It’s that time of year when the yew (pronounced like the letter “U”) is likely in need of a trim to look best as a landscaping plant.
Keith Johnson
It has been my observation that many livestock producers that once used tower silos have transitioned to using plastic tubes for fermenting forages.
National Forage Week (June 20 – 26) is coming to a close. The leadership team of the Indiana Forage Council, a not-for- profit organization, decided it was appropriate to share on the council’s Facebook page the contributions forage crops provide the world.
When one travels throughout much of Indiana, you quickly observe that corn and soybeans dominate the landscape.
You don’t see birdsfoot trefoil in many Indiana pastures. This perennial legume is in full bloom now with obvious bright yellow-orange flowers.
After hay has fully cured following the harvest, it is important to follow through and Sample, Test, Allocate, and Balance or STAB your hay. Doing the STAB is an important best management practice to keep your livestock healthy.
Much hay has been made in Indiana the last two weeks. It is important to package hay at the correct moisture content to avoid excessive heating of bales when in storage.
Want to learn how to improve your pastures? Attending a day and a half grazing school in early June will be a great start to improving pasture utilization by your livestock.
Harvest of cool-season perennial grasses and perennial legumes is beginning. Getting a standing forage crop that measures 75 percent moisture or more to a safe baling moisture of 18 to 20 percent moisture is “easier said than done”.
The 2021 grazing season has recently started and hay harvest is going to begin soon.
Pest&Crop newsletter -
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