2023 Spring Farm

FARM Spring Spring

Dr Anthony Villare, Orthopedic Surgeon and Melissa Messer, Physician Assistant

5 Sustainable Agriculture Practices for Long-Term Success

Implementing sustainable practices aimed at sequestering carbon, or carbon farming, can help farmers and ranchers increase their bottom line while managing environmental impact in numerous ways, including keeping the soil covered year-round, reducing or eliminating tillage and effectively managing range and pasture lands. Carbon farming practices help farmers and ranchers reap the proven benefits of a conservation approach. That, combined with a new revenue stream available via voluntary carbon programs, offers the potential for better outcomes.

Of the Earths land surface, 38% is used for agriculture. Capturing carbon in the soil is an affordable and scalable way to cut greenhouse gas emissions in the atmosphere while nurturing healthy, secure and sustainable food systems. Through soil carbon sequestration, farmers and ranchers can become leaders in limiting the effects of climate change while enriching the lands livelihood.

Implementing practices that meet operational needs, and ultimately sequester carbon to generate carbon credits, allows ranchers and farmers to create additional income, lower future management costs and improve soil health, resulting in enhanced yields, cost savings and more resilient, healthy fields and pastures.

carbon stored within the ground into the atmosphere. Moving an operation to reduced till or no-till practices not only offers benefits to soil quality but can also play a role in mitigating soil erosion, as well as reducing fuel and labor costs.

Working closely with farmers and ranchers across the United States, Agoro Carbon Alliance helps implement sustainable practices like these, which bolster natural soil fertility and can also generate carbon credits and new revenue streams.

1. No-Till and Reduced-Till Farming: Reducing or eliminating tillage minimizes disruption to the soil and reduces carbon emissions. When soil is tilled, it releases

2. Cover Crops: Cover crops improve soil health and help keep carbon locked in while preventing nutrient loss and erosion in fields. Developing an effective and profitable cover crop strategy is one way farmers partner with Agoro Carbon Alliance. Backed by a team of highly trained agronomists that collaborate with producers, their team of local agronomists work one-on-one with producers to build a cover crop strategy that best suits each unique operation and keeps soil thriving year-round.

3. Interseeding: A related and valuable approach to soil protection and carbon sequestration is interseeding. This occurs when a new crop is planted as a cover or companion in a field where an existing crop has reached vegetative growth. Interseeding increases the number of plants in the soil, resulting in more roots, which promote more efficient biomass and carbon sequestration.

4. Rotational Grazing and Grazing Management: Controlling livestock grazing patterns can be advantageous for animal health, as well as the soil and pasture quality. Moving animals from one pasture to another on a systematic basis provides greater control over the quality of the forage, allowing plants to deepen root systems, which enhances the soils biomass and supports more efficient carbon sequestration. Rotational grazing also prevents the soil from becoming excessively compacted by animal movement and allows ranchers to distribute natural manure fertilization more evenly.

5. Nitrogen Management: Strategically managing how and when nitrogen fertilizer is applied can both increase crop efficiency and yield potential while reducing environmental impacts associated with nitrogen fertilizers. Judicious use of nitrogen-containing fertilizers can help optimize carbon storage, boost yield potential and improve forage.

Soil conservation practices can drive productivity and add a new revenue stream for farm and ranch operations, as well as generate carbon credits. Learn more about sustainable agriculture and carbon cropping at agorocarbonalliance.com.

Grant County Teams Top 4-H Meat Judging Contest

TheState 4-H Meats Judging Contest earlier this month at the Meat Science and Animal Biologics Discovery Building saw participation increase 100 percent from last year.

The team from Grant County took top honors in the senior division (pictured). Team members included Libby Vogt, Cameron Patterson, Iris Adams and Michael Edgington. The team was coached by Dennis Patterson. The second-place senior team was from Jefferson County. Team members included Hanna Brattlie, Rylee Brattlie, Elliot Small and Emma Wiendenfeld. The team was coached by Lindsay Baneck, Libby Knoeble, and Joy Brattlie.

The State 4-H Meats Judging Contest consists of evaluating and ranking classes of hams, beef ribs, pork carcasses, lamb, beef, and pork retail cut classes. Contestants also identified 30 retail cuts of beef, pork or lamb and 10 cuts of processed meats products, quality and yield graded 2 beef carcasses. Seniors had to give two set of oral reasons on ranking classes.

“Meats Judging is a first step in becoming an informed and knowledgeable food consumer,” says Bernie O’Rourke, Extension Youth Livestock Specialist. “Reading labels and making decisions on food purchases is a key outcome for these participating youth.”

