Wheat Seed

Hard red spring wheat is the bread baker's grain: high in protein, strong in gluten, and well suited to home milling for loaves, pizza crust, and bagels. It thrives where summers stay moderate, which is why most of it is grown across the northern states. Sow it as early in spring as you can work the ground, since every week of delay costs yield. For small plots, about 4 lb. per 1,000 sq. ft. is a good starting rate; drier sites need less. Harvest when the heads have turned golden and the kernels have firmed past the milky stage, typically late summer. We carry three organic varieties: Bolles, Glenn, and MN-Torgy. A stand also serves as a spring cover that holds soil and crowds out weeds before it goes to grain.