October Farm News

Our farmland here in the Palouse is renowned for its nutrient-rich loess soil, a fine silt deposited by wind. This deep soil, coupled with our unique climate, makes the Palouse an ideal location for growing soft white winter wheat, a low-protein wheat perfect for pastries, cakes, and other baked goods. Planting in the fall allows the wheat to establish a strong root system before the deep winter freeze.

Next year starts now

The process begins in early fall, right after the previous crop has been harvested. The fields are prepared using educed-tillage methods to protect the soil from erosion. Drills, large machines that resemble giant seeders, are then used to plant the seeds at a precise depth and spacing. This ensures each seed has the best chance to germinate and grow.

Once planted, the seeds need a little moisture to get started. Because we are entirely dryland farmed, we depend on fall rain to provide the perfect conditions for the wheat to sprout. Within a few weeks you can see the baby plants start to poke up out of the ground.

Essential winter weather

This young wheat will grow a few inches high before winter sets in. It then enters a state of dormancy known as vernalization, a critical period where the plant is exposed to cold temperatures. This process is essential for the plant to mature and produce a high-yielding crop in the spring.

When the snow comes, the sproutlings are protected by their own dormant state and aren't damaged or frozen to death. Come spring, the snow melt adds to the water table and 'irrigates' the fields. The wheat awakens, ready to continue its growth cycle alongside the to-be-planted spring crop.

Cheers, friends! See you in the next one.