03/03/2026
At this time of year we are feeding our sheep and cattle with hay made in June last year.
Our traditional Studfold meadows leys are rich in species variety 🌿, producing diverse, sweet-scented hay that sustains our livestock through the winter months.
Among the wildflowers found in our meadows are common knapweed 💜, a late summer flower beloved by pollinators 🐝; meadow buttercup 🌼, with its bright yellow early summer blooms; red clover 🌸, a nitrogen-fixing plant rich in protein; bird’s-foot trefoil 🌱, an excellent forage species known to help reduce bloat; meadow vetchling, with its delicate yellow pea flowers; great burnet, a strong indicator of unimproved traditional meadows; and lady’s bedstraw, with its sweet scent and clusters of golden flowers.
The grasses form the backbone of the hay crop. Sweet vernal grass gives traditional hay its characteristic fragrance, while crested dog’s-tail signals long-established pasture. Meadow foxtail provides early growth, red fescue adds resilience, Yorkshire fog contributes its soft, downy texture, and timothy offers solid fodder value.
Sweet meadow herbs are woven throughout the sward 🌿. Ribwort plantain brings valuable minerals, yarrow adds its aromatic qualities and is known to support digestion, and sorrel contributes further mineral diversity.
Our meadows are cut between June and late August ☀️. The grass is carefully tedded lifted and turned several times allowing it to dry naturally in the sun while shaking seed back onto the land to encourage regeneration of the meadow species 🌱. Once properly dried, the hay is rowed into long swaths, baled, and stored inside.
Through the harsh winter months 🌬️, this species-rich hay provides our livestock with nutritious, diverse forage, reflecting the character, care, and stewardship of our traditional meadows.
🌿🌸
With summer on the horizon, I was wondering if anybody would be interested in a Meadow Species ID Afternoon this season in June?
A relaxed day spent exploring our traditional hay meadows at their very best, identifying wildflowers, herbs and grasses as they grow, learning how species-rich swards support our native sheep and cattle and discovering what makes the Studfold meadows so special.
Afterwards, we’ll gather for a sampling of our native breed produce: Belted Galloway beef 🥩 and Dalesbred lamb.
A celebration of pasture, provenance and plate 🌿🍽️
Let me know if this would be of interest I can forward more information 🤗
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