Awards were again given this year for the top individual in retail identification, carcass evaluation and reasons: Top senior individual in retail identification and oral reasons went to Libby Vogt of Grant County. Hanna Brattlie from Jefferson County was the top senior individual in evaluation.

Electrical Ser vices

The top ten senior individual’s judges, in order, were: Hanna Brattlie (Jefferson), Libby Vogt (Grant), Cameron Patterson (Grant), Rylee Brattlie (Jefferson), Iris Adams (Grant), Elliot Small (Jefferson), Jorjanna Mejchar (Ozaukee), Summer Rake (Columbia), Emmet Michaels (Ozaukee), Emma Wiendenfeld (Columbia).

The top junior team was from Grant County A Team, members included Kayla Buttles, Aiden Patterson, Anna Drinkwater, Kegan Patterson. The team is coached by Dennis Patterson. Grant County B Team earned second place honors at this year’s contest. Team members included Cassidy Crooks, Gwen Riedl, Reid Stalsberg, Klay Conley. The team was coached by Dennis Patterson.

Special awards were given this year for the top individual in Retail Identification and Evaluation. Top junior individual in Retail

Identification was Aiden Patterson, Grant County. Kayla Buttles, Grant County placed first in Evaluation.

The top ten junior individual judges, in order, were: Kayla Buttles (Grant), Aiden Patterson (Grant), Maycee Wells (Columbia), Gavin Bettcher (Jefferson), Anna Drinkwater (Grant), Kegan Patterson (Grant), Cassidy Crooks (Grant), Keilah Reu (Jefferson) and Brenna Thorson (Jackson).

Winning senior teams have the option of attending the National 4-H Meats Judging Contest to be held this fall in Kansas City or the National Western held in January 2024 in Denver.

Contest information and results are available at: https://4h.extension.wisc.edu/opportunities/ statewide-events-and-opportunities/meatsjudging-contest/

Mapping the Future of Agriculture

The demand for food is directly related to population growth. By 2050, food needs are expected to double, according to a study published in the journal Agricultural Economics. That puts increasing pressure on the agricultural sector to meet growing demand. However, many experts think the industry will fall short. In addition to increased food demand, consumer habits, technology, and policies continue to force the agricultural industry to evolve. Indeed, the agricultural sector may look very different in the future.

Bigger digital footprint

Social media has transformed many industries, and it can do the same for agriculture. Farming supply chains can communicate with one another by getting feedback from customers in real time through social media. However, agricultural operations will have to devote teams to manage social media presence, especially since misinformation is so widespread on social media.

fresh meat and poultry and other items direct to customers' homes.

Regenerative agriculture

Apart from social media, local farmers may increase their efforts to utilize mobile apps and direct-to-consumer purchasing options. The global pandemic helped businesses reimagine takeout and curbside shopping. Local farms may want to market to the home-shopping community, providing ways to deliver produce,

The future may feature a significant shift in the way farms source their ingredients. Regeneration International says that regenerative agriculture can be the future. This describes farming and grazing practices that may help reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity. Some insist that farmers who utilize regenerative agriculture produce food that is more sustainable and healthy. This is something eco- and health-conscious consumers can stand behind.

Technological advancement

There's a good chance that technology will

continue to play important and growing roles in farming operations. New agricultural technologies can collect data on soil and plant health and produce results in real time. Precision farming technology can be developed to deliver integrated solutions no matter the size of the operation.

Shift in what's grown

Farmers may give more thought to sustainable products. Crops like hemp and cannabis are being utilized in new and innovative ways, and they're only the start as consumers have expanded their views on plant-based foods and products.

While there’s no way to see into the future, individuals can anticipate changes that could be in store for the agricultural sector in the decades ahead.

The Various Approaches to Farm Waste Management

mcg.metrocreativeconnection.com

Waste

is a byproduct of every industry, even those that produce food. Crops and animals may feed the masses, but there are items on the farm that require disposal or recycling. Farm waste management is a practice that endeavors to remove waste in ways that are affordable, sustainable and effective.

Substantial waste is produced in agricultural operations. This can include manure, animal bedding, leaves, clippings, and even scraps from the kitchen. According to the University of Massachusetts Amherst, without proper mitigation methods, farm waste can be detrimental to the environment simply due to its volume. Farm waste may be natural, chemical-, animal-, medical-, and/or plantbased. If it is not managed, the waste can pollute water and air, and also disrupt the process of farming. That can make it beneficial to take a deep look at some of the ways to manage farm waste.

