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bringing their wheat grains with them from Ukraine and developing the “Red Fife Wheat” that is grown throughout Alberta, ‑‑ contributing to Alberta’s rich cultural heritage through the arts, including choral and instrumental music, folkloric and performing dance, fine art, fibre art, literature, architecture, libraries, museums and archival collections and cuisine, and Our Red Fife comes from the Back 40 Organics Ltd., a Century farm in Alberta Canada owned by Bernie and Kary Ehnes, and their children Christopher and Ashton. 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). 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. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. 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. I have done many experiments and have found that no matter what, it makes better buns than loaves, and as a loaf you get a kind of flat focaccia type shape. 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. I started to grow the Red Fife when she had approached me 2 years ago with the wheat. Park, along with ALL of our grains are non-GMO. Their farm is certified organic by GOA and certifications for NOP/GOA, EU 834/2007, COR, and JAS. 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. For example, varieties in the Canada Prairie Spring Red class have medium hard kernels and medium dough strength. Meanwhile Red Fife wheat was making its way west from Ontario. Heirloom Red Fife wheat boasts exceptional flavor and baking properties while remaining un-altered by modern genetic modification. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. Excellent gluten development and rising power for leavened baked goods. Kosher pareve. Though it's a Canadian heritage food and was the baking and milling industries' standard of wheat from 1860 to 1900, it was also the first wheat to grow well in Alberta. 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. Thanks for contributing to The Canadian Encyclopedia. Deep red color and plump oblong shape. Canadian wheats are some of the finest bread wheats in the world. 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. Also I grew another older wheat called Selkirk, another hard red spring wheat. Red Fife wheat is a landrace, meaning there is a genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. I like Red Fife because it has a great flavor and it’s a heritage wheat. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. In fact, Red Fife wheat is the genetic parent to almost all other Canadian wheats that are grown in the prairies in modern times. Its name comes from the farmer who first … Description Red Fife Whole Grain Flour – 3, 10 & 50 lb bags. 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper. There are many artisan bakeries using Red Fife wheat in their products. You will notice a more robust flavor and texture profile in all your culinary creations when you make this smart switch. Attributes. There are no native varieties of wheat in Canada. Red Fife Wheat Flour 9.00 4lb. Red Fife wheat has a particularly important significance to the Peterborough area. Red Fife wheat has more than one — a history, a legend and some delicious kernels of truth sprouting in between. 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. Heritage wheat varieties are pre 1960 varieties that grow well without high inputs of chemicals according to Sharon Rempel. Canadian wheat classes are categorized as Western Canadian and Eastern Canadian by the regions in which the varieties are grown. A phenomenal heirloom wheat variety that was once the standard bread wheat across North America. You can add red fife flour to your cupboards to elevate your baked goods and other dishes to a whole new level. Plant breeders continue to use heritage wheat varieties in order to develop new varieties. Red Fife Wheat Bread. [2], Jennifer Scott and organic farmers in the Maritimes began to grow heritage wheats in the mid-1990s. Travel Alberta . 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. It is Alberta’s wheat! Red Fife is Canada's oldest wheat. One legend states that a load of wheat grown in Ukraine was on a ship in the Glasgow harbour. Red Fife was nominated to the Slow Food Ark of Taste in 2003 by Mara Jernigan and Sinclair Phillip of Slow Food Canada. Red Fife wheat Last updated February 21, 2020. We have many customers with wheat digestion issues that happily report back to us that this older variety does not bother them, which is very interesting. 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. 7) Red Fife Wheat - You'll find it at farmers' markets--it's loved in various textured and sourdough loaves. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. Heritage varieties included Red Fife, Ladoga, Bishop, Preston, Hard Red Calcutta, Marquis and Stanley. Wheat has several uses, including flour for baked goods and pasta, and feed for livestock. 8. This was the first heritage wheat put on the Ark. From the one pound of Red Fife wheat that was originally planted in 1988 more than 500 tons (100 000 pounds, or 45 360 kilograms) were harvested in 2007. Farmers are growing heritage wheat varieties as part of the 100 Mile Diet, 'eat local' and Slow Food movements. 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.". 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. 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. The wheat was originally sent to Peterborough, Ontario farmer David Fife in 1840, from whom it took its name. By the 1860s Red Fife was distributed and grown across Canada. It was a natural fit for the harsh Canadian climate and is able to grow robust wheat year after year. Its offspring Marquis replaced it as the number-one wheat in the early 1900s. In addition, it is used to make be… Mustard: Until recently, we shipped these seeds to France to be made into Dijon. Red Fife wheat, most likely a cross between Ukrainian and Scottish hard red wheat varieties, was first grown in central Ontario in the 1840s. Title: Red Fife Wheat Author: Zzz Created Date: 5/1/2008 9:49:10 AM Red Fife wheat is characterized by 3 little awns at the top of the wheat head but is otherwise awnless. 