Thursday, May 26, 2016


We recently finished putting up the first hay cutting of the year, jumping on a weather window that arrived at just the right time.

Last year we weren't so lucky. Cutting our main field was eight hours of hell with a constantly clogging mower (the cut hay was too thick for the mower's grassboard to clear the swath for the next pass).  Rachel had to clear the swaths with a pitchfork, or it would've taken days to mow. This year, the same field took two hours to cut, with no assist required. Sometimes the weather gods are kind to us.

I always love cutting our smaller back field. It's surrounded by forest, has some gently rolling hills, and offers a nice view back to the barns. The autumn olive at the edge of the woods was in full bloom this year, filling the air with its vanilla scent.  Like most every other shrub in Michigan, it's an introduced "invasive" plant, but is quite welcome in my book. It has wonderful berries in late fall, and our bees love it as well. Perhaps it's the secret ingredient in the honey everyone tells us is the best they've ever tasted?

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