Composting

Kitchen waste or crop wastage can be turned into fertilizer and bioenergy through composting. Composting uses natural bacteria and other microorganisms to naturally break down refuse into a safer, more usable form. Compost can be spread over fields and used to feed plants without the need to supplement much with chemical fertilizers.

Food recycling

Feeding livestock animals directly with kitchen leftovers is one way to cut down on waste. Pigs do well with this, as they are omnivorous animals who tend to eat anything. The United

States Environmental Protection Agency urges anyone who wants to participate in recycling food waste for animal feed to contact a local solid waste public health agency or county agricultural extension agency for more information. This way the food waste can be easily handled and safely controlled.

Manure management

Cow and horse manure can be added to traditional compost piles, but swine and other omnivores’ waste may contain bacteria not suited to such composting. According to the resource ManureToFertilizer.com, pig manure stored in a cesspool needs to be pumped into a solid liquid separator to remove extra water. Solids can be mixed with straw or sawdust to adjust the carbon-to-nitrogen ratio and spread out in rows to dry. Farmers also can look to

products like MICROBE-LIFT®, which breaks down waste and reduces toxic gases to enhance manure management.

Other recycling

Waste from farms can be turned into other products. For example, corn cobs, bagasse, rice straw, and husks can be turned into silica, a nonmetallic element that is great for the skin, hair, nails, and bones. Fats from animals can be made into soaps, as can cocoa pods. Non-organic material, such as chemical waste, will need to be managed according to local regulations. Broken equipment can be taken to recycling facilities to ensure it does not end up in landfills.

Farm waste management is just another cog in the agricultural production machine.

Cheesy Pork Chop and Potato Casserole

1 tablespoon oil

6 bone in pork chops

1/2 teaspoon seasoned salt

1/4 teaspoon ground black pepper

1 (10.5-14 ounce) can cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

1 (24-30 ounce) package hash browns, thawed

2 cups Colby Jack cheese

1 cup french fried onions

Preheat oven to 350°F. Heat oil in skillet over medium heat. Season both sides of the pork chops with seasoned salt and pepper. Brown both sides of each pork chop, then remove from heat and set aside. In a large bowl, stir together the milk, sour cream, cream of mushroom soup, and one cup of cheese. Add defrosted hash browns and stir to coat. Spoon into a greased 9x13 inch pan. Arrange pork chops over the top of the potatoes. Cover with foil and bake for 40 minutes. Remove the foil and sprinkle french fried onions and remaining cheese over the top. Bake for 20 more minutes. Allow to rest for 10 minutes then serve.

www.wppa.org

Beef Breakfast Burritos

12 ounces ground beef (93% lean or leaner)

1 medium red bell pepper, chopped

1 small onion, finely chopped

2 teaspoons ground ancho chile powder

1/2 teaspoon ground cumin

4 eggs, beaten

2 tablespoons water

1 tablespoon finely chopped fresh cilantro

1/4 teaspoon salt (optional)

1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese

4 medium spinach or plain flour tortillas (10-inch diameter), warmed Salsa (optional)

Lime-Cilantro Cream:

1/2 cup reduced-fat dairy sour cream

1 tablespoon fresh lime juice

1 tablespoon finely chopped fresh cilantro

Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use. Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm. Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally. Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

www.beefitswhatsfordinner.com

Family owned & operated for over 75 years

See one of our Ag Lending Specialists

FULTON, IL 815-589-4960

LANARK, IL 815-493-2191

Platteville (608)348-2685

Belmont (608)762-5105

Cuba City (608)744-2141

Mineral Point (608)987-3800

Mount Horeb (608)437-2685

• crushed limestone

• ready mix concrete

• agricultural lime

• sewer rock & black dirt

• excavating

• bedding sand

BLOOMINGTON, WI 608-994-2719

CUBACITY, WI 608-744-2178

MONTFORT, WI 608-943-8888

MONROE, WI 608-325-3188

MT.HOREB, WI 608-437-5501

Jeff Miesen Chad Bahr Pete Mumm

(608) 348-8919

Cell (608) 778-7800

Support local farmers’ markets

MAY - SEPTEMBER

LANCASTER FARMERS’ MARKET

2nd Tuesday of the month, downtown Lancaster lancasterwichamber.com

MAY - SEPTEMBER

CUBA CITY COMMUNITY MARKET

3rd Wednesday of the month, 4-7pm, Presidential Plaza, Main Street cubacitycdc@gmail.com

