#redfife

[starry-cathy]

오랫만에 브런치 카페 파스타 샐러드 합격 스테이크는 고기 손질 좀 ㅜㅜ 다음엔 다른 파스타와 피자 시도해봐야징 넓어서 좋더라 음식 사진 없음 ㅋ #레드파이프 #파주카페 #콧바람 #브런치카페 #기록 #redfife https://www.instagram.com/p/Cp9ur_yrLAY/?igshid=NGJjMDIxMWI=

[professor6kai]

hi.today. 안녕.오늘. #redfife #restaurant #salad #pizza #pasta #steak #frenchfries #santaclaus #santa #travel #paju #publicpandora #레드파이프 #파주맛집 #샐러드 #레드파이프샐러드 #피자 #애플포마지오피자 #파스타 #크랩오일파스타 #스테이크 #그릴치킨스테이크 #산타클로즈 #산타 #파주여행 #파주 #퍼블릭판도라 https://www.instagram.com/p/CZe_mO9B-j2/?utm_medium=tumblr

[savagepzza]

After making the family their chicken fettuccine #Alfredo, I decided to use my portion of our #homemade #parmesan and #romano #cheese #sauce and #chicken into a #delicious #PZZA . I used extra Parmesan, Romano and #mozzarella for that #bubbly #cheesy color I get in my oven with a #bakingsteel. The dough was made with #greatrivermilling #organic #flour made here in #Wisconsin too. I also added a bit of #redfife for a slight #wheat #texture. The #fresh sweet #basil is in my planter. Pineapple was a thought for this one, just didn't have it on hand 😉 (at Middleton, Wisconsin) https://www.instagram.com/p/CBUKJOljFRo/?igshid=r8w68t1puxjy

[cosmocampbell]

Sunday morning bake. #sourdough with #k2millingflour and #redfife

[gastropost]

From Gastroposter Britton Nicol, via Instagram:

Yesterday at the farmers' market I bought some fresh pasta made with red fife flour. I've never tried red fife before but it was delicious. I just made a simple olive oil, garlic, and herb sauce and grated some fresh Parmesan.

[breadtopia]

Here's a great recipe from one of our Breadtopians. Sourdough Beer Bread Recipe: Ingredients 400 grams - Bread Flour 100 grams - Whole Wheat Red Fife Flour 345 grams - Any 12oz bottle of Beer. I used a Milk Stout brewed by Left Hand Brewing company 75 grams - Pure Water 80 grams - Sourdough Starter 12 grams - Salt Instructions Pour 345g of room temperature beer into a bowl and mix thoroughly to release the carbonation. Add 500g flour mixture to the beer and mix until thoroughly incorporated into a shaggy mass. Cover and let sit (autolyse) at room temp (~72F) for 2 to 3 hours. Combine 12 grams of salt, 75 grams of water, and 80g of starter, mix thoroughly and then add to the dough. Fold repeatedly until everything is thoroughly mixed together and dough begins to feel smooth. Cover mixing bowl and let sit for approximately 1 hour. Fold dough 8 times. Cover mixing bowl and let sit for approximately 12 hours at room temp (~72F) or until volume of dough doubles (optionally stretch and fold periodically). Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour. After 30 minutes or so, place your preferred baking vessel (I like to use a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature). With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes. Turn oven temperature down to 450F and bake for 10 minutes. Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F. Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting. #bread #breadtopia #realbread #sourdough #sourdoughbread #homebaked #redfife #organic #organicbread #realfood #wildyeast #recipe #beer #homebrewing #craftbeer #stout #breadsofinstagram http://ift.tt/2jRFJfF

[savagepzza]

THANK YOU #richspizzaparty for sending me the opportunity to #bake with this #redfife #flour here in #Wisconsin ! I wanted to see what I could do with it in my my own abilities too! #baking a #sourdough #wheat and #rye #bread product was a great experience. I was able to #bake 4 #baguette #loaves on my #bakingsteel. I decided to #slice and coat them in #evoo and a little #Himalayan pink #seasalt. I created these #sourdoughchips and they were a hit at the hospital unit I work on. Thank you for the #delicious flour from the Grist & Toll #LosAngeles #gristmill too! https://www.instagram.com/p/CBTPVZljhpO/?igshid=49rula5jgsnz

[roweredfife-blog]

About Red Fife by Rowe

At Rowe Family Farms, we have been ethically raising grass-fed, antibiotic-free cattle for over 40 years. Sustainability in food production has always been a top priority for us and that is why today we bring you a not-so-new, yet sustainable alternative to modern wheat. A heritage wheat variety called Red Fife.

Red Fife is one of the first wheat varieties grown in Canada and it has remained unmodified. It is hundreds of years old and it possesses properties lost in modern wheat. This sustainable crop grows well in a smaller-scale, it doesn't require fertilizer or pesticides, and its carbon footprint is minimal. We grow our Red Fife Wheat organically and our pasta is made fresh at the farm after stone-milling on a weekly basis.

