  ith Independence Day upon us, many of us at Springfield Creamery will take time with family, friends and good food- just like many of you will for the holiday weekend. We find ourselves especially fortunate that each day at the Creamery - not just Independence Day - is actually filled with the presence of dedicated family, friends and good food! Remaining independently owned and operated for over 50 years, offers us the privilege of working along side our children, grandchildren, nieces, and cousins to name a few. And then of course, there are our dear friends who work with us each day, many of whom have worked at the creamery for more than 30 years, to bring you good food - Nancy's Cultured Dairy and Soy. So as we all slow down a bit to enjoy the time this Independence Day weekend offers, join us in a toast of gratitude, with an eye to a bright future.
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ith wild salmon season in full swing, now is the time to enjoy this healthy dish. Vindalho in Portland, Oregon uses local and seasonal ingredients to create authentic Indian cuisine and this recipe is an exotic way to use farm fresh ingredients. And the trick to the perfect marinade? According to Vindalho owner and chef Dave Machado, it’s Nancy’s Organic Whole Milk Yogurt!! Recipe by Vindalho in Portland, Oregon.
