Triticum aestivum Winter annual grain. Up to 4'. Extremely frost hardy. Soft white winter wheat suitable for feed or pastry our. Remember “Funky Cold Medina,” the 1989 hip-hop hit from Tone Loc? Well, this Medina is funkier and better. Like the mysterious substance in the song, Medina wheat is cold (-tolerant) and it’s sure to make everyone like you, but there the resemblance ends. Our Medina has high test weights and low pre- harvest sprouting levels. Cornell University rates it as moderately resistant to scab, mosaic virus and powdery mildew.
Seed at 100–125#/acre, 3–4#/1000 sq ft.
As food grain: Most soft winter wheats have protein levels of 10–11% and make good pastry flours. Also suitable for brewing wheat beers.
As feed grain: Protein approximately equivalent to barley, but with lower fiber content. Wheat is the best whole grain to feed to chickens and an ideal base for finisher and gestation rations for hogs. Highly palatable to ruminants, but should be fed carefully to prevent acidosis. Wheat should not be finely ground before feeding: cracking or soaking is preferable.
8148 Medina Winter Wheat - Organic
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Triticum aestivum Most modern wheats are broadly divided into categories by color (red or white), protein content (hard or soft), and by planting season (winter or spring).
“Red” and “white” refer to the color of the kernel, which doesn’t necessarily translate into the color of the flour, although red wheats tend to have a darker-colored bran and white wheats tend to have a sweeter flavor.
“Hard” wheat is a high-protein wheat (typically 13-15% protein) that is ideal for bread-baking; “soft” wheat is a low-protein wheat (typically 10-11% protein) that is best for tender-crumbed pastries.
Winter wheat is planted in the fall, around first frost or up to 3 weeks or so before. It grows several inches in the fall, goes dormant for the winter, sprouts early in the spring and is ready for harvest by mid-August in Maine. Spring wheat is planted in early to mid-spring and is harvested in the fall of the same year. Winter wheats tend to produce yields 25-50% higher than spring wheats and compete better with weeds, but hard spring wheats have the best potential for high protein content.