Duivenvoorden Farms – Making A Truly “Whole” Milk

With so many options on sale in the milk sections of our local grocery stores, one in particular stands out: Duivenvoorden Farms from Cottonwood. Duivenvoorden milk is 100% grass fed, unpasteurized raw milk that is also never skimmed, making it a full cream, truly “whole” milk. Raw milk contains the enzyme lactase, which helps break down lactose and makes it easy to digest. One survey revealed that 80% of people who were described as “lactose intolerant” by a healthcare practitioner could consume raw milk without a problem

Additionally, the butterfat in raw milk is one of the healthy fats, containing anti-inflammatory and anti-carcinogenic qualities as well as the enzyme which aids in fat digestion and assimilation of the fat-soluble vitamins A, E, D and K.

Duivenvoorden Farms began in 1963 when Opa Duivenvoorden immigrated from Holland and began D & D Dairy with his brother. Opa’s son, Marc, worked alongside his dad, learning every aspect of the dairy farm. In 1992, Opa passed away and Marc continued the dairy, now part of Duivenvoorden Farm. In 2008 Marc made the business decision to sell their milk directly to consumers rather than local commercial creameries. To support this decision, they built their own processing facility and commercial kitchen at the farm, and are now bottling and selling to more than 20 local stores.

Lori Duivenvoorden, Marc’s wife, says, “Our customers bring us so much joy. They tell us all the time how they appreciate what we do to make raw milk available to them. On our side, we are so thankful for them — thankful to be able to continue farming on this land, thankful to serve our community in this way. Our family lives together here, four generations, and we wouldn’t have it any other way. We work a lot, but we work together and that definitely brings us joy.”

Lori Duivenvoorden busy baking

Three years ago at one of their annual Raw Milk and Cookies events, Lori Duivenvoorden launched her baking business, Milk House Cookies. As a diabetic, Lori knew it was difficult to find gluten-free and keto baked goods in the community, so she learn how to bake them herself and now bakes for her family, especially her grandchildren, as well as for the new business, Milk House Cookies.

You can find Duivenvoorden raw milk in stores in Chico, Cottonwood, Mt. Shasta, Red Bluff, Redding and surrounding cities. Find the full list of locations at rawmilkdairy.com.

You can find Milk House Cookies at coffee shops and stores in Chico, Cottonwood, Red Bluff and Redding; and on Facebook, Instagram and milkhousecookies.com You can also try some at their Raw Milk and Cookies Day on Sunday, October 3 from 11-3 at the Duivenvoorden Farm, 19490 Draper Road in Cottonwood. The day’s events include self guided farm tours, raffles, kids activities and food for purchase as well as raw milk and cookie tasting. As many as 30 local vendors will also be participating. Admission is free.

Summer Corn & Zucchini Chowder

Serves 6-8

1 Tbsp. butter
2 strips bacon, chopped
1 cup chopped yellow onion
1/3 cup chopped celery
1/2 cup peeled and chopped carrot
2 garlic cloves, minced
1/2 tsp. dried thyme
2 medium russet potatoes, peeled, diced into 1/2-inch cubes
2 cups water or veggie stock
2 cups whole milk or coconut milk
1 bay leaf
4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob
1 1/2 cups zucchini, diced into 1/2-inch cubes
1 cup half and half
Kosher salt and fresh ground black pepper
Chopped fresh parsley, to garnish
Cayenne pepper, to serve, optional

In a large heavy-duty stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
Add onion, celery, carrots, garlic and thyme; cook until vegetables begin to soften, stirring a couple times, about 5 minutes.

Add potatoes, water, milk and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

(front) Kaden and Rhett (back left to right) Luke, Lori, Marc, Hudson, Seth and Ali Duivenvoorden