July 13, 2019 Dairy Star - 3rd Section

DAIRY ST R “All dairy, all the time”™

Second Section

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July 13, 2019

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Page 2 • Dairy Star • Second Section • Saturday, July 13, 2019

USED MFD TRACTORS CIH 370 Mag, ‘14, 1525 hrs......$205,000 CIH 340 Mag, ‘15, 1170 hrs.......$235,900 CIH 340 Mag, ‘14, 970 hrs.........$219,500 CIH 315 Mag, ’13, 1240 hrs.......$165,500 CIH 315 Mag, ‘11, 2090 hrs......$159,900 CIH 310 Mag, ’15, 430 hrs........$195,000 CIH 310 Mag, ‘14, 675 hrs........$182,500 CIH 305 Mag, ’07, 4665 hrs.......$110,000 CIH 305 Mag, ‘06, 4880 hrs......$107,900 CIH 290 Mag, ‘13, 2000 hrs......$149,900 CIH 280 Mag, ‘15, 1045 hrs......$184,500 CIH 275 Mag, ‘08, 2000 hrs.......$119,500 CIH 275 Mag, ‘08, 3285 hrs......$114,500 CIH 260 Mag, ’13, 1130 hrs.......$139,500 CIH 260 Mag, ‘12, 970 hrs........$149,500 CIH 250 Mag, ‘18, 455 hrs.........$192,500 CIH 245 Mag, ’11, 4340 hrs........$98,900 CIH 245 Mag, ‘09, 2440 hrs.......$114,900 CIH 240 Mag, ’14, 1690 hrs......$144,900 CIH 235 Mag, ‘14, 2185 hrs.......$159,500 CIH 235 Mag, ’12, 2915 hrs.......$105,900 CIH 220 Mag, ‘14, 1025 hrs......$135,000 CIH 215 Mag, ‘08, 4215 hrs........$89,500 CIH 215 Mag, ‘07, 4380 hrs.......... $79,900 CIH 215 Mag, ’06, 2860 hrs........$99,500 CIH 190 Mag, ‘12, 6195 hrs........$69,990 CIH 190 Mag, ‘11, 1415 hrs......$124,500 CIH 180 Mag, ’13, 1775 hrs.......$112,500 CIH 180 Mag, ‘11, 1000 hrs.......$115,500 CIH 180 Mag, ‘09, 2435 hrs.........$95,500 CIH MX305, ’06, 3250 hrs.........$125,500 CIH MX270, ‘01, 5985 hrs...........$59,500 CIH MX255, ‘04, 5545 hrs...........$74,000 CIH MX220, ‘00, 4795 hrs...........$69,500 CIH MX200, ’01, 6905 hrs...........$59,500 CIH 215 Puma, ‘11, 3145 hrs..... $99,500 CIH 185 Puma, ‘14, 4515 hrs.......$92,500 CIH 170 Puma, ‘12, 3620 hrs......$91,500 CIH 165 Puma, ’18, 410 hrs........ $122,900 CIH 165 Puma, ‘16, 245 hrs......$134,900 CIH 150 Max, ’17, 175 hrs.........$101,500 CIH 145 Max, ‘17, 540 hrs........$102,900 CIH 125 Max, ’15, 385 hrs...........$88,750 CIH 120C Farmall, ’17, 75 hrs.....$69,900 CIH 115U Farmall, ‘14, 880 hrs...$64,900 CIH 110U Farmall, ’16, 245 hrs....$74,900 CIH 85C Farmall, ‘13, 105 hrs......$43,500 CIH 7240, ‘96, 9505 hrs..............$38,500 CIH 7240, ’95, 6400 hrs...............$57,500 CIH 7140, ‘91, 8155 hrs...............$43,500 CIH 4230, ‘95, 5630 hrs...............$22,900 Chall MT655C, ’09, 1970 hrs.....$106,900 JD 8520, ’05, 5380 hrs..............$104,900 JD 6150M, ‘15, 510 hrs.............$105,500 Massey 8660, ‘11, 850 hrs........$129,500 NH T7060, ‘10, 2975 hrs.............$75,000 NH T7.235, ’13, 2245 hrs............$79,500 White 2-135, ‘79, 4325 hrs...........$9,000

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Dairy Star • Second Section • Saturday, July 13, 2019 • Page 3

SHERRY NEWELL/DAIRY STAR

Alison Kruse milks a Jersey cow at her family’s farm near Holy Cross, Iowa. Kruse milks each evening a�er returning from her off-farm job in Dubuque, Iowa.

Kruse spends days on family’s 60-cow farm

By Sherry Newell Contributing Writer

HOLY CROSS, Iowa – Alison Kruse always saw herself being involved in agriculture, but until she met her husband, Adam Kruse, she was not imagining dairy farming.

“But, after the rst time milking, I fell in love and knew this is what I was put on Earth to do,” Alison said.

Alison, of Holy Cross, Iowa, is a former Dubuque County Fair Queen who married Adam in October 2018.

She now spends her spare time helping his family on their 60-cow dairy farm. She enjoys showing the Kruse cattle and has taken a special liking to Jerseys.

Loras and Julie Kruse, Adam’s parents, own LJ Swiss Farm and operate

it with help from Adam and Alison, along with Adam’s brother, Nathan, and other family members. The herd is mainly Brown Swiss with Jerseys and Holsteins. Adam and Alison own 21 animals.

Both Alison and Adam work off the farm. Alison processes medical leave claims in Dubuque, Iowa while Adam works for a manufacturing company in Peosta, Iowa.

“Eventually we’d love to farm full time instead of having full time town jobs and full time farm jobs,” Alison said. “But, if I have to work a town job for the rest of my life and on the farm full time, I will to make our dream a reality.”

A typical weekday for Alison and Turn to KRUSE | Page 4

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Adam and Alison Kruse pose in the same spot their engagement photo was framed – the rolling hills near LJ Kruse Swiss Farm at Holy Cross, Iowa.

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Page 4 • Dairy Star • Second Section • Saturday, July 13, 2019

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ConƟnued from KRUSE | Page 3 Adam includes heading to their jobs then back to the farm for milking and chores, and eld work as needed.

But Alison only began to spend time around the dairy farm six years ago. She met Adam while attending Northern Iowa Community College in Peosta, Iowa for general education. He was studying criminal justice. Their paths also crossed at the fair.

“I used to raise sweet corn, but at rst dairy was a big learning curve,” Alison said. “Adam and his parents have been amazing (teachers). They never let my lack of experience or me being female get in the way of my helping out and pushing me to be the best I can be.”

She admits to being a little naïve about dairy farming as she began to learn.

“The scary part is you don’t know what’s going to happen every day or how the market will be day to day,” she said. “One of the things I had to learn was that with livestock, you’re going to have dead stock. You’re going to fail now and then, and you can’t give up even when the market isn’t in your favor.”

Alison said her interest in agriculture was always there as she watched the work of people in her rural community of Cascade, Iowa. In particular, she always felt peaceful around animals. But, she never imagined her life would lead to surprises like receiving a Jersey cow and calf as a wedding present, a gift from a fellow dairyman and good friend. Adam also gave her a calf named Noel for Valentine’s Day. The wedding gift, Windrift Breeze Plum Sarah, and her daughter, Sarah’s Casino Spirit, are favorites of Alison.

Alison showed Spirit to a class win at the Iowa State Fair last year. They also

SHERRY NEWELL/DAIRY STAR

A favorite Jersey in the barn at LJ Kruse Swiss Farm gets special treatment from Alison Kruse, who married into the Iowa dairy family in 2018.

bring cattle to the Dubuque County Fair, where Alison serves on the board and coordinates the queen contest.

They also compete at a spring show in Monroe, Wis., and World Dairy Expo in Madison, Wis. “I normally love working at the farm, but it’s always fun to go to the fair and be reassured that your cattle are good as well as build connections with different members of the dairy industry,” Alison said.

Other farm lessons are coming more slowly. Alison has driven skidsteer in a pinch and is learning to drive tractor. She has not pulled a calf yet.

“But, I wouldn’t have done any of this if I hadn’t met a dairy farmer,” she said. “Now I see the rewards of dairy farming. There’s the milk, but there’s also watching those animals grow from calves and mature into cows.”

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Dairy Star • Second Section • Saturday, July 13, 2019 • Page 5

Milk pasteurization targets calf health

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By Jennifer Coyne jenn@dairystar.com

Since the late 1990s, pasteurizing waste milk has been an alternative method for feeding calves – one that is both economical and effective in providing young animals with the nutrients to thrive.

As the industry changes, so has the technology to meet the needs of dairy farms of all sizes.

“Since the rst pasteurizers came into the market, they’ve never stopped gaining in popularity,” Ellan Dufour said. “There’s an upfront investment, but that cost is recouped in farm economics through feed savings and calf health.”

Dufour is a dairy research nutritionist with Hubbard Feeds.

There are two methods of pasteurizing waste milk – batch or continuous ow. The goal of both methods is to lower the pathogen load as much as possible to provide a healthy source of nutrients for the young calves.

“Either method can work well, depending on how many calves you feed and the volume and speed needed to pasteurize,” Dufour said.

Batch feeding uses a large tank containing heating elements to warm the waste milk with agitators mixing the milk so an even pasteurization occurs.

The system uses a lower temperature, of about 145 degrees Fahrenheit, for 30 minutes to complete the entire process. Afterwards, milk is cooled for feeding.

“The disadvantage to this method is that it takes longer to pasteurize at this temperature and then more time to cool it down to feed or store,” Dufour said. “But, the obvious advantage is the low upfront cost. This method easily ts into the budget of smaller farms.”

Continuous ow is a high-temperature, short-time system commonly referred to as ash pasteurization.

As waste milk ows through heated coils, it quickly heats up to 161 degrees. After only 15 seconds, the milk is pasteurized then cooled for storage or feeding.

“This is a lot faster and more complex system,” Dufour said. “It’s also a bigger nancial investment and more suited for larger operations.”

Knowing how each system works and the limitations of each, dairy farmers can determine which method is best for their dairy.

“Before you buy a pasteurizer, make sure it ts the farm’s infrastructure and needs of the calves,” Dufour said. “Pasteurizing signicantly lowers milk’s bacterial load and improves its nutrient value, but it takes intensive management.” Flash pasteurizers allow for multiple pasteurization cycles per feeding due to the quickness of the process. On the other hand, batch pasteurizers are typically used to pasteurize milk once per feeding as it takes signicantly longer to complete the process.

“Most importantly, both methods need an adequate hot water supply,” Dufour said. “And, if you can’t get your water hot enough to pasteurize at 161 degrees, then you need to go with batch pasteurizing.”

For instance, Dufour worked with an 1,800-cow dairy that decided to install a continuous ow pasteurizer to efciently pasteurize waste milk for their calves.

Unfortunately, the water source was not heating up to the high temperature needed.

“We had hot enough water, but by the time we were pasteurizing and getting ready to feed calves, water was also being used to wash the milking system … hot water was being sent to the parlor,” Dufour said. “It was a timing issue and threw a wrench into things.”

Pasteurizing waste milk can greatly reduce the bacterial load. In turn, it becomes a high quality feedstuff for young calves, when managed correctly.

From harvesting milk to storage, each step is important.

“If done improperly and the milk isn’t completely pasteurized, there can be adverse effects. When thing goes wrong, calves do get sick,” Dufour said. “You have to manage it carefully.”

Dufour strongly recommends proper employee Turn to CALF HEALTH | Page 7

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Page 6 • Dairy Star • Second Section • Saturday, July 13, 2019 CLIP AND SAVE

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PLATTEVILLE, Wis. – The Professional Dairy Producers of Wisconsin held a Water Matters farm tour eld day June 25, visiting two farms in southwest Wisconsin to learn about what dairy farmers are doing to protect and improve water quality.

“In perspective, in America, while our waters are not perfect, we have done a good job of soil conservation and practices, but there is always room to be better,” said Shelly Mayer, PDPW executive director, of the importance of dairy farmers taking the initiative to improve groundwater quality. “Recognizing that water is life and water is food, that this is such a critical conversation.”

Banner Ridge Farms and Kieler Farms, both of Platteville, Wis., hosted the event.

In addition to tours, participants heard from Dr. Mark Borchardt from the Laboratory of Infectious Disease and the Environment at the United States Department of Agriculture Agricultural Research Service’s Upper Midwest Water Science Center in Marsheld, Wis. “Some of the things I’m going to say today, you’re not going to be happy to hear,” Borchardt said. “Keep in mind, I don’t have an agenda. I’m not anti-ag, I’m not anti-septic system. I’m a scientist, and my job is to take questions and issues people have, turn those into effective study designs, generate data and then publish papers.”

Borchardt spoke of what he calls the tragedy of an open access resource: private household wells.