MAY 6 - OCTOBER 28

PLATTEVILLE FARMERS’ MARKET

Saturdays, 8 a.m.-Noon, City Park, 608-348-8888

MAY 6 - OCTOBER 28

BOSCOBEL FARMERS’ MARKET

Saturdays, 8 a.m.-Noon chamber@boscobelwi.us

MEMORIAL DAY - LABOR DAY

CASSVILLE MISSISSIPPI MARKET

Saturdays, 8 a.m.-Noon tourism@cassvillevlgwi.gov

MAY-OCTOBER

DARLINGTON FARMERS’ MARKET 8:00 a.m.-Noon

Saturdays along the river in the Festival Grounds

JUNE - SEPTEMBER

SHULLSBURG FARMERS’ MARKET

3rd Saturday of the month, 8 a.m. to Noon on Water Street

ARGYLE FARMERS’ MARKETS

1st and 3rd Saturday of the month, 9 a.m.-1:00 p.m. on South State Street

JUNE - OCTOBER

BLANCHARDVILLE MAIN STREET

FARMERS’ MARKET

2nd and 4th Saturdays in Ryan Park

Roth

Roth® Cheese, Wisconsin makers of award-winning specialty cheese, took home two medals at the 2023 United States Championship Cheese Contest in Green Bay, Wisconsin.

Roth Hot Honey Gouda placed second in Flavored Goudas with a score of 99.175. This new Gouda was selected by consumers after a nationwide vote to “Choose The Next Roth Cheese.” The crowd-sourcing campaign set out to take cheesemaking out of the creamery and into the hands of cheese fans who voted on new flavors of Gouda including Hot Honey, Spinach Artichoke and Buffalo Ranch.

Roth Creamy Havarti placed third in the Havarti category with a score of 98.675. This Danish-style classic is made using traditional cheesemaking methods, fresh milk from local family farms and premium ingredients to make this extra-creamy Havarti so special.

“We are incredibly honored to bring home awards at this year’s competition, including an exciting new flavor that was chosen with input from customers,” said Tim Omer, President and Managing Director for Emmi Roth, the parent company for Roth Cheese. “Producing award-

winning cheeses year after year is made possible by the hard work, innovation and talent of the Emmi Roth team.”

Consumers who are looking to try these award-winning cheeses are encouraged to visit rothcheese.com for a store locator, food pairings, recipes and more.

The United States Championship Cheese Contest, hosted by the Wisconsin Cheese Makers Association, is now the nation’s largest biannual technical cheese, butter and yogurt competition. This year’s contest had 2,249 entries in 113 classes from 35 states.

Tim Omer

Beef and Pork Wholesale Prices Continue to Work Higher

TheChoice beef carcass cutout finished last week at $281.04, gaining over $7.75 on the week and is now above levels from a year ago. Wholesale prices continue to move higher this week. Fed cattle show lists are shorter in most of the country’s cattle feeding areas. Harvest volumes have been decreasing since the beginning of the year with last week’s estimate of 627,000 head being 3,000 head below the previous week and 43,000 below the same week last year. The USDA will release a Cattle of Feed report and it will give a clearer picture of fed cattle supplies. The average trade estimate is for on feed inventories to be nearly 4% lower than a year ago. Winter weather in many parts of the nation added challenges to cattle movement this week. The average beef retail price for beef in January was $7.57/pound, 1.6% higher than December. Looking back further, the retail price is 29% higher than pre-COVID-19 levels of January 2019. A case of BSE was confirmed in Brazil this week. Brazilian protocols call for a voluntary suspension of beef exports to China in the event of a confirmed case. Brazil is the largest exporter of beef to China.

Cash hogs were $3 higher last week with the pork carcass cutout value up $1.75 last week to finish Friday at $82.09. Much like beef, pork wholesale prices continued to work higher this week. Last week’s estimated harvest of 2.505 million was 19,000 more hogs than the previous week and 23,000 more than the same week last year. While carcass weights have been lighter than last year, pork production in 2023 is still nearly 2% higher year-to-date due to higher weekly harvest totals. Pork’s retail average price in January was $4.79, down 9 cents from December. Identical to beef, that is 29% higher than January 2019.

Lean hog futures contracts were sharply higher on Tuesday of this week but lost the upward momentum on Wednesday and were mixed Thursday. There is discussion that futures prices are putting in lows, but that thought isn’t unanimous among traders.

