hops-farm

Get Started Growing Hops

By Rolfe Hagen, The Thyme Garden Herb Company

To get started growing your own hops you’ll want to purchase some hop rhizomes. Typically they will be about a 6-inch cutting from a runner with two rings of growth buds that will produce the vines, or bines, as they are called. If you have the end of a runner, it might only have one ring but more buds. Neither has roots but is all you need to start a plant. They should be at least twice the size of a pencil in diameter. Generally, that’s all that is sold by other retailers. [Find out more!]

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Excited Baby Goat Hops Maniacally Around Maine Farm and Knocks Over Another Baby Goat

DayOne Lifestyle Visuals of Quie at Fright Farm @Day1Lifestyle @quiemusic

By Eric Jordan
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Get Started Growing Hops

By Rolfe Hagen, The Thyme Garden Herb Company

My interest in growing hops started back in 1984 when we were in the midst of remodeling our restaurant in Alsea, Ore. The grounds around the building were suffering from complete neglect. After we got rid of all the broken appliances covered with blackberries and created a kitchen garden on one side of the building, we removed overgrown yew bushes and sod to expand our herb collection on the opposite side. We constructed raised beds in an octagonal shape and built a gazebo in the middle as a center piece. To provide shade and aesthetics, we planted hops all the way around it. [Keep reading…]

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Leave it to Portland, Oregon

Inspired by Voodoo Doughnut’s Voodoo Doll doughnut, Rogue Brewery’s Pretzel, Chocolate & Raspberry Ale is the third Voodoo Doughnuts flavored ale to be released. We tried it last night and decided it wasn’t too bad! You can definitely taste the fruit and the chocolate, but I’m not sure I could identify the pretzel. It’s a dark ale that left a nice taste in my mouth.

Brewed with 14 ingredients: 2-Row, Munich, C120, Chocolate, Black, Kiln Coffee, and Rogue Farms Dare™ and Risk™ malts; Rogue Farms Rebel hops; pretzels, raspberry extract, Pacman Yeast and free flowing coastal water, with no chemicals, additives or preservatives.

I threw in a picture of a fresh, still warm Voodoo Doll doughnut for good measure. Eat your hearts out.

How they spend their Summers
  • Slytherin:Bonfires, skinny dipping, lazing around in fields, falling asleep outside on the porch, watching the stars from the rooftop, exploring old cemeteries, taking pictures of the locals in compromising situations, mini vacations at parents' lake house
  • Gryffindor:Refereeing children's sports, exploring the woods, finding new music, going to concerts, going to local festivals, spending entire weekends with friends, setting fireworks off with the neighborhood kids, neighborhood block parties, swimming daily
  • Ravenclaw:Sunbathing by the pool, rereading favorite books, taking fun summer courses at the rec center or local college, working part time, volunteering at the library, taking dogs to the park and playing hide and seek on the play sets, playing guitar
  • Hufflepuff:Trying new things (yoga, roller blading, etc.), watching old movies in the morning, volunteering at soup kitchens, garage sale hopping, visiting fruit farms, playing video games, frequenting flea markets and farmer's markets, going to music festivals
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SPINACH & POTATO GALETTE.

I have waxed poetic so many times about the magical elegance and ease of the galette. It’s a million times simpler to throw together than a pie, but somehow manages to be sexier and far more flexible. You can stuff a galette with anything your heart desires—savory, sweet, umami, the options are limitless. The galette is a boundless tabula rasa upon which you can play. And this savory roasted potato version is no exception.

I’m particularly excited about all things potato as I’m jetting to Idaho as you read these very words. I’ll be spending four days exploring the great wilds of potato and hop farms, apple orchards, dairy farms, and other agricultural wonders. Get ready for some serious country realness on Instagram!

Idaho-bound, it was only fitting to take off for the journey with an autumnal ode to potatoes.

Start with caramelized onions and spinach, add creamy chèvre goat’s cheese, and top that with thinly sliced fingerling potatoes. Finish it off with more goat’s cheese, fresh rosemary, and as much sea salt and cracked pepper as you like.

Read more and get the recipe here!