Local and sustainable saffron farm located in North Plains, OR.
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Now serving the Pacific Northwest saffron needs from spice, petal and stamen to medicinal purposes.
When w**ding has been happening for months, and you thought you had them all, so you go w**d a couple of other farms….
Well, we didn’t get them all, and now there will be more w**ds. But this is how we keep the seed heads from blowing everywhere.
We’ve been helping an uncle friend on his farm the last couple of weeks. It’s been a complete joy. Every day, I noticed something new and wonderful. From owlets growing, to wind direction, to crazy grass roots. I’ve had so much help from folks, and am incredibly grateful, and am so happy I can pay it forward.
I so love Finnriver
Working late has its perks.
Views from the north houses today. 2 of my girls took part of their morning to help out. Photos by Zeza.
I had help picking today. This little buddy couldn’t find its way out of the greenhouse this evening. So I scooped it up on my sleeve, and it rode around with me while I picked the last row.
As my flowers are coming up through layers of soil, I’m still repairing beds. It could easily be a 2 person job. It would probably be exponentially faster. Yet here I am, doing the steps solo. And to be completely honest, even though at first I had doubt I could do it alone, it feels really good to be doing it on my own. No, I would not make it on a construction crew anymore, lol. So I gotta set my personal pride aside, and just go one step at a time, slowly.
Today I got one run of hardware mesh down covering the old stuff. The second run, I went from dropping the f-bomb every other word in all its forms, to angry animal sounds, just trying to fight that wire into place. In my years, I’ve learned this is a great stopping point. Tomorrow is a new day, and if I need help, I’ve been reminded to ask for help.
What a lovely day. The flowers are starting to come in in the southern houses. And I found a 5 stigma flower yesterday, and a 2 stigm today. Sometimes these things happen.
A question that we sometimes get from people is “why is saffron so expensive?” 🤔💭 let’s talk about that right now! Here are 6 reasons why saffron is expensive:
🌶️ labor-intensive harvesting process —> each flower produces just 3 crimson threads hand-picked during a brief fall harvest period, so we’d need approx. 150 flowers to yield just 1 gram of saffron.
🌶️ vast land required for cultivation —> saffron requires specific environmental conditions and substantial acreage for optimal yields. Annual replanting is also needed.
🌶️ time-intensive drying process —> it’s critical to maintain controlled conditions to preserve both the spice’s flavour and vibrant colour, and this is an essential part of the process.
🌶️ strict quality standards —> saffron’s exclusivity and cost are heightened by its grading based on colour, flavour, and aroma.
🌶️ limited geographic range —> this hampers it’s availability and amplifies it’s price due to the ideal climate and soil conditions required for saffron cultivation in these limited areas.
🌶️ demand and market forces —> saffron’s prized unique flavour and vibrant colour contribute to its high demand in both traditional and modern cuisine.
We talked more about this on our blog! Click the link on our bio to read more about it 👓📖
Coming soon!
Plants are our teachers. Saffron is no different. I’m continuing to learn as a human from these ladies.
It’s been a few years that I’ve neglected gals, and it shows in the size. Yet see how these layers are stacked? That’s four generations I hold in my hand. Each daughter becomes a mother, and gives herself for the next generation daughters.
In order to produce healthy daughters, the mother must be well cared for. This is true for all of life. This is why right now, we are both our ancestors and our descendants. As we honor the past and future, so should we honor ourselves.
Staying dry and working outside! I sure do love these storms. It’s that time of year where it gets so loud I can’t even hear my music in my pockets. That’s ok. This is still music to me though.
Well, here’s the first one at the north houses. Isn’t it beautiful? It must have come up yesterday day or the day before. I was working in the other house so didn’t notice. I still don’t have the beds repaired much less filled and planted. One of these years I’ll be caught up! Lol.
Ok, somethings are in the works! One is possibly an article with OPB, where, if it happens, will be an exciting announcement!
Y’all, keep your fingers crossed and the good thoughts going that it happens!
In other news, it’s a beautiful Friday out here. Working on w**ding the dicots and grasses before laying new mesh and replacing boards. It’s easy work, but it takes foooorrrreeeeveer. And eeevvveeeerrrr (in a teenage tone,of course).