Cash lamb prices have been holding mostly steady. Lamb and mutton production is running 3.5% ahead last year by volume and 8% higher by head. Last week’s estimated harvest of 37,000 head was 2,000 head more than the previous week and 5,000 head higher than a year ago. The gross lamb carcass cutout value ended last week at $532.87 making it 71 cents lower on the week.

Fed cattle prices at Wisconsin and surrounding state auction markets were steady to higher again this week. Highyielding, high-grading cattle brought $135 to $160/cwt. Groups of high Choice and Prime lots sold from $160 to $169/cwt. The Holstein steer market was mostly steady to higher this week ranging from $115 to $143/cwt with a few packages selling to $148. Silage fed, under finished or heavy dairy breed steers brought $78 to $114/cwt. Dairy x Beef steers were bringing $107 to $150/cwt with a few to $155. Cows were $2 higher. A bulk of the cows brought $64 to $84/cwt with some selling into the high $90s. Doubtful health and thin cows were bringing $64/cwt and down. Dairy breed bull calves were steady, bringing $50 to $150/cwt with heavier, well cared for calves selling up to $200/cwt. Beef and Beef Cross calves were selling to $360/cwt. Shorn market lambs were bringing $135 to $150/cwt, with unshorn lambs bringing $130 to $145/cwt. Some lighter lambs sold to $175/cwt.

The average trade estimate is for on feed inventories to be nearly 4% lower than a year ago. Winter weather in many parts of the nation added challenges to cattle movement this week.

The Basics of Regenerative Agriculture

mcg.metrocreativeconnection.com

Climate change poses a threat to various industries, not the least of which is the agricultural sector. Agricultural industry insiders recognize that the changing climate has been forcing farmers and agricultural organizations to adapt and adjust for decades, and that need to be flexible won't change in the years to come.

One of the changes many farmers may consider in coming years, if they haven't already, is a pivot to regenerative agriculture practices. Regenerative agriculture could have a profound impact on the world over the next half century, so now may be a great time to gain an understanding of the practice.

What is regenerative agriculture?

Regenerative agriculture is a production system that focuses on reducing water usage and other inputs as part of a larger attempt to prevent land degradation and deforestation. According to the organization Green America®, regenerative agriculture is designed to harness the power of photosynthesis in plants to sequester carbon in the soil. The ability to do that can improve soil health, crop yields, water resilience, and nutrient density.

Why should people be interested in regenerative agriculture?

GreenAmerica® notes that regenerative

agriculture draws down atmospheric carbon dioxide. That's a significant benefit, as Climate.gov, which is a product of various departments within the National Ocean and Atmospheric Administration, reports that adding more carbon dioxide to the environment is causing global temperatures to rise. In fact, observations from the NOAA Global Monitoring Lab in 2021 revealed that carbon dioxide alone was responsible for about two-thirds of the total heating influence of all human-produced greenhouse gases. GreenAmerica® reports that, at scale, regenerative agriculture could help to reverse the climate crisis by drawing down atmospheric carbon dioxide. Another reason to consider regenerative agriculture is its connection to topsoil. GreenAmerica® reports that the world is on the cusp of running out of topsoil,

which is vital to growing food. Regenerative agriculture rebuilds topsoil, which can lead to greater food security across the globe.

What are some regenerative agriculture practices?

Regenerative agriculture practices include the usage of cover crops, a reduction in tilling, crop rotation, and spreading compost. GreenAmerica® notes that regenerative agriculture practitioners also avoid the use of synthetic fertilizers, pesticides, herbicides, and factory farming. As the climate crisis continues to challenge the agricultural sector, regenerative agriculture could help farmers and the larger industry successfully confront those issues.

As the climate crisis continues to challenge the agricultural sector, regenerative agriculture could help farmers and the larger industry successfully confront those issues.

What’s Coming to Wisconsin

www.midwestfarmreport.com

U.S.Sen. Tammy Baldwin says Wisconsin can look forward to dollars coming its way for ag research, dairy innovation, farmer wellness and farmland security. The money comes from the FY2023 Omnibus Legislation. She touches on four components:

1) $6 million for expansion of the facilities at the Marshfield Agricultural Research Station in Marathon County and $10 million for the UW Dairy Forage Center in Prairie du Sac

2) Dairy Business Innovation Initiative will continue to be funded at $25 million. $1 million for the FDA to implement an updated approach to Standards of Identity enforcement against dairy imitation products. $10 million to the UW Dairy Forage Center

3) Farmland Security Act – addressing impacts that foreign investments have on farms and rural communities

4) $10 million for the Farm and Ranch Stress Assistance Network, which connects farmers and agricultural producers with stress assistance programs

As Chair of the Senate Appropriations Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies, Baldwin worked to pass the Agriculture Appropriations bill, which was included in the bipartisan Omnibus Appropriations Legislation for Fiscal Year 2023.

