June Dairy Month

Shirley Prudhomme

Hard to believe, but Memorial Day is gone, May is over and June is here. If we blink, winter will be here and summer of 2024 will be just a beautiful memory. Let’s keep our eyes open so that doesn’t happen.

That said, we have enjoyed some fantastic and unusual scenery in the skies in these past few weeks, from incredible Northern Light displays to fantastic cloud formations and breathtaking lightning fireworks.

Beauty is all around us if we open our eyes and get outside to look at it.


June Dairy Month is here, and with it come dairy breakfasts, which are always events more than worth going to, not only for the wonderful all-you-can-eat food and dairy treats, but for the chance to enjoy some great entertainment, visit with wonderful people and maybe see some fine animals.

The Oconto County Breakfast on the Farm is scheduled for Sunday, June 9 at Shallow Acres, 4816 Molitor Road, Lena. Breakfast will be served from 7 a.m. to noon, and activities will continue until 1 p.m. Menu includes scrambled eggs with cheese and ham, pancakes, sausages, yogurt, apple sauce, cheese, milk, orange juice, ice cream, coffee and water. Sponsors are Oconto County Friends of Agriculture. For more information, or to volunteer to help at the event, contact Jordan Rank at 920-598-0350.

Incidentally, in addition to normal dairy farm crops, the Shallow Farm grows sunflowers, and one member of the Shallow Acres farm family - Lewis Shallow - is the author of a children’s book, Zee Visits the Farm.

Marinette County’s Breakfast on the Farm this year will be held Sunday, June 23 on the Anderson farm at N6506 Anderson Road, Porterfield, from 7:30 a.m. to noon.


Saw this on a June Dairy Month website some time ago. The author was not given, but I feel it’s such a wonderful comment on farm life that it’s worth repeating:

“People say, ‘You act like you were born in a barn’ like it’s a bad thing. I was raised in a barn, and that’s where I learned the most important lessons in life.

“I watched life begin and end in a barn. I discovered hard work builds character and killed no one. I learned respect, love and compassion. I realized sometimes optimism is the only way to keep going. I found sometimes you have to let go even when it breaks your heart.

“I dreamed and learned to never give up on those dreams. I failed and kept trying until I succeeded. I gained confidence in myself and my abilities. I understand you have to stand or what you believe in.

“The next time someone says you act like you were raised in a barn, thank them. I can’t think of a better compliment!”


With hot, sultry weather comes mold. To discourage moss and mold from growing where you don’t want it, for example on heavily shaded areas or your roof, use a sponge mop to apply a mixture of five percent household bleach and water (one cup of bleach to every gallon of water) to the roof.

Have read, but haven’t tried the technique, that if you want moss to grow on a rock or a stump, put it in a damp, deeply shaded area and paint on some milk to help it get started.

Moss can give a look of age and permanence, so it can enhance a secluded corner of your garden or patio. You can even order moss starter kits on the Internet.

To grow moss on rocks, bricks or pots, many people have luck cultivating moss by mixing it with buttermilk and painting it on the new surface. Mix 2 cups buttermilk or plain yogurt with one to one and a half cups of chopped up moss of the type you want, fresh or dried. Mix until it’s creamy and spreadable. If the mixture is too thick, add a small amount of water. If it’s too thin, add more moss.

Paint the mixture onto the new surface. You can allow the mixture to sit for a day or two, before you paint it on, to start the process. The mixture will still need moisture pretty continuously to get established, but you need to mist it lightly so you don’t wash the spores right off. They say you may get mold first, but by about week six you should see signs of moss.


Marinette County Fair Association and the Breakfast on the Farm sponsors are hosting a Cheese Cake Recipe Contest. Local winners will get $50 plus two days of free passes to the Marinette County Fair at Wausaukee and a chance to compete at the Wisconsin State Fair in August. There are second place prizes of $30 and third p[lace prize is $20.

Any amateur baker who wants to compete must pre-register by Monday, June 17, by calling 715-938-4099 or e-mailing marinettefair@yahoo.com.

Entries must be presented by 9 a.m. at Breakfast on the Farm on June 23, and judging will be at 10 a.m.

To be eligible, the cheesecake must be baked, and presented on a springform pan. Toppings are encouraged. Recipes must be provided along with the entry.

At last call volunteers were still needed to help out with the breakfast. if you’re willing to pitch in, contact Jamie Graef at 715-927-1420 or jamie.graef@gmail.com.


With June Dairy Month here celebrate by baking some of the cheesy, buttery, creamy treats our Wisconsin Dairy Farms produce. To fully enjoy the season, toss in some rhubarb and a little late, some strawberry treats as well!


2 pounds asparagus, stalks trimmed

3/4 cup heavy cream

3 cloves garlic, minced


black pepper

1 cup freshly grated Parmesan

1 cup shredded mozzarella

Preheat oven to 400 degrees. Place asparagus in a shallow baking dish. Pour over heavy cream and scatter with garlic. Generously season with salt and pepper, then sprinkle on Parmesan and Mozzarella. Bake until cheese is golden and asparagus tender, 25 to 30 minutes. (Broil the last 2 minutes to brown the top, if desired.)


3 cups fresh rhubarb, cut into 1/2-inch pieces

1 cup, plus 2 tablespoons sugar, divided

1 tablespoon flour

1 prepared graham cracker crust (10-inch)

8 ounces cream cheese, softened

1 1/2 cups (12 ounces) sour cream, divided

2 eggs

1 tablespoon, plus 1 teaspoon vanilla, divided

Heat oven to 350 degrees. Combine rhubarb, 1/2 cup sugar and flour in a non-stick skillet. Cook over medium heat until sugar melts. Pour into bottom of prepared pie crust. Meanwhile, beat together cream cheese, 1/2 cup sour cream and 1/2 cup sugar until fluffy. Add eggs, one at a time, and 1 tablespoon vanilla until blended. Pour over rhubarb layer. Bake for 30 minutes or until puffed and golden. Combine remaining sour cream, sugar and vanilla; spread over the hot pie. Set on a wire rack to cool slightly; cover and refrigerate before serving.

The Country Cousin Thought for the week: Here’s wishing all the best that life has to offer for the graduates who are leaving the sheltered years of school and entering the real world. The best advice doesn’t always come in fancy phrases. As Dr. Seuss said, “You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose. You’re on your own. And you know what you know. You are the guy who’ll decide where to go.” Ruth Westheimer put it another way:  “My favorite animal is the turtle. The reason is that in order for the turtle to move, it has to stick its neck out. There are going to be times in your life when you’re going to have to stick your neck out. There will be challenges and instead of hiding in a shell, you have to go out and meet them.” That said, as long as your actions are governed by respect for yourself and those around you, with God as the foundation, you will live a satisfying life even if things do not always turn out exactly as you would like them to.

(This column is written by Shirley Prudhomme of Crivitz. Views expressed are her own and are in no way intended to be an official statement of the opinions of Peshtigo Times editors and publishers. She may be contacted by phone at 715-291-9002 or by e-mail to shirleyprudhommechickadee@yahoo.com.)

Shirley Prudhomme


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