“A private well is a unique thing,” Borchardt said.

“If you own a well, you paid to have it installed, you pay to maintain it, you pay property taxes on the value of that well, but you don’t control the water coming into it.”

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DANIELLE NAUMAN/DAIRY STAR

Dr. Mark Borchardt, a leading water-quality researcher from the USDA’s Agricultural Research Service, speaks at the PDPW Water MaƩers eld day June 25 at Kieler Farms in PlaƩeville, Wis.

household wells are not privy to property lines and are a shared resource, a point that has caused a great deal of turmoil in Wisconsin’s Kewaunee County.

Borchardt said Kewaunee County has faced two growing and competing sections of land use recently: a growing number of dairy cows and an increased residential growth due to urban sprawl from the Green Bay, Wis., area.

“When I started off with this study, I dealt with homeowners on one side of the room pointing at the dairy industry on the other side of the room, accusing them of contaminating their wells,” Borchardt said.

“The dairy industry pointed their ngers back saying, ‘No, it’s the septic systems that are polluting the wells.’”

According to Borchardt, both groups contribute to a fecal waste problem.

“You’ve got more cows producing fecal waste, and you have more humans producing fecal waste,” Borchardt said. “That’s the issue in this county. Like other rural areas, Kewaunee County disposes of fecal wastes on the landscape through various methods of manure application and the 12,000 septic systems in Kewaunee County.”

According to Borchardt, the reason this is an issue is because the fractured dolomite bedrock aquifer formed during the Silurian time period, that lies along the east coast of Wisconsin and supplies the groundwater to Kewaunee County, is vulnerable to contamination due to the vertical and horizontal fractures found in the bedrock that can be more than 1 mile in length.

“When it rains in Kewaunee County in northeast Wisconsin, that water reaches groundwater very, very quickly,” Borchardt said. “As that rain moves, it carries any surface contaminants to the groundwater.”

Borchardt is leading a study to look at groundwater quality in Grant, Lafayette and Iowa counties based on that region having a similar type of fractured bedrock.

Borchardt’s research objectives were looking for an estimate of the county-wide contamination rate for nitrates and indicator bacteria in relation to bedrock depth. A second objective was to determine the source of the fecal contamination. A third was to identify contamination risk factors for private wells.

Nearly 5,000 private wells in Kewaunee County were selected for random sampling, selecting wells from three bedrock depths. Of the selected wells, 50% participated in the study, and samples were taken twice, once in November 2015 and once in July 2016.

Researchers learned that the deeper the depth of soil was to the bedrock, the more pollution protection was afforded to the groundwater.

“Depth of bedrock really matters,” Borchardt said. “At zero depth to bedrock there is a 35% chance of a well testing positive for chloroform bacteria and a 24% chance of having a nitrate level over the health standards of 10 parts per million. Believe it or not, there are places in Kewaunee County where you can scratch your foot, and you are on bedrock. It’s zero depth to bedrock.”

Data collected to date in the Southwest Wisconsin Groundwater and Geology study focusing on the southwestern area of Wisconsin has found that the percentages of wells with water quality issues in Grant, Lafayette and Iowa counties generally exceed the state-wide averages.

The SWIGG study used microbe identication to learn where the source of contamination was coming from. A total of 33 wells from 131 sampled contained any human microbe. Human bacteroides were found in 27 of those 33 wells. In terms of pathogenic microbes, rotavirus A was found in seven of the wells, while Cryptosporidium hominis and adenovirus A were each found in one well.

Bovine-specic microbes were found in 44 of the Turn to WATER | Page 7

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ConƟnued from CALF HEALTH | Page 5 training to reduce the chance of human error contributing to pasteurization mishaps.

“The biggest concern is maintenance and cleaning (of the equipment),” Dufour said. “If you can’t maintain it and keep it clean, feeding milk replacer may be a better option.”

Industry research has shown both advantages and disadvantages to feeding pasteurized waste milk over milk replacer, Dufour said. Calves can have improved weight gain and performance while on waste milk.

However, the purpose of milk replacer is not to mimic whole milk, but to provide adequate nutrition to the calf.

“Both milk sources can be successfully used in a calf rearing program set up to meet your growth goals,” Dufour said.

Pasteurized waste milk typically has lower protein to fat ratio. When protein is limited, so is structural growth, forcing the calf to add more body fat instead.

Milk replacer typically has a higher protein to fat ratio, which results in better structural growth, as seen in

Dairy Star • Second Section • Saturday, July 13, 2019 • Page 7

ConƟnued from WATER | Page 6

calves having a taller and wider frame.

“There are some components of pasteurized milk that you won’t get in milk replacer like specic immune factors,” Dufour said.

Dairy farmers should also consider milk replacer as part of a backup plan if pasteurization does not work, especially when considering antibiotic residues that may pass through from fresh or sick cows.

“Producers need to correct for that,” Dufour said.

“More research needs to be done in [the area of antibiotic residues], but we do know some can survive pasteurization. What effect can they have on a calf?”

While the market for milk replacer will hold steady with farmers raising bull calves and others choosing not to feed waste milk, pasteurization continues to grow in the dairy industry as it provides an economical alternative for some dairy farms, said Dufour.

“For dairy farms, waste milk is a by-product of the operation,” Dufour said. “Farmers feel good to be able to use pasteurization to create a nutritious product that calves can do very well on.”

131 sampled wells. Ruminant bacteroides were found in 36 of those 44. Pathogenic microbes were found in 21 of the wells, including 12 with rotavirus A, eight with Bovine polyomavirus and one with Bovine enterovirus.

Other fecal microbes from non-specic hosts were present in 79 of the 131 wells tested, including 13 wells that contained Cryptosporidium parvum.

Non-pathogenic pepper milk mottle virus also appeared in 13 of the wells.

According to Borchardt, the importance of identifying the contamination risk factors lies in being able to understand what the causes of the contamination might be and how a change in the magnitude of the risk factor affects the magnitude of the contamination.

This information can provide those in charge of making policy and creating laws options for preventing contamination, such as appropriate setbacks, the allowable density of potential contamination sources, vulnerable time periods in relation to weather events, and best practices for well constructions.

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Page 8 • Dairy Star • Second Section • Saturday, July 13, 2019

Crop and Weather Roseau

Lake of the Woods

Marshall

Beltrami

Koochiching

Pennington

vis

n

Moody

McCook Minnehaha

Rock

Nobles

Carver

Brown

Nicollet

Martin

Faribault

n

Freeborn

Rusk

Chippewa

Dunn

Pierce

Pepin Buffalo

Goodhue Wabasha Winona

Fillimore

Mower

Marathon Clark

Eau Claire

Houston

Wood Jackson Adams

La Crosse Monroe

Juneau Vernon

Turner

Bon Yankton Homme

Lincoln Clay

Union

Lyon Sioux

Osceola Dickinson Emmet O’Brien

Clay

Palo Alto

Kossuth

Winnebago

Worth

Cerro Hancock Gordo

Mitchell

Floyd

Howard

a

ick

Ch

w sa

Bremer

Plymouth

Black Hawk

Allamakee

Hutchinson

Price

Taylor

Cottonwood Watonwan Blue Earth Waseca Steele Dodge Olmsted Jackson

hb

ur

Rice

Barron

St. Croix

Dakota

Scott

Sibley Redwood

ue ur

Murray

Hennepin

Polk

Winneshiek

Charles Mix

Lake

Lyon

McLeod

Renville

Yellow Medicine

Anoka

Wright

Sawyer

Ha

Da

Douglas

nso

on

Sa

Miner

Brookings

Meeker

Isanti

Burnett

Trempealeau

nb or n

Kingsbury

Deuel

Lincoln

Hamlin

Chippewa

Lac Qui Parle

Pipestone

Codington

Sherburne Kandiyohi

Ashland W as

Swift

Benton

Stearns

Pope

Iron

Pine

go

Big Stone

Morrison

Douglas

Stevens

Mille Lacs

Le S

Tra ver se

Grant

BayÀeld

Douglas

Todd

Grant Clark

Carlton

Crow Wing

Washington

Wilkin

Otter Tail

Aitkin

isa Ch

Roberts

Cass

Wadena

Becker

Clay

Marshall

en

nom

Mah

Kanabec

Norman

Crop and weather conditions in Dairy Star country

Itasca

Hubbard

Polk

Clearwater

St. Louis

Red Lake

Ram sey

Kittson

Iowa

are

law

De

Linn

BILL MUELLER

PAUL DALEY

Everyone wants to spray for weeds, but our soils are too saturated. There are a lot of acres in our neigh- RAINFALL borhood that didn’t TOTALS Last 1 get planted. Our corn Week was over knee high by the Fourth, and a neighbor to the north of us had a field that 3” was waist high. The corn is growing fast with this heat and hu- Since April 14 midity. We plan to cut 6.5” our second crop of alfalfa on the weekend of the 13th and put it up as baleage.

(Olmsted County)

1,000 cows, 1,500 acres We are in the middle of the area that got two big blasts of rain and a few smaller shots. Roads and fields have been closed and flooded. Luckily, we had RAINFALL a small window of good weather 7/6-7 to get our TOTALS Last 3 second crop done. About Weeks 8% of fields were too wet to harvest. Second crop’s tonnage equaled first crop because we were a week late. Our Sorghum Sudan is 10 days from harvest. The corn is growing average to poor.

About 20% of most fields Since April 14 27.5” have wet spots where the corn is short and yellow.

The rest of the fields usually look average. Now we need heat units to make things grow and dry out.

15”

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Jefferson

Jackson

Pine Island, MN

60 cows, 320 acres

Dane

(St. Louis County)

BOB DUROVEC

200 cows, 800 acres We’ve missed the big rains. We made some second crop hay and have been hauling manure. We planted 10 acres of corn for grazing July 5. We are RAINFALL also going to interseed TOTALS Last 3 some oats, Italian Rye Grass and Crimson clover weeks into poor hay fields that didn’t yield well. We finished first crop hay 3-4 days ago. In a week a bulk of the second crop will get cut. We round bale everything. We just did 150 bales. The forage we Since April 14 have is of good quality but 6.6” there’s not a lot of quantity.

We have some compost manure we plan to haul on fields that are doing poorly.

2.5”

Dodge

Dubuque

Jones

Big Stone City, SD (Grant County)

Columbia

Clayton

n

a an

ch

ford

Sauk

Fond Du Lac

Grant

Fayette

Bu

Craw

Richland

Meadowlands, MN

Brooten, MN

Hanska, MN

(Stearns County)

(Brown County)

DAVID TAUER

CARLTON ZIMMERMAN 53 cows, 250 acres

210 cows, 400 acres We got hailed out June 20.

It hailed for 30 minutes and we got 2-3” of hail. 75% of our acres got hailed on.

Some corn was replanted.

We planted forage corn RAINFALL or Master Graze. I wanted TOTALS something that I could harLast 3 vest early and then plant Weeks rye this fall. Before the hail, the oats were chest high, 4 hours later, it was 2” tall.

The alfalfa was set back two weeks. It was the worst hail I ever saw. The soybeans at the neighbors are a complete loss. We sprayed for Since April 14 leafhoppers last week. The 11” crops out of this hail swat are excellent. The corn is 5 feet tall. The second crop of alfalfa is at all stages; some just started, some are done.

3”

The corn is knee high to waist high. We finished our first crop hay June 22.

The second crop looks good. We plan to start RAINFALL that in 7-10 days. We TOTALS have a few neighbors Last 3 that have started. We Weeks are sitting just right with moisture. I knife in my nitrogen when I cultivate and there’s decent moisture. I can go everywhere in the field.

The oats just started to head out. The soybeans Since April 14 are behind. We were to 12” Ohio a couple weeks ago and the further you went east the worse it got. Some fields never got planted.

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Dairy Star • Second Section • Saturday, July 13, 2019 • Page 9

Crop and Weather Oxford, WI

Crop and weather conditions in Dairy Star country

Neosho, WI

(Adams County)

Amery, WI

(Dodge County)

MARK RUETH

(PolkRAINFALL County) TOTALS

CHRIS CONLEY

JOSH ROOS Last 3

(Vernon County)

CODY CLEMENTS & ARLISA LANDIS

50 cows, 200 acres It’s been a crazy week, some areas with 4-8 inches of rain all in a short period of time. The crops on the sand look good. The corn is coming along and with RAINFALL this heat, it has grown a TOTALS lot in the last few days.

Last 3 The beans are coming Weeks slow, but the hot weather has really pushed the corn along. The second crop looks good except for a little bug pressure. I still have some first crop I’m hoping to do this week, but I’ve already started some second Since April 14 11.2” crop because it’s ready to go. The large dairies have been chopping second crop. Trying to do dry hay or balage has been a little tough with the weather being so unpredictable.

