9 minute read
From The Fields
Fields see first frost, but weather forecast looks good Andy Pulk — Wannaska, Minn. Sept. 10 “Still having dreary, damp, FROM T Todd Wentzel — Murdock, Minn. Sept. 11 Andy Pulk wet, weather.” The Land spoke with Andy Pulk on Sept. 10 as he reported that while the farm didn’t get a lot of rain in the last two weeks, it was just enough to keep everything damp. That dampness delayed the completion of oat harvest. Pulk will finish that up today. “The quality is good; yield is less than average due to drowned out spots.” He will FIELDS H E Colby Deters — Sauk Centre, Minn. Sept. 15 Compiled by KRISTIN KVENO – The Land Staff Writer Todd Wentzel “We’re doing fine.” The Land spoke with Todd Wentzel on Sept. 11 as he reported a low of 29 degrees on Sept. 10. “It’s certainly not unheard of, but it’s early.” Wentzel believes that the majority of his soybeans are far enough along to not be that negatively affected by the frost. be having the oat straw customed baled. “We got a pretty good frost yesterday, every bean field I’ve seen up here is wilted. Everything was white in the county yesterday morning.” Unfortunately, because of that early frost, Pulk “We’re on the last day of corn silage today.” The Land spoke with Colby Deters on Sept. 15 as he reported he’s been harvesting corn silage for around 10 days with great results. “We’re putting up a lot of silage this year, the Black bean harvest was complete last week. “It went good. Gave them plenty of time to dry down. The crop is about average.” For Wentzel, it was a learning curve this year, but he hopes that he can plant black beans again next year. believes that could result in a 20 to 30 percent tonnage is good. We’re building up our invenFor the corn, it didn’t get cold enough, long yield reduction in beans. tory.” The weather cooperated most days as enough to kill the crop. Wentzel has found The frost took the corn leaves off. Pulk took a test sample of his corn. “Test weight is poor, but there was only one day that silage couldn’t be harvested due to rain. Colby Deters some of the corn ears that are now black lay ered. better than what I expected. Vast majority of corn Once corn silage is done, Deters will focus on earlage, which He hopes to start bean harvest by Sept. 16. will sit until spring harvest.” Pulk may also chop he hopes to start later this week. He expects that earlage will That’s a little earlier than average. Wentzel some of the corn in October for feed. take two to three days to complete. estimates that it will take two to three weeks While the frost was definitely not welcome, Pulk is happy where he is sitting now in getting field work accomplished. “I feel we’re right on track workload wise.” The forecast looks great to get the earlage done. “I think it’s supposed to be pretty nice. I think it’s supposed to cool off after today.” This fall has provided good conditions for harvest unlike the wet fall that Deters had to contend with last year. to get the beans finished. Next week’s weather looks close to ideal for combining. “As soon as we get the last of the soybeans done, corn should be ready.” “We’re happy with where we’re at.” Deters is pleased that he hasn’t had to deal with a lot of breakdown issues this harvest season. This fall, so far, has been fairly smooth sailing when it comes to harvest and Deters hopes that will continue throughout While things are going to get even busier at the farm with bean harvest about to start, fall is exactly what Wentzel loves about farming. “It’s everyone’s favorite time of year.” the next few months.
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Featured Recipe from “Recipes from ”
RICKY’S SAUSAGE & EGG BAKE
Barb Wass North Mankato, MN
Cubed sage & onion stuffing 4 eggs, beaten 1 c. Cheddar cheese, shredded ¾ tsp. dry mustard 1 ½ c. Monterey Jack cheese, 2 ½ c. milk shredded 1 can cream of mushroom soup 2 rolls Jimmy Dean sausage, ½ c. milk 1 hot, 1 regular
Put enough cubed stuffing on the bottom of a greased 9x13 pan to cover. Cook and drain sausage. Layer sausage and cheeses over cubed stuffing. Mix together the beaten eggs, dry mustard and 2½ c. milk and pour over top. Cover and refrigerate overnight. Mix soup and ½ c. milk and pour over top before baking. Bake uncovered for 1½ hours at 300°. Let stand about 15 minutes before serving.
Recipes from
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Lunch box program keeps cheese production moving
MIELKE, from pg. 16
smoke this week from fires east of the mountains.
Speaking of California, Western United Dairies featured a Hoards Dairyman column from fourth generation California dairy farmer Tyler Ribeiro, stating: “California is on fire again, and the conversation of prevention is still being swept under the rug. How in the world can you allow your state to go up in flames every year so dramatically that homes are turned to ash, cities are leveled, and lives are lost battling the never-ending blazes and still not face the facts? California is going through a man-made drought that is spewing more greenhouse gases in the air than cows have ever or will ever do. The kicker is that this is all preventable.”
“As the state allows itself kingship over all water rights and strips farmers of their rights to farm, California has the audacity to allow water that was once used for agriculture to be pumped into overcrowded cities and into the ocean to help meet the desires of environmental groups. These groups wish to place the importance of a naturally diminishing fish over the lives of humans,” wrote Ribeiro.
Meanwhile, Midwestern cheesemakers remain busy, reports Dairy Market News, though spot milk trading was slower again this week as a number of cheesemakers are not seeking milk outside of what they have internally or coming in via contract. Midwest cheese production has been quite busy for most of the summer, says Dairy Market News, and things do not look to change coming into the fall.
Most contacts report cheese loads are “moving out the door,” as cheese market tones have benefited from the announcement of continued governmental lunch box programs. The large gap between CME block and barrel prices remains an issue, warned Dairy Market News, “but weekly average prices have resoundingly answered back following the precipitous drops in July and August.”
Western cheese output is also active. Contacts feel that government purchases have spurred cash pit prices higher and prompted manufacturers to ramp up cheese production. Some processors say prices have been favorable for export sales, while others have put cheese into storage due to the difference between cash and futures prices. Manufacturers say demand has been strong for Americantype block cheese and they have had no trouble selling supplies.
Italian-type cheeses are also in good demand.
Dairy Market News adds, “Normally, football season pizza sales might be a topic of discussion for this time of year, but with some league competitions postponed, no fans in the stands, and with smaller gatherings encouraged, it may be a more subdued season.” Frozen and delivery pizza sales have remained strong, however, and cheese supplies are generally available for both block and barrel. n
Butter inched up to $1.50 per pound on Sept. 8, but closed Sept. 11 at $1.48. This is 1.25 cents lower on the week and 74.25 cents below a year ago, on 42 CME sales.
Cream remained accessible for Midwestern churns following the holiday-weekend; though some plant managers were hesitant about taking on more cream, says Dairy Market News. Bulk butter supplies are plentiful, as well. Cream handlers say demand in general, is lackluster, but some Midwestern butter plants being down for maintenance hadn’t helped in finding homes for the cream. Production remains busy as Class IV producers prepare for fall demand. Food service orders have climbed to a more comfortable point. They are notably lower than in previous years but have shown more life in recent weeks. Some butter producers suggest retail orders remain higher than previous years’ numbers but butter market tones remain “somewhat delicate of late,” says Dairy Market News.
Western butter markets were flooded with cream at the beginning of the Labor Day week, but processors were prepared, according to Dairy Market News. “Butter production is active
