Birds chirp to each other on the breeze. The sun warms you from high overhead. It’s time to start garden planning. The smell of freshly turned earth reaches your nose. Trees are camoflouged with new green foliage. Robins pull innocent worms out of the ground for lunch. Daffodils are popping up alongside the shed. Soft, moist soil cushions your feet. Spring is here at last!
Wait, there isn’t one! Raw milk (almost) never goes bad!
My eighth grade science fair project was to show how processed milk is dead and raw milk is living. Three months before the fair I bought a half gallon of processed milk from the store. I put it in the fridge along with a half gallon of fresh raw milk from our farm.
So you want to know how to start getting raw milk for your family but you don’t know where to begin. Maybe you are a city gal and have never stepped foot on a farm. Maybe you just moved to a new area. Maybe you just have questions you were never brave enough to ask.
With a few tips from having run a cow share program from my childhood farm, I hope to dash your dairy doubts by the end of this article!
I know, it’s not a very popular food, nor is learning how to feed liver to your family very popular. My husband and I enjoy pan fried liver baked in onions and gravy for dinner now and then. People wrinkle their noses in disgust, raise their eyebrows in surprise and question, “Do you really like liver?” Yep, I’m proud to say I do! (Even my super-picky-eater husband likes it…after he picks off the onions…)
Growing up on a farm, we butchered our own cows and ate most every part we could. Pickled cow tongue sandwiches and fried cow brains were the favorites but only provided enough for one meal from each for our family of six. A cow liver provided three or four meals so we could enjoy liver and onions more often