Haymasters 2024 - While the sun shines

On the weekend of the 13th-14th of July we all came together at Mill Barton for a delightful haymaking event that celebrated the timeless tradition of harvesting hay. Haymasters was a vibrant mix of hard work, camaraderie, and fun, bringing together people of all ages to participate in this essential agricultural practice. Here's a recap of the memorable weekend filled with sunshine, laughter, and plenty of hay.

The first task was cutting the grass, for which scythes were provided. Under our experts' guidance, everyone got to try their hand at swinging the scythe, an art that requires both strength and finesse. It was a sight to behold – rows of enthusiastic participants, scythes in hand, cutting the tall grasses under the clear blue sky. There's a certain rhythm to the process – cutting the grass, spreading it out to dry, and turning it to ensure even drying. It's labor-intensive, but there's something incredibly satisfying about seeing the progress we've made by the end of the day.

Rob Wyld in the wild surveying the hay

As the evening approached, we left the hay to dry and gathered around the firepit. After a day of hard work, there's nothing quite like sitting around a fire with friends, plenty of cider, and a grill loaded with burgers. The conversations flowed as freely as the cider, and the burgers were grilled to perfection.

A beautiful summers evening barbecue

Sunday was dedicated to rickmaking. The hay had dried sufficiently by now, and it was time to build the ricks. This task requires teamwork and precision. We worked together, stacking the hay neatly and securely.

Process of rick-making

In the afternoon, there were demonstrations of various traditional haymaking techniques, including the art of haystacks. We also learned about the importance of timing in haymaking – cutting the grass at the right stage of growth and ensuring it dries properly to retain its nutritional value.

The triumphant feeling of creating a perfect rick

As the sun began to set, we gathered for a feast. The centrepiece was a delicious brisket made from Mill Barton beef. Slow-cooked to perfection, it was tender and flavorful, a true testament to the quality of our meat. Sharing this meal was a fitting end to a weekend of hard work and celebration.

Sophie observing the rick-making

Haymasters was a resounding success, thanks to the enthusiasm and participation of everyone involved. It was more than just an agricultural activity; it was a celebration of our heritage and community. As we head into the rest of the summer, the memories of this weekend will linger, reminding us of the joys of working together and the importance of preserving our traditions.

We look forward to next year's Haymasters and hope to see even more members of our community join in the fun. Until then, happy haymaking!