Organic Dairy Farming in Castle Rock Wisconsin
Description
Travel with Bennett-Watt and learn about organic dairy farming in Castle Rock Wisconsin.
Transcript
Bennett Watt: Wisconsin, the 38th state to enter the union in 1848 is America’s dairy land. Well, over a million cows on Wisconsin Dairy Farms produces staggering 2.75 billion gallons of milk each year. The dairy industry generates $20 billion to the states annual economy. It’s a business and a way of life in which residents take a great deal of pride. Even more remarkable small family farms are the core of Wisconsin’s dairy industry with an average of 84 cows. At Castle Rock Farms near Osseo, this is a new dairy farm, only a year old and the family run operation made a decision when they started to go organic.
Wayne Kostika: Certified organic, it starts with the soils, a really organic starts with the soil. It takes three years to become certified from the last unapproved application of the product. You don’t use any synthetics, lot of any synthetic fertilizers no antibiotics, no hormones, anything like that, everything is natural. The gates are open, they can go in and out of the barn anytime they want, they can go to pastry anytime they want. Right now, they run in about 60%, 40% and they get about 60% and they get about 40% all in pasture.
As more pasture comes available, it takes three years to get it certified organic and then until that happens then anyone’s, they get back then it’ll be probably be 80% pasture and 20% in the year because it always get—in here. They’ll get little hay and little corn and the rest they’ll get all in the basket.
I used to get up about 04:30 in the morning and I’ll drive over here and if I will scrub in we start milking, use your bait—I’m done over here for the morning and I go back over there for the crop work and stuff and if I don’t have that then I go over here and do other things but it’s pretty much a busy day, 05:30 and then we’re back in the house and usually 07:30 to 08:00 at night we’re back home. That’s the average a day. And if the crops are growing, a lot of times it’ll run until 11:00 or 12:00 at night. It all depends on the season.
In here, we have a double-A—parlor and we milk, we have 16 milkers, two people stay busy. About an hour and 10 minutes, we milk 30 cows. When they first come in, we’re pretty hysterical. Make sure everything is fine with them then we spray them with a iodine based pre-washed then we dry and wash and dry—and let that dry for a second and by the time you get back to the other end you already start with the milkers back on even when they’re done the milkers come off and off they go.
Bennett Watt: The family cuts because dairy operation is a full circle with all their milk production pasteurized bottle at the their own claim. In addition to their standard milk and green products, they make their own ice cream and butter.
Carla Kostika: Basically, we are an organic farm and the special fee is that we are trying different good food to people, those conscious people and by processing our own it’s not cold milk or anything so we got full of control of the product from the beginning to the end because of the control and feed our cows and then also controls the end production of the quality of milk, last bottles that we do and again that’s going back to the organics, as organic as we can get. We get into a recyclable bowl a very good high quality product comes from glass.
Another thing that is kind of done by the way side as far as people having the product actually delivered right to their home and that’s a loathing that we’re working on setting up to both directly from the fireman to the consumer.
Jason Kostika: We feel all is that we know the people are just walking in the deal on the powder and we put it right in the—when they’re home, I’ll pack through that and everything is going and once it’s home delivery, it just goes right to the customer and that never comes back, just an empty bottle. So, that’s the highlight about it.
Carla Kostika: It’s becoming more and more a demand all the time and as people become aware of the quality and good food that they’re allotting to eat and so it’s becoming, people wanting to come back to the way food used to be and that’s basically what we’re doing here, bringing it back and we’re not inventing something new. This is the way it used to be and we’re just coming back to that point.
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