Coming Up for Air....

in this light everything looks like magic.....

in this light everything looks like magic.....

Well here we are again....the END of August....wait!  I don't remember the beginning or the middle!!  I suppose it's cliche but we really are reaching an intimate understanding of the things all the "old people" told us when we were young....Life really does go by in a flash and it just keeps going faster as you get older.  Might as well enjoy it and make it enjoyable for everyone else....right?!

Alright....the reports....

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The Farm Report...

As you can see, peppers are upon us!  We have already done one very successful Hatch pepper harvest and will finish them off for the season this weekend (see events section!).  We have more than a dozen varieties of other peppers...in the photo starting with the bright red on the left and clockwise...Aji Dulce, Spicy Paprika, Shishito, Fish, Czech Black, Habanero (mustard, chocolate and regular varieties), Brazillian Starfish, Pimento, Pasilla.   Still tons and tons of those turning all the colors of the rainbow out there, and by the end of the month we should be knee-deep in fresh made hot sauce, powders and preserves made from these beauties!

We had quite a flash storm a few weeks back, 70mph winds knocked out power multiple times and took our sunflowers and some okra with it!  No major damage...the sunflowers were nearly done anyway...this just made for a more dramatic exit :-)  We spent a few hours the night of the storm with our friends Rick and Phil (who were visiting from Missouri and had no idea what they were in for when they came for a "vacation" on the farm!) helping clear trees from roads and highways surrounding the farm, and one BIG ol' whopper at our neighbor's house, blocking him from getting out of his driveway! So thankful we avoided big damage, and super happy to help out where we could.

We had a great hop harvest this year!  We picked a whopping 12 pounds (hey, that's a lot for us!) and the whole harvest went into an English IPA the very next day!  It will be available in a few weeks...We're pretty excited about that one!  Saved a few hops back for making mustard and incorporating into food items at the bistro :-)

Black eyed peas have been replanted in hopes of keeping us in peas all year...Limas are in, and we are excited about the harvest later this fall of the Cherokee black beans as well as the Rattlesnake green beans we will let dry to hard beans on the vine for some interesting refried beans on a future taco night :-) 

Tomatoes are preparing for their swan song...it's been a tomato roller coaster in there...from a bumper crop we could hardly keep up with to invaders-from-mars style tomato worm attack....we have done all we can do and are hoping to coax one more hurrah from them before the greenhouse is transformed for fall/winter.....

Okra is doing what okra does...growing well beyond 8 feet tall and producing more okra than people can eat....par for the course.....

 

 

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The Beer Report....

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Well, that new fermenter is sure getting a run for its money!  We are now at 18-20 barrels production a month, which is just about the limit for our little system.  We are looking into a few tweaks and improvements we can make to our brew house that would make the process more efficient...but as far as capacity goes...this is ALL WE CAN FIT in that little building!  We have a new mill coming, which will make the process of milling grains about 50x faster and much more consistent...just look at how pretty it is!  Huge shout-out to Jim over at Jimboney mills for custom building this cabinet for me, and having a frame and hopper custom welded to fit my rolling bin that I use to get grains from storage to the brewery :-)

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Also new in the brewery building is our commercial oven, and coming soon our 4-burner commercial stove....as we inch slowly toward a full service commercial farmkitchenbrewerything!

Beers....We blew through the last hefeweizen at a record pace, so I'll be brewing up my now-annual tribute to my sister, Jenny's El Hefe...a hot pepper Hefeweizen....to be brewed Sept 25, her birthday.  After that the beer tribute to mom in early October called Blue eyed Susan Brown, a chamomile brown that was very popular the first time around...this time brewed with chamomile we grew, harvested and dried ourselves.  PB Toast was yet again a big hit, so I guess we'll be hitting up Pilot malt house for another shipment soon!  This week we will release two newbies, one called Blue Centennial...which is a beer brewed with two of my favorite malts from Troubadour, Blue Ballad and Blue Serenade.  It's single hopped with Centennial....hence the name....which I came across in a different context recently as well....The National Parks just celebrated their centennial, and in honor of it they launched a new program called Blue Centennial.  This program will explore the possibilities of implementing National Parks in our oceans, which would offer the same protection for our ocean territories as we have on land in our amazing national parks.  We are looking into contributing a portion of the sale of Blue Centennial Ale to this!       

The other newbie, Orange Nib Red, is an American red ale brewed with cocoa nibs and orange peels!  It's mighty tasty, and the Red and Blue go down mighty easy.....

September 30 will mark our fall release of Patience, the oh-so-smoothly aging imperial stout we brewed last December.  It just keeps getting better.  With our kitchen in full swing, we should be able to whip up something tasty that pairs nicely.....

Lastly but not leastly, our friends over at Wylde Abandon blackberry farm surprised us with a stash of blackberries frozen fresh during the summer harvest!  So...naturally.....we had to make you some more Saison Wylde.  It was so popular we went ahead and made a double batch this time....one last hoorah for summer fruit!  Now....where are those apples, pears and muscadines.......

The last of the roasted hatch green chile witbier, Hatch-Wit, will be on tap for our Hatch Harvest event.....keep reading......

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A strange little rootbeer will be released here in a few days....I went all-out and hunted down (and by hunted I mean ordered--thanks San Francisco Herb Co!)  every ingredient that was listed in an "authentic" root beer recipe...sassafras, sarsparilla, wintergreen leaf, ginger, cherry bark, juniper berries, cinnamon, hops, licorice root, dandelion root...it was as fun to look at as it was to make!  The taste is, of course, completely different than what we know as root beer commercially....but I like it.  Hope you do too.

 

The Bistro Report

Seems only right to add this as a section here....the bistro is coming along nicely....slowly, but nicely.  Got those doors in, putting the baseboard up today....moved the beer serving cooler in there after it had a little checkup at the fixit shop....waiting on those tables and benches, and a ramp to get you up in it....and we should have ourselves a little Beer Farm Bistro!

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So much coming soon!!  So excited to finally get to share all of my kitchen adventures with you!!!

So much coming soon!!  So excited to finally get to share all of my kitchen adventures with you!!!

OK, ok ok....enough food porn....back to the reports....

Events

Coming Monday, Sept 4th!  Our labor day gift to you....more labor!  Lol.....we will celebrate labor day with the final hatch green chile harvest and a half-a-day celebration to share it with you!  Noon to 7....there will be food.  There will be beer.  It will be good.

September 30....Fall release of Patience Imperial Stout!  Don't miss out....limited quantities!!!  Small growlers only!!

November 19, Sunday....4th annual Farm and Craft Market in Paris!  There will be music, market and a beer garden!

Tossing around the idea of a small Octoberfest on the farm, old style....stay tuned.

The "grand" opening of the Beer Farm Bistro will be a 5 course dinner with beer pairings for every course.  This of course depends on the delivery of our lovely new tables and benches....more to come.

Thank you for reading all the way to the end!  Or at least scrolling here....Peace out.
 
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