Below is a blog I wrote for ABC's Whatdoyaknow web page http://open.abc.net.au/posts/regions/nsw/hunter
How to make gourmet hay
Have you got a large mob to feed? This is how to prepare a nutritious vegetarian meal made from finest home grown, sun dried ingredients which can be stored for a long time & are ideal for outdoor dining.
During the curing process the slightest of breezes on a warm summer night will carry a sweet, earthy & slightly herby aroma that will have your bovine neighbours salivating; this aroma rivals that of any bakery!
There is a huge array of ingredients for you can grow but my personal favourite is Ryegrass, White Clover with just the hint of red clover! If you really want to impress you may want to grow Lucerne. This is the “free range” version of Alfalfa sprouts where the plants roots are allowed to roam free in the soil & not be confined to a plastic cage.
Wait for crop to reach the correct stage for cutting this allows your crop to obtain optimum maximum sugar & protein levels. This comes from experience but you could do a “master class” through you local Department of Ag.
Make Hay while the sun shines. You will need around 3 warm sunny days to dry your crop. Listen to the weather on radio 1233 Newcastle!
Make sure all children, Rabbits & Kangaroos are at a safe distance then mow your crop mid morning this will be when energy levels are at their highest.
Rake you crop on the 3rd day just after the morning dew has dried & before the clover leaves become too dry & brittle. Using a hay rake gently roll hay in to rows that are neat, tight & straight.
Bale your crop in the evening just as the leaves are starting to “comeback”. This is when the night air returns some moisture to the leaves this will prevent leaf shatter.
It is essential that crop is baled with a moisture content of less than 15% more than 25% may cause your hay to develop a strong Smokey flavour before spontaneously bursting into flames! Should this happen seek help from local RFS.
Personally I prefer to make large round bales. The perfect bale should be tight, perfectly cylindrical, olive green in colour & be easy on the nose. These bales look like large Sushi rolls made for bovines.
Now you have made your hay invite a few bovine mates over for an alfresco buffet dinner. I recommend that cool water as the ideal accompaniment to this meal. I personally use Barrington water that has tumbled down from springs in the Barrington Tops.
If you think your hay is really good you can enter it in the NSW Grasslands Societies Hay & Silage competition.
Have you got a large mob to feed? This is how to prepare a nutritious vegetarian meal made from finest home grown, sun dried ingredients which can be stored for a long time & are ideal for outdoor dining.
During the curing process the slightest of breezes on a warm summer night will carry a sweet, earthy & slightly herby aroma that will have your bovine neighbours salivating; this aroma rivals that of any bakery!
There is a huge array of ingredients for you can grow but my personal favourite is Ryegrass, White Clover with just the hint of red clover! If you really want to impress you may want to grow Lucerne. This is the “free range” version of Alfalfa sprouts where the plants roots are allowed to roam free in the soil & not be confined to a plastic cage.
Wait for crop to reach the correct stage for cutting this allows your crop to obtain optimum maximum sugar & protein levels. This comes from experience but you could do a “master class” through you local Department of Ag.
Make Hay while the sun shines. You will need around 3 warm sunny days to dry your crop. Listen to the weather on radio 1233 Newcastle!
Make sure all children, Rabbits & Kangaroos are at a safe distance then mow your crop mid morning this will be when energy levels are at their highest.
Rake you crop on the 3rd day just after the morning dew has dried & before the clover leaves become too dry & brittle. Using a hay rake gently roll hay in to rows that are neat, tight & straight.
Bale your crop in the evening just as the leaves are starting to “comeback”. This is when the night air returns some moisture to the leaves this will prevent leaf shatter.
It is essential that crop is baled with a moisture content of less than 15% more than 25% may cause your hay to develop a strong Smokey flavour before spontaneously bursting into flames! Should this happen seek help from local RFS.
Personally I prefer to make large round bales. The perfect bale should be tight, perfectly cylindrical, olive green in colour & be easy on the nose. These bales look like large Sushi rolls made for bovines.
Now you have made your hay invite a few bovine mates over for an alfresco buffet dinner. I recommend that cool water as the ideal accompaniment to this meal. I personally use Barrington water that has tumbled down from springs in the Barrington Tops.
If you think your hay is really good you can enter it in the NSW Grasslands Societies Hay & Silage competition.
