarb, thawed, drained
Meringue:
6 reserved egg whites
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar
Heat oven to 350 degrees. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes.
Meanwhile, combine all filling ingredients except rhubarb in large bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
Pour rhubarb mixture over hot, partially baked crust. Continue baking for 45 to 55 minutes or until filling is firm to the touch. Increase oven temperature to 400 degrees.
Meanwhile, beat egg whites in large bowl at high speed until foamy. Add 1/4 teaspoon salt and vanilla. Continue beating, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
Spread meringue over hot filling, sealing to edge. Continue baking for 9 to 11 minutes or until meringue is lightly browned. Cool completely.
Store refrigerated.
