Meet the Farmers
While our farm has been growing quality grains for over 70 years, our story began more than a century ago. In the early 1900’s, a man named Walter Jepsen, my great grandfather, immigrated from Denmark to the United States.
Fast forward several decades …
When my father, Bill, was considering retirement, I made the decision to continue the family legacy of growing wheat and move my own family to the farm, in NE Oregon. Together with my wife, Bethany, and our 4 children, we harvested our own first crop of wheat in 2020. That’s when the idea for Liberty Grains was birthed.
Bethany loves to bake, and naturally we had lots of our own wheat to grind. Both of us agreed that when we began grinding our own flour that the baked products tasted great and settled better in our stomachs than what we could buy at the store. About the same time that we began to grind most of our own flour, I was also trying to make some additional sales of wheat for seed.
To my surprise, I also received inquiries about our wheat for personal consumption, too. Bethany and I realized other people can enjoy the same grains that we grow and eat. The name for our grains, “Liberty” comes from the old Liberty School House, which sits prominently on our property. We hope to be growing healthy, great tasting grains for years to come.
We invite you to learn more about our farm HERE, visit us on social media, and shop our products below!
– Daniel Jepsen & Family
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Shop
We offer flour and whole berries of two varieties of wheat, Soft White and Hard Red Winter. Soft White is ideal for cakes, cookies, and pastries, while Hard Red Winter makes excellent bread.
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Our Wheat
Learn more about the types of wheat we grow in Northeast Oregon, what those differences mean for their uses, and why “Whole Wheat” is a whole lot better! Contact us if you have any questions.
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Recipes
Have you baked with whole wheat? Check out these delicious ways to cook and bake with our whole wheat ingredients. You are guaranteed to love them, just as our family does.
HARVEST TIME
Recent Happenings on the Farm
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Sourdough Goodness
Bethany has been up to more sourdough shenanigans. These are some 75% whole wheat english muffins using our Hard White Wheat. She later tried with 100% and the results were about the same. Very nice rise, and the kids approved. 😀 The vote from the littles is always a good one to get!
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New Product!
Big news! 😀 After lots of work and planning, we finally finished our facility upgrades and are now an approved processing facility! This means we can now sell flour and other processed wheat anywhere in the country, as well as to retailers and foodservice establishments. You can now order our Hard Red Winter and Soft White flour from our website. Hard White is coming as soon as I complete the labels.
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February
February is often a slow month on the farm, but this one has been busier than normal. First, we top-dressed with some additional fertilizer since it's been a wet winter. Then, we've been hauling wheat to fulfill some early contracts. On top of that, we just finished some custom grass planting for a neighbor. Finally managed to get it done between rainstorms when the ground wasn't too muddy to drive on! Looking forward to some warmer weather this month, but so far the forecast is for showers, wind, and hard frost!
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Safety on the Farm
Recently our one employee and myself attended an annual SAIF farm safety training. For non-Oregonians out there, SAIF is our states primary workman's compensation insurance carrier. Working farms have high rates of accidents and fatalities compared to most industries. This is largely due to the seemingly endless variety of tasks performed under an ever-changing variety of circumstances. The conference was useful in helping us understand not only how to comply with state law, but actually mitigate or eliminate risk around the farm. It's hard to sum up farm safety in a photo, so here is a shot of the training material. Any farmers out there? Feel free to share your own experience improving safety on the farm!
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A Chilly Winter!
Like much of the country, we also have been blasted with arctic air and buried in enough snow to make the landscape seem like tundra. Besides the opportunity for the kids to sled down the driveway, the cold also affords a good opportunity to cool the grain down for longer term storage. Here I have our home-made generator setup powering the blower fans on two bins, since most places on the farm have no power nearby. The temperature is about 5 degrees when I took this. Unfortunately, we hadn't added quite enough diesel treat to the tank, and when it got down to 0 the fuel gelled... so when it warmed up slightly the next day we added a bit more to keep it going.
Thank you for supporting family farms!
All photos on this site were taken on the family farm