Keeping the legacy alive

a highway, a creek and a driveway, so the Peasleys removed trees and built a bridge over the creek in order for the cows to have access to pasture.

The 365-acre pasture is planted to alfalfa and split into six elds then subdivided with temporary fencing for grazing and putting up hay; the cows are allowed to graze at specic periods of time. Included in this pasture is a 225-acre parcel that is exclusively cropped and not used for pasture, and 140 acres have perimeter fences.

Typically, a portion is grazed twice. By the time the area would be in the third rotation of grazing, it is baled and wrapped instead. Peasley said this helps to keep the pastures fresh and encourages more intake from the cows.

“We found that they eat more on pasture when you’re more particular about where they go,” Peasley said. “We are really trying to utilize as much grazing and pasture as we can.”

Peasley said one of the biggest challenges when transitioning to organic was learning how to grow organic corn. He said it was daunting to consider the possibility of a failed crop, and the rst couple of years yielded corn with too much weed pressure.

“It was kind of humbling that way, but we’re learning a little bit every year,” Peasley said. “It’s not what we’re used to as far as weed control, but we haven’t had a crop failure.”

Peasley said another obstacle was creating a grazing plan, which was something neither him nor his dad had experience with. Making decisions about fencing and where to hang gates was new to them both, but they had the help of a crop consultant from Organic Valley. The experience of local organic farmers helped too.

“It was denitely people around us and having that network of people that were already in the organic world and were willing to share what they were doing,” Pea- sley said. “That really made it a lot easier.”

Since transitioning to organic production, Peasley said he has noticed a signicant decline in hoof problems, especially during the warmer months when the cows are on pasture for the majority of the day. Other than the improvement to hoof health, the Peasleys have noticed a decrease in their veterinarian-related costs and an increase in herd health.

Although the decision to transition to organic can be over- whelming, the Peasleys said it was less daunting than an expansion, which would have allowed Peasley to join the operation too.

Peasley’s dual career allows the family to employ Mendez who has been with the farm for 15 years. The farm team spreads out the workload and avoids burnout of any one person, Peasley said. Mendez’s duties include milking, breeding and leading chores during the week and on Peasley’s day off. Peasley milks on the weekends and on Saturdays when Mendez has off.

“Without Antonio, the puzzle just doesn’t work because I can’t be in two places at once,” Peasley said. “My dad has transitioned to mostly taking care of the crops and an advisory role.”

Peasley came home because he always wanted to be involved. Now that his family has grown to include his children, Peasley said he is excited about the prospect of a seventh generation should any of his children choose to farm.

For now, they enjoy tractor rides with their grandfather, and time in the barn with their dad. It is a legacy Peasley savors and considers himself lucky to continue.

“Very easily, my dad could have chosen a different career path and said, ‘I’m not interested in agriculture,’” Peasley said. “But on days that he didn’t feel like farming, he still did, and that’s allowed me an opportunity.”

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