It's a good news/bad news kind of day. We're canceling our harvest celebration we planned this weekend. But there's no way we're going to cancel the harvest!
Posts from the ‘Malting Barley’ Category
With an early spring at Rogue Farms in Tygh Valley, this year’s crop of Risk™ malting barley is off to a good start.
After laying dormant during the cold season, the shoots have resumed growing and are nearly three inches tall.
Since we’re surrounded by wildlife, we often get some interesting visitors wandering through the fields.
It’s become a rite of winter at Rogue Farms in Tygh Valley, Oregon. A battle with invaders from the north.
Hundreds of Canada Geese descend upon the farm this time of year to raid our Risk™ malting barley. From the air, the vast fields of green barley shoots are a target that’s too attractive to pass up.
We go on the counter offensive, harassing the geese with rifle shots in the air, riding through fields in our ATVs, or sending the dogs out to chase them away. These skirmishes drag on for weeks or months.
This year, the geese outsmarted us.
Unless you’re a farmer, what we’re about to tell you may not make a lot of sense. Not at first.
We started working the fields where we’ll plant our Dare spring malting barley. Actually drilling seeds in the ground? No. That’s five to six months from now. But there’s a lot to do between now and planting time.
When the last bushel of Rogue Farms Dare™ malting barley came in off the field, you could almost hear a collective sigh of relief across the farm in Tygh Valley.
This was our best barley growing season ever. We reaped, threshed and winnowed 1,063,521 pounds of Dare™ and Risk™ malting barley.
But it could just as easily gone the other way. In fact, that’s exactly what’s happening to our fellow farmers just east of here.
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.