Red Fife Wheat
Red Fife was the baking and milling industries standard of 'wheat' in Canada from 1860 to 1900. The origin is a mystery. Sent to Peterborough Ontario farmer Fife in 1840, it took its name from the seed color and Fife's name.
Red Fife Wheat's origin is a mystery. Perhaps it originated in the Vistula delta of what is now Poland, then shipped from Danzig to Glasgow, where a friend of David Fife sent a sample to Canada. Fife then grew the variety in Ontario and shared it with other farmers, calling the wheat Red Fife after its distinctive color on his land. Red Fife wheat kernels are not always red in color. 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.
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Starting in the early 20teens Cornell university got a SARE grant to clean up the genetics to insure that the Red Fife is back to its original standards and quality because it was the land race wheat that people saved from generations to generations it had contaminations from modern verities. Under the supervision of Phillip Atkins who is a plant breeder from the NY seed improvement society. It was cleaned up with modern genetics removed and was taken back to the plant description of the 1800s.
2015 I was happy to be able to get some of this Red Fife and grow it out for the project and it was inspected with the green tag for quality insured seed. The project was wrapped up with the seed being called improved Red Fife. Since then we have expanded our seed crop and grow about 10-15 acres a year of Improved Red Fife. It makes the best tasting, moist bread! It is well saught after for its taste! It came from a time that farmers ate what they grew and cared about the flavor!
Also we have had people who cant normally eat gluten be able to eat this Red Fife.
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Winter Rye
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The AC Hazlet rye variety has very good resistance to both lodging and shattering, contributing to a decreased loss of grain before and during harvest. The AC Hazlet rye variety also does very well against winter damage, has excellent winter hardiness traits with a winter survival of 89%, and rye is very drought tolerant, more so than wheat or oats, but thrives best in a moist environment. When compared to other cover crops, rye is superior in all characteristics associated with cover crops.
We have personally have great luck with this variety with surviving in the winter and we have never had this verity lodge on us at all.
It also mills into very good rye flour. We have sold much of our harvest to the mill in Skowhegan " Maine Grains".
Japanese Millet
A tall vigorous warm-season annual grass. Tolerates waterlogged soils, low fertility and cool conditions. It mainly use as cover crop and forage.
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As cover crop: Very good smother crop with extensive root system to protect soils from erosion. Produces high levels of organic matter and holds available nutrients for the following crop.
As annual forage: Grown for green feed, silage and hay. Yields less than BMR but does not develop problems with prussic acid after frosts. It can, however, be toxic to horses, especially at later stages of growth. Regrows quickly after grazing or mowing.
For dry hay, mow before heading, as the thick stems are difficult to dry down. Its fine-textured leaves are highly palatable.
Common Oats
The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Oats are a nutrient-rich food associated with lower blood cholesterol when consumed regularly.
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Robust Barley
Barley a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.
Sirvinta Wheat
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