April 2019
Photo of the Month
We are looking forward to spring's sunshine and green grass! April 1 marks the start of our tour season, so schedule yours now. Tours are Monday through Saturday starting at 3:30 p.m. Call (319) 988-9834 to make a reservation (required). For more details, visit our website.

Get a sneak peak of what you'll experience on a tour in this video!
Hansen's Dairy Waterloo
Treat of the Month
This month's  Strawberry Shortcake treat tastes like spring! Vanilla ice cream nestled with white cake, real strawberries, strawberry sauce, and freshly whipped cream is a perfect combination to awaken your taste buds! Custom made for you only at the Waterloo store throughout April, and totally worth the $3.25!
Monthly Coupon

Save 15% on 
Beeler's Breakfast Sausage

Use the coupon to make this month's 
Springtime Eggbake  recipe!  

Kangaroo Days!
Rookie, the Hansens' newest kangaroo, is ready for his closeup! Come meet him in person at Hansen's Dairy store in Waterloo. During our two Kangaroo Days, customers can pet Rookie, have their picture taken with him, learn all about red 'roos, and do kangaroo crafts and games. Don't miss it!
  • TWO DATES: 5 to 7 p.m. Friday, April 5, and 10 a.m. to noon Saturday, April 6 
  • Hansen's Dairy Waterloo, 3015 Kimball Ave. 
  • Free to attend

Easter hams
Our delicious Easter hams will be available for purchase again beginning Tuesday, April 2.

We recommend stopping in to either of our stores early to purchase your ham. We will be glad to hold your ham for you until Easter but it must be paid for. 

Hansen's Hams 
Hansen's Hams are supplied from Webster City Custom Meats in Webster City, Iowa. They are bone-in, shankless, cured only with their own natural juices, certified hickory-smoked hams made especially for Hansen's customers. There are two sizes: half hams (7-9 pounds, serves 10) and whole hams (15-18 pounds, serves 20).

Uncured ABF (Antibiotic-Free) Ham 
Beeler's hams, of Lemars, Iowa, are bone-in, uncured and fully cooked. We will have a limited supply of whole hams (14-15 pounds) and half hams (7-8 pounds).

'Round up' for the Food Bank's #MilkMonday
#MilkMonday begins today  ( April 1) and runs every Monday through June (National Dairy Month). 

With thanks to the Black Hawk County Farm Bureau, this initiative  asks grocery shoppers at   Hansen's Dairy and  Fareway  Grocery stores to round up their  total purchase to the nearest dollar, which will  provide Hansen's Dairy  milk to the Northeast Iowa Food Bank. Will you "round up"?

Read more about the initiative on our blog: 
Customer of the Month
Kelly Rogers and family
The April Customer of the Month is Kelly Rogers  of Waterloo. 

Hansen's Dairy milk was recommended to Kelly and her family when their 2-year-old daughter was diagnosed with lactose intolerance.

"When we came in (to the Waterloo store), we were given a free gallon of milk to try, a tour of the store, bought butter and ice cream, and there was no turning back," Kelly says. "With the milk being non-homogenized, it seems to be easy on our daughter's stomach, which is a win-win! And it tastes great!"

Homogenization breaks up the fat globules of milk so that the particles are uniformly sized. Unlike pasteurization (heating the milk to kill bacteria), homogenization is not required to sell milk. We choose not to homogenize to keep the milk in its most natural state. We have had many testimonials from people who are lactose-intolerant who say they have had an easier time digesting our milk. Because our milk is non-homogenized, the cream rises to the top and should be shaken before being served. 

Kelly's family now enjoys many items from our store. 

" Some of our favorite things to buy are cheese to make cheeseburgers, chocolate milk, butter, and Caramel Cup ice cream!" she says.

Thanks, Kelly! Customers of the Month receive a $5 gift certificate to use at our stores and two free hands-on tour passes to the farm (a $24 value). You could be chosen by filling out an entry form at our stores or through your comments on our Facebook and Twitter pages.
Cow of the Month
Our April Cow of the Month is one of the oldest cows in our herd.

Stacy  is 8 years old and has had six calves in her lifetime: two heifers and four bulls. She's due with her seventh calf on Sept. 3 of this year.

Stacy is following in her mother and grandmother's "hoofsteps" of living a long, productive life. She just surpassed 170,000 pounds of milk production in her lifetime, along with over 5,000 pounds of butterfat.

Stacy is very well-behaved and a joy to work with. She is also passing down her longevity and production traits to her offspring, so this family tree should leave a lasting impression on our farm!
Cooking with Hansen's
Spring makes me think of eggs and different ways to use them. Eggbakes are so versatile and easy to make. Packed with protein, they're a great way to start your morning or enjoy for any meal.  

Many people enjoy eggbakes on Sunday mornings, especially Easter Sunday. This could be mixed and refrigerated the night before, ready to bake the next morning. When refrigerated, it may take a little longer in the oven. Just make sure the knife comes out clean before adding the cheese. 

You can find most of these ingredients at Hansen's Dairy stores, including onions and peppers in season.

For more simple, tasty recipes like this, check out my website at www.JulieGrunklee.com.

Springtime Eggbake
Serves: 12
Prep time: 20 min
Bake time: 1 hour, 15 min
Total time: 1 hour, 35 min

18 large eggs*
2/3 cup Hansen's Dairy Milk*
1 lb Beeler's Breakfast Sausage*
1 large onion, chopped
2 bell peppers, chopped (I used 1 red and 1 yellow)
1 tsp salt
1 Tbsp Hansen's Dairy Butter (to grease pan)*
1 8-oz package Bongards Cheddar Cheese*
*Starred items available at Hansen's Dairy stores

  • Preheat oven to 350F. Grease 9x13 glass baking dish with Hansen's Dairy Butter.
  • Brown Beeler's Breakfast Sausage on stove. Stir and chop occasionally.
  • While sausage is browning, crack eggs into a large bowl and beat well. Chop onion and peppers, adding them to eggs. Add milk and salt.
  • When sausage is browned and chopped, add it to egg mixture and mix well.
  • Pour into the greased baking dish. Bake at 350 for 60 minutes or until a knife inserted into center comes out clean.
  • Add cheese and return to oven for another 15 minutes.
  • Let rest for 5-10 minutes before cutting and serving. Enjoy!

127 E. 18th St.
Monday - Saturday:
    8 a.m. to 9 p.m. 
   10 a.m. to 9 p.m.
3015 Kimball Ave.
Monday - Saturday:
    8 a.m. to 10 p.m. 
   10 a.m. to 10 p.m.
Hansen's Dairy Farm, Hudson
Daily, 7 a.m. to 9 p.m.
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