Introducing Organic Hard Red Winter Wheat, a versatile and nutritious addition to your pantry. These minimally processed whole grain wheat kernels can be ground into flour or cooked for use in a variety of dishes, including casseroles, soups, and stews. With all-purpose Nebraska wheat, you can easily make delicious yeast breads at home. Discover the delicious and easy-to-cook possibilities with this quality product.
*Winter wheat is planted in the fall and harvested in early summer; spring wheat is planted in spring and harvested in late summer. Hard red winter and hard red spring wheat are higher in protein than soft wheat and are most commonly used for all-purpose flour and yeast breads.
How To Cook:To cook one cup of hard red wheat, soak overnight, drain then add 4 cups of water, bring to a boil then simmer for 45-60 minutes. After cooking will yield 2 cups.
It all began on the Vetter family farm in 1953. That is when Don Vetter, questioning the science and ethics of the agricultural practices of the day, began to adopt organic farming methods. Don’s son David returned to the farm in 1975 after earning a Bachelor’s Degree in agronomy/soil science from the University of Nebraska. The Vetters were true pioneers, being among the first in the region to take the organic challenge. Their courage and perseverance paid off; the farm was certified organic in 1978, and became The Grain Place, Inc. in 1979. Now a well-established and growing business, Grain Place Foods is operated by a staff of two dozen highly-trained individuals, several of whom have been with the company for over 15 years.
The mission of Grain Place Foods is to provide to its customers grain products that are grown and produced in an ecologically sustainable and socially responsible manner – with the conviction that how your food is produced does matter! Based in Marquette, Nebraska.
