Wheat Berries, Hard Red Spring Wheat

Since our Upper Valley soils are unique and grains haven't been grown for people food for generations, we experiment with varieties each year to learn what does best in our conditions.  And since those conditions change from year to year, and seem to be changing by long-term trends, too, each crop might be just a little different than another.  You might notice and you might not... and if you do, you might make small changes in your baking... see our post about baking with grains straight from the farm.

This batch of Glenn spring wheat has 13% protein and a good falling number.