Certified Organic Milk and Eggs from Green Field Farms

Good morning and welcome to June!

At the beginning of May, Traders Point Creamery brought back their production to their farm. This sustainable down-sizing meant our customers outside of Indiana were losing their local, certified organic creamery. So, we went out on a search for a replacement, and what we found was Green Field Farms from Wooster, OH.

Green Field Farms is a certified organic, farmer owned co-op of small family farms that grow healthy, nutritious vegetables and raise grass-fed dairy cows, and pasture-raised chickens.


Their milk is low-temp vat pasteurized, non-homogenized, USDA certified organic, and comes in half-gallon returnable glass bottles. Their cows graze on lush green pastures from early spring into late fall. Crops of corn and hay, rich in nutrients, are harvested with horses throughout the summer to provide feed for the cows during the winter months. Their dairy farming follows old world traditions to provide you with milk that is rich in cream and nutrients.

Why is low-temp vat pasteurization better for you?

In low-temp vat pasteurization, the milk is heated to the lowest temperature allowable by law to eliminate harmful bacteria but does not harm the valuable nutrients. It also does not break down critical enzymes found naturally in milk. This makes the milk easier to digest. Often, those with lactose intolerance can tolerate low-temp vat pasteurized milk with no digestive disturbances. Both my daughter and I can attest to the truth of that claim!

Why is non-homogenized milk better?

Homogenization is the process of breaking down fat molecules in milk, so they stay integrated rather than separating as cream. The milk is pushed through small, tapered tubes or pores while under pressure. This high pressure creates very high heat that the milk is exposed to which can lead to rancidity. Non-homogenized milk keeps butterfat particles in their natural state which makes it easier to digest and makes for better carriers of fat-soluble vitamins like A and D, which are found in milk, through the digestive system where they release these nutrients to the body.

Why use glass bottles?

Glass bottles help to keep the milk colder, longer. They prevent the absorption of unwanted chemicals such as BPA from plastic and protect the flavor of the milk. Since Green Field collects, sanitizes, and reuses their glass bottles, they are less energy consuming than other packaging and helps to avoid adding more waste to a landfill.


Green Field Farms provides certified organic, free range brown eggs. They roam freely in clean, well ventilated buildings and have continuous access to the outdoors. Their eggs are gathered daily to ensure freshness from the farm and to your table! Their eggs have a thick, healthy shell and bright yellow-orange yolks which are a sign of a healthy hen and a nutritious egg. You are bound to fall in love with these eggs!


Be on the lookout for Green Field Farms certified organic produce! We will be selling their quality, nutritious product again this year!

omelette with spinach and cheese in a pan on the concrete background top view

Asparagus, Spinach, and Feta Frittata

My favorite time to eat a frittata is at dinner! They always come together quickly when you are in a pinch and you can add almost any veggie and it tastes good! This frittata utilizes spring veggies and both milk and eggs from Green Field Farms.

  • 1 bunch asparagus, woody ends removed then cut into thirds
  • 10 eggs
  • ¼ cup whole milk
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 bunch green onions, ends removed then sliced (both white and green parts)
  • 5 ounces of baby spinach
  • 3 ounces feta, crumbled

Preheat oven to 425°. Bring a large pot of salted water to a boil and add the asparagus. Blanch for 2 minutes then drain and run under cool water. Set aside.

Meanwhile, crack the eggs and add to a mixing bowl and whisk together with the milk and a pinch of salt and pepper.

Melt the butter in a 10-inch ovenproof skillet over medium-low heat; when it froths, add the green onions and baby spinach. Stir to coat with butter and allow the spinach to wilt, 30 seconds. Pour in the egg mixture. Top with the blanched asparagus and the crumbled feta. Allow the eggs to cook undisturbed for 5 minutes or until the bottom is cooked through but the top is still liquid. Transfer skillet to the oven and bake for 5 minutes or until the eggs have set. Invert frittata onto a plate or leave in skillet, cut into wedges, and serve. It makes a lovely meal with a side of sourdough toast and a side salad. Serves 6

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth