Featured Employee- Brad Klann

Brad Klann is the owner of Brad Klann Farms and Co-Owner of Mecca Grade Estate Malt and also August's Featured Employee. Take a few minutes to get to know Brad and learn where it all began. Of course, if you would like to know more, feel free to reach out at: bradklannfarms@hotmail.com

Thank you for all all that you do Brad and for being the patriarch of two great businesses and your family!

Name/Nickname: Brad or Bradley

Age: 61, Senior Discount Age

Quick Background: I grew up on our farm, farming at my father's footsteps as a little boy, I always wanted to be a farmer. Growing up I was very active in 4-H and FFA and received my State FFA Degree in 1974. I have pretty much lived in the same house my entire life, except when attending college for a couple year.After high school I went to Oregon State University to major in General Agriculture. After being at OSU for one year, I decided I could learn more at home about farming than at college but really I just wanted to be at home farming. Then I thought, I should attend a trade school, so I enrolled at Central Oregon Community College so I could be closer to the farm, while also learning something useful for farming. The next year, I enrolled at COCC, and started to go through their one year Industrial Mechanics program, learning how to do all types of welding, machine work, hydraulics and and electrical. While going through the Industrial Mechanics program, I discovered some of the classes were the same for the Automotive Technology program, so I went another five terms to receive my degree in Automotive Technology and became a certified mechanic. 

I graduated from COCC in 1978 and after graduation incorporated with my parents on their farm and also rented ground from them. In 1983, I met my wife Debbie, who lived one mile down the road, whose parents bought my Great Uncle's ranch. In 1983 we bought another 160 acres to farm and after that bought another 320 acres to add to the existing farm. When my dad retired in 1990 we took over the rest of the farm from him. In 2003 we acquired more farmland and in 2011, Seth was able to purchase our family's original homestead. 

Job Description: Every day on the farm is different, I never know what challenge has to be dealt with and I am also on call at the malthouse when the need arises. My job description would include all of these: CEO, financial planner, accountant, counselor, doctor, vet, meteorologist, agronomist, heavy equipment operator, tractor driver, truck driver, electrician, plumber, mechanic, welder, designer, engineer, fabricator, carpenter, educator, pest controller, spray applicator, geologist (rock picker), controlling weeds, fireman, irrigator, husband, father and grandfather to four. I enjoy sharing my skills and knowledge and learning from others. 

Favorite Thing About Mecca Grade and the farm: The most gratifying thing about the farm is being able to farm some of the same ground my great grandparents farmed over 100 years ago, adding acreage to the farm, making improvements and being able to keep the farm in the family for many generations. 

My favorite thing about the malt house has been planning and designing the business, the prototype malt machine and the final 12 ton malt machine. Then seeing everything come together to produce a very high quality estate malt. Being able to get a second crop off of something we raised on the farm, actually growing it again in a controlled environment, then kilning it at the right time to make the desired color and flavor qualities that brewers and distillers desire. I also really enjoy meeting brewers and distillers from all over and seeing what they do. 

Freetime Hobbies: I enjoy hunting, fishing, packing into wilderness areas with my horses, roping calves at branding in the spring and fall and spending time with my grandkids and family. 

Favorite Beer or Spirit: I do not have a single favorite, it depends on what I am in the mood for. Pendleton whiskey, Bailey's over ice or in coffee, Mecca Light, Dwinell Country Ales Fruit Machine, sour beers from the Ale Apothecary and recently a whiskey I tasted from McMennamins made out of our malt that smells like honey…it could easily become a new favorite. I can't wait to taste it in another three years after aging. 

What Would be Your Last Supper Meal? Venison steak grilled over a campfire, fresh green beans with bacon, potatoes, dutch oven berry or cherry cobbler, all cooked out in the wild. 

Everything You Wanted to Know About Wheat Harvest

Is wheat harvested the same way as grass seed? How long does wheat harvest take? What machines are used? Is your wheat harvest the same as one in the midwest? Keep reading to find out more about what a typical wheat harvest for Mecca Grade Growers looks like!

Wheat harvest begins shortly after grass seed harvest is finished on the farm. The typical waiting period is due to the machines being switched over. The same machine that is used in grass seed harvest is used to harvest wheat, a combine,  however the header is different. It is changed over after grass seed harvest and is twice as wide, featuring a large wheel with teeth that rotate around cutting the wheat. Only two combines are used on our farm during wheat harvest since you can go twice as fast and harvest twice as much, as compared to grass seed.

Wheat harvest header on a New Holland combine. 

The combines go back and forth in straight lines cutting the wheat. Wheat is cut and combined all at the same time as compared to grass which has to be swathed then combined. The large header cuts and thrashes the wheat kernels from the stalk and the grain goes into the storage bin. 

Wheat being harvested with a New Holland combine with Mecca Grade Estate Malt in the background. 

Once the bin is full, it is dumped into the semi trailers. The tank becomes full much faster than with grass seed since wheat kernels are significantly larger and the drivers are going much faster. The grain trailers are then taken to the malt house to be unloaded. Some wheat will go into town to be stored until it is ready to be sold and then exported out of Portland, Oregon to go overseas. It will most likely be freighted to China, as Oregon wheat makes some of the best ramen noodles in the world.

New Holland combine dumping wheat into semi trailers to be transported to Mecca Grade Estate Malt. 

Weight slips have to be filled out and used each time a truck is weighed. Whether it is for grass, grain or hay. The beginning weight is taken when the trailers are full and then they are weighed after to see how much grain was brought in. Then the truck heads to the dump pit.

Weight slip being printed after the semi trailer brought in a load of wheat to be dumped. 

Each trailer has a contraption on the bottom that opens and closes to release whatever is in the trailer. The wheat is emptied into the pit where it is then gravity fed up into the storage silos. Before the wheat is bagged or malted, it is cleaned through a series of screenings to get rid of the chaff and debris. Each silo can hold one million pounds of grain! We have four at Mecca Grade, all for your delicious drinking pleasure!

A load of wheat being hauled into Mecca Grade Estate Malt to be dumped into their grain silos. 

Once wheat harvest is over, then the fields are burned through our smoke management program and planted into Kentucky Bluegrass Seed fields for the next year. 

Greek Barley Salad

Everyone loves a good greek salad and this recipe is no exception. The pearled barley serves as a great protein source and also makes this salad extra filling. Do not be intimidated about cooking with barley if it is your first time, it is a hearty grain that you cannot really mess up, just make sure you do not undercook it! This salad comes together in a breeze and I can almost guarantee that you have most of the ingredients already on hand in your kitchen and pantry. 

If you are looking for a new side dish to take to a summer BBQ or potluck or want to stand out from all of the mayo-based salads that clutter the potluck table; look no further than this delicious and refreshing Greek salad, made with pearl barley. CLICK HERE for a free printable recipe card and keep scrolling to view the full recipe. 

Greek Barley Salad

Serves: 10-12

Ingredients:

1 c. Pearl Barley

1 Can Garbonzo Beans

1 c. Diced Cherry Tomatoes

1/2 c. Diced Red Onion

12 Kalamata Olives

1 c. Chopped Cucumber

1/4 c. Chopped Fresh Basil and Parsley

4 oz. Crumbled Feta

1/4 c. Red Wine Vinegar

1/2 c. Olive Oil

1/2-1 tsp. Red Pepper Flakes

1 tsp. Basil

1 tsp. Oregano

1 tsp. Dill

1 tsp. Garlic

2 tsp. Salt

1/2 tsp. Pepper

1 tbsp. Dijon

Directions:

Cook pearl barley according to package directions, set aside and let cool. Drainand rinse garbonzo beans. Dice and add: tomatoes, red onion, olives, cucumbers, basil and parsley. Softly fold in barley and feta. For dressing whisk together: vinegar, olive oil, seasonings and dijon. Whisk until emulsified. Pour over salad and mix thoroughly. Serve immediately or cover and refrigerate for 2 hours. 

Chocolate Stout Cream Pie

Chocolate cream pie is good any time of the year and any time of the day. Thanksgiving? Sure. Breakfast? Even better. The flavor of this chocolate cream pie is elevated with the addition of dark, stout beer and strong brewed coffee. Topped with freshly, sweetened whipped cream and chocolate shavings, it is just fancy enough to impress your friends, while still having the comfort of a homemade cream pie.

And bonus, it makes TWO! One for you and one for a friend, or keep both for yourself, that's what I would do. 

CLICK HERE for a free recipe card and keep reading for the full recipe. 

