Celebration Eggnog

Eggnog
‘Tis the season for celebration.  Here in Massachusetts, we are celebrating something special and rare in this country: a win for a nearly 300 year old farm and its supporters in a debate over raw milk regulation.

Last night, at a town hearing that drew over 300 people and filled the Ahern Middle School auditorium in Foxborough, the volunteers on the Foxborough Board of Health decided in a 2-1 vote to allow the state of Massachusetts to continue its monitoring of the Foxborough farm without any additional regulations by the town.

Countrywide, raw milk is a heated issue.  Supporters see raw milk as a health food that has helped solve many a health issue.  They see pasteurized milk as colored water at its best, and a toxic and damaging substance at its worst.

Those against raw milk cite bacteria levels as proof of its dangers, along with a myriad of government agencies that agree on the issue of bacteria levels.  Of course, these bacteria are exactly what the raw milk drinkers are after. Indeed, demand for raw milk is rising nationwide.

As it now stands, consumers in eastern Massachusetts have the freedom to choose raw milk and the Lawton family has the freedom to continue running their business under the state laws.  Those who do not wish to drink raw milk have other options, but what is important is choice for all of us.

To celebrate the win for freedom of choice, this morning I mixed up some fresh raw milk eggnog for my family.  Although the milk is indeed heated, it is not boiled or pasteurized so the good bacteria is still in tact.  Same goes for the egg yolks- raw is the best way to reap the nutritional benefits of eggs IF you know and trust your farmer and their practices. If you do not know/trust your farmer, you can heat the milk/yolk mixture a bit more.

This recipe can be dressed up with spices, spirits, or other flavors such as peppermint extract as desired.

Basic eggnog
2 cups raw local milk
4 egg yolks from pastured hens
1/4-1/3 cup pure maple syrup
a sprinkle of cinnamon & nutmeg, or more if you enjoy the taste
tiny pinch of salt

Warm milk on low heat in a small sauce pan.  Do not let boil.  If a layer of “skin” forms on the top, skim off and discard.  When warm, turn off the burner and add the four egg yolks.  Whisk until combined, then add the syrup, cinnamon, nutmeg and salt and mix.

Enjoy!

Update:  If you heat this after you put in the eggs in order to slightly “cook” the eggs to minimize risk, be very sure you’re whisking the mixture constantly while its heating.  If you do not, you risk getting something like lumpy scrambled eggs in milk.  This is why I recommend heating only before putting the egg yolks in, as they will then stay smooth and add only richness, not lumps.

Raw Milk Threatened in Foxboro!

This is a rare piece of activism from me, however I find it extremely necessary.  On November 25, the Foxboro, MA Board of Health will be voting on whether to adopt new and unprecedented town regulations of raw milk. 

These new regulations would likely put this Lawton’s Family Farm, a small family-run farm, out of business.  The proposed measures would lower the allowable bacteria to levels lower than that legally allowed for pasteurized milk, and give authority to the town’s Board of Health to shut the farm down for up to a month or longer and giving them alone the authority to re-open the farm.  Currently, the State has authority to shut the farm down only until a sample comes back with the current allowable bacteria levels.

The state of MA, no town has ever taken over this role from the state, as it is completely and utterly unnecessary.  These major changes transfers power to extremely anti-raw-milk authorities without need and will essentially shut the farm down and prevent access to this high quality health food.

Now is the time to act!  Read these proposed guidelines for more details, and then do the following:

  • Take the time to send letters and emails and PLEASE send copies to the farm or drop your copies off there
  • PLEASE be sure to send the farm copies as they do not trust our agent to pass them along to her board members
  • When writing your letters, please explain your rights to choose what you put in your body, the benefits of raw milk, and also include if you are a professional ( nutritionist, doctor, nurse, scientist , wellness person  for added emphasis) and all others : your educated and researched choices
  • Foxboro Residents: Please send letters to the Editor of the Foxboro Reporter as to your confidence in  the State Dept of Agriculture to regulate raw milk as well as the health benefits you receive from drinking raw milk.
  • Your efforts need to be in the paper before 11/25/13.
  • There is a public hearing on November 25 at 7:45 in the McGinty room of the Public Safety Building(which is located at the end of North St away from Route 1) WE NEED YOU THERE TO SPEAK OR JUST YOUR PRESENCE FOR SUPPORT IN RAW MILK

Email addresses: Pauline Clifford , town Health Agent     pclifford@town.foxborough.ma.us
Cc: oake_knoll_ayrshires@lawtonsfamilyfarm.com

OR hard copy:  Foxborough Board of Health, Pauline Clifford
40 South St, Foxboro, MA 02035
Cc: Terri, Ed or Nancy Lawton 70 North St Foxboro, MA 02035 or drop off at stand