Ran south to plant for the weekend. In all truth, I spent some of the time harvesting veggies from the garden to put up for winter. Ooooh boy, the tomatoes and peppers (and everything else) are just so beautiful and delicious!
We did also spend time planting, and the sense of urgency is real. Those mothers are going to flower soon.
I didn’t feel the Yellowjacket under my arm, until it was too late. We couldn’t find an extraction kit or even a syringe to vacuum draw the venom, as I react more than what is reasonably (un)comfortable. Today my arm is swollen, hot, red, and itchy. My brother asked why I didn’t use an actual vacuum cleaner. Sigh. I forgot and I was still trying to work, so that’s where my mind was.
Anyway, back to work up here! It’s getting close to harvest time!!!
It’s been a while since I’ve posted. I’ve been so overwhelmed with summer work in between arthritis stuff.
I’d like to start out by thanking the volunteers that came out from the Oregon Food Bank. What an incredible and diverse group of people! They power shoveled as the heat built through the morning here in the houses. So now you know, the Oregon food bank does more than just distribute food. They also support community on other levels to keep us all strong.
I’m building on what the volunteers began.
I’ve lost about 1/3 of my corms due to rodent damage. So I’m thoroughly cleaning the beds out. Removing even the vermiculite so that it won’t abrade between layers of hardware mesh/cloth.
I’m also digging a trench along side my beds, and back filling with gravel, along with finally turning this 8 months a year mud path into gravel.
The pile I just moved and spread has been sitting there for about 4 years, waiting for my knees to move it. Now it’s spread!!!!
I wish I’d had my friend, Mark Fields, dump all the gravel in the same pile, when he was moving it around for me. I’m finding (again) that even a short back and forth on foot adds up through the hours and over the days. I’m hoping that this will help eliminate hiding spots and pathways for the voles and other crop devastating rodents.
Either way, it’ll offer better drainage, fewer w**ds, and less mud. It’s a win
Our North House Manager, Michele, is so danged crafty! Check out her webpage!
https://michelesocrafty.com/?fbclid=IwAR3B7Vt7d54uOhJjg3iC-ZsGJ6eSYQUneo1VkRIWH4S7qJ9H7dsddxsvc20_aem_AQ_b0J-aZKmTBfBMG8IpoTPpDrmfvnAYj1h-ZHQh8yT9D5cuNxSFhfHniEue6ZfaUk8&mibextid=Zxz2cZ
50% of Sales go to a dear friend of mine in Lahaina
Mom and I are splitting a booth at King Farmers Market today! Come on down!
Also, happy Mother’s Day💖💖💖💖
Well, getting them cleared out. These danged Canadian thistles though. I just keep pulling and pulling and pulling them hoping to starve the root system. 🤬 I’ve thought of so many ways to cook thistles with voles out of spite. Really, the roots get too tough too fast. And the voles are just smarter than me I think, I haven’t gotten one fresh enough yet.
All gripes aside, I’m still completely in love with what I do. I can’t think of anything I’d rather be doing. Well, by the end of the day, a margarita, some ceviche and a dip in that cooooold lake would be perfect.
Cool green racer my brother and I saw today. Maybe it’ll eat some rodents? 💜
About a week ago, I was honored to have met with a couple of brilliant beautiful humans doing much good in this world. A fellow from Architects Without Borders had read an article about my saffron, and connected Dr Abiyou who flew in from Ethiopia, and Miss Angélique who flew in from Chicago(?) to meet with me and learn about saffron. She is the co-founder of The Community Project building a school for 1000 children, (I believe they said focusing on girls). Dr Abiyou is a plant biologist and biodiversity expert, and coordinator of the Ankober Medicinal Plant Project in Ethiopia which began in response to a request by the WHO to countries to preserve the knowledge of healers and study and preserve their native medicinal plants and their uses so they will not be lost. They are looking to plant saffron to help fund the school. I so wish i had a couple of days to become accustomed to the Doctors accent, and a couple of months to converse with him. It seems that in the places he is working, they are facing the same issues that Indian country faces here. And although I suppose I knew that in the recesses of my mind, it just wasn’t upfront and tangible in my thoughts. All over the world, the same hardships are deep and perpetuated, for the same reasons as they are here (I won’t get on my soap box). Also, there are beautiful people all over the world doing the work to help heal, both individuals and communities. I am continually in awe of the amazing people Saffron keeps introducing me to. I am so grateful to be blessed with this plant guide. And hopefully we will be able to enjoy some Ethiopian saffron in the near future! 💖
Here’s a pretty good article. There are some recipes at the end.
“Saffron will also taste different based on where it originates. “Terroir, soil conditions, weather will all make a difference in how saffron tastes and smells,” says Frisch. “We received saffron from a farmer in Illinois and it was different from the saffron we usually receive from Afghanistan. The drying process is also going to affect the flavor, unless it’s done well. Good saffron is dried very slowly, and drying it under too high a heat affects its aroma and flavor.””
The world’s most expensive spice can be an everyday ingredient — if you know how to use it
So apparently this is a better way than I’ve been blooming the saffron threads, and telling people how to. Who says this gal can’t learn something new!
20K Likes, 185 Comments - Alix Traeger () on Instagram: "how to bloom saffron like a Persian mom Shoutout to ..."
Thank you Craft3 for helping lift me! I started all of this with absolutely zero credit. Not good. Not bad. Just none. With help from a couple different local organizations and craft3, I was able to take out a loan. This is what launched my business about 5(?) years ago. one of the best things about growing saffron, is meeting all of the incredibly beautiful humans who share similar love for place and community. craft3 is a non predatory lending company who will truly work with folks, including educating. Thank you for not forgetting me and still hyping me up after all these years!
Tanya Golden founded Golden Tradition Saffron, drawing over 20 years of experience as an herbalist and farmer. While Tanya had the know-how, she lacked the start-up capital to launch her business. With a grant from USDA and bridge financing from Craft3, Tanya is selling saffron grown using sustainable practices throughout the PNW.
Learn more at https://bit.ly/3ZWXsoy
When a business meeting includes wine tasting!
Coming this summer: wine, saffron, and escargot!!!
Elk Cove vineyard is so incredibly beautiful! And talking with Shane today was educational, fun, and heart warming. I’m so excited for our up coming collaboration(s)!
Dungeons crab chowder.
Crab shell stock
Bay leaf
Saffron
Fennel leaf
Sweet paprika
Tarragon
Mace
Sea salt
Spuds
Celery
Leek
Bacon
White wine
Coconut cream
Fake butter
Crab.
Probably the best chowder I’ve ever made.
I’m not giving ingredient quantities, because we all do it our way.
But mmmmmmmm is all I have to say
Well here’s a surprise article! I received an email this morning from someone reading the Bend Bulletin. I had no idea they were going to run a story.
https://www.bendbulletin.com/business/western-innovator-farmer-grows-worlds-most-expensive-spice/article_b6586dec-8f19-5f4c-8a3f-7fe88afc82d2.html
Check it out!!
Saffron is regarded as one of the most expensive spices in the world!
Tomorrow morning the channel 12 Good Day Oregon will be airing a piece on the north farm. If you don’t catch it bright and early, I’ll post a link. Check it out!
This is The North Garden Farm Manager, Michele harvesting in a sea of flowers. The Good Day OR folks asked us to come up with a title for her, and wise ass wasn’t cutting it for them, lol. So it’s official! The farm has a manager!
First shot is of the houses down in Kerby on a glorious afternoon.
Some folks came out today from the naturopathic college and picked one of the greenhouses clean on the north farm. What an incredible bunch of humans. It makes me happy they will be in this world helping to heal.
These jars are what 2000 flowers look like. Tincture in the works. 💖
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Staying dry and working outside! I sure do love these storms. It’s that time of year where it gets so loud I can’t even hear my music in my pockets. That’s ok. This is still music to me though.
It’s starting to pop of down south!!! This is the first bed. THis is only the beginning. PS, come smell in a week or so. If you want to pull weeds, you can. If you want to just BE, please, come do that.
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Located just outside of Portland in North Plains, OR, Golden Tradition Saffron was founded and hand cultivated in 2018 by visionary Tanya Golden. Tanya has over 20 years experience working as an herbalist and sustainable agriculture farmer. From laying the foundations of the greenhouses and crop beds to hand picking each stem with love, Tanya brings a conscious joy and passion to her work and community offerings. www.goldensaffronco.com