“In recent years, our agricultural and rural communities have faced unique challenges, including supply chain disruptions, high input costs, and severe weather events. I am proud to have helped craft legislation that increases investments in our agriculture economy, supports our family farms, safeguards national security in the heartland, and increases rural development for a brighter, more sustainable future,” she says. “With investments in clean water infrastructure, rural broadband, and affordable housing, our legislation delivers results for rural communities across the country and in Wisconsin.”

Animal Health at Federal Level

Atthe National Association of State Departments of Agriculture 2023 Winter Policy Conference, Department of Agriculture, Trade and Consumer Protection Secretary Randy Romanski proposed two action items related to animal health, which passed the organization with unanimous support.

The first action item encourages USDA to publish rates or guidance explaining which disease response costs the federal government will cover in order to reduce confusion for producers and aid states in developing emergency plans. These changes will enable states to confidently move forward with contracting and purchasing to facilitate a rapid response.

The second action item encourages USDA to develop incentives to help producers develop depopulation and disposal plans to prepare for animal disease emergencies. This will allow impacted farms to complete depopulation and disposal more efficiently when needed and allow them to return to production quicker.

I participated with my colleagues in robust discussions about the challenges we are facing responding to animal diseases such as highly pathogenic avian influenza, says Romanski. With the passage of these action items, NASDA will now work with federal government officials and industry stakeholders to move them forward. While in Washington D.C. the regional Midwestern Association of State Departments of Agriculture (MASDA) group met, and Secretary Romanski was elected Treasurer of the organization. The Food Export Association of the Midwest USA also met at the Winter Policy Conference. Romanski was also selected to serve as the next Secretary/Treasurer of Food Export-Midwest.

As Secretary/Treasurer, I will serve on the Executive Committee and look forward to increasing my involvement in the details of the Food Export-Midwest board to increase our regions agricultural exports around the world, he says. I look forward to this new position and identifying opportunities for Wisconsin to advance its agricultural exports.

The 2023 Farm Bill is a priority for NASDA. NASDA has identified 10 policy areas including agriculture research, animal disease, conservation and climate resiliency, cyber security, food safety, hemp, invasive species, local food systems, special crops, and trade promotion.

The theme of this years Winter Policy Conference was United We Thrive, and it is clear that our messages are amplified when we work together on federal policy issues, explains Romanski. I will continue to work with my colleagues to advocate for Wisconsin agriculture.

A student from the UW-Madison Minorities in Agriculture, Natural Resources and Related Sciences organization, Confidence John, participated in the Winter Policy Conference through the Agriculture Policy Summit. The Agriculture Policy Summit teaches undergraduate and graduate students about federal agriculture policy through hands-on experiences.

I am proud Confidence was selected to be part of the Agriculture Policy Summit, and he was a wonderful representative for Wisconsin throughout the conference, says Romanski. As a native of Nigeria and a Masters student studying agroecology, Confidence brings a valuable perspective to the agricultural policy discussions.

Tammy Baldwin

Randy Romanski

U.S. Sen. Tammy Baldwin says Wisconsin can look forward to dollars coming its way.

FarmFirst Welcomes New Faces

FarmFirst

Dairy Cooperative welcomes two new faces to its member services division as two long-time staff members look forward to retirement.

Barb Grzywinski joined the cooperative staff as a member services field representative on Jan. 30. She is based out of Fond du Lac and will be serving members throughout Central and Eastern Wisconsin. Barb worked previously as a dairy nutritionist for a feed mill based in Manitowoc, and has also worked for a short time as a herd manager. With a passion for dairy and agricultural literacy, Barb is involved in several county agricultural organizations including the Fond du Lac Agribusiness Council and is currently the chair for the Fond du Lac County Breakfast on the Farm.

“I am most excited to continue working with farmers – it’s the best part of my job to work with and support them with the cooperative’s programs and services,” she says. “Farmers have a great story to tell, and I want to help share that message with non-farm families how we are doing the best we can with our land and animals to ensure a highquality, healthy product.”

As Grzywinski joins the team, FarmFirst congratulates long-time staff member Dan Zeleske on his retirement. He began his career as a testverification field representative more than 36 years ago when he first joined the Milwaukee Cooperative Milk Producers. In 1986, he joined the Manitowoc Milk Producers Cooperative and then continued through the merger of the three cooperatives to form FarmFirst Dairy

Cooperative in 2013.

