In the Middle Ages, the arrival of June meant not only a change in the weather, but a shift in daily labors, and in what was on the menu to eat.

While most crops were harvested much later in the summer, hay was the first to be cut in June, though it was typically poor quality. In a society so dependent on animals for survival, haying was a vital community activity, with the lord’s fields taking priority over all the others. This was a labor carried out by men, women, and children. They worked in groups under the supervision of a reeve that had been elected by the peasants themselves. The men cut the hay with long scythes, each going through about one acre per day. Women and girls were responsible for raking and turning it. If the hay was not able to dry out, it would rot and be…