Silage

I had a lesson about silage during today's Wednesday walk. Starting from the Royal Oak in Gretton, we left the main road by the lane leading up to Abbots Lees. Rain was in the air, but at first we watched it blow down upon Winchcombe from Charlton Abbots and pass us to the East. It was on Langley Hill that we paused to take in the delicious smell, and in doing so met a helpful young farmer, who explained the different ways silage is made: one uses just grass, another adds in immature barley. On his (organic) farm, silage was, he said, fed all the year round to their 150 milking Holsteins .