Harvest on the Farm with the Otte Family

The dark cloud loomed in the background, the promise of rain in the air; the only surprise was the wind. Our crew of twelve were racing against the clock to get our silage pile covered. The skid loader had the 60’ x 1,000’ roll of plastic ready to unroll, and the pay-loader had the first of 1,500 tires loaded and ready to deliver to the top of the pile. The wind came so fierce and so fast, it caught everyone off guard. 

The guys did what they could to weigh down the plastic so it wouldn’t blow; and then made their way to the barn to take cover.  The dust, dirt and flying corn silage pelted their skin and made it impossible to see.  Our 2-month-old grandson was harnessed to the front of his mommy while she did everything she could to protect him from the flying debris. Luckily, our son and another employee came to rescue her and our other daughter-in-law to get them to the pickup. 

The family and crew waited out the wind until it was safe to return to the pile.  By this time, it was pouring rain, had dropped 20 degrees and was getting dark.  Despite the 60 mile an hour wind gusts and 1-1/2” of rain, we were able to get the pile covered before nightfall.

Such a dramatic end to an uneventful week.  Six days before that storm blew in, we had fired up the chopper and opened our first fields of the 2018 harvest.  Our chopping crew of eight worked twelve hour days to help get the silage chopped.  We have our chopper driver, five tractor drivers pulling wagons and two men on the pile that are packing and making the pile.  Most of our fields are within 1-1/2 miles which make for quick turn-arounds. By the time we were done, we had chopped 10,500 tons of corn silage to feed our 450 cow dairy herd.

An important part of the chopping day is dinner time.  We have made the decision that it’s important to take a 20-30 minute break and let the men get out of the tractors and stretch their legs.  Bringing the meal to the field is my job, and it’s not one I take lightly! My guys have their favorite harvest dinner meals and look forward to the food and fellowship that the dinner break brings.  Over the years, I have gotten it down to a science and enjoy the massive amounts of food I get to cook during harvest.  The majority of my favorite meals revolve around beef; not only because I love the flavor and versatility, but because my freezer is full of beef! I will make hotdishes, roasts, burgers and pasta dishes.  All the meals include a main entrée, salad/vegetable, bread, homemade relishes, dessert and milk.  I couldn’t do these meals without some of my favorite things: the Instant Pot, a couple of Presto Nomads and the Chill Chests!  I have found the IP makes delicious roasts, sauces and sausage.  The Presto Nomad is a necessity for transferring food to the field; it keeps everything hot, clean and it’s easy to carry.  I use the new Chill Chests to transfer all of my cold drinks and dishes; and use one for carrying any dishes that need to stay hot and do not go into a crock pot (like warm apple crisp and gooey brownies).

Food and fellowship are important in keeping our crew motivated and healthy.  Just like how our silage pile is the most important feed ingredient of our dairy cows.  But when we look at our silage pile, we are not just seeing it as nutrition for our milk producing cows; we see it as in investment in the long term health of our cows as future products in the beef industry. 

From the minute our calves are born, until they leave the farm on the truck to go to the market; their health is our top priority.  We remind ourselves every day that our females will someday be in the food system, and it is our responsibility to produce a high quality beef product. 

The meat that is produced on Minnesota’s 3,200 dairy farms is an important part of the Minnesota Beef Industry.  Dairy cows, heifers and steers should not be looked at as a by-product of the dairy industry but as a viable part of the beef industry. I work part-time at the local livestock auction house, and 70% of our total sales is dairy beef.  Whether it's market cows or fat heifers and steers, dairy beef makes a huge impact on the Minnesota Beef economy.

I have raised three healthy young men and have feed numerous hired hands on dairy beef.  I never tire of the lean, delicious meat that is so extremely versatile and packed with protein. I am always looking for field-friendly harvest meals that highlight beef! I am proud to be a dairy and beef producer in Minnesota; and would invite you to follow us on our Facebook page to learn more about our family farm and watch us continue harvest!