Ross Wilken races to get the Warthog wheat harvested before a summer thunderstorm. (Photo by Clare Howard/The Community Word) Wheat has been called “the staff of life” because it has sustained many cultures for millennia. It is also an important part of our crop rotation at Janie’s Farm, and helps us sustain the life of the soil. You can taste that life in the high nutrition and great flavor of all our wheat varieties.

Ross Wilken races to get the Warthog wheat harvested before a summer thunderstorm. (Photo by Clare Howard/The Community Word) Wheat has been called “the staff of life” because it has sustained many cultures for millennia. It is also an important part of our crop rotation at Janie’s Farm, and helps us sustain the life of the soil. You can taste that life in the high nutrition and great flavor of all our wheat varieties.

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Hard Red Spring Wheat (Glenn)

GLENN has the highest protein of all our wheat varieties (13-15%), and has excellent all-around disease resistance. It provides us with a high yield of excellent quality wheat, year after year. It also has outstanding milling and baking qualities

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Turkey Red (Heirloom Hard Red Winter Wheat)

This cultivar (11.5-12.5% protein) originated in Turkey, and was grown in the breadbaskets of Europe for centuries, prized for its hardiness, rich flavors, and excellent baking qualities. It came to Kansas with Russian Mennonite immigrants in 1873. Harold sourced his Turkey Red seed from fifth-generation Kansas farmer Bryce Stephens and his daughter Demetria, who run Stephens Land & Cattle Farm in Jennings, Kansas.

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Hard Red Winter Wheat (Warthog)

WARTHOG has a moderate protein level (about 10-12%), and outstanding flavor. Our fall-planted Warthog wheat is popular among both bakers and brewers. Harold sourced his Warthog seed from farmer Thor Oechsner, founder and owner of Oechsner Farms in Newfield, New York.

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Soft Red Winter Wheat (Erisman)

Jack Erisman, a central IL organic farmer for over 30 years, collaborated for over a decade with U of I scientists Frederic Kolb and Allison Krill to develop this high-yielding and disease-resistant soft red winter wheat (7.5-9% protein). Harold Wilken collaborated with the U of I researchers, and grew test plots before he started growing larger acreages for seed and for milling.

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Soft White Winter Wheat (Frederick)

FREDERICK is valued for its disease resistance and the silky, light flour milled from it. White wheat does not contain the strongly-flavored phenolic compounds of red wheat, so it has a milder, sweeter flavor valued by bakers and distillers. This wheat has 7.5-9% protein.

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Soft Red Winter Wheat (V.N.S.)

This unbranded wheat (Variety Not Specified) has 7.5-9% protein and a sweet, nutty flavor. Its comparatively low protein content makes it a good choice for brewers, and for bakers making cookies, cakes, and quick breads. The whole wheat berries are excellent in breakfast bowls and salad bowls.

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