We harvested the last of the ingredients from the Revolution Garden before we expand.
Posts from the ‘Harvest’ Category
We're taking Craft Brewing Business from Ground to Glass this week.
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.
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.”
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…
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.
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.