FarmFirst also welcomes Abby Walker, who joined the cooperative staff as a member services field representative on Feb. 14. She’ll be serving the southwest Wisconsin, Illinois, and eastern Iowa membership region. Headquartered out of Lancaster, Walker brings her experience of working in various roles on a dairy farm and the past four years of serving as an independent dairy nutritionist. She is also active as a member of the Grant County Dairy Promotion Committee.

“I am excited to work with dairy farmers and to play a bigger role in the industry. I truly love dairy and agriculture in general as it seems like this position is more than a job but a way of life, and everyone involved in dairy wants to see everyone succeed. Even though the industry is very large, it is like a tight-knit, small community,” she says.

As the staff member with the longest tenure of the cooperative team, Bob Hodgson celebrated his 38th year with the cooperative as he welcomes retirement. Bob began as a field representative in September of 1985 as a member of the Family Dairies USA team and has continued to serve dairy farmers and plant processors across Wisconsin, Iowa, Illinois and Indiana. He has seen the cooperative grow and evolve for nearly four decades. His career helped fuel his passion for high-quality cheese, and Bob and his wife Bev became known as ‘Cheese Bob and the Cheese Lady’ when visiting friends or family as they always brought cheese to share.

Chocolate Cherry Cookies

1¾ cups sugar

1 cup cocoa

2 cups self rising flour

4 eggs

1/2 cup canola oil

1 tablespoon vanilla

1/2 cup plain granulated sugar or red or green granulated sugar

48 maraschino cherries, drained, optional

Combine sugar, cocoa and flour in a large bowl; stir to mix. Mix eggs, oil and vanilla in a separate small bowl and beat. Combine the liquid with the dry ingredients and beat until smooth. Cover bowl and place in refrigerator for several hours to chill. Shape dough into ¾-inch to 1-inch balls and roll in sugar to coat. Place 1-inch apart on cookie sheets. Bake cookies in a preheated 375F oven for 8-10 minutes or until cookies are set. If desired, place a cherry in the center of each cookie after removing from oven.

www.wipoultryegg.org

String Cheese

Stuffed Crust Pizza

1 pound (16 ounces) fresh or frozen pizza dough, thawed

10 pieces Mozzarella string cheese

1/2 cup pizza sauce

11/2 cups part-skim Mozzarella cheese, shredded

1/2 cups Provolone cheese, shredded

1/3 cup sliced pepperoni

1/3 cup sliced ripe olives

6 oz. fresh Mozzarella cheeseball, sliced Fresh basil leaves, cut into thin strips

Heat oven to 450°F. Roll out and stretch pizza dough on a lightly floured surface to a 17x12-inch rectangle. Transfer dough to a greased 15x10-inch baking pan; let excess dough hang over edges of pan. Place string cheese around edges of pan. Fold dough over cheese; press to seal. Spread pizza sauce on dough. Sprinkle with Mozzarella and Provolone. Top with pepperoni, olives and fresh Mozzarella. Bake for 15-17 minutes or until crust is golden brown and cheese is bubbly. Top with basil. Cool slightly before serving.

www.wisconsincheese.com

Fontina and Herb Crescent Rolls

1 tablespoon minced fresh oregano

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

1 tube (8 ounces) refrigerated crescent rolls

1/2 cup Fontina cheese, finely shredded

1 large egg, lightly beaten

Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper. Combine the oregano, rosemary and thyme in a small bowl. Unroll crescent roll dough; separate into eight triangles. Top each with 1 tablespoon fontina and 1/2 teaspoon herbs. Roll up each from the wide end. Place rolls point side down 2 inches apart on prepared pan. Brush with egg wash. Sprinkle with remaining herbs. Bake for 12-14 minutes or until golden brown. Serve warm.

www.wisconsincheese.com

Wisconsin Egg Production Down 16 Percent from 2022

Wisconsin Ag Connection

Wisconsin egg production during January 2023 was 151 million eggs, up 2 percent from last month but down 16 percent from last year, according to the latest Chickens and Eggs report from the USDA’s National Agricultural Statistics Service.

The average number of all layers on hand during January 2023 was 5.80 million, up 1 percent from last month but down 18 percent from the same month last year. Eggs per 100 layers for January were 2,596, up 1 percent from last month and up 2 percent from last January.

