Volunteers Eat Free – 2016 WE WANT YOU!

Volunteers Eat Free – 2016 WE WANT YOU!

by A. CornetteNo Comments
Great opportunity for students who need community service hours - volunteer as a family, while enjoying delicious dairy and FRESH FROM THE FARM CHEESE CURDS. #Help #VOLUNTEER #FreeFood #BOTF2016 We Want You! SIGN UP TODAY to join us and VOLUNTEER for Breakfast on the Farm, on Father's Day June 19th, 2016 at Pagel's Ponderosa Dairy: Serving 8am-12pm. Volunteers eat free and get to enjoy a fun filled morning with food, fun, family & friends.  Sign up for a shift today - register on your own or with a group.  Many different opportunities to help, eat, tour, play, and learn! Please sign up today - individually as a group. WE NEED REGISTERED VOLUNTEERS TO HELP MAKE THIS ANNUAL EVENT A DELICIOUS SUCCESS!...
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Family Farm History – 2016 Hosts: Pagel’s Ponderosa Dairy

Family Farm History – 2016 Hosts: Pagel’s Ponderosa Dairy

by A. CornetteNo Comments
Each year Kewaunee County Breakfast on the Farm is hosted by a different family farm - learn more about our 2016 host farm's history! Pagel's Ponderosa Dairy - family farm est. 1946 John grew up on the Pagel Family’s homestead farm purchased by his parents, Carl and Garnet, in 1946—80 acres, 8 cows, 6 pigs and a few chicken. Their 7 children, John being the youngest, were always involved in the farm work. Adopting the typical Wisconsin farm-family work ethic necessary to support their growing family, the farmstead’s land and animals that provided their livelihood. With their progressive dairy practices Carl gradually expanded the dairy to 380 acres and 65 milking cows before his retirement in 1980. John purchased the Ponderosa Dairy from his parents in 1980, after attending the U.W.-Madison Farm Short Course Program where he was prepared to be a progressive dairy business man as well as a steward of their land and its environment. In 1985 the Ponderosa Dairy experienced a...
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Farm Facts – 2016 Hosts: Pagel’s Ponderosa Dairy

by A. CornetteNo Comments
We're excited to share some fun farm facts about Pagel's Ponderosa Dairy - the family farm hosting our 2016 Kewaunee County Breakfast on the Farm, on Father's Day (6/19/16)! OWNER John T. Pagel & Family HERD 5000 Cows 86lbs Milk/Cow per Day Milking 3x per Day Fat - 4.3% Test Protein - 3.4% Test SCC - 155,000 CROPS 7530 Acres (owned & rented) Corn - 4,000 Acres Wheat - 530 Acres Alfalfa - 3,000 Acres EMPLOYEES 110 Full Time PROFESSIONALS HERD VETERINARIAN Dr. Don Niles NUTRITIONIST GPS Dairy Consulting, Marty Faldet HOOF TRIMMER Blazei Hoof Trimming MILK MARKETER DBMMC MILK HAULER Homan Trucking FEED MILL Cornette Farm Supply Stay tuned for more info!  COMING SOON: our host family's farm history....
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Pagel’s Ponderosa – “Throwback” Print Paraphernalia Of Our 2016 Breakfast Hosts!

Pagel’s Ponderosa – “Throwback” Print Paraphernalia Of Our 2016 Breakfast Hosts!

by A. CornetteNo Comments
Can you recognize any of these young faces? My how things have changed!  Check out some of these great old photos & newspaper clippings, past breakfast newsletter bits, and one Kewaunee County Dairy Promotion Committee member even found part of an article from over 20 years ago!        We hope you'll join us for the 2016 Kewaunee County Breakfast on the Farm, Father's Day 6/19/16 at Pagel's Ponderosa Dairy....
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Jalapeño Popper Grilled Cheese

by Allie BartaNo Comments
Ingredients 2 jalapeño peppers, cut in half lengthwise and seeded 2 slices sour dough bread 1 tablespoon butter, room temperature 2 tablespoons cream cheese, room temperature 1/2 cup jack and cheddar cheese, shredded 1 tablespoon tortilla chips, crumbled Directions Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily "pinch" off. Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapeños, crumbled tortilla chips, the remaining cheese and finally the other slice of bread. Heat a non-stick pan over medium heat. Add the sandwich and grill until golden...
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