9. 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. Red Fife wheat was gradually replaced, as "new and improved" varieties of wheat resistant to new fungal diseases and pests came onto the market. Barley – We grow the world’s best barley in Alberta. I obtain the original seed from Sharon Remple. 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. Alberta’s Seven Signature Foods, One Can’t-Miss Experience. Hi, I would just like you to know that I grow the Red Fife wheat here in southern Alberta. 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 heritage bread wheat (Triticum aestivum) and is a landrace, meaning there is genetic variability in the wheat, allowing it to adapt to a diversity of growing conditions.Red Fife is the name of a bread wheat variety that David Fife and family began to grow in 1842. 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. Its adaptability and final characteristics are directly related to the genetics and the way it interacts with the environment. 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." and family began to grow in 1842 at their farm in Peterborough, Ont. Park Wheat is an heirloom variety that was naturally crossed between Red Fife, Red Calcutta and a few other old varieties here in Alberta. Marquis was a cross between two landrace wheats: Red Fife and Hard Red Calcutta. 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. 'Red Fife' was the first named variety of wheat developed in Canada. [citation needed]. The family cow managed to eat all the wheat heads except for one, which Mrs Fife salvaged. Hardy and resistant to the diseases of the time, Red Fife was also very flavorful. It is impossible to verify where the wheat originated as grain has moved around the world for many centuries. The foundation seed for Bernie’s Red Fife is derived from the Keremeos strain that was brought to Canada from Scotland 170 years ago. This was the beginning of Red Fife wheat in Canada. Lots of wheat – Red Fife wheat is a heritage wheat that kept our early settlers alive. In 1999, Onoway, Alberta farmer Kerry Smith began growing Red Fife and other historic varieties. I’ve heard the ancient and heritage grains are more digestible by humans. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Sharon has worked with the Heritage Wheat Project since 1998 and with heritage wheats like Red Fife since 1987. Within Canada, wheat is the most important cultivated crop (grown on an average of over 10 million hectares), though canola is increasing in significance. 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. Although Red Fife wheat is not a significant part of the Canadian agriculture industry and is not exported, farmers coast to coast throughout Canada are now growing it, mostly organically. In 2000, 2001 and 2002, the Alberta Organic Association’s Walter Walchuk, along with Rempel, co-hosted organic heritage wheat field trials throughout Alberta. It is the oldest variety of wheat in Canada and it was the most popular type of wheat grown in Canada in 1860s, but has nearly disappeared by 2019.[1]. 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. In 1987 Sharon Rempel planted a "Living Museum of Wheat" at The Grist Mill at Keremeos, an 1880s living history site in Keremeos, British Columbia, Canada. It performs similarly to — and can be used in place of — modern Hard Red Winter wheat. Deep red color and plump shape. Spring wheat is planted in April to May, makes a continuous growth and is harvested in August to early September. Site managers Cuyler Page and Sharon Rempel hoped to grow these old wheats so that they would eventually be recommercialized in Canada. It can be hard or soft, white or red and be planted in winter or spring. Our team will be reviewing your submission and get back to you with any further questions. My Red Fife came from an organic family farm in Southeastern Alberta, where it has been grown for the last 100 years. Red Fife is one of Canada's oldest varieties of wheat; legend has it originating in Ukraine or Turkey. In addition, the law allows manufactures to add a host of additives, none of which is required to be named on the ingredient label. If you dare, read the full list here. These requirements are not applicable to sifted grains such as spelt, emmer or red fife, but it is for modern wheat. Red Fife may be the most intriguing wheat variety. Jul 22, ... root vegetables, Red Fife Wheat, bison and, of course, world-famous Alberta beef. S. Rempel, Demeter's Wheat: Growing Local Food and Community with Traditional Wisdom and Heritage Wheat (2008). Often referred to as Faith Red Fife, it’s especially popular with consumers seeking to avoid modern hybridized wheat. Canadian wheat varieties are grouped by their functional characteristics. Meaghan Baxter. The straws can be from 0.9 to 1.5 metres tall, depending on the nutrients available to the plant in the soil. The wheat grew. 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. Signing up enhances your TCE experience with the ability to save items to your personal reading list, and access the interactive map. In 1988 Sharon Rempel, chief interpreter of The Grist Mill historic site at Keremeos, BC, decided to bring together the varieties of wheat that might have been milled there. Red Fife is a wheat variety that was the baking and milling industries' standard of wheat in Canada from 1860 to 1900. Nevertheless, most of the bread wheats in Canada owe part of their genetic lineage to Red Fife wheat. Harvest of 2010 ‘Faith’ Red Fife Boutique Wheat now for sale! Our wheat crops in Alberta include high quality Durum (hard) wheat that is sent to Italy to become pasta. From 1900 to 1988 Red Fife was grown in plant breeders' seed collections. They farm 2400 acres certified organic since 1990. 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