We just finished cutting our first crop yesterday (7/9) and I’m going to start cutting the new seeding today. I was really happy with my first RAINFALL crop and it was up on yield TOTALS compared to last year. The Last 3 alfalfa was blossomed out Weeks later than normal, but it was pretty good, too. We made some with clover the other day. We chopped that, and it had a lot of leaf in it. We only take three cuttings of hay each year, so I think that had something to do with how well everything has done. Since April 14 The corn has really taken off 12.6” and started growing with the hot weather. The cooler weather was nice for the cows, but the corn was suffering. Now the corn is doing well and the cows are suffering the heat a little.

We don’t get huge downpours, but it rains pretty much every day.

I’m hoping to fi3” nish second crop today, if it’s not too muddy. RAINFALL It has been yielding TOTALS Last 3 pretty good. We took Weeks all our new seeding off. It was really thick, but short, but it was starting flower, so we 5.5” decided to take it. Our rye should be ready towards the end of the month. The corn looks Since April 14 11” really good, most of it is about chest high. It’s really liking the weather, rain every other day and heat.

94 cows, 295 acres We’ve had about 8.5 inches of rain last week, including RAINFALL 1.5 inches last night. TOTALS We haven’t got much Last 1 done in the last week.

Week We’ve got about 10 acres first crop left if it dries down, and then we’ll do our oats and peas, and be ready to start with second crop.

We’re having a hard time getting hay off the fields.

We’ve baled a lot of Since April 14 20.3” hay that has got rained on so the quality isn’t there. The corn is looking pretty decent except the wet spots. We got it sprayed a couple of week ago. Around here the later planted corn is looking better than the earlier planted.

Gilman, WI

Platteville, WI

Ocheyden, IA

Maquoeta, IA

4.7”

(Taylor County)

60 cows, 120 acres

Coon Valley, WI

4.5”

(Grant County)

TRISTAN SWARTZ

TJ ROTH

50 cows, 500 acres

2”

We’ve had about 6 inches of rain in the past three weeks, and 5.5 inches of that came in one night.

We just finished up our second crop Monday RAINFALL (7/8). It out-yielded our TOTALS Last 3 first crop, and we had a Weeks phenomenal first crop.

Most of the second crop was about 35 days, so that probably helped the yield. We’ve got all our new seeding harvested, too, as well as our oats. The corn Since April 14 is doing OK, most is 21.8” about five feet tall right now, and I think it will tassel in early August.

6”

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425 cows, 1,250 acres

I’ve been working ground and drilling cover crops on our preventative plant acres.

I’m putting forage soybeans, corn, clover, Timothy, alfalfa and rape all in the drill, and RAINFALL going to see what it does. TOTALS We’ve got almost all of our Last 1 first crop off, with 60 acres Week left. It’s about 75% yield of last year. The Timothy is doing better than ever. I got 51 bales off of 12 acres, it was up to my shoulders.

I’m working on cultivating and side-dressing the corn, which is moderate this year, about knee-high now. I’m Since April 14 14” going to try interseeding radishes into the corn. The soybeans look pretty good. All my spraying is done.

140 cows, 650Weeks acres

600 cows, 400 acres

We just have 20 acres of hay left. We dropped it on July 4 and chopped it on the 6. It was similar to first crop. Most are done RAINFALL with second crop in TOTALS Last 3 our area. The first corn Weeks we planted is 5 feet tall and the last stuff we planted is knee high.

It grew a lot last week.

We sidedressed the 3” corn two weeks ago.

The soybeans are pretty short yet. We plant- Since April 14 ed forage sorghum at 13” the end of June that’s 2-3” tall. There are a lot of preventive planting acres north into Minnesota.

8.5”

(Jackson County)

JOE HEINRICH

65 cows, 1,700 acres

We started second crop hay this week. We try to dry bale second and third crop. We are hoping to get four RAINFALL crops. The corn is TOTALS really pushing along.

Last 3 The sidedressing Weeks made it jump. But it’s probably 10-14 days behind. The big discussion in our 2.5” area is how wet will the corn be this fall when we harvest. I’m amazed on how well Since April 14 17.3” it looks. The condition has really improved.

The soybeans are coming along slow. The pastures look pretty good.

Page 10 • Dairy Star • Second Section • Saturday, July 13, 2019

The “Mielke” Market Weekly

By Lee Mielke

June Class III price highest since November 2017

The Agriculture Department announced the June Federal order benchmark milk price at $16.27 per hundredweight, down 11 cents from May but $1.06 above June 2018 and is $1.84 above what California’s 4b cheese milk price was in June 2018. While down from May, it’s the highest Class III price since November 2017.

The $16.27 price equates to $1.40 per gallon, up from $1.31 a year ago, and put the 2019 Class III average at $15.25, up from $14.41 at this time a year ago and compares to $16.12 in 2017.

Late Friday morning Class III futures portended a July price at $17.34; August, $17.84; with a peak at $17.96 in September before heading back down.

The June Class IV price is $16.83, up 54 cents from May, $1.92 above a year ago, and the highest Class IV price since November 2015. Its 2019 average now stands at $15.98, up from $13.67 a year ago and $15.08 in 2017.

The descent in the previous three Global Dairy Trade auctions (GDT) slowed in the 4th of July Week.

While it was the fourth consecutive decline, the weighted average of products offered inched just 0.4% lower after dropping 3.8% on June 18, 3.4% on June 4 and 1.2% on May 21. Sellers brought 54.5 million pounds of product to the market, up from 53.4 million in the last event.

Buttermilk powder led the losses, down 11.9%, followed by butter with a 4.8% decline. Butter was down 5.7% last time. Rennet casein was down 3.9%, anhydrous milkfat was down 1.9%, following a 3.3% decline, and GDT Cheddar was down 1.5%, which follows a 4.3% decline. Lactose was off 1.1%.

Like the June 18 event, there was only one product in the black but this time it was skim milk powder, up 3.2%, after a 3.5% decline last time.

FC Stone equates the GDT 80 percent butterfat butter price to $1.9199 per pound U.S., down 9.5 cents from the June 18 event. CME butter closed Friday at $2.4050. GDT Cheddar cheese equated to $1.7037 per pound, down 1.1 cent from the last event and compares to Friday’s CME’s block Cheddar at $1.8475. GDT skim milk powder averaged $1.1020 per pound, and compares to $1.0696 last time. Whole milk powder averaged $1.3465, down from $1.3637 last time. CME Grade A nonfat dry milk closed Friday at $1.04 per pound.

Just in case you’re wondering, buttermilk powder is used in baked goods, biscuits, cakes, as well as soups and sauces.

Meanwhile, U.S. cheese exports remained the small bright spot in May export data, according to HighGround Dairy (HGD), “climbing back higher ver-

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sus the prior year after an April decline but remaining stronger year to date, even when compared to good exports during rst half 2018.”

“Mexico remained the top destination for U.S. cheese even as exports slipped 10% or 2 million pounds year over year. South Korea was up 18% YoY, and Japan was up 47%,” says HGD, but Indonesia was in a “surprise fourth place,” with total cheese exports up 407% or 2.3 million pounds.

“Nonfat dry milk exports were below a year ago for the seventh consecutive month but total volumes shipped in May represented the strongest monthly exports since May 2018. Mexico remained the top destination for U.S. shipments with 52% market share even as exports remained down YoY for the third consecutive month, falling 1%.”

May butter exports continued sharply lower, posting the steepest year over year decline since August 2016. HGD says “Canada continues to drive the decline with May exports traveling north down 41% YoY. Year to date exports to Canada are down 26% or 2.7 million pounds versus Jan-May 2018. On a positive note, South Korea continued to be a large buyer of U.S. butter into May, up 96% YoY in the month and up 129% year to date.”

The report also showed U.S. butter imports were up 15.4% from April and 105.8% above May 2018, with YTD imports up 61.7% from a year ago.

Matt Gould, editor and analyst with the Dairy and Food Market Analyst newsletter, said the “sluggish” butter production in the U.S. stood out in the May Dairy Products report issued July 3 but added that butter imports remain “relatively minor.” The exception is Irish butter, which he called “a premium product that doesn’t do much to inuence prices.”

Speaking in the July 8 Dairy Radio Now broadcast, Gould also pointed out that while U.S. cheese exports, were “robust,” considering how much higher U.S. cheese and butter prices are to the rest of the world, overall exports only accounted for 14.4% of U.S. milk production. A year ago, it was about 18.6%.

Cooperatives Working Together (CWT) member cooperatives accepted 19 offers of export assistance this week to sell 207,235 pounds of cheese; 341,717 pounds of cream cheese, and 2.235 million pounds of whole milk powder.

The product will go to customers in Asia, South America, and Oceania through October and raised CWT’s 2019 sales to 30.95 million pounds of American-type and Swiss cheeses, 154,324 pounds of anhydrous milkfat, 4.2 million pounds of butter (82% milkfat), 3.14 million pounds of cream cheese and 35.6 million pounds of whole milk powder.

The products will go to 26 countries and are the

milk equivalent of 669.4 million pounds of milk on a milkfat basis, according to the CWT. You’ll recall that preliminary data showed May 50-state milk output hit 19.06 billion pounds, down 0.4% from May 2018. The July 3 Dairy Products report shows that more milk went to the cheese vat. Total cheese output climbed to 1.10 billion pounds, up 1.5% from April and 1.6% above May 2018. Year-to-date total cheese output stands at 5.4 billion pounds, up 0.7% from a year ago.

Wisconsin produced 287.8 million pounds of the May total, up 2.2% percent from April and virtually unchanged from a year ago. California produced 211.3 million pounds, down 0.4% from April and 2.6 below a year ago. Idaho contributed 78.2 million pounds, down 6.7% from April but 1.0% above a year ago. Minnesota, with 63.0 million pounds, was up 6.1% from April but 1.0% below a year ago. New Mexico vats provided 81.8 million pounds, up 3.5% from April and 6.9% above that of a year ago.

Italian cheese totaled 471.5 million pounds, down 1.1% from April but 2.3% above a year ago. YTD Italian stands at 2.36 billion pounds, up 2.5%.

Mozzarella output was at 370.5 million pounds, up 3.2% from a year ago, with YTD at 1.86 billion pounds, up 4.4%.

American type cheese totaled 440.7 million pounds, up 2.1% from April but 0.5% below a year ago, with YTD at 2.14 billion pounds, down 1.9%.

Cheddar output, the cheese traded at the CME, climbed to 319.4 million pounds, up 11.8 million pounds or 3.8% from April and 0.2% above a year ago.

YTD Cheddar hit 1.54 billion pounds, down 3.0% from 2018.

Butter output slipped. U.S. churns produced just under 163 million pounds, down 1.7 million pounds or 1.0% from April and 7.1 million pounds or 4.2% below a year ago, the fourth consecutive month output was below a year ago. YTD butter output is now at 855.4 million pounds, down 2.5% from 2018.

Revisions lowered the April total by 2 million pounds, down 6% from a year ago, compared to the originally reported 4.8% shortfall.

Yogurt output, at 349.4 million pounds, was down 6.4% from a year ago, with YTD at 1.8 billion pounds, down 1.8%.

Dry whey totaled 78.8 million pounds, up 5.1% from April but 8.2% below a year ago, with YTD at 386.3 million pounds, down 12.8%. Whey stocks totaled 64.7 million pounds, down 14.2% from April and 5.7% below those a year ago.

Nonfat dry milk production totaled 173.9 million pounds, up 5.3% from April and 5.0% above a year ago. YTD powder is at 829.4 million pounds, virtually unchanged from 2018. Stocks grew to 281.8 million pounds, up 6.4 million pounds or 2.3% from April and 11.3 million pounds or 4.2% above the 2018 level.

Skim milk powder output fell to 30.1 million pounds, down 14.9 million pounds or 33.1% from April and 20.3 million or 40.2% below a year ago. YTD skim hit 197.2 million, down 11.9% from a year ago.

Cash dairy prices were lower in the shortened 4th of July holiday Week. The Cheddar blocks closed Friday at $1.8475 per pound, down a penny on the week, ending six weeks of gain, but were 30 1/2-cents above a year ago. The barrels found themselves at $1.78 Friday, also a penny lower on the week, 53 1/2-cents above a year ago, and 6 3/4-cents below the blocks. There were 14 cars of block traded on the week at the CME and 19 of barrel.

Dairy Market News reports that Midwestern cheese demand was generally unchanged week to week. Some cheesemakers, particularly mozzarella and provolone producers, are still seeing positive ordering trends.

Curd and barrel producers also reported stronger sales

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ConƟnued from MIELKE | Page 10 with outside festivities in full swing. Other producers of varietal/specialty cheeses are experiencing an expected slowdown. Cheese output has picked up some and spot milk is available at discounts.

