Most wheat varieties available in the US are bred for and adapted to the prairie-type soils of the Upper Midwest. They are generally not as well-suited to the moist forest-based soils of the Northeast. Sirvinta (named after a river in Lithuania) was brought to Maine in 1998 by Raivo Vihman from Tallinn, Estonia, where soils and climate are more like New England’s. Raivo shared seed with Will Bonsall, who found Sirvinta to be his favorite winter wheat to grow and eat. If you’re tired of watching your wheat come in lushly, only to fall over when it gets tall, you’ll be delighted to hear that Sirvinta’s sturdy stalks stand strong (great for straw, too!). Even if you have a small space to grow, your dreams of baking with your own delicious flour can still come true. A customer in Saint Albans, ME yielded 59# of wheat berries from her 10' x 65' plot - that’s a lot of loaves!
Seed at 100-150#/acre, 3-4#/1000 sq ft. Seed at the heavier rate for later plantings (i.e. if after September 15th in Maine).
As food grain: The flour has great flavor and texture for all-purpose use. Maine bakers have found Sirvinta to have superb qualities for bread, including long-ferment breads.
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. ① NEW!
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