We did more field burning over the weekend at Rogue Farms in Tygh Valley, Oregon.
This is an important step in preparing the soil for when we plant our next crop of Risk™ malting barley. Fire sterilizes the soil, killing off weeds, weed seeds and diseases. Burning also helps by converting the left over field stubble into pure minerals we can plow back into the soil to improve its health. What you may call charred straw, we call fertilizer.
We want our Risk barley to have the best possible start when we plant it, probably about a month from now. Beer and Spirits are only as good as their ingredients, so we want to grow the finest proprietary palate of flavors we can.
This is the time of year that we look to the skies with a little bit of apprehension.
We just tested a small sample of our Rogue Farms Dare™ malting barley and the results are good. Nice plump kernels that should be ready to harvest next week.
With just a few days left in the growing season, what could go wrong?
Storm clouds over our barley fields.
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We’re blessed this year with one of our best crops ever on our 19-acre orchard at Rogue Farms in Tygh Valley, Oregon.
It’s quite the comeback story. We lost nearly all of our fruit for three years in a row due to severe frosts that hit during the flowering season. But this spring was warm and dry, almost perfect in fact. Now we’ve got so much fruit it’s as if the trees were making up for lost time.
So what are we picking this week?
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Even though we’re in the middle of the harvest, it’s nice to be able to take some time and enjoy the natural beauty of Rogue Farms in Tygh Valley, Oregon.
Here’s some of our favorite photos of the week.
The sunset reflected in the clouds over one of our malting barley fields.
Your parents probably told you not to play with matches. So if you’re a bit jealous about what we did last week at Rogue Farms in Tygh Valley, Oregon – we understand.
It's been quite a week at Rogue Farms in Tygh Valley, Oregon. We just finished harvesting 100 acres of Risk™ malting barley. Hard to believe that we planted these seeds just nine months ago.
Over winter, we watched and worried as a deep cold snap damaged some of the young shoots. But spring came and so did the sun, drying out the soggy soil left behind by the winter rain. Under picture perfect, clear blue skies, our Risk™ barley sprang to life, leafing, tillering, booting, heading, filling and ripening.
And then it all comes down to a week in July with a starting date determined by Mother Nature.
After a brief rain delay, we’re back in the fields at Rogue Farms in Tygh Valley, harvesting our 100 acres of Risk™ malting barley.
It’s been touch and go the last couple of days. Heavy rain and lightning rolled through the farm on Wednesday afternoon. So we worked when weather permitted, and took a break when we had no choice. This morning, we woke up to bright sunny skies and a forecast for perfect harvest weather over the next several days.
The calendar for our 2014 Beer And Spirits Harvest is taking shape. So we’re officially inviting you to visit us at Rogue Farms for the harvest season. Here’s a look at what crops we’re harvesting this year and when. Keep in mind that these date are estimates. The exact timing is up to Mother Nature.
Eight months and nine days after seeding our 100 acres of Risk™ winter malting barley, the time has come.
This morning, our combines rolled into the fields at Rogue Farms in Tygh Valley, Oregon to bring in our first barley crop of the season.
All of the hard work we put into preparing the soil, planting the seed, watering and cultivating the crop is finally paying off!
There’s nothing quite like seeing 100 acres of barley waving in the wind to give you that proverbial lump in the throat. It reminds us why we became farmers.
The calendar says summer is just getting started. Not the time of year you normally think about bringing in a crop.
But Mother Nature doesn’t always stick to a schedule. Thanks to a spring growing season that was unusually warm and sunny the Rogue Farms cherries are ripe now. So what if they’re a couple of weeks early? It’s time to get the ladders and baskets out of the barn and head into the orchard to start picking.