Arriving in Canada in 1842, Red Fife is a heritage grain that’s considered to be Canada’s oldest wheat variety. By the 1860s Red Fife was distributed and grown across Canada. Grains/Cereals / Wheat / Hard Red Spring Triticum aestivum Price(s): $4.00 Packet Size(s): 10 grams Most durum wheat produced in Canada is spring-planted. Its offspring Marquis replaced it as the number-one wheat in the early 1900s. Red Fife is the artisan grain historically grown by early settlers in the great Canadian prairies. Also, the Saturday market at the Brick Works had a guy there who sold Red Fife flour, last summer. It had been introduced to Canada in the hope that it would survive the severe Canadian winters. The hardest wheat is Durum, which is used in pasta production. Modern wheat varieties in Canada all share red fife as their genetic parent due to the complete adaption to the native climate. I could be wrong, but I thought I saw wheat berries there as well. The exact origins of Red Fife are unknown. Thought to have originated in Turkey and brought to the Ukraine and grown by the Mennonites there. The family cow managed to eat all the wheat heads except for one, which Mrs. Fife salvaged. from 1860 to 1900. The wheat grew. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. Note that orders placed here are for shipping via Canada Post or UPS. Red Fife is one of Canada's oldest varieties of wheat; legend has it originating in Ukraine or Turkey. 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. Working with Red Fife flour is a simple one-to-one substitution for whole grain flour. Sharon Rempel’s Heritage Wheat Project in 1988 marked the beginning of the Red Fife Wheat Revival. Red Fife seed is being actively preserved and protected as a Heritage/Heirloom variety. Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka Wheat, a Ukrainian Heritage wheat. Good genetic diversity enables it to adapt easily to changing conditions. Organic Heritage Red Fife Wheat Flour Sweet and nutty tasting, this heritage grain has a reddish hue and gives bread a delightful aroma. David Fife, operator of the first experimental farm in Canada and developer of Red Fife wheat. Red Fife Wheat This famous hard red spring wheat was introduced to the United States in 1860, when Wisconsin farmer JW Clarke had an excellent crop. Dictionary of Canadian Biography. Red Fife wheat has a particularly important significance to the Peterborough area. It’s also the easiest because the secret ingredient in all true bread is time. Red Fife wheat is once again being grown in all parts of Canada, not in huge quantities, but it is available. Peru Trigo (means wheat in Spanish) is a sample of wheat from Peru that looks like a hard white spring type. Not only did Marquis wheat become famous across Canada, it earned Dr. Saunders a $1000 prize for the “best wheat variety in Canada,” as offered by the Canadian Pacific Railway in 1911. Red Fife Heritage Wheat - Organic Light Red Fife Wheat Flour Organic Red Fife Heritage Flour is made from wheat which is the parent variety of all modern wheat grown in Canada today. David Fife developed the variety in 1842 and by the 1860s Red Fife was distributed and growing across Canada, adapting to a broad diversity of growing conditions. In Canada, much hybridization of wheat has occurred since the 1940s, mainly to produce wheat with a shorter growing time, and to dwarf the plants in order to achieve higher yield per acre. It came to Canada from Scotland in the early 1800’s and was North America’s preferred wheat in the 19th century fathering many of our modern hard red wheat varieties. This fantastic heirloom boasts superior flavor and a fascinating history. Marc Loiselle of Vonda, Saskatchewan is a major producer and promoter of Red Fife. Its also the grain we use to make bread at the Village Feast, the tastiest bread I have ever made. Crafted with the same pioneering spirit that settled this great land, our legendary loaf is built on Red Fife wheat, Canada’s original ancient grain that was first grown back in 1842. We grew it for the first time in the Spring of 2016 and had a small but good harvest. Contains no additives, preservatives or blending (do NOT blend lower quality grains together when milling the flour). This was the beginning of Red Fife wheat in Canada. In the early 1840s, the farmers in the Midlands area of Canada West—the new name for Upper Canada after the 1840 Act of Union—grew a winter wheat variety known as Siberian. Red Fife is the male parent of Marquis Wheat which, in 1915, supplanted Red Fife as the dominant Canadian wheat. 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