This past weekend was all about tuning into the weather and working with it. When we had patches of sunshine, or even a light drizzle, we were out in the pasture area with the broadcast spreaders.
Glenn and I got the bags of lime divided up and spread across the ground. Lime "sweetens" the soil by reducing the acidity. It will favor the growth of our grasses while discouraging the bracken fern and salmonberries, which like acid soils. Lime is something you can’t have enough of, however we went with enough to get us started. This will be a constant addition to the pastures over the next couple of years.
Fertilizer was next. Based upon our soil testing results (yup, we sent in our soil to a lab to tell us what we were deficient in), we selected the most appropriate mix of fertilizer to deliver what the soil is needing.
Then the seeding. For our pastures in general we put down a 3 seed mix: tall fescue, perennial ryegrass, and annual ryegrass. This gives us a good mix of cover and growth. For areas close to the barn we change out the tall fescue for white clover and bent grass. This gets laid in the "sacrifice" areas, or high traffic areas, around the barn. These grasses are a bit more durable. All the grass used is not what you’d find on your everyday lawn. One danger of regular turf grass is that it contains ‘endophytes’. Basically a fungus in the grass. This fungus is what makes your lawn tough and very durable under most conditions. However, you really can’t feed it to livestock.
Once we got the pastures all seeded, we were done! That’s when we headed out to our neighbors for a barbeque! You got it! Lime, salt, and tequila. AH, we certainly seeded ourselves with several shots of that to relieve us of the aches and pains of the day. Thanks Mike & Shannon! It was a fabulous barbeque.
And here are some pictures from that fun event. We fell really blessed that we are getting to know such great people. They are making us feel very welcome to the mountain community.