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Two "New" Varieties

The 2022 harvest marks the introduction of Goldcoin and Java wheat, neither of which has been available anywhere for a century. Both are distinct and special varieties.

Java was first planted here in the spring of 2017. The first season, about 20 plants germinated and produced seed. In the following years, Java consistently performed well in the field despite challenging growing conditions. It grew well in drought, but also stood up well to wet conditions. Java is also the first time we ever saw a bearded spring wheat. The stalks are thin but strong enough so that we've never seen Java lodge, and the mature stand has a magical, wispy quality about it. Java is a hard red spring wheat, suitable for bread, pizza, and pasta. The flour is unusually light and fluffy, and it requires about 10% more bag volume than our other flours. The dough from Java is exceptionally smooth and stretchy. We held back plenty of Java from the 2022 harvest so we can plant a full field in 2023. We unfortunately could not sell as much Java in 2022 as we had hoped, but we intend to have it fully stocked in 2023.

We first planted Goldcoin in the fall of 2017. As a winter wheat, Goldcoin is planted in September but harvested the next season. Fall-planted crops like Goldcoin will germinate and set roots when planted, but then go dormant as winter sets in. The plants awaken in the spring and resume their growth up until harvest, usually in early or mid-July. Goldcoin is a soft white winter wheat, which is very unusual. The plants develop spectacular color as harvest gets closer, while the actual berries remain almost white throughout.

Overall, the 2022 crop was very good. The Wisconsin Pedigree No 2 was productive and resulted in higher than normal protein. We've made the best pizza crust ever with the 2022 Pedigree No 2. Red Fife grew well in 2022 and made a reliable, high protein crop. The Marquis this year makes an unusually dark flour, again with the high protein we've come to expect from it.

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Jerry Bradley
Jerry Bradley
Oct 25, 2023

Hi, I've picked up a couple bags of your Red Fife wheat in the past. It feels special to be able to bake using wheat grown just down the road. I was curious if y'all ever pondered growing perennial wheat such as Kernza. Kernza is a variety developed by the Land Institute in Salinas, Kansas. So far everything I've read is positive with the exception that it doesn't yield like more commercial varieties of wheat and the grains themselves are small and more difficult to mill or process. I do believe they have tinkered with the genetics, which may be a flag? If you have the time or inclination, I'd be very interested to hear your thoughts about this type…


Amy Jameson
Amy Jameson
Jan 27, 2023

Bless you for what you are doing for heirloom wheat!! And thanks for the fascinating information about the varieties, milling, and flour extraction.

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