June is Dairy Month, an annual tradition that
promotes the dairy industry and its many contributions to society.
OK, besides giving us ice cream, milkshakes, and assorted other
summertime treats, what has the dairy industry done to deserve a
month of devotion?
Well, consider that June is also
Adopt-a-Shelter-Cat Month, Turkey Lover’s Month, National
Accordion Awareness Month, National Fresh Fruits and Vegetables
Month, and National Papaya Month. These are, of course, all worthy
subjects in their own rights. But if a musical instrument and one
tropical fruit are worthy of such attention, it’s certainly
appropriate that the dairy industry be appropriately recognized and
rewarded in the proper way.
Illinois has 1,210 dairy farms and more than
100,000 dairy cows producing 1.97 billion pounds of milk annually.
What began as National Milk Month in 1937 to celebrate the dairy
industry changed names a few times and shifted its focus to the
greater use of dairy products. Today, Dairy Month is celebrated by
communities across the country with dairy-food demonstrations,
coronations of dairy princesses, cow-milking contests, and free
ice-cream cones.
If you want to mark the month in a more
low-key way, say just by having some ice cream, cheese, or a
creamy, cold milkshake or two, there are plenty of area restaurants, diners, and businesses serving up
tasty treats that include dairy products.
Here are just a few:
Krekel’s
Custard. Try a cone or concrete (ice
cream packed with chunks of candy bars or brownies) at this simple,
old-fashioned institution. Floats come in such flavors as chocolate
Coke, and shakes and malts are available in flavors such as lemon,
cherry, butterscotch, banana, and marshmallow. 2121 N. Grand Ave. E., 525-4952, www.krekelscustard.com
Corkscrew
Wine Emporium. Sure, there are lots
wine options here, but Corkscrew also offers a good variety of
imported and domestic cheeses. Add some locally made artisan bread
from Incredibly Delicious, some ripe strawberries from the
farmer’s market, and you’re ready to head to the park
for an afternoon picnic. 2613 Chatham
Rd., 698-1112, www.thecorkscrew.com
Saputo’s and Tuscany. Many great Italian dishes, such as eggplant
Parmesan, are loaded with cheese. Saputo’s,
801 E. Monroe St., 544-2523; Tuscany, 3123 Robbins Rd., 726-5343.
Check out these Web sites for more information
on dairy products, recipes, nutrition facts and more: www.3aday.org
(recipe and snack ideas, expert tips and coupons), www.whymilk.com
(milk recipes, trivia, and events), www.ilovecheese.com (say
“cheese”), and www.nationaldairycouncil.org (nutrition
info and more).
Dairy-inspired recipes
Here are a couple of recipes perfect for a summer meal:
Balsamic Yogurt Grilled Vegetables
Ingredients
1
1/4 cups plain fat-free yogurt
1/2 cup balsamic
vinegar
2 tablespoons olive oil
2 tablespoons chopped parsley
1/2 cup diced roasted red
peppers
One sweet onion, sliced in half-inch
rounds
Two baby eggplants, sliced in half-inch
rounds
Three zucchini, sliced in half-inch
rounds
Two cloves garlic, minced
Directions
Pour balsamic vinegar into a small saucepan.
Simmer to reduce to 3 tablespoons and cool. Add cooled vinegar
to yogurt with oil, garlic, and parsley. Divide mixture in
half. Place prepared zucchini, eggplant, and onion on a sheet
pan and brush with half of the yogurt mixture. On a lightly
oiled preheated grill, cook vegetables until golden and brown
(three or four minutes). Place cooked vegetables on a platter
and sprinkle with red peppers. Drizzle remaining dressing over
vegetables and serve. Makes four servings. (Recipe courtesy of
Dannon Yogurt.)
Zippy Fruit Dip
Ingredients
16-ounce container of cottage
cheese
1 cup crumbled blue cheese
1/2 cup chopped
walnuts
2 tablespoons honey
Sliced apple
Sliced
honeydew melon
Sliced fresh pineapple
Directions
Combine cottage and blue cheeses in small
mixing bowl. Beat at high speed until well blended, about three
minutes. Fold in nuts and honey. Refrigerate, covered, one to two
hours to allow flavors to blend. Serve with apples, melon, and
pineapple. Yields 3 1/2 cups. (Recipe courtesy of the Midwest Dairy
Association.)
Be a baker
A new bakery in Girard is selling its
artisanal breads at the downtown farmers’ market. Bun
Appetit, owned by Nancy Standen, opened its doors in January and is
offering items such as rosemary-garlic and chipotle-chile breads at
the market.
Bun Appetit also is taking reservations for
its schedule of summer cooking and baking classes, which run
through Sept. 27. To register, call 217-627-3764.
Tea time
Ken and Ginny Costa have opened Tea Room on
the Square in downtown Petersburg. They’ve moved into the
space previously occupied by Morning Glory Café. The Costas,
who own Costa’s Fine Chocolate in Petersburg, remodeled the
interior and expanded the seating space. The backroom of the
building, previously filled with antiques for sale, is now
available for private parties, business meetings, and other events.
Sue Kastelic, who formerly worked at Morning Glory Café, is
the manager.
The menu includes salads, homemade chili,
soups, sandwiches, olive-nut spread, Italian beef, hot dogs, Polish
sausage, and fruit and cream pies. Daily and monthly specials, such
as lasagna, chicken pot pie, and crab salad are offered as well.
Beginning at the end of June, grilled specials, such as marinated
pork chops, will be served.
Tea Room on the Square is located at 115 S.
Seventh St., Petersburg; 217-632-0177. Lunch is served 10 a.m.-2
p.m. Tue.-Sat.; dessert is available until 3 p.m.
This article appears in Jun 23-29, 2005.
