Harvest of the Month

The most common dairy animals are cows, water buffalo, nanny goats, and ewe. Dairy products include yogurt, cheese, milk, ice cream and butter. The New Hampshire dairy industry is located primarily in the Connecticut River Valley on the state’s western border and along the Merrimack River Valley in the center of the state. There are approximately 94 dairy farms in New Hampshire with an average of 120 milking animals per farm. The two most recognized and well-known breeds of dairy cattle are the Holstein with its black and white spots and the Jersey, which are brown.

Both full-fat and non/low-fat dairy foods can be good sources of protein, calcium, vitamins B and D. Dairy foods that undergo fermentation, such as yogurt and some cheeses are lower in lactose and contain healthful gut bacteria that may benefit digestive health. Yogurt is a staple food in several cultures, originating from countries in Western Asia and the Middle East. The word yogurt is believed to be derived from the Turkish word “yogurmak,” which means to thicken, coagulate, or curdle.

Cheese can be made from any milk. Generally, cow’s milk cheese tends to be rich and buttery, goat’s milk cheeses carry a sharp tang, and sheep’s milk cheeses have a mild nutty flavor.

Datshi means cheese in Bhutanese and is made from goat, cow or yak milk. It is a main ingredient in their national dish, Ema Datshi or chili cheese. In Guatemala, queso fresco, or fresh cheese is made with cows milk. It is mild and crumbly and makes a great topping on tamales, corn on the cob, and is good in the filling of pupasas.

The strawberry is a member of the rose family. Wild strawberries are indigenous to North and South America, as well as Europe and Asia. The cultivated strawberry originated in Europe in the 1300’s when wild strawberries were transplanted into the garden. The large, tasty, and hardy strawberries we eat today are a cross between Chilean and Virginian, an American variety. Strawberries are one of the first fruits to ripen in the spring. They have a short growing and harvesting season, about 3 weeks. In addition to red, strawberries can be white, pink, yellow, or golden. Strawberries contain more Vitamin C than oranges.

In Ukraine, buckwheat dumplings called Vareniki, are filled with strawberries and farmers’ cheese.

There are so many types of greens available such as arugula, spinach, romaine, radicchio, leaf lettuces, bibb, frisée, endive, mesclun or spring mix, mache, and oak leaf varieties. Many are mild in flavor but some are spicy or bitter like arugula and radicchio. Lettuce is specific species of plant and includes butterhead, crisphead, romaine, and loose-leaf. Egypt and Iran are considered the center of lettuce origin.

Khobbeizeh, or Malva Parviflora, is a wild green in the mallow family that grows throughout the Middle East and North Africa. A common way to prepare it is to chop it up and cook it with olive oil and onions. Saag is a cooked mixed greens dish from Northern India and can be made with spinach, raab, mustard greens, fenugreek leaves, garlic and spices. Gado Gado is an Indonesian salad made with vegetables and greens and served with a peanut sauce.