Red Fife wheat is a landrace variety perhaps developed in Poland and first planted in North America in the 1840’s. This variety is listed with Slow Food’s Ark of Taste. It grows well in our climate and is a tall plant that not only is delicious with excellent baking qualities but beautiful in the field. Being naturally disease resistant with a deep root system it doesn't need pesticides or much fertility. We grow Red fife in a long rotation with other crops and after harvest we plant a multi species cover crop to build soil biology.
 
The flour after stone milling is fluffy and fragrant. The Bread Lab reported 10.6% protein and a falling # of 302 with good strength and ease of handling. Quick breads and pancakes are delicious with a natural nutty flavor. Many people with wheat allergies have been able to enjoy heritage wheats like Red Fife.