When Rogue Soda Jerk Steve Distasio is looking for inspiration – all he has to do is drive 62 miles to Rogue Farms.
Steve mixes honey harvested from our 7,140,289 honeybees in every batch of Rogue Soda. And when he wanted to create soda with a citrus and cucumber flavor, we picked cucumbers for him right from our garden.
So it was no surprise when we looked out the window the other day and there was Steve, wandering through the pumpkin patch.
Man on a mission. Rogue Soda Jerk Steve in our four acre patch of Dream Pumpkins.
Waiting for a hazelnut harvest is all about patience.
The nuts began falling from the trees nearly a month ago. But we have to wait until there’s enough nuts on the orchard floor before the harvest can begin. The timing is entirely in the hands of Mother Nature.
This week Mother Nature said, “Let’s go.”
Hazelnuts begin falling in early September as the nights get cool and the winds grow stronger.
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At Rogue Farms, we’re always up for trying something new and revolutionary. If someone around here has a good idea, we’ll go for it, even if we don’t know exactly how it will turn out.
A good example of the Rogue way of doing things is our Wigrich Corn. We planted four acres this summer with plans to floor malt and micro malt it at our Farmstead Malt House in Tygh Valley.
Well you know what they say about making plans…
Our four acres of Wigrich Corn on harvest day.
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The harvest of our jalapeño peppers is unlike anything else we grow at Rogue Farms.
With all of our other ingredients, the entire crop is ripe and ready for picking at the same time. We can pick one of our hop varieties in a day. Harvesting a field of our malting barley takes a few days, maybe a week if the weather is bad.
But our peppers? They have a mind of their own.
This summer, we planted three varieties of jalapeños in an acre size patch.
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Our friends over at Oregon Beer Growler have a great article this month on how to grow your own hops. It’s aimed at gardeners, not farmers, but check out the photo they used to illustrate the story. They called John the “Original GYO-er.” Click on the image to read the September issue.
With the sun fading over the Coast Range, we finished bringing in our Alluvial hops this weekend and the 2014 Rogue Farms Hop Harvest came to a close.
Four weeks, seven varieties of hops, 350 bales, one big celebration.
The final truck loads of Alluvial hops coming in from the hop rows.
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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.
The noises coming out of the hazelnut orchard told us something was up. As we walked over to investigate, we realized what we were hearing was the sound of hazelnuts falling to the orchard floor.
Of all the crops we grow, hazelnuts are unique. If we want to know when our hops are ready to pick, we break open the cones, sniff them and run dry matter tests. For our malting barley we bite into the kernels and test for moisture. But when our hazelnuts are ripe they drop from the trees.
Mother Nature was telling it was time to begin the Rogue Farms hazelnut harvest. A new journey from ground to glass.
We could not have asked, prayed or even begged for better pumpkin growing weather this summer at Rogue Farms. Our six acres of Dream pumpkins produced a bountiful crop that’s wonderfully sweet.
And as if she had a point to make about who’s in charge here, Mother Nature decided this year’s harvest would be ready three weeks earlier than last year.
So how you do make farm fresh pumpkin beer from real pumpkins? Here’s how we do it at Rogue Farms.