United States egg production totaled 9.06 billion during January 2023, down 6 percent from last year. Production included 7.76 billion table eggs, and 1.30 billion hatching eggs, of which 1.19 billion were broilertype and 102 million were egg-type. The total number of layers during January 2023 averaged 375 million, down 5 percent from last year. January egg production per 100 layers was 2,413 eggs, down 2 percent from January 2022.

All layers in the United States on February

1, 2023, totaled 376 million, down 4 percent from last year. The 376 million layers consisted of 309 million layers producing table or market type eggs, 63.2 million layers producing broiler-type hatching eggs, and 3.80 million layers producing eggtype hatching eggs. Rate of lay per day on February 1, 2023, averaged 77.6 eggs per 100 layers, down 2 percent from February 1, 2022.

Egg-type chicks hatched during January 2023 totaled 44.6 million, down 9 percent from January 2022. Eggs in incubators

totaled 45.9 million on February 1, 2023, down 11 percent from a year ago.

Domestic placements of egg-type pullet chicks for future hatchery supply flocks by leading breeders totaled 197 thousand during January 2023, down 25 percent from January 2022.

Broiler-type chicks hatched during January 2023 totaled 847 million, up 1 percent from January 2022. Eggs in incubators totaled 718 million on February 1, 2023, up slightly from a year ago.

Wisconsin Snap Bean Production Leads Nation

www.midwestfarmreport.com

The Midwest Food Products Association (MWFPA) today touted United States Department of Agriculture (USDA) figures showing the Badger State maintained its Number One ranking nationally in production of processing snap beans during 2022. The rankings may be viewed at nass.usda.gov.

The production of snap beans for processing in Wisconsin totaled 305,996 tons and was valued at $49.6 million for the year – keeping the state first nationally in production ahead of New York, Michigan, Florida, and Oregon. Growers in Wisconsin were presented with nearideal conditions throughout much of last year’s growing season.

“Food processing is strongly tied to agriculture. Wisconsin perennially places among the top five states in growing and processing crops such as potatoes, sweet corn, peas, snap beans, carrots, cucumbers and cabbage for sauerkraut,” according to Jason Culotta, president of MWFPA.

Snap beans are typically harvested while still in their pods. They are rich in vitamins, containing vitamins A, C, and K, and are a great

source of micronutrients such as iron and potassium while also containing trace amounts of protein.

Wisconsin also maintained its third-place ranking for processing sweet corn in 2022, producing 483,336 tons at a value of $52.7 million. The production of sweet corn for processing is heavily concentrated in the Midwest, with Minnesota ranking first in the nation ahead of Washington.

Wisconsin is a major food processor hosting companies with national and international name recognition. Its vegetable industry is a major contributor to the state’s economy.

Jason Culotta

Rye is the Most Popular Cover Crop in Wisconsin

www.midwestfarmreport.com

Have you thought about using rye in your cropping operation? There’s certainly a lot of options when it comes to terminating the crop, the crops you’re following it with, and if you want to use rye as a cover or a forage.

Luckily, there’s folks right here in Wisconsin with some of the answers. UW-Madison Division of Extension Outreach Specialist Kevin Shelley focuses on south central Wisconsin in the Nutrient and Pest Management Program. And his colleagues say Shelley has been working with cover crops before cover crops were cool. Shelley says according to a survey done in

2017, about 25 percent of corn silage acres were planted to a cover crop after harvest. A vast majority of those acres are rye. Since Wisconsin is approaching a million acres of corn silage, so that would equate to about 200,000 acres of rye.

“It’s growing every year,” he says. “It really is a practice that helps farmers to meet conservation objectives. It helps them to meet the tolerable erosion loss requirements for a crop rotation… if they’re doing a nutrient management plan. It also helps the phosphorus index score.” Shelley says rye is the most popular cover crop in Wisconsin.

“It’s really well-suited to overwintering,” he says. “It’s very cold hardy. It will germinate and establish and then grow quickly… in the spring.”

And rye is not limited to following corn silage. Shelley notes interest is growing to follow soybeans or full-season corn with rye. He notes it is difficult to get fall growth when rye is planted so late.

There’s also interest to let rye stay on toward June on no-till operations, and terminate the rye chemically after planting. He says by keeping rye on until after planting, it provides cover during the period of high rainfall. The caveat is that it isn’t a researchproven practice.

“We’re kind of in the process of learning about that here at the UW and collecting a little bit more data on what the economics of that really are,” he says. “But there’s a segment of the industry that has a lot of interest and seems to be having some amount of success with it.”

Kevin Shelley