Farmer Focus: Dry weather great for site work but not cows

After almost two years of planning and waiting, the electricity transformer blocking the new parlour site has been moved. That’s allowed us to make the most of the dry weather to level the site.

We have had a bulldozer working for more than three weeks preparing the site, which makes the whole project look more sensible.

For years when visiting farms, my dad would enviously comment, “It’s amazing what you can do with a flat site.” Turns out all you need is a Komatsu PX71.

See also: Advice on installing a new dairy parlour

About the author

Tom Stable

Tom Stable and family, Ulverston, Cumbria, milk 350 Holsteins three times a day, producing milk for Arla and ice cream for their Cumbrian Cow brand. The 300ha operation, of which two thirds is rented, grows grass, maize and winter wheat and cows average 11,800 litres.

Read more articles by Tom Stable

The floor and corners of the first part of the slurry store have been poured.

The intricate design and depth of the store are making it quite time consuming, but I’m sure it will be worth it when it’s done.

The sand channels in the existing shed are again causing trouble, so everyone is hoping this new system will work.

While the dry weather has been good for site work, it’s playing havoc with our cows and our cropping. That said, being this far north we are having fewer problems than most down south.

As I write this, the mowers are set for fourth cut.

The past four years, we have moved to a five-cut system, but the unusual weather will result in six this year.

The quality and quantity so far have been hugely variable. This cut is going to be very light, but what’s there is going thin so we have decided to take it and go from there.

The cows have largely managed the heat, with only two or three days really hitting them hard.

It is a year where diversity in forage production is looking a good thing, and the maize looks incredible despite its later start for us.

Knowing that keeps you sane when you’re cutting 120ha (nearly 300 acres) of grass and gathering up very little in tonnage.

My mum and dad have recently decided to retire from making and selling ice cream.

After 11 years and many thousands of customers, they are ready for a break, so Cumbrian Cow will be no more.

Anna and I are very proud of what they have achieved, building that business from nothing.

It’s done us all a world of good: as I’ve spoken about before, it gave them financial freedom from the farm, while giving me the freedom to direct the business at home.