Looking westward, cheese exports were reported to be mixed while domestic demand is unchanged. Inventories are balanced to a bit tight. With declining milk components and supplies, Western cheese output uctuates, says DMN. Butter saw a Friday close at $2.4050 per pound, down a half-cent on the week but 23 1/2-cents above a year ago, with only 2 cars trading hands on the week.

The strong U.S. price is a magnet to imports and while imports may act somewhat as a governor on how high the U.S. price goes, it’s not likely we will return to a price below $2 any time soon. The last time U.S. butter was below $2 was Nov. 15, 2016. The all-time high was $3.1350 on Sept. 25, 2015.

Some Midwest butter plant managers reported nding cream at prices within their reach, at least during the holiday week. Cream was more available within the region and from the West, as both butter/other production plants took time off for the holiday weekend. As rising temperatures hit large areas of the region, cream is predicted to tighten. Butter demand is steady, keeping availability manageable.

Western butter orders were “not so good compared to the previous week,” according to DMN. Churning activities had slowed because several plants prepared to close for the holiday, thus cream was more available.

Spot Grade A nonfat dry milk closed Friday at $1.04 per pound, down a penny on the week but 26 3/4-cents above a year ago, with no sales reported on the week.

CME dry whey saw a Friday nish at 32 3/4-cents per pound, down three-quarter cents on the week and 6 1/4-cents below a year ago, on 1 sale for the week.

One of the biggest factors in the whey market is African Swine Fever (ASF), as whey is a big component in feeding pigs. The Food and Agriculture Organization of the United Nations reports that ASF “continues to spread within East and Southeast Asia, leading to the death and the culling of millions of pigs. The disease poses a serious threat to the livelihood and food security of large numbers of people relying on the production and processing of pigs.”

Back on the home front; the Agriculture Department’s latest Crop Progress report shows 94% of U.S. corn has emerged, as of the week ending June 30. That’s up from 89% the previous week but 6% below a year ago and the ve year average. 56% of the crop is rated good to excellent, down from 76% a year ago.

Ninety-two percent of U.S. soybeans are in the ground, up from 85% the previous week but 8% behind a year ago, and 7% below the ve year average. 83% have emerged, down from 98% a year ago and 12% behind the ve year average. 54% are rated good to excellent, down from 71% a year ago.

Fifty-two percent of the cotton crop is rated good to excellent, up from 43% a year ago.

World Dairy Expo is accepting entries for its 53rd annual Dairy Cattle Show, Oct. 1-5, 2019, in Madison, Wisconsin. New this year, online and paper entry forms are due Sept. 8. Late entries may be submitted online

Dairy Star • Second Section • Saturday, July 13, 2019 • Page 11

through Sept. 19, and paper entries will be honored until the day of the show, both for an increased fee.

New to the Dairy Cattle Show, a Summer Junior Two-Year-Old Cow Class has been added to the International Holstein Show, International Junior Holstein

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Hay sales starts at 12:30 p.m. and are the 1st and 3rd Thursdays of the months of September thru May.

Thursday, August 1, 2019 Thursday, September 5, 2019

For more information, contact Kevin Winter 320-352-3803, (c) 320-760-1593 or Al Wessel at 320-547-2206, (c) 320-760-2979

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- SALES Mervin Beachy (641) 381-0054 -SERVICE Daniel Showalter (330) 853-8073

Page 12 • Dairy Star • Second Section • Saturday, July 13, 2019

Grain Markets

8.05

Almena, WI United Ag Co-op

3.70

8.05

Atwater, MN Atwater Elevator

3.80

7.86

Elrosa, MN Elrosa Grain & Feed

3.95

7.87

Westby, WI Premier Co-op

4.10

8.20

Cadott, WI Cadott Grain Service

3.83

8.20

Pipestone, MN Cargill

4.20

8.09

Muscoda, WI Riverdale Ag Service

4.07

8.22

GarÀeld Pro-Ag Farmer’s Co-op

3.85

7.81

Monona, IA Innovative Ag

4.03

8.36

Watertown, SD Watertown Co-op Elevator

4.41

7.92

Cottage Grove, WI Landmark Services Co-op

4.16

8.24

Dennison, MN Central Farm Service

4.02

8.03

Durand, WI Countryside Co-op

3.80

8.19

Celebrating

he r

4.49

Wheat 4.26 Wheat 4.79

3.08

Joe Spader

President

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A Snapshot of today’s grain, feed, & dairy markets

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S. Wheat 4.93 W. Wheat 4.31

Wheat 4.36

Trading volumes for Class III have been softer over the past several weeks as milk markets slowly grind higher. The exception was July 1 where Class III futures and options trading saw a one day surge of over 6,500 contracts. Thinner trading activity usually means that neither buyers or sellers are very interested in stepping into the market. The firmer market tone is likely due to lack of sellers more than active buyers, as risk of higher feed prices is raising concerns for dairy producer margin hedgers.

As of this writing, spot CME Group block cheddar is trading $1.84 and barrels $1.77. This projects a Class III settlement value of roughly $17.67. If cash markets continue to firm, producers could soon see $18 Class III pay prices in their milk checks.

U.S. milk product prices are trading above world values in most categories. Although this is a concern for obtaining new export business, there is minimal risk to losing current U.S. export demand due to freight advantages most of these buyers have sourcing from U.S. locations. (Mexico, Canada, etc.)

The U.S. dollar index is currently trading over 97.

Generally speaking, a dollar index this strong typically means deflationary pressure on commodities but is not being reflected in the current fundamentally supported ag markets.

Grain markets have taken a breather following the release of USDA’s June planted acre report. Initially, traders sold grain markets off as final planted acres came in much higher than most anticipated. The reality of the situation is the survey data for this report was taken in early June during a time when most producers had not yet given up on un-planted acres. North Dakota and South Dakota appeared to be the only states with noticably reduced acres from the March prospective planting report.

USDA has announced that it will resurvey key states to test the report accuracy at some point in July. This should provide traders with a better indicator of actual planted acres.

To learn more visit www.dairyvisor.com * Futures and options trading involve significant risk of loss and may not be suitable for everyone. Therefore, carefully consider whether such trading is suitable for you in light of your financial condition. Past performance is not indicative of future results. DairyVisor, Inc., is an Equal Opportunity Provider and Employer.

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Dairy Star • Second Section • Saturday, July 13, 2019 • Page 13

Area Hay Auction Results Fort Atkinson Hay

Ft. Atkinson, Iowa • 563-534-7513 Small Squares $65-140/ton $75/ton $210/ton

1st crop

Large Squares $4/ton Rounds $30-90/ton $65/ton

1st Crop Rounds Grass Rounds

2 loads 1 load 1 load

11 loads 1 load

Target Your Customers!

Advertise Online at www.dairystar.com If you would like to advertise, call 320-352-6303 for more information.

Business Directory?

Rock Valley Hay Auction Co. Rock Valley, Iowa • 712-476-5541

June 27, 69 loads

July 3, 16 loads

1st Crop Grass Straw

WHO WILL YOU FIND IN OUR

4th crop

Small Squares $

New crop Grass Mixed Straw

Large Squares $115-180/ton $110-115/ton $102.50/ton $150-175/ton

1st crop 2nd crop 3rd crop New Crop Grass Mixed Straw Cron stalks

Large Rounds $60-72.50/ton $70/ton $77.50/ton $60-135/ton $30-155/ton $60-120/ton $92.50-175/ton $65/ton

LOG ON TO: www.dairystar.com TO BE INCLUDED IN THE DAIRY STAR BUSINESS DIRECTORY CALL 320-352-6303

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34412 County Road 10, Albany, MN 56307 800.733.6828 or 320.845.2000 www.centrallivestock.com

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Greg Supan, Manager 320.249.5221 • Lonnie Ritter, Assistant Manager 320.293.5311

NEXT DAIRY SALE: TUES., JULY 16 NEXT FEEDER SALE: WED., JULY 14 JULY 2ND SALE DAIRY COWS

Bowlus

Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins Watkins

1,385 1,395 1,090 1,410 1,140 1,320 1,420 1,295 1,300 1,295 1,315 1,120 1,285 1,070 1,335 1,365 1,260 1,510 1,690 1,215 1,275 1,285 1,085 1,095 1,200 1,370 1,295 1,595 1,600 1,490 1,340 1,470 1,340 1,170 1,080 1,225

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

1,400.00 1,325.00 1,250.00 1,175.00 1,175.00 1,150.00 1,150.00 1,100.00 1,075.00 1,050.00 1,025.00 1,025.00 1,000.00 1,000.00 975.00 975.00 975.00 950.00 950.00 925.00 925.00 900.00 900.00 875.00 875.00 875.00 850.00 825.00 800.00 775.00 775.00 750.00 750.00 725.00 725.00 725.00

Albany Freeport Kimball Granite Falls Lindstrom Lindstrom Freeport Eagle Bend Paynesville Eagle Bend Lindstrom Paynesville Albany Granite Falls Freeport

1,400 1,210 1,330 1,640 1,475 1,370 1,170 1,015 1,395 1,235 1,395 1,455 1,485 1,170 1,175

1 1,100.00 1 1,025.00 1 1,025.00 1 975.00 1 975.00 1 975.00 1 920.00 1 900.00 1 900.00 1 875.00 1 850.00 1 850.00 1 825.00 1 800.00 1 750.00

DAIRY SPRINGING HEIFERS

1,225 1

675.00

JULY 9TH SALE FINISHED COLORED STEERS

Milaca Cokato Watkins Cokato Cokato Sauk Centre Cokato Rice Watkins Glenwood Glenwood Cold Spring Darwin

1,493 1,521 1,380 1,175 1,655 1,390 1,615 1,390 1,260 1,215 1,220 1,225 1,353

5 4 1 7 1 1 2 1 1 5 1 2 3

110.00 109.00 107.50 107.00 107.00 106.50 106.00 106.00 106.00 103.50 103.50 103.00 103.00

Albany Melrose Belgrade Belgrade Sauk Centre Avon Becker Belgrade Melrose Belgrade Atwater Foley Rice Foley Sauk Rapids South Haven St. Joseph Annandale Annandale Eden Valley Melrose New London Eden Valley New London Sauk Centre Sauk Rapids St. Joseph Annandale Annandale Belgrade Eden Valley Annandale Belgrade Belgrade Melrose Richmond Sauk Centre

1,775 1,780 1,690 1,565 1,720 1,690 1,455 1,525 1,950 1,270 1,460 1,410 1,235 1,440 1,140 1,710 1,165 1,390 1,270 1,035 1,285 1,150 1,230 1,420 1,595 1,100 1,475 1,370 1,315 1,170 1,090 1,435 1,170 1,100 1,460 1,510 1,260

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1

67.00 64.50 64.00 61.00 61.00 59.00 59.00 59.00 58.50 58.00 56.00 56.00 55.00 54.00 54.00 54.00 54.00 53.00 53.00 53.00 53.00 53.00 52.00 52.00 52.00 52.00 52.00 51.00 51.00 51.00 51.00 50.00 50.00 50.00 50.00 50.00 50.00

SLAUGHTER COWS

South Haven Belgrade Belgrade Melrose Watkins Albany Belgrade Eden Valley St. Joseph South Haven

1,330 1,370 1,150 1,385 1,120 1,295 1,295 1,135 1,190 1,320

1 1 1 1 1 1 1 1 1 1

50.00 48.00 48.00 48.00 47.00 46.00 46.00 46.00 46.00 45.00

Richmond Sauk Rapids Paynesville Rice St Cloud Richmond Rice Rice Sartell Buffalo Melrose Rice Sauk Rapids Kimball Melrose Richmond Foley Holdingford Little Falls Sauk Rapids Sauk Centre St. Cloud Sauk Centre Clearwater Kimball Sauk Centre Franklin Kimball Kimball Richmond St Joseph Albany Hillman Paynesville Hillman Buffalo Lake Buffalo Lake Clearwater Sauk Centre Watkins Kimball Albany

1,300 1,485 1,551 1,520 1,520 1,543 1,444 1,340 1,475 1,531 1,549 1,470 1,520 1,481 1,442 1,385 1,470 1,474 1,475 1,498 1,605 1,640 1,547 1,516 1,461 1,685 1,383 1,490 1,509 1,498 1,438 1,470 1,493 1,589 1,516 1,425 1,545 1,480 1,365 1,480 1,408 1,550

1 6 8 10 5 9 5 1 4 6 12 1 1 9 5 9 7 4 8 2 1 2 5 11 4 1 2 1 5 6 8 4 2 5 10 1 1 4 10 3 6 1

92.00 90.75 90.00 90.00 90.00 89.75 89.25 89.25 89.25 89.00 89.00 89.00 89.00 88.75 88.75 88.75 88.50 88.25 88.25 88.25 88.00 88.00 87.75 87.50 87.50 87.50 87.25 87.25 87.25 87.25 87.25 87.00 87.00 87.00 86.75 86.50 86.50 86.50 86.50 86.50 86.25 86.00

FINISHED HOLSTEIN STEERS

DAIRY COMMISSION RATE IS 3%

Fiberglass freestalls offer a heightened level of comfort which can lead to an increase in milk production!

