Making Hay in the Hampshire Sunshine: A Summer to Remember

As the golden days of summer draw to a close, we look back with immense pride on the incredible efforts of our Magnificent Meadow Volunteers who have kept the tradition of haymaking alive in the Hampshire countryside. 

Under the guidance of Rachel Remnant, a Winchester-based ecologist with expertise in meadow management, volunteers came together at Cowslip Meadow to make hay by hand in the Hampshire sunshine.

A Labour of Love

Haymaking by hand is a labour of love that connects us to our heritage and the natural rhythms of the land. This year, our volunteers embraced the challenge with enthusiasm and dedication, working tirelessly to mow, turn, row, and bale the hay. Their efforts have provided essential fodder for livestock, creating 45 bales of hay which has been sold to local sheep and chicken keepers.

Rachel Remnant reflects on the work of CPRE ‘s Hampshire’s Magnificent Meadow Volunteers; “Making hay by hand brings a curious, committed energy to the meadow. Working as a team, it’s a momentous time, bringing in a harvest. Learning the process of hay making, the hard work, pausing to chat, noticing the sounds of the birds, crickets and the trees. It stays in the memory and feels like we are giving something back to the meadow, tending to it by hand”. 

Traditional Techniques

Using scythes and pitchforks, our volunteers demonstrated the timeless techniques of haymaking. These methods, though labour-intensive, are gentle on the land and help our meadows flourish. The sight of volunteers working in harmony with nature, surrounded by the buzzing of bees and the fluttering of butterflies, was truly inspiring to see.

1. Cut the Sward: Using a scythe, the vegetation is cut at its base with a rhythmic swinging motion. The optimal time for scything is early in the morning before the dew has evaporated.
2. Turn the Cut Vegetation: After cutting, the grass needs to be spread and turned to accelerate the drying process. This step may need to be repeated several times, depending on the weather conditions. 
3. Rake into Windrows: Once the grass is partially dry, it is raked into high windrows. This allows for better air circulation and protects the leaves and stems from sun bleaching, ensuring the hay is fully dry before baling. If the hay is not completely dry, it can become mouldy or even catch fire due to the heat generated by composting.
4. Bale the Hay: Using a box baler, the hay is loaded by hand, compressed with a plunger, and tied with twine to form small, rectangular bales.

Looking Back with Pride

As we reflect on this summer, we are filled with pride and gratitude. The hard work and dedication of our volunteers have ensured that the tradition of haymaking continues to thrive. Their efforts have not only preserved an important cultural practice but also contributed to the sustainability and beauty of our countryside.

Thank you to everyone who participated in this year’s haymaking. Your contributions have made a lasting impact, and we look forward to many more summers of making hay in the Hampshire sunshine.