First, let me admit that I’m fond of nutmeg. Not the powdered variety, but the woody flakes I get when striking a whole nutmeg against a prickly, metal nutmeg grater. I found this kitchen contraption at Valley Natural Foods three years ago among the selection of household items like cooking twine and turkey bags. It was inexpensive and I thought, “Sure—I could use this for making pumpkin pie.”
Upon first strike, I fell in love with the exotic aroma that heightened my appreciation of the nutmeg spice. What next? I wanted to find justification for using more nutmeg. Coffee? Yogurt? Oatmeal? Yes, yes, yes. Then, last holiday season, I struck nutmeg gold—Organic Valley Egg Nog, perfect as it is, tastes even better with a little more dusting of nutmeg.
Nutmeg aside, Organic Valley’s holiday beverage in a carton brings back childhood memories, before I even knew what a nutmeg looked like. My parents owned a small grocery store in a town of 90 people on the Nevada-California border. Every December, our local dairy would bring us a few cases of egg nog that would sell out within the week. Then it was all gone until next December.
That’s one of the things I still like about egg nog—it is seasonal. I have to wait and anticipate its return each year, like an annual visit from Grandma. Organic Valley Egg Nog is worth waiting for with its thick, rich nog that feels so comforting. It is also a creamy treat that the farmers look forward to making each year, too.
Just like my small, hometown dairy of yesteryears, Organic Valley is made up of family farms. These are farms who play a vital role in protecting the circle of life of farms: healthy land, healthy water and healthy animals. The farmers of Organic Valley mix nature's goodness with fresh organic milk and eggs from their farms, so you know this creamy treat is much more than a tasty tradition.