Cute Young Brunette Girl In The Hay With Apples

Making and transporting hay
Hay production and harvest, colloquially known as "making hay", "haymaking", or "doing hay," involves a multiple step process: cutting, drying or "curing," processing, and storing. Hayfields do not have to be reseeded each year in the way that grain crops are, but regular fertilizing is usually desirable, and overseeding a field every few years helps increase yield.
Methods and the terminology to describe the steps making hay have varied greatly throughout history, and many regional variations still exist today. However, whether done by hand or by modern mechanized equipment, tall grass and legumes at the proper stage maturity must be cut, then allowed to dry (preferably by the sun), then raked into long, narrow piles known as windrows. Next, the cured hay is gathered up in some form (usually by some type baling process) and placed for storage into a haystack or into a barn or shed to protect it from moisture and rot.
During the growing season, which is spring and early summer in temperate climates, grass grows at a fast pace. It is at its greatest nutritive value when all leaves are fully developed and seed or flower heads are just a bit short full maturity. When growth is at a maximum in the pasture, if judged correctly, the pasture is cut. Hay cut too early will not cure as easily due to high moisture content, plus it will produce a lower yield per acre than longer, more mature grass. But hay cut too late is coarser, lower in resale value and has lost some its nutrients. There is usually about a two-week "window" time in which hay is at its ideal stage for harvesting.