Looking at the yearly supply of forages available for grazing can help a forage-livestock manager use hay, silage, summer annuals, and miscellaneous forages wisely. There are a few areas where grazing is possible all year long. But in most locations grazing will be possible in late spring and decline in October or November. Most forage managers will utilize both cool-season grasses and legumes and warm-season grasses and legumes as the main grazing options. Miscellaneous forages, like kale or radishes, will be used to extend the grazing season. The grazing opportunities are used in conjunction with summer annuals and hay and/or silage to provide a year-round diet. A yearly grazing calendar will vary depending on the climate but the following calendar provides an example.