Chocolate Stout Cream Pie

Serves: 2, 9" Pies

Ingredients:

PIE

2, 9" Baked Pie Shells (Cooled)

2 Squares, Unsweetened Chocolate

2/3 C. Sugar

1/2 C. Flour

1 C. Milk

1 C. Stout Beer

2/3 C. Cream

1/4 tsp. Salt

1 tbsp. Butter

4 Egg Yolks, Beaten

1 tsp. Vanilla

1/4 C. Strong Brewed Coffee

WHIPPED CREAM

2 C. Heavy Cream

1 tsp. Vanilla

1/4 C. Powdered Sugar

Directions:

Bake and cool pie shells according to directions. Melt chocolate and butter over low heat in heavy bottomed pan. Add sugar blended with flour, milk, cream, beer and salt. Stir with whisk until this. Cook uncovered, 10 minutes longer. Add one cup of mixture to beaten egg yolks to temper. Add mix back to pot, cook another 5 minutes. Remove from heat and stir in vanilla and coffee. Let cool slightly and pour into baked pie shells. Cool completely. To make whipped cream, beat together cream, vanilla and sugar. Top with whipped cream and serve. 

Pancetta Stout Fettuccini

Although the weather is hot, fettuccini is always in season. This pasta dish is kicked up a notch with pancetta, fresh garden peas and a touch of stout beer to add extra richness you won't find in other run of the mill fettuccini alfredo recipes. This easy weeknight dinner comes together in less than 30 minutes and is guaranteed to be a crowd pleaser. 

CLICK HERE for your free recipe card and keep reading to make the full recipe. 

Pancetta Stout Fettuccini

Serves: 4-6

Ingredients:

1 lb. Fettuccini Noodles (Fresh or Dried)

4 oz. Diced Pancetta

1 tsp. Garlic

1 C. Diced Onion

1 C. Peas (Fresh or Frozen)

1 Stick Butter

2/3 C. Heavy Cream

1/3 C. Stout Beer

2 C. Freshly Grated Parmesan Cheese (More for Garnishing)

Salt and Pepper to Taste

Directions:

Cook pasta according to package directions, drain and place back in pot. While pasta is cooking, in a large pan, sauté pancetta until browned. Leaving pancetta drippings in the pan, add onions and garlic and continue cooking until caramelized. Add peas and cook until just warmed, set mixture aside. In the same pan, melt butter and add heavy cream and beer until warm. Once warmed, stir in the pancetta mixture. Sprinkle half of the parmesan cheese over the pasta and pour cream mixture over the noodles, stirring until incorporated. Top with the remaining cup of cheese and continue mixing. Serve with extra grated parmesan if you wish and enjoy. 

Autumn Fall to Table Dinner at Mecca Grade Estate Malt

On Saturday, September 22nd, Mecca Grade Estate Malt hosted their first Farm to Table Dinner in collaboration with Wild Oregon Foods. The evening started off with guests gathering under the twinkle of the barn lights to enjoy passed appetizers of sautéed long red beans from Paradise Produce with a crispy garlic sesame ginger vinaigrette and cocktails, Grand Pappy's Penicillin, made with Home Base Spirit's Bourbon.

Next guests enjoyed a four course plated dinner created by Chef James Fink of Wild Oregon Foods with ingredients from Jefferson County farmers and ranchers, paired with beers brewed with Mecca Grade Estate Malt. Many of the brewers were able to attend the dinner and talk about their beers along with Chef James presenting the food he had prepared. The dinner and drink menu included:

To Sip

• Deschutes Brewery- Fresh Hopped Centennial Blonde Ale

• Dwinell Country Ales- Crossfade Farmhouse Pale Ale, Homegrown Peach Wheat Ale and Red Handed Farmhouse Red Ale.

• Planktown Brewing- 150 Saison

• Sunriver Brewing Company- Holy Schmidt Festbier

• Ale Apothecary- Sahalie and Sahati

To Savor

• Mini bacon wrapped meatloaf with bacon from Hill Meat Company and beef from Symons Beef Company.

• Heirloom tomato, grilled red onion from Paradise Produce and Oregon PNW peaches with a sherry orange vinaigrette.

• Grilled tri tip from Symons Beef Company, spanish tortilla made with potatoes from Casad Family Farms and sautéed kale and chard from Seed to Table.

• Mini tart trio- vanilla lavender, lemon meringue and chocolate espresso.

The evening ended with full stomachs, happy hearts and great conversations around the bonfire under the starry night central Oregon sky. Stay tuned for our next Farm to Table Dinner that we will be hosting this spring, we would love to see you there! 

Also, thank you to Amanda Photographic for capturing the evening wonderfully! Please enjoy her photos!