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• Lifetime warranty on our fiberglass products from rusting and rotting

“We installed our posts and 5 wire fencing in spring for our cattle receiving/training pen.

Post and fencing were easy and quick to install & fiberglass is long lasting. We want to keep our farm natural looking so this product works well for us and the cattle.”

Morris and Debra Weyer, Bethany, MO

Ventilation for Calves

“We have had the freestalls in for about 2 months. We installed them ourselves, they were simple to install. Cows likes the flexibility that the stall has. Should have a long life span.”

- Tom & Mark Simons, Farley, IA, Farnear Holsteins 50 FREESTALLS “These gates are very simple to take apart, like calf huts, only bigger. We put 1-3 calves in a pen, which gets them accustomed to group housing. Ventilation is better for the calves having an open pen.We are very happy with our investment in the gates.”

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FAMILY OWNED FOR OVER 30 YEARS!

Page 14 • Dairy Star • Second Section • Saturday, July 13, 2019

DAIRYING ACROSS AMERICA

Transforming their milk one product at a time Marcoot Jersey Farm marries sustainability with creativity

By Maria Bichler Staff Writer

GREENVILLE, Ill. – Milk on the Marcoot Jersey Farm does not have to travel far before it reaches its intended destination.

Since the inception of the Marcoot Jersey Creamery in 2010, the Marcoots have been processing all of their milk into farmstead and artisan cheeses, as well as a whey ice product.

“With us, the demand for our cheese from customers is how we get to grow our herd,” Beth Marcoot said. “The more demand we have then clearly we need more milk to have more cheese. … We have denitely grown quite a bit in the

last four to ve years, which is a good thing. Sometimes it’s a problem, but it’s a good problem and those are the ones we appreciate.”

The Marcoots milk 110 registered Jerseys in two Lely robotic milking units on their dairy farm in Greenville, Ill. With sustainability being a top priority for the family, the herd is primarily grass fed and housed in a free ow freestall barn. Youngstock and heifers are raised on site. All creamery processing occurs on the farm, and cheese is aged in an underground cave facility.

Sisters Beth and Amy Marcoot work alongside their parents, John and Linda Marcoot, in addition to lifelong friend and business partner, Audie

PHOTO SUBMITTED

The Marcoots make farmstead and arƟsan cheeses in the onfarm creamery and underground cave facility at Marcoot Jersey Farm in Greenville, Ill.

DESIGNED FOR FEEDER, COW, CALF & DAIRY OPERATIONS

PHOTO SUBMITTED

Amy Marcoot (from leŌ), Audie Wall and Beth Marcoot are partners at Marcoot Jersey Farm in Greenville, Ill. The trio also works alongside the Marcoots’ parents, John and Linda, on the family’s 110-cow Jersey farm.

Wall. The farm employs seven full-time employees and nine part-time staff.

Beth and John manage the dairy herd while Amy oversees the creamery operations and Wall is the cheese maker.

The seventh-generation farm’s foundation lies in Switzerland, tracing the current Jersey herd to the cattle the family brought overseas with them in the 1840s.

John was the rst Marcoot to make dairying his full-time career, and the dairy has seen its fair share of changes. From

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ily, John and Linda encouraged their daughters to seek education and not return to the farm in order to pursue their individual dreams; Amy has a master’s degree in counseling and Beth a master’s degree in education.

“Clearly, we weren’t on the path to come back to the farm,” Beth said.

But, when John and Linda had frequent conversations about stepping away from the

adjusting herd size to accommodate rotational grazing to considering retiring from the business, the Marcoots have found their balance in the industry.

“The creamery was my dad’s dream for a very long time,” Beth said. “As little girls, he would take us through the front door of our house and look across the road to where our farm is and say, ‘Wouldn’t it be really cool if we could make cheese one day with our own milk?’”

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Dairy Star • Second Section • Saturday, July 13, 2019 • Page 15

Con�nued from MARCOOTS | Page 14

Complete Auction Results at SteffesGroup.com

150+RFV Dairy Hay Med Squares $190-$235/ton

Rounds $150-$220/ton

For more info contact Randy Kath,Auctioneer, 701.429.8894

Beef & Heifer Hay Med Squares $120-$175/ton

Rounds $80-$150/ton

Bedding

Wheat Straw, Corn/Bean Med. Sq. Straw, Rd. $35-$55/bale $20-$30/bale

UPCOM

The Jersey herd is primarily grassfed at the Marcoots’ dairy farm near Greenville, Ill. farm, Beth and Amy knew they could not see the family farm disappear.

“We decided we would pursue what it would take to build a creamery on the farm and take all our cows’ milk to make into cheese,” Beth said. … “It’s a niche product in our area. The closest metro is St. Louis[, Mo.,] and no one else was doing what we were doing, so it made sense to start with cheese.”

Today, the creamery makes up to 20 varieties of fresh and aged cheese, and a whey ice and crushed fruit product called Extreme Ice. Marcoot Jersey Creamery products are found regionally in grocery stores and restaurants, as well as in area breweries, food service outlets, universities and online.

“When we rst started, we were

made Swiss cave in a book, and thought we need an aging room and our family is from Switzerland,” Beth said. “But, more so for sustainability purposes the cave is basically a concrete bunker underground with 6 to 8 feet of dirt on top.

The ground naturally cools it and the cheese is aged at the correct temperature and humidity.”

The cave is also equipped with a refrigeration system for control purposes.

“We didn’t realize how unique the cave would be when we rst started,” Beth said. “Chefs and buyers feel like they are stepping into France or something.”

At the farm’s country store, farm raised beef is available, as well as a variety of products including pork, honey, coffee and ice cream.

The Marcoots are also involved in agritourism, opening their farm to the public for tours and hosting several events throughout the year. In the robot barn, visitors can view the tank room, milking area and holding area through BETH MARCOOT, DAIRY FARMER oor to ceiling glass. Windows also allow visitors to get a glimpse into the making 50,000 pounds of cheese per creamery.

“We love it when people come to year,” Beth said. “This year, we are on track to make 150,000 pounds of the farm,” Beth said. “We really enjoy educating about agriculture.” cheese.”

The creamery’s newest product, Cheese varieties include creamier blends such as Gouda, Havarti and Extreme Ice, came about because of white cheddar, and cave aged cheese the farm’s excess whey byproduct from like tomme and alpine in addition to producing cheese. They had been feedcheese curds, fresh pulled mozzarella ing the liquid whey to steers. Now, the and quark. The aged varieties spend whey is packaged in 5-ounce containers anywhere from nine months to 18 after being blended with fresh crushed fruit. The nished product has 20 grams months in the cave.

Before deciding on an underground of protein and no added sugars.

Extreme Ice was released into local aging cave for the cheese, the sisters asked other cheese makers, visited grocery stores last year, and Beth said creameries and took classes to learn the reviews have been positive.

“We’ve had feedback from the proas much as they could about the art of fessional sports world,” Beth said. “[Excheese making.

“We found a drawing of a man- treme Ice] is a great way for us to reuse and be sustainable with our whey product. We’ve increased our herd substantially over the last few years and so having a different idea to use whey as a byproduct has been exciting.”

With business success in the past, the Marcoots are hoping to continue to thrive.

“We have capacity for the robots to get to 140 cows,” Beth said. “I would love to max out our PHOTO SUBMITTED robots, and if we Extreme Ice is a new product the Marcoots are offering. need to add more, we It is made from excess whey byproduct from cheese- can add more.” making that is blended with fresh crushed fruit.

“We really enjoy educating about agriculture.”

7XHV 6HS

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k c o A t s uction Com e v i L e i r i a r P pany 43 Riverside Drive g n Long Prairie, MN 56347 Lo Tues

Home of the longest running dairy sale in the Midwest!

SALES START EVERY TUESDAY AT 4:00 P.M.

Starting with baby calves, butcher cattle, fats, feeder cattle. Goats and sheep to follow.

Tues., July 16

SALE DATES: Special Feeder Sale

- Along with our regular auction

Fri., July 26

Special Feeder & Slaughter Cattle Sale - noon

Sat., July 27

Special Exotic Sale

Please consign your cattle as early as possible!

Thank You!!!

- Hay, straw, farm misc, exotic animals

SPECIAL DAIRY SALES are held the Àrst Friday of every month. Dairy cattle sell at noon

For an on the farm estimate or current market info, call 320-732-2255 WE APPRECIATE YOUR BUSINESS!

Market Phone 1-320-732-2255 Fax: 1-320-732-2676

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Page 16 • Dairy Star • Second Section • Saturday, July 13, 2019

SPECIAL DAIRY SALE

Thursday, July 18th • 10:30 a.m.

COMPLETE HERD DISPERSAL: 34 Holstein tiestall cows 64 lb, 220 SCC. AI breeding, cows are let out everyday. Many nice cows, individuals milking well in the 80s!

EARLY CONSIGNMENTS: Another load of good young fresh cows and Heifers from Cashton including a fancy Red & White holstein already milking in the 80’s!! Also a nice Jersey cross fresh 30 days. Nice registered Atwood fresh March 14th, 88 lb, 2 SCC SPECIAL ITEMS: JD 640 side rake, good condition. Various Gates and heavy duty fencing SPECIAL MENTION: Registered 3 year old Defiant dau fresh 3-1, 108 lbs, 7 scc Due in March to Diamondback (sexed) Made 25,571 in 305 as a hfr.

She stands 62” and very likely to go excellent! Also selling her fancy March Gold Chip heifer calf!

ADVANCE NOTICE: SPECIAL DAIRY AND FEEDER CATTLE SALE Thursday, July 25th - EXPECTING 400 HEAD

SALES SCHEDULE Dairy & Hay sale EVERY Thursday starting with hay @ 10:30 followed by calves then DAIRY COWS & HEIFERS. Feeder cattle, cull cows, cull bulls & fat cattle immediately after dairy sale. We will have special feeder cattle sales as announced.

JWO NOTES & MARKET REPORT:

I understand the whole thing of people wanting to show their patriotism, but let’s try a different thing next year.

Imagine how much good could be done if everyone applied their fireworks budget to a noble cause like helping the homeless, feeding hungry children or finding a cure for Parkinson’s disease (and don’t overthink it by telling me that now the children of the people making fireworks are going hungry & homeless). We continue to sell many good quality cattle in a buyer’s market. Top dairy cow $1,300 Andy Hershberger, Westby. Better springing heifers mostly $750-1,100. Opens .55-0.85 per pound. Bull calves were considerable higher this week, many $75-110/hd. Most cull cows .47-.67. Excellent fat steer Market, top $92.50 Dorcas Raber, Spencer

Sale Location: W1461 State Hwy 98, Loyal, WI 54446 From Spencer, WI take Hwy 98 west 5 miles. From Loyal, 5 miles east on 98

SALE CONDUCTED BY: Oberholtzer Dairy Cattle & Auction Co. Auctioneer: Mark Oberholtzer, WI license #2882-052 John Oberholtzer 715-216-1897 • Mark Oberholtzer 715-773-2240 John Ivan Oberholtzer 715-219-2781 • Office 715-255-9600

Target Your Customers!

Advertise Online at www.dairystar.com If you would like to advertise, call 320-352-6303 for more information.

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WEB DESIGNS Brian Dingmann WEBSITE DESIGNER

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Barn design is important Prashaw presents seminar about planning robotic milking facilities

By Krista Kuzma

krista.k@dairystar.com

that. It’s not our recommendation.”

This design also includes a longterm separation area, where a cow can be sorted into a small pen where she can stay for a few days if she is lame or needs more attention.

In a free ow design, there will always be cows that need to be escorted to the robot. Prashaw said about 10% of the cows in the group will be fetch cows. With three robots in a group and 180 cows, this will be about 18 cows to fetch.

“The fetching process for three robots in a group is a bit challenging,” Prashaw said.

Putting those cows in the same pen would mean the last cow to be milked would have to wait a long time.

“In this design, one of the challenges we were facing is that we had to design two fetch pens to make this work,” Prashaw said. “That’s the important thing – make it an easy job so one person can do it all at one time. That was something we really worked hard on to achieve in this design.”

The third design has eight barns with a total of 12 robots in toll gate style. There are three robots per group with guided ow trafc, center drive, six rows of free stalls with three per group. This equates to 18

ROCHESTER, Minn. – Retrotting or building a new automated milking facility is not simply about installing the robots.

“There’s always a lot to think about with the designs,” Jeff Prashaw said.

