There’s a fragrance in the air. Freshly cut hay abounds throughout the county right now as farmers all over are taking advantage of this amazing haying weather. The conditions are perfect for cutting hay one day and chopping the next.
Here at our farm, we went from preparing the fields for planting, to planting oats, peas and oats and corn, to graduation, to haying — all in a span of about three to four weeks. It’s been a whirlwind of activity!
The other day I was cutting a field of alfalfa and inhaling deeply. I realized that this scent should have a name and immediately dubbed it, Country Cologne. Its unique, fresh, undiluted aroma of lush, green growth is exclusive right now during the first cutting.
As I was cutting, I liked the solid, satisfied feeling of being right where I wanted to be, it was so gratifying. I was infused with thankfulness to God that day for just being alive and was humbled that I had the opportunity to work and look back and see the fruits of my labor: perfect, straight rows of fresh-cut alfalfa waiting to be harvested.
After we get the first crop off, the second cutting doesn’t fill me with this sense of awe and wonder as much. It just means we now have to handle baled dry hay, which translates into harder work! When we harvest our first cutting, we bag almost all of it. This first-cutting hay harvest is easier than second cutting. First crop hay goes into the bags somewhat damp, so there isn’t a wait-time to dry down the hay. We can routinely cut it one day and harvest it the very next day, weather permitting.
Second crop requires more field time, more physical labor and more of a wait. We have to cut a field, wait for it to dry, then side-rake it, which means turning the hay to dry the underside, then again wait for the sun and wind to do its job of drying-down the side-raked hay, bale it with a kick-baler, then finally unload and pack it into the barn.
This job takes at least three people, one to actually bale, one to unload onto the elevator going into the hay mow, and the third person to stack and pack it, one row in one direction, one row in the opposite direction to avoid the entire harvest caving in or tumbling out.
During morning devotions at this season in the year, we pray for safety around the equipment as we face the upcoming work day, and beseeching our Heavenly Father, we ask that it may all go well for us, the equipment work OK and we get our portion of the hay that was cut harvested before the evening chores. Does it always go like clockwork? Goodness, no. Each night we thank God for another day of good hard work and our personal safety. We are grateful for His tender grace and mercy, new each day, and rely on Him for His daily providence.
Walking to work in the mornings I always draw in a deep breath and thank God for another day. The farm-fresh air invigorates and energizes me for the day’s work. I realize Country Cologne probably could have a couple of spin-offs. How about Farm-Fresh Fragrance?
I think I’d better stick to farming. I have a field waiting to be cut. Time to go get a whiff of some Country Cologne.
(“Because of the Lord’s great love we are not consumed, for His compassions never fail. They are new every morning; great is Your faithfulness.” Lamentations 3:22-23)
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