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Park, along with ALL of our grains are non-GMO. Red Fife was nominated to the Slow Food Ark of Taste in 2003 by Mara Jernigan and Sinclair Phillip of Slow Food Canada. In fact, Red Fife wheat is the genetic parent to almost all other Canadian wheats that are grown in the prairies in modern times. Meaghan Baxter. Red Fife is a heritage bread wheat (Triticum aestivum) and is a landrace, meaning there is genetic variability in the wheat, allowing it to adapt to a diversity of growing conditions.Red Fife is the name of a bread wheat variety that David Fife and family began to grow in 1842. 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). Red Fife Wheat Bread. Title: Red Fife Wheat Author: Zzz Created Date: 5/1/2008 9:49:10 AM Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. Attributes. It disappeared from production with the Great Depression and was re-introduced into Canada a little over a decade ago, where it has drawn a slow, steady, ardent cadre of artisan bakers. 7) Red Fife Wheat - You'll find it at farmers' markets--it's loved in various textured and sourdough loaves. A friend of Farmer Fife dropped his hat into the red-coloured wheat, collecting a few seeds in the hatband, which he then shipped off to Farmer Fife. It performs similarly to — and can be used in place of — modern Hard Red Winter wheat. bringing their wheat grains with them from Ukraine and developing the “Red Fife Wheat” that is grown throughout Alberta, ‑‑ contributing to Alberta’s rich cultural heritage through the arts, including choral and instrumental music, folkloric and performing dance, fine art, fibre art, literature, architecture, libraries, museums and archival collections and cuisine, and Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Though it's a Canadian heritage food and was the baking and milling industries' standard of wheat from 1860 to 1900, it was also the first wheat to grow well in Alberta. [2], Jennifer Scott and organic farmers in the Maritimes began to grow heritage wheats in the mid-1990s. In 1988 Sharon Rempel, chief interpreter of The Grist Mill historic site at Keremeos, BC, decided to bring together the varieties of wheat that might have been milled there. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Red Fife wheat: The first wheat to grow well in Alberta; it sustained our pioneers and we continue to enjoy it in toothsome loaves of sourdough bread. I started to grow the Red Fife when she had approached me 2 years ago with the wheat. Excellent gluten development and rising power for leavened baked goods. Canadian wheats are some of the finest bread wheats in the world. Red Fife Wheat Flour 9.00 4lb. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. In fact, Red Fife wheat is the newest taste sensation in the Canadian artisan bread world, described by bakers as "full of aroma and golden reddish colour crust.". Harvest of 2010 ‘Faith’ Red Fife Boutique Wheat now for sale! Red Fife wheat Last updated February 21, 2020. Because of its hardiness and great flavour it is enjoying a comeback. Our wheat crops in Alberta include high quality Durum (hard) wheat that is sent to Italy to become pasta. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Farmers are growing heritage wheat varieties as part of the 100 Mile Diet, 'eat local' and Slow Food movements. In 1842 a friend of David’s working at the port in Glasgow sent him some grains of a hardy wheat variety. Travel Alberta . I have done many experiments and have found that no matter what, it makes better buns than loaves, and as a loaf you get a kind of flat focaccia type shape. Their farm is certified organic by GOA and certifications for NOP/GOA, EU 834/2007, COR, and JAS. Seven historic wheat varieties - Red Fife (1842), Ladoga (1880), Preston (1880), Stanley (1880), Hard Red Calcutta (1880), Marquis (1890) and Thatcher (1930) - were grown and became a "Living Museum of Wheat." We have many customers with wheat digestion issues that happily report back to us that this older variety does not bother them, which is very interesting. Park Wheat is an heirloom variety that was naturally crossed between Red Fife, Red Calcutta and a few other old varieties here in Alberta. I’ve been playing around with Red Fife wheat lately, trying to come up with an everyday bread where I can get reliable results that I also like. Deep red color and plump oblong shape. Our team will be reviewing your submission and get back to you with any further questions. The family cow managed to eat all the wheat heads except for one, which Mrs Fife salvaged. By the 1860s Red Fife was distributed and grown across Canada. Kosher pareve. Description Red Fife Whole Grain Flour – 3, 10 & 50 lb bags. It is the oldest variety of wheat in Canada and it was the most popular type of wheat grown in Canada in 1860s, but has nearly disappeared by 2019.[1]. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. I had a red fife terroir tasting in mind at the onset of planning this conference. Hardy and resistant to the diseases of the time, Red Fife was also very flavorful. Hi, I would just like you to know that I grow the Red Fife wheat here in southern Alberta. Often referred to as Faith Red Fife, it’s especially popular with consumers seeking to avoid modern hybridized wheat. 9. Its name is derived from the original red colour of the wheat kernel and the name of the farmer; this was a typical procedure for naming wheat in the mid-1800s. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat. Only one class of durum is grown, amber durum; however, there are several classes of common wheat, based on factors including seed hardness and colour, sowing time (autumn or spring) and the region where the varieties are grown. Heritage varieties included Red Fife, Ladoga, Bishop, Preston, Hard Red Calcutta, Marquis and Stanley. Alberta’s Seven Signature Foods, One Can’t-Miss Experience. It was developed in 1842 by Scottish immigrant David Fife, whose experiments to develop a strain of wheat with disease resistance that would provide consistent yields resulted in this variety. There are no native varieties of wheat in Canada. Nevertheless, most of the bread wheats in Canada owe part of their genetic lineage to Red Fife wheat. Red Fife is a bread wheat (Triticum aestivum) variety that Dave Fife and family began to grow in 1842 at their farm in Peterborough, Ont. Red Fife wheat, most likely a cross between Ukrainian and Scottish hard red wheat varieties, was first grown in central Ontario in the 1840s. If you dare, read the full list here. They farm 2400 acres certified organic since 1990. David Fife was a Scotsman living in Peterborough, and his serendipitous “discovery” of what became known as Red Fife wheat is now a Canadian food legend. Red Fife Organic Wheat Red Fife is a Canadian heritage wheat originally brought over from Scotland in 1842. In addition, the law allows manufactures to add a host of additives, none of which is required to be named on the ingredient label. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. 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