Prashaw, an architect for DeLaval, presented “Planning and Design For Robotic Milking Facilities” June 19 during the Second International Precision Dairy Farming Conference in Rochester, Minn.

During the 20-minute seminar, Prashaw explained four large-herd robotic designs.

The rst design included a 12-robot facility where the robots are centralized in the middle of the barn with a guided ow layout.

Prashaw said his company always tries to centralize the robots.

“When we do build new, we try to centralize everything as much as possible,” Prashaw said. “That way runs for electricity, plumbing and all the services, such as milk transport, is all easier when they’re all located right next to each other.”

However, centralizing the robots in a retrot is not always possible.

In front of the robots is a commitment pen. Once a “Moving from a cow enters that pen, she has conventional system to to go through the robot to leave.

“We like to see 20 feet a robotic system is not a clear in front of the robots quantum leap. It can be to minimize congestion,” Prashaw said. “The key to done in small little bits.” that area is having enough space there so it does not apJEFF PRASHAW, DELAVAL pear congested for the cow that is walking towards the inches of bunk space. robot.”

“One of the beauties of the toll Brushes in a facility are used as motivators in the barn, Prashaw said. gate style is there is an entry pen and “How can we locate those an exit pen,” Prashaw said.

This also makes it easy to add a throughout the barn to keep the cow footbath lane when the cows exit the ow going?” Prashaw said.

That is why they are placed at robot.

The fourth design includes nine the end of the barn.

“When they leave the milking barns with six robots in tandem with area, they are enticed to move down three per group in a guided ow trafc and six-row freestall barns. It inthe feed alley,” Prashaw said.

In the second design, two barns cludes 18 inches of bunk space.

“This one is great because of are joined by a milk house. Each barn has 12 robots with four repeat- how scalable it is. It will be built in ing modules. Each module has three three phases,” Prashaw said. “The robots in tandem, meaning nose to scalability of the robots is important tail. The free ow designed barn has to recognize. Moving from a cona center drive with six rows of stalls ventional system to a robotic system is not a quantum leap. It can be done – three rows of stalls per group.

“That’s an important number – in small little bits.”

Prashaw stressed planning for three per group,” Prashaw said. “In each group, we have three rows of long-term and having exibility for stalls which means our bunk space expandability.

“If it starts out as a free ow per cow will be about 18-20 inches per cow. If doing four rows per and someday down the road no one group, which we never do, bunk wants to fetch cows anymore, we space is less than 12 inches. That’s a can put gates in. We have a design crowding issue. We stay away from for that,” Prashaw said.

Dairy Star • Second Section • Saturday, July 13, 2019 • Page 17

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Page 18 • Dairy Star • Second Section • Saturday, July 13, 2019

Focused on family, fun

Sakrys cultivate life on dairy farm

By Carol Moorman Staff Writer

MELROSE, Minn. – Growing up in rural Foley, Minn, Ben Sakry did not aspire to be a dairy farmer. Wife Jean never gured she would live on her family’s farm, northwest of Melrose, Minn.

Circumstances made up their minds, and today they are raising their family of four children on the farm Jean was raised on, at the end of a dirt road where there are two other dairy farms.

“From a family perspective, I couldn’t have asked for it to be better than what it is,” Ben said.

Jean agreed “We both want to raise our kids here,” Jean said.

After lunch on this summer day, it’s back to work for Ben, who seven hours earlier milked 60 cows with oldest son Sam. Jean is inside the house with Beatrice. Daughter Grace is at Valley Fair. Max heads out to the eld to tell almost 80-year-old Grandpa Marv Notch it is lunch time.

Marv has been cultivating corn since around 7 a.m. on land he knows well. He and wife Jan operated the farm before Jean and Ben took it over.

Farming in the Notch family A Notch family history book lies on the Sakrys’ kitchen table.

Jean’s great-uncle, Leo Notch and wife Rose (Herzog) were the rst to

CAROL MOORMAN/DAIRY STAR

The Sakry family – (front, from leŌ) Beatrice and Max; (back, from leŌ) Sam, Jean, Ben and Grace – milk 60 cows on their dairy farm near Melrose, Minn. farm what was barren land in the late 1920s, after Leo’s parents Mary and Joe Notch, had a barn, pig barn and house built. Joe and Mary farmed the original Notch farm nearby, raising six children. Leo, at the age of 38, passed away from cancer in 1943. After Leo passed away Joe and Mary’s son Lawrence Notch and wife Alma (Butkows-

ki) moved on to that farm in 1944, raising seven children.

Along with dairy farming and raising pigs, Lawrence was big into chickens and built a laying barn, with eggs picked up by the Hinmans and delivered to a facility in Grey Eagle.

Ben said Marv attended the Hellermann country school just up the road

until eighth grade.

“He was the oldest son and stayed home to help on the farm,” Ben said.

Marv loved to trap.

“Max still uses his grandpa’s gopher traps,” Jean said. “The very rst gopher he caught he was so excited he Turn to SAKRYS | Page 19

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Dairy Star • Second Section • Saturday, July 13, 2019 • Page 19

ConƟnued from SAKRYS | Page 18 carried it into the house, and it was still alive and kicking.”

In 1964 Alma and Lawrence retired into Melrose, and Marv and Jan (Klasen) Notch took over the farm, milking 17 cows, which was increased to 35, and farming 165 acres.

They raised four children – Tom, Kevin, Neil and Jean Sakry.

Jean has fond memories on the farm, at times being her dad’s shadow.

“I had the typical youngest daughter role. I had to feed calves and prep cows,” she said.

Good conversations happened in the barn.

“And now with our kids too,” Jean said.

Jean and Ben met during a TEC (Together Encountering Christ) weekend in Little Falls and married in October of 1997.

“We’ve been together over half of our lives.

And we’ve spent that here on the farm with our family.”

JEAN SAKRY, DAIRY FARMER

“Too long,” Ben kiddingly said looking at his wife of almost 22 years.

Jean started teaching, and still teaches, at Melrose Area Public Schools.

Jan and Marv’s three boys were given the opportunity to purchase the farm, but the way things “shook out,” Jean and Ben took it over in 1998, liv-

ing in a trailer house the rst nine years until Jan and Marv moved to town in 2005.

Ben had farm experience, milking cows for a farmer while in high school.

Over the years the Sakrys have increased their herd to 60 cows, milking in a tiestall barn, while raising 25 beef cows, 35 steers and young stock and farming 325 acres, including rented land.

“Personally, I have no desire to milk 500 or 1,000 cows, although there’s nothing wrong with that,” Ben said. “That’s why there is no succession anymore. I don’t think it’s anything to be sad about. It’s just life.”

He admits he might feel differently 10 or 20 years from now.

“I want my kids to do what’s best for them. We decided this is what’s best for us and them,” he said.

Jean said she could not see Ben doing anything but farming, because of his skills. He likes tinkering with and xing farm-related equipment, something he learned from his dad.

Financially, Ben’s skills are a plus.

“That was born out of necessity,” Ben said. “Your dad could bring things to town and it cost $25 an hour and now it would cost $125 an hour.”

Ben likes the variety of work he does on the farm.

“One day I can be a plumber, another day a welder, the next day I’m planting seed,” he said.

His favorite time of the year is late June when he can see the crops growing.

From an economic perspective, Ben said farming can be challenging, especially the last ve years with low

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milk prices.

“If Jean didn’t work it wouldn’t work from a nancial standpoint,” Ben said.

They evaluate the positives and the negatives and strike a balance that works for them.

“I don’t aspire to take over the world with my farm. I wanna raise my family,” Ben said.

Farming as a family Jean and Ben treasure the opportunities farming with their family provides.

“Every minute our kids aren’t at school we’re with them and in the summer we’re with them all the time,” Ben said.

“Sometimes I’m a little jealous because he’s home after school when they get off the bus and can hear about their day,” Jean said.

There is another important plus.

“I think of how lucky our children are to spend time with Grandpa. He’ll slip them a sucker, and Sam will play cribbage with him,” Jean said.

“It keeps him (Grandpa Marv) coming out here,” Ben said. “It sure isn’t the money.”

There is a regular work schedule during school days.

Sam milks cows every morning before school and most evenings.

“And if I don’t get up in time, I don’t get help,” Ben said.

“If I’m outside helping, then Grace picks up the slack in the house,” Jean said.

Ben feels fortunate there was a “weather window” this spring when he got his crops in and just had to replant

a small area.

“We’ll talk about this spring for the rest of our lives,” he said.

Living on the farm teaches their children skills they will use their whole lifetime.

“We’ll be milking cows and I’ll tell Sam how to do this. That will never go away,” Bens said. “It gives them a skill set in problem solving.”

Seven days a week, the Sakrys can set their clock by Grandpa Marv.

“He rolls in around 6:45 a.m. and it gets to be 5 p.m. before he heads home,” Ben said.

On this afternoon while taking his lunch break, Marv joins in the conversation as Jean places a plate with a sandwich and salad in front of him.

He talks about when he moved into town.

“I was used to walking from the house to the barn and suddenly I had to drive seven miles to go to work and home again,” Marv said. “I was OK at the same time, because when I was done at night I could drive away from the farm and leave it all behind.”

Being independent is what Marv enjoys about farming.

“But I’m no longer independent,” Marv said. “I have a boss. But he hasn’t red me yet.”

He knows chances are, Ben won’t re him.

The Sakrys do not dwell on the future, they enjoy today, living life with their family, the fourth generation raised on the Notch farm.

“We’ve been together over half of our lives,” Jean said. “And we’ve spent that here on the farm with our family.”

The next issue of the Dairy Star is published July 27th. Advertising and news deadline is Friday, July 19th.

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Page 20 • Dairy Star • Second Section • Saturday, July 13, 2019

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FRAZEE MN 1 Hol Slaughter Cows 1675 WADENA MN 1 Hol Slaughter Cows 1525 FRAZEE MN 1 Hol Slaughter Cows 1420 FRAZEE MN 1 Hol Slaughter Cows 1170 PERHAM MN 1 Hol Slaughter Cows 1795 FRAZEE MN 1 Hol Slaughter Cows 1035 ROYALTON MN 1 Hol Slaughter Cows 1230 PERHAM MN 1 Hol Slaughter Cows 1165 PARK RAPIDS MN 1 Blk Slaughter Cows 1120 NEW YORK MILLS MN 1 Hol Slaughter Cows 1235 NEW YORK MILLS MN 1 Hol Slaughter Cows 1630 OTTERTAIL MN 1 Hol Slaughter Cows 1380 SEBEKA MN 1 Hol Slaughter Cows 1660 SEBEKA MN 1 Blk Slaughter Cows 1110 OTTERTAIL MN 1 Hol Slaughter Cows 1390 NEW YORK MILLS MN 1 Hol Slaughter Cows 1180 MENAHGA MN 1 Hol Slaughter Cows 1260 OTTERTAIL MN 1 Hol Slaughter Cows 1000 NEW YORK MILLS MN 1 Hol Slaughter Cows 1630 BATTLE LAKE MN 1 Hol Slaughter Cows 1485 WADENA MN 1 Blk Slaughter Cows 1000 WADENA MN 1 Mix Slaughter Cows 1370 PERHAM MN 1 Hol Slaughter Cows 1450 PELICAN RAPIDS MN 1 Hol Slaughter Cows 1445 FRAZEE MN 1 Hol Slaughter Cows 1340 NEW YORK MILLS MN 1 Hol Slaughter Cows 1360 PERHAM MN 1 Hol Slaughter Cows 1230 SLAUGHTER BULLS SEBEKA MN 1 Blk Slaughter Bull 2175 BAGLEY MN 1 Herf Slaughter Bull 2135 DENT MN 1 Blk Slaughter Bull 1910 SEBEKA MN 1 Blk Slaughter Bull 2115 VINING MN 1 Red Slaughter Bull 1760 WADENA MN 1 Red Slaughter Bull 1480 BULL CALVES SEBEKA MN 1 Mix Bull Calves 85 WADENA MN 2 Hol Bull Calves 152 WADENA MN 2 Hol Bull Calves 155 HENNING MN 1 Mix Bull Calves 120 WADENA MN 1 Shrt Bull Calves 95 SEBEKA MN 1 Hol Bull Calves 150 SEBEKA MN 1 Hol Bull Calves 140 MENAHGA MN 1 Hol Bull Calves 120 SEBEKA MN 1 Hol Bull Calves 95 PERHAM MN 1 Hol Bull Calves 125 SEBEKA MN 2 Hol Bull Calves 100 WADENA MN 1 Hol Bull Calves 130 PERHAM MN 2 Hol Bull Calves 97 SEBEKA MN 2 Hol Bull Calves 117 FRAZEE MN 1 Swss Bull Calves 105 OTTERTAIL MN 3 Hol Bull Calves 130 NEVIS MN 1 Hol Bull Calves 125 PERHAM MN 1 Hol Bull Calves 115 NEW YORK MILLS MN 1 Hol Bull Calves 115 WADENA MN 1 Hol Bull Calves 125 NEVIS MN 1 Hol Bull Calves 110

