Grass grows green for this southwestern Wisconsin dairyman on the hillside, but it certainly doesn’t grow under his feet!

The motto, “We get ‘er done fast,” is printed on Dean Paulson’s customized shirt, and there’s good reason for it.  He’s got things to do, people to see, and places to go.

Dean is the third generation to raise dairy cattle on his family’s farm near Belmont.  When he graduated from high school in 1996, Dean bought 20 milk cows and added them his father’s herd of 75.  The two milked for about seven years in a double-five parlor before they started expanding.  Today the Paulsons milk 350 cows.  They fatten 200 Holstein steers each year and have an average of 60 calves on milk at all times.  In addition, they have a custom hay business plus raise corn and soybeans.

“I really enjoy the challenge of operating a dairy farm,” says Dean.  “I enjoy being outdoors.  I enjoy working with animals and am intrigued with animal productivity.”

Dean’s dad, Duane, stepped down from managing the dairy in 2000, but he didn’t step away from the business.  He still comes to work before sun up every morning and works as many hours as he ever did.

“My dad loves fixing equipment and doing maintenance.  Those aren’t things I enjoy, so our arrangement works out well,” says Dean.  “Dad gets a lot of help from my father-in-law, Jim Reiter, who joined our operation in 2007. The two of them really get along, so they often work on projects together.”

In addition to the three family members, Paulson Farms LLC supports three, full-time employees.  One employee is primarily responsible for milking, one grinds feed and the other cares for the calves.

The Paulsons built a calf nursery in the spring of 2010, and Deans says it’s the best investment they’ve made in the past 10 years.  Death loss decreased dramatically once the calves had a facility that was built – not retrofitted – for them.  Ventilation is much better, especially in the heart of winter and the heat of summer.

This nursery is just one step the Paulsons have taken to grow their dairy over the past decade.  They also expanded their parlor to a double-12.  Their cows went through this new parlor for the first time on Dec. 15, 2007, only to have it burn to the ground on Jan. 1, 2009.

Fighting a fire isn’t the way anyone would choose to start off a new year, but true to their motto, the Paulsons rebuilt as soon as possible.  Fortunately, the cement of the parlor wasn’t damaged.  Their contractor put all of his crews on the job and, within three months, the Paulsons were again milking on their home farm in a new double-12 parlor.

Just 14 months after the new parlor was built, the Paulsons completed a free-style barn.  The timing of this project couldn’t have been better as Dean’s uncle in Illinois was looking to move his herd.  Two weeks after the free-style barn was complete, Dean moved in his uncles’ cows.

With so many projects underway at a time – and with so many decisions to be made on a daily basis –Dean needs a seed company to deliver more than just seed.

“I really like that Steve Bailie (Latham’s regional sales manager) talked with me about my operation and my ground before he ever tried to sell me seed,” says Dean.  “Steve knows where to place Latham’s products and how to manage them for maximum performance.  He has the crop expertise that I need.”

Running a diversified operation means Dean forms strategic partnerships and relies on specialists.  He also understands the importance of helping support the products he produces, and that’s why dairy foods are a staple in his household.  Dean, and his wife, Jessica, are the proud parents of two sons: Tanner, 7, and Trenton, 3.  Jessica also works off-farm as branch manager for a local bank.

One of the family’s favorite desserts is Double Chocolate Brownies with cream cheese frosting that Dean’s mom, Dolores, likes to make.  This recipe sounds so rich and delicious that I can’t wait to try it.  Lucky for me, I already have the ingredients on hand!

Growing up on a century farm near Lancaster, Wisconsin, Josh Bailie learned the value of hard work and determination at a young age.  He’s been milking ever since he could reach the pipeline, which was in sixth grade at the age of 12.  And, it’s all he’s ever wanted to do.

“I’ve always wanted to be a dairy farmer.  It’s just in my blood!” says this third generation dairyman, with a grin that stretches as far as the meadow behind his milk house.

Josh bought his own milk cows nearly three years ago when his dad decided he wanted to step back from day-to-day farm management.  Today Josh farms in partnership with his parents, Terry and Sue Bailie, and milks on their home place.  Although they help each other as needed, they each have their own areas of responsibility: Terry focuses more on crop production and Josh manages the dairy.  Sue lends a helping hand in each aspect of the operation.

In addition to milking about 60 Holstein cows, the Bailies have a 60- to 80-head mostly Hereford beef operation.  Their Holstein bull calves also become part of the beef operation, while the heifer calves become replacements in their dairy herd.

“I’m thankful for the opportunity to be part of my family’s operation,” says Josh, who worked as a carpenter in Madison for five years before returning to his hometown where he was continuing the trade.  “Although I was working outside as a carpenter, I didn’t find quite the same enjoyment as I do now that I’m working outside on my own farm.  Owning land and cattle is a dairy farmer’s dream, but it’s so capital intensive.  It’s hard to cash flow all of that when you’re just getting started.”

Escalating input costs make cash-flowing difficult enough, but thankfully milk premiums are strong today for high quality milk.  Bailie’s Grade A milk is sold to Dean Foods, where it’s processed into bottled milk.

Maintaining high milk yield results in more income, potential profit, and feed efficiency, according to a recent article in Hoard’s Dairyman. And, the Bailies focus on efficiency and productivity.

“My favorite part of dairying is taking care of the animals, which is key to productivity,” says Josh.  “When our cows are in good health and are comfortable in their environment, they produce more milk.”

Producing more milk and growing the herd is all a part of Josh’s plan for the future.  “I believe dairying is one of the most honorable ways to make a living and to raise a family,” he says.

Fortunately, his fiancée shares this sentiment.  Jennifer Sigg was raised on a dairy near Hollandale, Wisc., and she shares Josh’s love for milking.  The two have a goal of increasing their dairy herd to 70 cows, which would fully utilize the Bailie’s existing facilities, without the added expense of building or remodeling.

Best wishes to this young couple, who plan to exchange vows on Feb. 18, 2012!  Since exchanging recipes is a cherished tradition at bridal showers, here’s a Bailie family favorite for Jennifer’s recipe book – and yours.  Of course, it makes use of several dairy products including butter, milk and ice cream.  With Real® ingredients like these, it has to be good!

Do you have a favorite recipe that you’d like to share with this young couple?