Hello everyone! My name is Danielle Herrick and I am this years Wyoming County Dairy Princess.
I shouldn’t complain about the weather, since it has been so nice, but a little rain every now and then would be a helpful, especially for the farmers. I know the cows would also like to have it a little cooler outside, as they prefer to have temps in the low 70s, but farmers use fans and sprinklers to help and keep them cool.
One good thing that comes from all of this hot weather is that it allows for the perfect reason to celebrate national ice cream month, which I have been taking full advantage of.
For the dairy princess program, summer usually means a lot of parades and other events, but sadly that is not an option this year. To make up for the lack of events, we have been trying to be more inventive with other ways that we can reach out to the public. We were able to have one of our first events at the Bliss Community Days, where we sold our cow print masks, had a wheel for people to spin, and handed out free ice cream cups.
One of our new events that we have been taking on has been joining in on birthday parades, which has been a lot of fun so far for the few that we have been in. If you are interested in having the dairy princesses drive in a birthday parade with their cow truck, feel free to reach out to the Wyoming County Dairy Princess Program Facebook page and let us know a place and a time, as long as the house is within the Wyoming County borders.
I hope that you are all taking the time to enjoy this very sunny weather, and I encourage you all to keep consuming dairy products to help you beat the heat.
For this week’s recipe I have a potato salad that will get a couple servings of dairy and is perfect for backyard cookouts.
Bacon Ranch Potato Salad
2 lbs. baby red potatoes (quartered)
6 slices of bacon
16 oz. of sour cream
1 tablespoon of lemon juice
½ package ranch seasoning
1 cup shredded cheddar cheese
A dash of salt
A dash of pepper
In a large pot of boiling water, cook potatoes until tender (about 15 min). Drain and rinse in cool water, then transfer to a large bowl.
In a large skillet over medium heat, cook bacon until crispy. Drain on a paper towel and then crumble.
In a small bowl, stir together sour cream, lemon juice, ranch seasoning, salt, and pepper.
Add mixture to the potatoes and combine. Add cheddar and bacon and mix them.
Refrigerate at least 1 hour before serving.