58.00 C 57.50 C 57.50 C 57.50 C 57.50 C 57.50 C 57.50 C 56.50 C 56.50 C 56.50 C 56.50 C 56.00 C 56.00 C 55.50 C 55.50 C 55.50 C 55.50 C 55.50 C 55.50 C 55.00 C 55.00 C 54.50 C 54.50 C 54.50 C 54.50 C 53.50 C 53.50 C 83.00 C 82.00 C 82.00 C 79.50 C 74.00 C 71.00 C

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STEERS 4 BWF Beef Steer 656 1 Blk Beef Steer 620 4 Blk Beef Steer 670 2 Blk Beef Steer 807 2 Blk Beef Steer 677 1 RWF Beef Steer 785 3 Blk Beef Steer 796 2 Herf Beef Steer 605 1 Blk Beef Steer 930 1 RWF Beef Steer 1240 SLAUGHTER COWS PERHAM MN 1 Hol Slaughter Cows 1280 LAKE PARK MN 1 Hol Slaughter Cows 1650 LAKE PARK MN 1 Hol Slaughter Cows 1920 AUDUBON MN 1 Red Slaughter Cows 1450 HEWITT MN 1 Hol Slaughter Cows 1645 LAKE PARK MN 1 Hol Slaughter Cows 1945 NEW YORK MILLS MN 1 Blk Slaughter Cows 1145 ROYALTON MN 1 Red Slaughter Cows 1325 PERHAM MN 5 Blk Slaughter Cows 1315 ROYALTON MN 1 Hol Slaughter Cows 1025 NEW YORK MILLS MN 1 Blk Slaughter Cows 1535 MENAHGA MN 1 Blk Slaughter Cows 1440 LAKE PARK MN 1 Hol Slaughter Cows 2075 SEBEKA MN 1 BWF Slaughter Cows 1345 HENNING MN 1 Hol Slaughter Cows 1570 SEBEKA MN 1 Blk Slaughter Cows 1890 SEBEKA MN 1 Blk Slaughter Cows 1705 RICHVILLE MN 9 Blk Slaughter Cows 1483 SEBEKA MN 1 Hol Slaughter Cows 1420 SWANVILLE MN 1 Hol Slaughter Cows 1570 NEW YORK MILLS MN 1 Hol Slaughter Cows 1400 FRAZEE MN 1 Hol Slaughter Cows 1595 ROYALTON MN 1 Hol Slaughter Cows 1460 PERHAM MN 1 Hol Slaughter Cows 1720 SEBEKA MN 1 Hol Slaughter Cows 1295 NEW YORK MILLS MN 1 Hol Slaughter Cows 1565 MENAHGA MN 1 Hol Slaughter Cows 1300 HENNING MN 1 Hol Slaughter Cows 1510 PERHAM MN 1 Hol Slaughter Cows 1640 PERHAM MN 1 Hol Slaughter Cows 1405 SEBEKA MN 1 BWF Slaughter Cows 1840 SEBEKA MN 1 Slaughter Cows 1640 BATTLE LAKE MN 1 Hol Slaughter Cows 1560 DENT MN 1 Hol Slaughter Cows 980 SEBEKA MN 1 Hol Slaughter Cows 1345 NEW YORK MILLS MN 1 Blk Slaughter Cows 1390 PERHAM MN 1 Hol Slaughter Cows 1450 PERHAM MN 1 Hol Slaughter Cows 1425 ROYALTON MN 1 Hol Slaughter Cows 1080 PERHAM MN 1 Hol Slaughter Cows 1580 OTTERTAIL MN 1 Hol Slaughter Cows 1410 SEBEKA MN 1 RWF Slaughter Cows 1025 NEVIS MN 1 Hol Slaughter Cows 1335 AUDUBON MN 1 Hol Slaughter Cows 1485 HEWITT MN SEBEKA MN MELROSE MN SEBEKA MN PERHAM MN AUDUBON MN SEBEKA MN HEWITT MN CLARISSA MN STAPLES MN

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Visit us online at www.osakissilo.com

SLAUGHTER COWS MENAHGA MN 1 Hol Slaughter Cows MILTONA MN 1 Red Slaughter Cows PERHAM MN 1 Red Slaughter Cows PERHAM MN 1 Red Slaughter Cows MENAHGA MN 1 Blk Slaughter Cows PERHAM MN 1 Hol Slaughter Cows COHASSET MN 1 Blk Slaughter Cows COHASSET MN 1 Blk Slaughter Cows COHASSET MN 1 Blk Slaughter Cows COHASSET MN 1 Blk Slaughter Cows OGEMA MN 1 Blk Slaughter Cows FRAZEE MN 1 RWF Slaughter Cows MAHNOMEN MN 1 Blk Slaughter Cows FRAZEE MN 1 Hol Slaughter Cows PINE RIVER MN 1 Hol Slaughter Cows PERHAM MN 1 Blk Slaughter Cows LAKE PARK MN 1 Hol Slaughter Cows MENAHGA MN 1 Hol Slaughter Cows RICHVILLE MN 1 Blk Slaughter Cows FRAZEE MN 1 Red Slaughter Cows FRAZEE MN 1 Hol Slaughter Cows FRAZEE MN 1 Blk Slaughter Cows COHASSET MN 1 Blk Slaughter Cows MAHNOMEN MN 1 Blk Slaughter Cows MENAHGA MN 1 Blk Slaughter Cows PERHAM MN 1 Hol Slaughter Cows PERHAM MN 1 Hol Slaughter Cows PERHAM MN 1 Hol Slaughter Cows NEW YORK MILLS MN 1 Hol Slaughter Cows PERHAM MN 1 Hol Slaughter Cows MENAHGA MN 1 Hol Slaughter Cows PERHAM MN 1 Hol Slaughter Cows

1765 1010 1610 1485 1780 1725 1450 1315 1430 1325 1275 1290 1195 1535 1515 1505 1545 1965 1740 1185 1320 1410 1530 1370 1975 1920 1150 1275 1655 1360 1125 1275

68.50 C 68.00 C 68.00 C 68.00 C 67.00 C 66.00 C 65.50 C 64.50 C 64.50 C 64.50 C 64.50 C 64.50 C 64.50 C 64.00 C 64.00 C 64.00 C 64.00 C 64.00 C 64.00 C 63.50 C 63.50 C 63.50 C 63.50 C 63.00 C 63.00 C 62.50 C 62.00 C 62.00 C 61.50 C 61.50 C 61.50 C 61.00 C

PERHAM MN 1 Hol FRAZEE MN 1 Hol PELICAN RAPIDS MN 1 Hol RICHVILLE MN 1 Blk FRAZEE MN 1 Hol PERHAM MN 1 Hol OGEMA MN 1 RWF MENAHGA MN 1 Red FRAZEE MN 1 Hol FRAZEE MN 1 Hol PARKERS PRAIRIE MN 1 Herf MORRIS MN 1 BWF PERHAM MN 1 Hol SEBEKA MN 1 Swis PERHAM MN 1 Hol FRAZEE MN 1 Hol FRAZEE MN 1 Hol WADENA MN 1 Red SEBEKA MN 1 Hol PERHAM MN 1 Hol SEBEKA MN 1 Hol FRAZEE MN 1 Hol FRAZEE MN 1 Hol PERHAM MN 1 Hol PELICAN RAPIDS MN 1 Blk CALLAWAY MN 1 Hol NEVIS MN 1 Hol MENAHGA MN 1 Hol PERHAM MN 1 Hol CALLAWAY MN 1 Hol PERHAM MN 1 Hol NEW YORK MILLS MN 1 Hol PERHAM MN 1 Hol

Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows Slaughter Cows

1380 1620 1515 1795 1440 1960 1100 1270 1710 1100 1090 1160 1120 1535 1380 1330 1350 1005 1210 1135 1345 1165 1160 1265 995 1315 1800 1420 1150 1410 1110 1345 1655

60.50 C 60.50 C 60.50 C 60.00 C 60.00 C 60.00 C 60.00 C 60.00 C 59.50 C 59.50 C 59.50 C 59.50 C 59.50 C 59.50 C 58.50 C 58.50 C 58.50 C 58.50 C 58.00 C 57.50 C 57.50 C 56.50 C 56.50 C 56.50 C 56.50 C 56.00 C 56.00 C 56.00 C 55.50 C 55.50 C 54.00 C 54.00 C 54.00 C

• July 15 Hog, Goat, Sheep Special

Staples - 10 Beef Heifers 600lbs V, HR, DF Staples - 23 Polypay Sheep 40lbs Emily - Complete Dis- 7 Disbudded Fresh Does w/kids, 6 Disbudded doelings, 5 bucklings, 1 purebred Saanen 3yr old Frazee - 12 Young Dairy Nannies (White, Brown, & Red Heads) Bred Boer, Vac & Wormed Barnesville - 4 Purebred Boer Billies-Born first part of Feb, 2xCDT, 2xWormed

• July 22 Feeder & Hay Sale

• July 29 Dairy, Feeder, & Hol Steer Special Bred Beef Cows

Wadena - Complete Dispersal of 50 High Grade Hol Dairy Cows, 50yrs AI, Tiestall & Stanchion, DHIA Records, No TMR, Turned In/Out Daily, No Barn Bruises, No long Toes, 4.0BF, 3.2PRO, 200SCC, Silage Fed in outside bunk line Waubun - 14 Fancy Hol Steers 350-400 lbs., V, DH, P, Fancy

• Aug 5 Feeder Sale

Dairy Star • Second Section • Saturday, July 13, 2019 • Page 21

Guernsey enthusiasts gather for convention Three Wisconsin breeders win top awards

By Danielle Nauman danielle.n@dairystar.com

EAU CLAIRE, Wis. – Guernsey breeders and enthusiasts ocked to celebrate the golden breed at the 2019 National Guernsey Convention held June 19-23 at the Metropolitan Resort and Conference Center in Eau Claire, Wis. The gathering, hosted by the Wisconsin Guernsey Breeders, marked the 143rd annual meeting of the American Guernsey Convention and featured meetings, awards, junior activities, farm tours and the National Guernsey Sale.

Brandon and Kim Grewe, of Cumberland, Wis., led the Wisconsin Guernsey Breeders in planning the convention and sale. Kim served as the convention chair, overseeing the numerous volunteers and planning committees in preparation for the convention. Brandon took charge of the sale, working to coordinate consignments and logistics of caring for and presenting the animals to be offered.

Randy Peterson, of Wilson, Wis., was recognized with the American Guernsey Association’s Master Breeder Award. The award is given each year to recognize active members who have bred outstanding animals for many years, making notable contribution to the advancement of the Guernsey breed.

Peterson’s Misty Meadows Guernsey Farm was well known throughout the breed prior to their dispersal in 2014. During the nal year of his milking career, Peterson’s herd ranked fourth in the nation for average milk production and in the top 10 for fat and protein. Peterson took a great deal of pride in his herd of registered Guernseys, including their homebred World Dairy Expo Grand Champion Misty Meadows Adacka Pixie EX-92.

In addition to the impact of the genetics of his herd throughout the breed, Peterson is a dedicated mentor to others in the dairy industry, having served as a director for the Wisconsin Guernsey Breeders board, a breed representative at World Dairy Expo, the milkhouse supervisor at the Wisconsin State Fair, and has been a 4-H leader and advocate for FFA. Receiving the association’s Outstanding Young Guernsey Farmer award were Brandon and Kim Grewe of Valley Gem Farm in Cumberland, Wis. This award honors young Guernsey breeders under the age of 35, who have made a signicant impact on the breed and shows a bright future in the industry.

The Grewes desire to breed Guernsey cows that possess tremendous strength with exceptional udders and sound feet and legs. When selecting sires, the Grewes focus on deep cow families, looking for multiple generations of excellent dams, as well as strong production PTAs and high components.

Michael Hellenbrand, of Cross Plains, Wis., was honored with the Distinguished Service Award, which is given out annually to an individual who has made outstanding contributions to the Guernsey breed and to the American Guernsey Association.

Hellenbrand operates Hillpoint Farm, where he uses a comprehensive IVF program to proliferate top cows and cow families in the breed, working with other breeders to breed and develop elite show calves. Hellenbrand is a great supporter of youth, frequently leasing out dozens of calves each year, giving youth the opportunity to show high-quality heifers. He is also instrumental in marketing elite Guernsey genetics through the Colors sales series.

Area Guernsey youth honored with scholarships included Jenna Langrehr, of West Salem, Wis., and Levi Kindschi, of Loganville, Wis. Each given a National Guernsey Youth Scholarship.

