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Harvest highlights: High moisture contents and lodged crops

Farmers Weekly

Farmers Weekly Weather conditions have drastically slowed harvest, with lodging difficulties delaying the combines. A sliver of light is that overall winter barley yields concluded well this season.

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Farmer Focus: Wet harvest misery with half of wheat lodged

Farmers Weekly

Farmers Weekly And it’s still raining – a further 30mm over the weekend has continued to make farming challenging. In most fields, 50% has now lodged, which is very frustrating. Fields are getting soft even for travelling.

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Dairy and stock farms launch in wide geographical range

Farmers Weekly

Farmers Weekly Recently launched in Pembrokeshire is Corston Farm, a dairy and arable holding offering scale and a good setup. It has 568 acres of early, productive grass and arable land, good buildings, two three-bedroom lodges and two semi-detached cottages.

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4 key lessons from the first AHDB Cereals Strategic Farm

Farmers Weekly

Farmers Weekly After six years, Brian and Patrick Barker’s Lodge Farm, near Stowmarket in Suffolk, will be finishing its run as the AHDB’s first Strategic Cereal Farm. It was also an AHDB Monitor Farm for the three years before that.

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Harvest 2023: Waiting for dry weather window to continue cutting

Farmers Weekly

Specific weights are suffering as a result and lodging fears are emerging. See also: Wheat area down 3% while OSR up 11% this harvest, says survey Norfolk At Shrubbery Farm, near Carleton Rode, […] The post Harvest 2023: Waiting for dry weather window to continue cutting appeared first on Farmers Weekly

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This Week in Agribusiness, May 11, 2024

Western FarmPress

waterway system, WASDE recap, pork producer issues, the Fendt Lodge, Farm Progress Show, Husker Harvest Days and sorghum trade opportunities are highlighted this week.

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The Business Behind the Farm Visit

Modern Farmer

Visitors to Topaz Farm on Sauvie Island just outside of Portland, Oregon last October didn’t encounter a corn maze but rather a kid’s maze cut through a field of sorghum. It’s easier on the soil, explains Kat Topaz, who owns the farm along with Jim Abeles. We call ourselves an ‘experience farm,’” says Topaz.

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