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Hopyard Oregon Coast Barley Farm Nano Breweries Bees |
FARMERS ALMANACWho’s The Boss? Get a bunch of poultry together and you’ll soon discover the real meaning of “pecking order.” Establishing dominance is an important ritual for our Free Range Chicks and Royal Palm Turkeys. Sometimes the battles are fierce, but most of the time nobody gets hurt and everything works out fine. The newest player on the scene is Stuffing, the Royal Palm Turkey who is starting to mature into a full fledged Tom. Lately, Natascha has seen him chasing around our only Rooster as he tries to show everyone who’s the boss of the brood. It may sound odd that a Turkey would care so much about establishing dominance over the Chicks, but remember that Stuffing was raised by one of the chickens and considers them family. Natascha thinks all the poultry are a little bit antsy because their natural food source, the Hopyard bugs, are starting to disappear. Survival mode may be taking over. Don’t worry, we make sure the Free Range Chicks and Turkeys have plenty to eat. But it’s hard to ignore your instincts. Searching For A New Pumpkin Patch Our two acre pumpkin patch near the Chatoe Rogue Tasting Room has served us well. We got two great batches of Rogue Farms Pumpkin Patch Ale from the GYO Dream pumpkins, and a couple of great Pumpkin Patch parties with our bigger variety that kids carve for Halloween. But it’s time for us to move on. Before we plant our next crop in May, we need to find a new location on the farm. A piece of land can only support pumpkins for a few seasons before they deplete the nutrients and minerals from the soil. Moving crops from one location to another is called crop rotation and a normal part of farming. It helps restore the soil, prevents erosion and diseases. Where we’ll plant next year and just how many acres we’ll plant is still being worked out. But for now, we’re going through the old patch and removing the leftover pumpkins. We don’t want them rotting and leaving behind seeds that will become unwanted pumpkins next year.
After you recover from Thanksgiving Dinner, come out to the Hopyard for some great discounts on Rogue gear and merchandise. DIY Workshop: Holiday Gift Ideas
Natascha will lead you through five different gift making ideas and everyone will be able to make one of them during the workshop. A gift means more when you make it yourself.
Our 2013 series of DIY Workshops kicks off in January with a session on how to make your own cheese. Our friends at Full Circle Creamery will be here to lead the class. Making fresh cheese is surprisingly easy and quick. All you need are a few kitchen tools. Once you’ve mastered it you may find yourself dreaming about crafting your own aged cheeses.
Home And Garden
Take care with fresh apple juice and cider Apples ready to harvest in the fall make for tasty juice and robust cider, popular treats this time of year. If you plan to squeeze your own apples, however, precautions might be in order. Windfall apples could be contaminated with bacteria. Raw juice or cider has been linked with E.coli O157:H7. Outbreaks usually happen when fallen fruit comes in contact with domestic or wild animals that frequent an orchard, according to Carolyn Raab, food and nutrition specialist with Oregon State University Extension Service. An easy way to minimize the risk of illness is to pasteurize raw apple juice before drinking it by heating the juice to a safe 160 degrees. This is a wise precaution for both home-squeezed juice and unpasteurized juice purchased from fruit stands. "If you don't have a thermometer, heat the juice to simmering (just below the boiling point when bubbles appear)," Raab advised. "Pasteurization is particularly important if pregnant women, young children, older adults and people with cancer, AIDS and other illnesses that affect the immune system are going to drink the apple juice or cider," Raab said. For long-term storage, apple juice may be canned in a boiling water canner. Heat the liquid to boiling, put into pint or quart jars and process in the canner for five minutes. (Longer times are needed at altitudes over 1,000 feet.) The juice also can be frozen. Be sure to leave adequate headspace if the juice is frozen in jars. Weather, Sun and Moon
November At The Hopyard Micro Hopyard Sun Calendar for November 17th – November 23rd, 2012
Micro Hopyard Moon Calendar for November 17th – November 23rd, 2012
Saturday: Rain. High near 51. South southwest wind 14 to 16 mph, with gusts as high as 23 mph. Chance of precipitation is 100%. New precipitation amounts between a quarter and half of an inch possible.
Yellow Snow Risotto Ingredients Directions Heat the oil in a large pot or dutch oven over medium-high heat. Add the onion, leek, and garlic; stir frequently for about three minutes until just softened. Add the rice and a pinch of pepper, and stir frequently to toast the rice without letting it get brown. After about 5 minutes, you should hear the rice quietly squeak or whistle, your signal to begin adding liquid. Add the Yellow Snow just after the rice starts to squeak, and make sure it's allowed to evaporate before any stock is added. Once the IPA has evaporated, add about 1.5 - 2 cups of the stock and stir constantly for a few minutes until most of the liquid is absorbed. You know it’s time to add more when you can run your spoon through the rice and see the bottom of the pan for a few seconds before the rice covers it again. Add one cup of the stock, stir for about 30 seconds, then only often enough to prevent the rice from sticking to the pan. Once the liquid is absorbed, add another cup, stir for 30 seconds, and repeat the process until the rice is nearly al dente. After the rice has been cooking for about 5 minutes (say, after the initial amount of liquid is absorbed), steam the asparagus until crisp-tender (about 5 minutes) in a saucepan or microwave. When the rice seems almost done or there’s only a cup of stock left, add the asparagus to the rice mixture with a cup of the stock (if the stock isn’t all used, it’s ok). Stir the rice and asparagus together for just a few minutes until the rice is al dente. Stir in the Parmesan. Got a recipe that uses one of our Ales, Stouts, Lagers or Porters? Email it to Joe.Rogue@rogue.com and we might post here. How To Find The Hopyard: By Air, Land and Sea
FAA Identifier: 7S5 By Land: Our address is 3590 Wigrich Road, Independence, Oregon, 97351 - about seven miles, via paved roads, southeast of Independence or five miles northeast of Buena Vista. We offer free valet parking for bicyclists and horse riders. By Sea: Guests of the Chatoe Rogue are welcome to land their boats, kayaks and canoes at our private beach on the Willamette River. The beach is between mileposts 101 and 102, about four miles downriver from the Buena Vista Ferry. Camping is not permitted on the beach. About the Rogue Farms Micro Hopyard:
Spring Hours: To make arrangements for tours at other times, please call the Chatoe Rogue at 503-838-9813. The Rogue Farms Micro Hopyard is located in the Wigrich Appellation on a bend of the Willamette River south of Independence, Oregon. Rogue is a proud member of Oregon Hops Growing Association and the Hop Growers of America. Rogue grows seven varieties of aroma hops on 42-acres in the oldest hops growing region of the West Coast. The first commercial hop yard in Oregon was planted near here in 1867. Within a few years this area was the most important hops growing region in the world, a position it held for more than five decades. Today, it's the top producer of aroma hops. The Wigrich Appellation is named for the Wigan Richardson and Co. hopyard that operated on this site for about 30 years in the early 20th century. The climate is one of cool, cloudy and rainy winters, and warm, dry, sunny summers. The soil is mostly well-drained alluvial loams that were deposited here by ice age floods and annual flooding of the Willamette River. The hopyard is along the 45th parallel, the "sweet spot" for hops growing in the Northern Hemisphere. During summer, the long periods of daylight and short periods of nighttime create ideal conditions for growing hops. This combination of long days and short nights are necessary to produce the hormones within the plant that stimulate growth of vines and flowers, leading to an abundance of cones for harvest in the fall. Travel times/distances from surrounding cities to the Chatoe Rogue Micro Hopyard: |
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