During the week, conventioneers spent their days traveling northwestern Wisconsin visiting a variety of Guernsey dairy farms. Farms toured included Crisdhome Farm, New Richmond, Wis.; Solid Gold Farm, Spring Valley, Wis.; Golden J Farm, Amery, Wis.; Jens Gold Farm LLP, Amery, Wis.; Idle Gold Farm, Comstock, Wis.; Sunny Mead Farm, Rice Lake, Wis.; and Valley Gem Farm, Cumberland, Wis. The group also toured Leinie Lodge, home to

DANIELLE NAUMAN/DAIRY STAR

Those aƩending the NaƟonal Guernsey ConvenƟon farm tours view the 225-head Guernsey herd owned

by Dale and Teressa Jensen and Lyle Jensen, of Amery, Wis. Tours were a part of the 143rd annual meeƟng. the Leinenkugel Brewery, in Chippewa Falls, Wis. The convention concluded with the Golden Legacy National Guernsey Sale held at the Northern Wisconsin State Fairgrounds in Chippewa Falls, Wis. The sale averaged $3,545 on all lots, which included a $1,102 embryo average, per individual embryo.

The sale’s top-seller was Lot 32, Golden J Legend Giddyup, a late July summer yearling consigned by the Trent and LeAnn Jensen family of Golden J Guernseys in Amery, Wis. The 2020 National Guernsey Convention will be hosted by the Pennsylvania Guernsey DANIELLE NAUMAN/DAIRY STAR Breeders and take place June NaƟonal Guernsey ConvenƟon-goers stroll through the grazing herd of 11-16, 2020 in Seven Springs, Neil and Janice Jensen’s Idle Gold Guernseys near Comstock, Wis. The Pa. Jensens milk 140 cows, most of which are Guernseys.

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Page 22 • Dairy Star • Second Section • Saturday, July 13, 2019

Southern summer cooking Who says you need to head south for the best tasting BBQ pork and peaches? It is easy to bring the tastes of southern cooking north. These recipes highlight the summer taste of seasoned meat and sweet peaches.

My mom and nieces arrived a couple of days early for Michael and Sara’s wedding to help me prepare for the groom’s dinner we were hosting at the farm Friday night. I was excited to be cooking for a large group of family and new friends, but I am not crazy. I wanted to enjoy the evening, too. I made things simple and prepared the meat the week before. All we needed to do was pull the cooked meat out of the freezer and plop it into the roasting pans with some extra liquids to heat up and eat. I could not believe how easy it is to make pulled pork and how well it freezes for later meals. By using the crock pot, you do not even have to heat up the house on these warm summer days. Do not forget the BBQ sauce to top off the meat. Grandma Green’s BBQ Sauce is out of this world.

If you have some tough cuts of beef and want to grill, try this marinade recipe. The acid will help break down the meat and make it a bit easier to chew while enhancing the avor. The longer the meat sits in the marinade the better.

I have left it sit overnight before, and it still works great.

Fresh peaches from down south are starting to make their way north to central Minnesota. This means I can start to restock my cold storage with canned peaches and peach jam. It may seem like quite a bit of work, but it is so worth the effort. My favorite is old fashioned peach jam. A sweet taste of summer during the depths of winter cold. My

MINNESOTA A & C Farm Service, Inc. (TMR Mixer Dealer) Paynesville, MN Fluegge’s Ag, Inc. Mora, MN Gorter’s Clay & Dairy Equip.

Pipestone, MN

Food columnist, Natalie Schmitt favorite recipe book in the summer is, “A Guide to Home Canning, Freezing and Dehydration.” It has answers, tips and recipes on how to store a bountiful summer garden. I have included the canned sliced peach recipe I love to put up, too.

Pulled pork 2 Tbsp. paprika 1 Tbsp. mustard powder 1/4 cup brown sugar Salt and pepper to taste 4-pound pork roast (shoulder cuts are best) 1 cup cider vinegar 1/2 cup ketchup 2 tsp. crushed red pepper 1 Tbsp. brown sugar Mix dry ingredients. Rub pork. Put

in crock pot with fat side up. Whisk remaining ingredients. Pour one-third into a jar and put in refrigerator for later use. Pour 1 cup water or pineapple juice and remaining sauce in cooker. Cover.

Cook 8 hours on low or 190 degrees.

Remove meat from crock pot and let rest and cool for 20 minutes. Shred meat and return to pot with liquid. Serve on buns or tortilla shells. Freezes well.

Sprinkle sugar over peaches. Do not stir. Sit at room temperature for 1-2 hours. Pour mixture into heavy bottomed pan. Bring to vigorous boil.

Mash down peaches. Stir with wooden spoon till cooks down, about 30 minutes. Pour into hot jars with 1/4-inch headspace. Hot water bath 10 minutes, or pour into jars, cool on counter for 24 hours then freeze if you do not eat rst.

Grandma Green’s BBQ sauce 2 cups ketchup 1 cup brown sugar 2 tsp. salt 2 tsp. Worchester sauce 1 cup BBQ Sauce 1 tsp. mustard 1/2 tsp. oregano 1/2 tsp. chili powder 1 tsp. liquid smoke Mix and heat over low heat or in a crock pot.

Canned sliced peaches 2-3 pounds peaches per quart Stay Fresh (prevents darkening of peaches and apples) Sugar Water Make a light syrup. Mix in heavy pot: 1 1/4 cups sugar and 5 1/2 cups water. Stir to dissolve sugar and keep hot.

Yields 6 cups syrup or about enough syrup for two jars of peaches. I generally make four batches at once (5 cups sugar and 22 cups water) in my stock pot.

Wash peaches; dip in boiling water for 30 to 60 seconds; immediately dip peaches in cold water. Slip off peel. Cut in half; remove pit and scrape cavity to remove red bers. Cut into slices. Treat to prevent darkening. Pack peaches into hot jars, leaving 1/2-inch headspace.

Ladle hot syrup over peaches, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece lids. Process pints for 20 minutes and quarts for 25 minutes in a boiling water canner.

Beef marinade 1/3 cup soy sauce 1/2 cup olive or vegetable oil 1/3 cup lemon juice 1/4 cup Worcestershire sauce 1 1/2 Tbsp. garlic powder 3 Tbsp. basil 1 1/2 Tbsp. parsley 1 tsp. pepper Mix in a 2-cup measuring cup. Put meat in a Ziploc bag. Pour marinade over meat and squeeze out air. Put in refrigerator for at least 2 hours. Discard marinade. Pat steaks dry and grill.

Old fashioned peach jam 7 cups peaches, peeled and sliced 1/4 cup lemon juice 2 cups sugar Coat peaches with lemon juice.

Call or see your local dealer for complete details!

Hammell Equipment Inc. ChatÀeld, MN Eitzen, MN Harmony, MN Rushford, MN Midwest Machinery Co. (Full Line) Glencoe, MN Glenwood, MN Howard Lake, MN Princeton, MN

Midwest Machinery Co. (Forage Boxes Only) Alexandria, MN Sauk Centre, MN Werner Implement Co., Inc. Vermillion, MN Wingert Sales & Service Plainview, MN

WISCONSIN Johnson Tractor, Inc. Janesville, WI Price Equipment Sales, Inc. Bloomington, WI

Natalie, Mark and his brother Al, farm together near Rice, Minn. They milk 100 registered Holsteins under the RALMA prex. Their four children are grown up and all involved in agriculture with hopes of someone returning to the farm. For questions or comments, please email Natalie at mnschmitt@jetup.net.

Tractor Central Arcadia, WI Cameron, WI Chippewa Falls, WI Durand, WI Granton, WI Menomonie, WI Mondovi, WI Sheldon, WI West Salem, WI Westby, WI

IOWA Engel Agri Sales Sac City, IA SOUTH DAKOTA Pfeifer Implement Co. Sioux Falls, SD Puthhoff Repair Sales & Service, Inc. Salem, SD

Dairy Star • Second Section • Saturday, July 13, 2019 • Page 23

Summertime Savings!!

From Midwest Dairy

Cheeseburger macaroni casserole 1 pound lean ground beef 1/2 cup chopped onion whole-wheat elbow macaroni penne or rotini pasta 1 medium tomato chopped

or

1 can tomato sauce 8-ounce 1/2 teaspoon seasoned salt optional 1/4 teaspoon black pepper 1 cup shredded Cheddar cheese

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Prep: 20 minutes. Cook time: 35 minutes. Makes 4 servings. Preheat oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick cooking spray; set aside. In large skillet over medium heat, cook ground beef and onion until beef is brown and onion is soft; drain.

Cook macaroni according to package directions; drain. Spoon macaroni into prepared pan. Spread beef mixture and chopped tomato over macaroni. Pour tomato sauce over beef. Sprinkle with seasoned salt, pepper and shredded cheese.

Cover lossely with foil and bake for 35 minutes or until cheese is melted and edges of casserole are bubbling.

To spice it up, use your favorite pizza or Italian-style tomato sauce instead of tomato sauce and seasoned salt.

For a meal later, double the recipe and place the second casserole in the freezer for later use.mint if desired.

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Chocolate berry smoothie 1 1/4 cups fat-free chocolate milk 1 cup frozen mixed berries without sugar (blackberries, blueberries and raspberries) 1 container fat-free mixed berry Greek yogurt 5.3 ounces

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Prep: 5 minutes. Makes 2 servings. Combine chocolate milk, frozen berries, and yogurt in a blender. Blend until creamy. Serve immediately.

Office: 715-229-2500

Ken Stauffer 715-559-8232 Rocky Olsen 715-721-0079 Travis Parr 715-828-2454 Steve Strey 715-721-0434 Riley Nolt 715-507-1900

FEEDER CATTLE AUCTION Tuesday, July 16, 2019 -11:00 am EXPECTING OVER 200 HEAD!

DAIRY CATTLE AUCTION Wednesday, July 17, 2019 - 11:00 am

Fruit and pasta toss 8 ounces whole wheat spiral pasta uncooked 1 1/2 cups cantaloupe cubed, about 1/2 of cantaloupe 1 1/2 cups pineapple cubed, about

½ of pineapple 1 1/4 cups strawberries sliced 1 cup seedless grapes halved 1 1/2 cups low-fat vanilla yogurt 12 ounces

Prep: 45 minutes. Cook time: 15 minutes. Makes 4 servings. Cook pasta according to package instructions, drain and cool in refrigerator for 10 minutes.

While pasta is cooking, prepare fruit and place in large serving bowl. Once pasta has cooled, add to bowl. Gently mix yogurt into pasta mixture. Chill for 30 minutes in refrigerator before serving.

RETIREMENT HERD DISPERSAL: 65 - Holstein Dairy Cows, including a few Crosses, tiestall, outside daily, 65# scc150, cows will sell on test, herd also includes (12)close springing Heifers, all cows since May 20th have been exposed to a Black Simmental Bull, 50% of herd is recent fresh, many close springing Heifers, & the balance bred back. Coming from The Toews Family, Barron County OTHER EARLY CONSIGNMENTS: 18 Very High Quality REGISTERED Holstein Dairy Cows, parlor/freestall, milking 75-120# scc 150, all 1st & 2nd calf, fresh less than 90 days, RHA over 28,000# parlor/freestall, strictly TOP end high genomic sires, cows will sell on test, exceptional vac program, TOP END COWS, 100% guaranteed sound! Coming from Ralph Bredl & Family/Harmony Ho Holstein, Stratford, WI 10 Holstein Dairy Cows, parlor/freestall, reputation consignor who has topped several of our previous auctions!

6 HANDPICKED Holstein fresh cows, excellent quality, fresh 1st& 2nd calf, tiestll, outside daily, milking 75-125# out of a tremendous herd, local consignor!

Selling Hay & Straw every Wednesday at 9:30 am

SPECIAL MONTHLY DAIRY HEIFER AUCTION

Friday, July 19th - 11:00 am EXPECTING 400-500 HEAD! See our website for early consignments!

MACHINERY AUCTION Thursday August 29, 2019 @ 9:30 am.

Accepting your full or partial line of machinery. Call with your machinery consignments!! AUCTIONEER: TIM SCHINDLER

Weekly Highlights at Premier

Full market report online and all major newspapers!!

Wednesday we sold 427 head of dairy cattle, with two big herd dispersals. Market was lower, the supreme quality fresh Holstein cows $1,400-1,850. Many other good quality cows $850-1,375.

Top Holstein springing heifers $850 -1,275. Two top Registered Holstein breeding bulls at $1,600 each! Market is very tough on the average to lower quality cows and springing heifers, $850 and down. 650 head of feeder cattle sold this week !! Good demand!!

We thank you and appreciate your business! www.premierlivestockandauctions.com

Page 24 • Dairy Star • Second Section • Saturday, July 13, 2019

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