Perhaps no flowering legume catches the eye more than crimson clover. Native to southern Europe, farmers and ranchers in the southern United States noted its value as a green manure and grazing crop by the mid-1850s...
We’re different in every respect.” The phrase seemed only fitting coming from Steve Carr, owner of 3D Valley Farms in Depauw, Ind., as he tended to the draft horse team he still uses around the farm...
Long-time nutritionist Steve Woodford (left) and Tom Kestell regularly discuss forage quality tests and associated ration adjustments for Kestell’s high-producing dairy herd...
Pasture-finished beef is becoming more popular among consumers. However, finishing beef solely on pasture grasses with no grains requires a very aggressive level of pasture management throughout...
Dairy farmers who grow their own forages should focus on diversity. Throughout the eastern United States, perennial grasses such as orchardgrass, timothy, reed canarygrass, and fescue are common...
Geralds likes to bale his alfalfa- orchardgrass fields between 12 and 15 percent moisture. Each of his six balers is equipped with a moisture tester...
Ron Tombaugh’s entrepreneurial nature helped him successfully integrate a haying and trucking business. In Streator, Ill., the epicenter of corn and soybean country, Tombaugh bought his first round baler...
The author is the Hay & Forage Grower editorial intern and a student at South Dakota State University. Ed Ballard has been managing the Dudley Smith Farm since its establishment in 1995...
At one time, baling hay was one of the most stressful times of the year for Maddox Dairy. “I don’t think Grandpa ever slept at night during the haying season,” said Steven Maddox, wh...
