- Organic Valley
- Organic Prairie
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- Organic Valley
- Organic Prairie
- Protect Your Food
Blog Posts
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OrganicWhat Is Organic Farming?
FoodYou Have to Try These Bold Organic Cheeses
FarmingCow Chow: What Do Our Organic Dairy Cows Love to Eat?
FoodLearn What Is In Eggnog and Other Enlightening Eggnog Attributes
by Laura Poe Mathes, R.D.
Eggnog season is here! Dive into the creamy delight of this traditional holiday drink, learn about its origins, health benefits and why Organic Valley's eggnog stands out. Organic Valley Reduced Fat Eggnog™ — perfect for festive gatherings and cozy nights.Read more
FoodChoosing and Thawing Your Organic Thanksgiving Turkey
by Krista Garcia
Thawing and cooking turkey isn’t complicated, but it does take some planning. Here’s your guide for where to find an organic turkey, how long it takes to thaw, and turkey cooking times.Read more
RootedMaine's Fresh Off The Farm Steals Our Hearts
by Jennifer McBride
Discover how Fresh Off The Farm in Maine supports 400 small producers, including Organic Valley farmers. This natural and organic grocery store, marked by a giant orange carrot, champions small family farms and sustainable living. #SmallBusinessSaturdayRead more
FarmingA Complicated Path to Find a Simple Way of Life
by Jennifer McBride
We talk to a family in Maine that milks about 45 cows and prioritizes quality, and work-life balance. Producing organic food without harmful chemicals, they embrace a pasture-based lifestyle for their cows, ensuring a healthy and sustainable environment.Read more
FoodHow to Color Frosting Using Natural Ingredients
by Rachel Riesgraf
It’s easy to naturally dye frosting using fruits, vegetables, herbs and natural powders. For example, create endless shades of natural pink frosting by squeezing juice from beets, or use natural powders for green and blue frosting.Read more
FoodEasy Steps to Spatchcock a Turkey
by Rootstock Editor
Spatchcocking a turkey greatly reduces the time it takes to bake a turkey. Spatchcocking, otherwise known as butterflying, is quick and the meat cooks up juicy with crispy, golden-brown skin. Bonus, it’s pretty easy to spatchcock. Ready to try?Read more