We raise soft red winter wheat offering a lower gluten alternative to supermarket flours normally made from hard red wheat. It is not a good yeast bread flour, but makes excellent flat bread, cakes pastries, muffins, biscuits and crackers. The largest U.S. export markets for soft red wheat are China, Egypt and Morocco. Lower gluten does not mean gluten free or by any means "healthier" with respect to gluten intolerance or celiac disease. Wheat flours are an excellent source of protein hence, their wide use in food stuffs throughout history. We have not aimed our market toward bread making. Biscuits, pies, cakes, muffins, dumplings breading and the like are more popular in southern culture.
Soft red wheat is widely grown throughout the central US down as far south as Mississippi and is traded on the Chicago Board of Trade. Our acreage is divided between soft red wheat, cereal rye, cover crop mustard for seed and mixed cover crop that will be flail mowed in March when our signature White Eagle Corn will be no tilled into the mulch.
Drilling the crop takes place between September to mid November. October is the optimum time for most farmers. Below are videos from the planting of this years crop across the central U.S. and a little insight to wheat planting dates from our Canadian friends.
https://www.youtube.com/watch?v=PvbMDD1vGpQ
https://www.youtube.com/watch?v=Y9jOs4XVfvU
https://www.youtube.com/watch?v=8o8q4E0Fj2s
Auto pilot / GPS navigation is a nice option...
https://www.youtube.com/watch?v=SACMazS0soQ
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