Written by Natasha Stewart
At Wolfe’s Neck Center for Agriculture & the Environment, haymaking is more than a seasonal task. It is a critical part of how we advance our work in farmer training, research and public education. Set on a coastal campus in Freeport, Maine, where shifting weather patterns and a short growing season shape every decision, producing high-quality forage requires careful planning and real-time adaptability.
This work also helps develop practical, shareable models that farmers across the Northeast can adapt into their own operations.
For Elizabeth Tarantino, Manager of Integrated Livestock and Forage Systems, the goal is not simply to make hay. It is to produce forage that supports the long-term health of the herd and the farm. “Every step in the process matters,” she says. “We are constantly making decisions that influence the quality of what we produce and how well it performs as feed.”
What Makes “Dairy-Quality” Hay?
Not all hay is created equal. Across campus, our goal is to produce forage that supports the health and productivity of a grazing dairy herd.
“Dairy-quality hay is a very digestible, accessible fiber,” she says. “You want it to break down quickly in the rumen so cows can keep eating consistently throughout the day.”
This digestibility is key. Unlike beef cattle, which can process lower-quality forage more slowly, dairy cows require a steady intake of highly digestible nutrients to sustain milk production, making both timing and hay composition critical.
Tarantino notes that ideal hay typically contains:
- 13–18% protein, supporting lactation needs
- Over 8% sugar, which increases energy availability and overall feed quality
“When we know what our hay quality is, that dictates everything else,” she explains. “Grain becomes the supplement—typically between 14 and 16 pounds per lactating cow—to fill in whatever nutrients the hay can’t provide.”
This relationship between forage and supplementation highlights a core principle of regenerative agriculture: maximizing what the land can produce naturally, and minimizing external inputs wherever possible.
Farming Within Maine’s Constraints
Producing high-quality hay in coastal Maine comes with inherent challenges. Short growing seasons, variable soils and shifting weather patterns all influence outcomes.
“Our pasture is fairly average, and that’s really a reflection of regional realities,” Tarantino says. “Maine doesn’t produce a lot of prime perennial pasture because of the short season.”
“We’re doing what’s in our power to increase soil quality,” she explains. “From soil testing and composting to manure management and overseeding, all of those decisions build on each other. It’s the foundation of everything.”
Why Wrapped Hay Bales?
One of the most important adaptations at Wolfe’s Neck Center is the use of wrapped baleage—a fermentation-based system that allows hay to be preserved at higher moisture levels.
“We’re aiming for about 55–75% dry matter,” Tarantino says, “as opposed to fully dry hay, which is closer to 75%. At around 55% dry matter, it ferments really well.”
Fermentation offers multiple benefits:
- Pre-digestion of fiber, making nutrients more accessible
- Increased protein availability over time
- Reduced risk compared to bulk silage, since each bale is individually wrapped
Hay in a Day Philosophy
Timing is everything in hay production, and even small delays can significantly impact nutritional value.
“You want to cut grass in the morning when it’s actively photosynthesizing,” Tarantino explains. “If you can bale it while it’s still at that peak, you’re capturing the highest glucose levels.”
Moisture and weather exposure can quickly degrade quality.
“If rain hits after cutting, it can leach away nutrients,” she says. “At that point, it becomes more like empty calories and it’s not nutrient-dense forage anymore.”
This urgency is why the team prioritizes cutting, drying and baling within the same day whenever possible. It’s a demanding process that requires careful coordination and long hours in the field.
Setting Production Goals
Each season, hay production targets are informed by both data and practical constraints.
“We’re aiming for 500 bales this year, which is about 60% of our total hay needs,” Tarantino says.
That number comes from analyzing herd demand and past performance:
- The farm requires over 800 bales annually based on feeding and grazing records
- A single cow consumes approximately 15 bales over the winter.
- Last year’s production reached 425 bales, with 400 meeting dairy-quality standards due to Maine’s drought
“This goal reflects both what we need and what our land can realistically produce,” she explains.
Balancing ambition with ecological limits is central to regenerative agriculture, where the goal is to produce efficiently without overextending the land.
First Cut, Second Cut
The haying season is structured around multiple harvests, each with its own role.
The first cut, typically from early June to early July, is the most critical.
“If we can make hay, we are making hay,” Tarantino says. “It doesn’t matter if you’ve been working 14 days in a row. This sets the stage for the entire season.”
At this stage, grasses are at peak nutritional value—before they mature, become fibrous and harder to digest.
The second cut, occurring 6–8 weeks later, often yields less.
“Last year, second-cut yields were down about 60% compared to average,” she notes, reflecting how environmental conditions directly affect production.
These fluctuations require constant adaptation and decision-making in real time.
The Haying Process: From Field to Bale
The full haying process at Wolfe’s Neck Center is both methodical and responsive to field conditions.
It begins well before mowing:
- Manure is spread to increase soil nutrients and improve hay quality, followed by a 45-day rest period that allows nutrients to integrate into the soil and helps avoid contamination.
- Seeds are broadcast into existing fields to introduce species like clover, barley, oats and brome grass, gradually improving forage quality and field performance.
- Equipment is inspected to ensure clean, efficient operation
When conditions align, mowing begins—often from 7:00 AM to 8:00 PM—with fields selected based on plant maturity, species and moisture levels.
“We work in sections of less than 10 acres at a time,” Tarantino explains. “That helps us stay within the window where quality is highest and we can implement the Hay in a Day process.”
After mowing:
- Grass is dried and monitored by feel and observation
- A rake forms windrows to prepare for baling
- Round bales (48 inches) are created, labeled and tracked by field and cut
Each bale is then tested for nutritional analysis, informing feed planning throughout the year.
Finally, bales are wrapped, marked with the field code and cut designation, and left to ferment for about 30 days, locking in nutrients at their peak.
Integrating Haying and Managed Grazing
Haying doesn’t happen in isolation. It’s closely tied to the Dairy Team’s managed grazing strategy.
“We actually use similar principles for both,” Tarantino explains. “That first-cut urgency applies to grazing too.”
In the spring, the team “blitzes” fields, moving cows quickly through areas where grass is growing rapidly. When growth exceeds grazing capacity, haying becomes a tool for balance.
“If grass is getting ahead of us and starting to mature, we’ll hay those fields instead,” she says. “That allows us to capture that quality in the moment and let it regrow.”
This integration:
- Prevents over-mature, low-quality forage
- Maximizes nutrient capture
- Supports consistent pasture productivity
Regenerative Agriculture in Practice
Every step of the haying process reflects our commitment to regenerative agriculture.
From minimizing external inputs to carefully managing nutrient cycles, the goal is to work with the land rather than against it.
That includes:
- Applying manure in ways that reduce runoff and protect nearby waterways
- Monitoring nitrogen movement and soil health
- Avoiding over-harvesting to prevent long-term field degradation
“We could take more in the short term,” Tarantino says, “but if we stress the fields too much, that’s a much greater loss over time.”
Making Hay for the Future
At Wolfe’s Neck Center, haying is more than a seasonal task. It’s a reflection of how thoughtful, data-driven farming can adapt to regional challenges while building a stronger food system.
By focusing on quality, timing and ecological balance, we produce forage that supports both animal health and environmental sustainability.
And in doing so, it offers a model for farmers across the Northeast navigating similar conditions.
In a changing climate, making hay is about making decisions that sustain the land, the herd and the future of agriculture.
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