Locally, Peter Leahy of Merrylynd Organics just outside Lakefield, Ontario, grows Red Fife as a spring wheat and you can buy his wheat and flour at Peterborough area natural food stores and through the farm. Sent to Peterborough Ontario farmer Fife in 1840, it took its name from the seed color and Fife's name. Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. Good yielder, high quality; excellent milling and baking wheat. Red Fife is Canada's oldest wheat. The loaves rose beautifully, so much so that I could have made a whole extra loaf! © 2021 Daybreak Mill. Although it is the foundation of many modern hybrid wheat varieties this wheat has itself not undergone the hybridization of modern wheats. Red Fife is a variety of bread wheat (Triticum aestivum) that David Fife and family began to grow in 1842 In Peterborough Ontario. The nutty natural flavour is very fresh. Fife … The seed came from Scotland to Canada in 1842 and is believed to be a relative of the Ukranian heritage wheat known as Halychanka. Triticum aestivum. Thus, named Red Fife, this is an heirloom variety that became the standard wheat in Canada. This way Fieldstone can assure a high level of purity and integrity of the grain. Red Fife was the first heritage wheat nominated into the Slow Foods Ark of Taste, and itâs no wonder why. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. This wheat is named after David Fife. Harvest of 2010 ‘Faith’ Red Fife Boutique Wheat now for sale! The origin is a mystery. Red Fife, once considered a good milling and baking variety, was grown in Canada from 1860-1900. contemporary wheat varieties. If one does not get the seed from the GRIN program there are sources for Red Fife…i.e. Red Fife has been resurrected by a number of faithful organic heritage wheat farmers mostly in Canada. The exact origins of Red Fife are unknown. This variety was popular for almost 40 years. Red Fife Spring Wheat - Organic out-of-stock, please check late winter no Farm Seed 8145 Triticum aestivum Hard red heritage spring wheat developed in the 1840s by David Fife at his Peterborough Farm in Upper Canada, now Ontario. A Canadian heritage wheat that boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. Shop our online heirloom seed catalog or request a catalog and shop from home. The one public school lesson that comes back to meâ¦.mostly because a) I lived in Saskatchewan for four years ( at the time, they primarily used red fife because it had the shortest germination period) and b) my dad*people* come from Peterborough area (where red fife ⦠Its heritage dates back to 1842 when the seed, taken from a ship originating from Danzig and retrieved in Glasgow, Scotland, was sent to Mr. David Fife. Development of Red Fife In the early 1840s, the farmers in the Midlands area of Canada West âthe new name for Upper Canada after the 1840 Act of Union âgrew a winter wheat variety known as Siberian. It has supported the efforts of farmers who grow the wheat and has succeeded in increasing the amount of seed to such an extent that it can now be marketed. When milled into red fife flour, this wheat product bakes up into the perfect bread, muffin or cookie product with ample crumb and excellent flavor. Red Fife-out of stock. Plant in late fall or early spring 5â apart. Einkorn is not the only non hybrid wheat on the planet. The seed came from Scotland to Canada in 1842 and is believed to be a relative of the Ukranian heritage wheat known as Halychanka. Red Fife Wheat's origin is a mystery. The dough was nice and firm yet soft. Collection: Wheat Seeds (Triticum spp.) Red fife is a heritage or heirloom wheat thought to have originated in the Ukraine and brought to Canada in the 1840s. It was the main wheat grown in Canada until the early 1900s, when farmers began crossing it with other varieties. This is the only summer wheat that I have been able to find with a growing season short enough -- about 90 days -- to reach maturity where I live. Annie's has hundreds of old-fashioned heirloom, organic, and nonGMO vegetable seeds of all kinds. Deep red color and plump oblong shape. Generally, varieties in this class are not appropriate for milling because of their high starch and low protein content, which affects end-use characteristics of the grain. My Dad eats the ultimate breakfast every morning and loves it. (Artisan bread in about 5 minutes). The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Thought to have originated in Turkey and brought to the Ukraine and grown by the Mennonites there. Hard red winter wheats are mainly used for grain production but they can also be planted as a wildlife attractant. Red Fife was nominated to the Slow Food Ark of Taste in 2003 by Mara Jernigan and Sinclair Phillip of Slow Food Canada, making it the first heritage wheat on the Ark. The seed products we carry are intended to be planted, grown, and then where appropriate, harvested as a food crop. "Contrary to popular belief, Red Fife heritage wheat does not have a lower total gluten content than other newer varieties of bread wheat; this was confirmed by lab testing we commissioned at SunWest Food Laboratories in … Often referred to as Faith Red Fife, itâs especially popular with consumers seeking to avoid modern hybridized wheat. Grains are a surprisingly easy and very rewarding crop for home gardeners. The seed products we carry are intended to be planted, grown, and then where appropriate, harvested as a food crop. This wheat is named after David Fife. I am having a hard time keeping up with the demand for ancient grain breads. Deep red color and plump shape. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Marquis wheat matured 7-10 days earlier that Red Fife, was shorter, generated a huge yield of around 41.6 bushels per acre, and produced high quality baking. In 1988, Sharon Rempel, obtained one pound of Red Fife from Agriculture Canada and planted half a pound of the seed. Plant in late fall or early spring 5” apart. regaining it's former popularity, Red Fife sets the standard for many. We use it in everything! The exact origins of Red Fife are unknown. It spread westward from present-day Quebec, reaching Manitoba in the early 19th century with the Selkirk settlers. This is the only thing that sets me apart at the market. The Red Fife seed adapted to a great diversity of growing conditions across Canada and became the baking and milling industry standard for forty years, from the 1860s to the turn of the twentieth century. Farmers of red fife continue production to this day to provide supporters with ample access to their favorite wheat variety. Hard red winter wheats are mainly used for grain production but they can also be planted as a wildlife attractant. The Red Fife Presidium is the first one in Canada, and was created to relaunch Red Fife by introducing it to artisan bakeries. Modern wheat varieties in Canada all share red fife as their genetic parent due to the complete adaption to the native climate. Whole grains should be rinsed and drained prior to soaking and. Resurrected by a faithful group of organic heritage wheat and seed farmers, Red Fife seed is being actively preserved and protected as a Canadian Heritage variety. Triticum aestivum This late, high-yielding variety was the cornerstone of Prairie agriculture, first grown in Canada in 1843. 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