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." Red Fife wheat was gradually replaced, as "new and improved" varieties of wheat resistant to new fungal diseases and pests came onto the market. Wheat has several uses, including flour for baked goods and pasta, and feed for livestock. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. Canadian wheats are some of the finest bread wheats in the world. Heritage varieties included Red Fife, Ladoga, Bishop, Preston, Hard Red Calcutta, Marquis and Stanley. 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. 8. 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. A phenomenal heirloom wheat variety that was once the standard bread wheat across North America. In addition, it is used to make be… The straws can be from 0.9 to 1.5 metres tall, depending on the nutrients available to the plant in the soil. [citation needed]. Red Fife is one of Canada's oldest varieties of wheat; legend has it originating in Ukraine or Turkey. 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 shape. Thanks for contributing to The Canadian Encyclopedia. S. Rempel, Demeter's Wheat: Growing Local Food and Community with Traditional Wisdom and Heritage Wheat (2008). Alberta’s Seven Signature Foods, One Can’t-Miss Experience. 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. Red Fife wheat has a particularly important significance to the Peterborough area. It can be hard or soft, white or red and be planted in winter or spring. Red Fife contains less gluten than regular whole wheat flour and so it does not rise or spring as much, instead making a dense, chewy, nutritious and delicious bread. Because of its hardiness and great flavour it is enjoying a comeback. 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 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. 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. I had spoken to Sharon Rempel on the phone a few times a couple of years ago to learn about her involvement in initiating the process to have Red Fife Wheat become a Slow Food Canada Presidia Product.I learned it was an arduous process, but a labour of love and a passion for Sharon who now lives on Vancouver Island. 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. Its name comes from the farmer who first … 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 newest taste sensation in the Canadian artisan bread world, described by bakers as "full of aroma and golden reddish colour crust.". According to Wikipedia, it originated in Turkey and then made its way to Ukraine, where it was grown by Mennonites. Renowned for being a fine milling and baking wheat, it set Canadian wheat standards for more than 40 years (1860 to 1900). I started to grow the Red Fife when she had approached me 2 years ago with the wheat. https://en.wikipedia.org/w/index.php?title=Red_Fife_wheat&oldid=994185153, Articles with unsourced statements from November 2013, Creative Commons Attribution-ShareAlike License, This page was last edited on 14 December 2020, at 14:24. Now, Alberta food entrepreneurs are producing jars of this kitchen staple here. Marquis was a cross between two landrace wheats: Red Fife and Hard Red Calcutta. 7) Red Fife Wheat - You'll find it at farmers' markets--it's loved in various textured and sourdough loaves. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. Heritage wheat varieties are pre 1960 varieties that grow well without high inputs of chemicals according to Sharon Rempel. I’ve heard the ancient and heritage grains are more digestible by humans. My Red Fife came from an organic family farm in Southeastern Alberta, where it has been grown for the last 100 years. What we know for sure is that One Degree’s Red Fife, grown by farmer Bernie Ehnes in southern Alberta, is derived from the Keremeos strain that was brought to Canada from Scotland 170 years ago. There are no native varieties of wheat in Canada. Highwood Crossing Foods in Canada has organic food like granola, muesli, cereal, flour, baking mixes, oil, and gluten-free flour, baking mixes for pancakes, muffins & Pizza. Ehnes Organics (Etzicombe Alberta) and Sharon Rempel, godmother of today’s Red Fife movement are pleased to offer you an opportunity to purchase Canada’s first ‘Boutique’ wheat – ‘Faith’ Red Fife, grown directly from the foundation Keremeos strain, the ‘mother’ of today’s Red Fife wheat strains. Also I grew another older wheat called Selkirk, another hard red spring wheat. Barley – We grow the world’s best barley in Alberta. The family cow managed to eat all the wheat heads except for one, which Mrs Fife salvaged. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. Meanwhile Red Fife wheat was making its way west from Ontario. Meaghan Baxter. The tour’s been designated a Signature Canadian Experience, which means it’s definitely something to add to your Alberta bucket list. 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. Their farm is certified organic by GOA and certifications for NOP/GOA, EU 834/2007, COR, and JAS. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat. Sharon has worked with the Heritage Wheat Project since 1998 and with heritage wheats like Red Fife since 1987. I obtain the original seed from Sharon Remple. Red Fife Wheat Bread. The unique properties of Red Fife and its adaptation to the Canadian climate has made it the genetic parent to virtually all Canadian wheats grown in the prairies today. Attributes. Rarely grown, this heritage grain has a distinct flavor all its own, and it shines in breads and muffins. Farmers are growing heritage wheat varieties as part of the 100 Mile Diet, 'eat local' and Slow Food movements. 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