Our Red Fife

Our organically-grown grain boasts a protein level of approximately 12-15% and it possesses digestive enzymes that have been lost in modern wheat due to modification and over-processing of flour and other wheat byproducts. Red Fife is lower in gliadin (gluten protein) than modern wheat varieties. Elevated gliadin protein levels are primarily what cause people to have allergic reactions/intolerances to most wheat.

Stone-Milled Flour Every week we mill just enough Red Fife flour to use and sell that weekend at our farmers markets. Wheat will easily last for thousands of years if it is kept away from moisture and direct sunlight. Upon milling it, the nutrients in the whole grain are released into the flour. A stone mill, which does not produce much heat, allows the wheat germ and all the essential nutrients from the grain to be fully bioavailable in the flour. We use the flour to make our fresh and delicious Red Fife Pasta. Most wheat flours out there have been milled around 2 years prior to their arrival at grocery store shelves. The only reason the flour lasts that long is because every single living part that will eventually make the flour go rancid is removed. When ready to ship, the flour is mixed with enriching agents (i.e. vitamin powder, etc.) This encompasses but a fraction of the nutrients originally available in the grain.

Fresh Pasta

Our pasta, made from fresh stone-milled flour, is chock-full of nutrients. We remove nothing from the flour, including the bran, wheat germ, and wheat germ oil. The only ingredients in the pasta are Red Fife flour, Rowe Farm eggs, and water. This is the original blend that we started with. Our wholesome pasta has a mild nutty flavour that some compare to almonds and a slightly denser texture, due to the bran, tasted in every bite. We have been recently adding vegetable ingredients sourced from the various farmers markets we attend. You can now find a kale and spinach blend, a colourful beet noodle, a carrot variety, and a vegan variety (egg-free). The pasta will last in the fridge for 10 days and in the freezer for 6 months. The cooking time in boiling water is only 2 minutes from fresh, and 4 minutes from frozen without the need to thaw it out. It makes for a nice, easy meal that can be served in no time and it is well-complimented with simpler sauces. We love mixing it with fresh pesto sauce, or a nice olive oil, garlic, and fresh herb combination.

[fupjack]

Partial whole wheat Red Fife croissant. #baking #croissant #redfife

[stirthepots]

Re-worked over hydration #redfife #wholegrainlevain #challah

[marksbread-blog]

#redfife #organic #sourdough

[bahkur-blog]

Grist Mill Loaf -- affectionately named "Gristy." #redfife

[roweredfife-blog]

Red Fife Wheat 101 | Wikipedia

Red Fife is believed to have crossed several continents and the Atlantic before arriving in Canada, where it gained a foothold on the land of David Fife, hence its name. Red Fife is the first wheat to be named in Canada and has great agricultural influence there today, as many modern varieties of wheat are genetically related to this grain.

Origin and history

Red Fife Wheat is thought to have originated in Turkey, after which it moved across the Black Sea to Ukraine where Mennonite farmers grew it. Red Fife seeds were later shipped to Glasgow, where a friend of David Fife sent a sample to Canada. Fife then grew the variety in Ontario and shared it with other farmers, calling the wheat Red Fife after its distinctive color. The Red Fife seed adapted to a great diversity of growing conditions across Canada and became the baking and milling industry standard for forty years, from the 1860s to the turn of the twentieth century.

Marquis wheat was developed from crossing Red Fife with Hard Red Calcutta. Marquis took over Red Fife's place in the early 1900s and then Thatcher in the 1930s.

For most of the twentieth century, Red Fife was grown in very small quantities in plant breeders’ seed collections. Interest in growing heritage wheat grew slowly in Canada. In 1999, Onoway, Alberta farmer Kerry Smith began growing Red Fife and other historic varieties. In 2000, 2001 and 2002, the Alberta Organic Association’s Walter Walchuk and Sharon co-hosted organic heritage wheat field trials throughout Alberta.[citation needed] Then in 1998 Jennifer Scott and David Patriquin from Nova Scotia began what is now known as the Maritime Heritage Wheat Project.[clarification needed]

In 2003 in India, inspired by the Red Fife movement, Kranti Prakash took heritage wheats to the Punjab region, where the Green Revolution started in India. He continues his work with Dalit farmers in Bihar.[citation needed]

In 2004 at the Slow Food Terra Madre and the Salone del Gusto celebration in Italy, Red Fife was featured as Canada's only product on show.[citation needed]

Description

Red Fife wheat has only three small awns at the top of the head. The straws can grow up to a height of 3–5 feet, depending on the nutrients available in the soil. Red Fife wheat is red or white in color. On Canada's west coast, Red Fife wheat is whiter in colour, due to genetic interaction with mild environmental conditions. Red Fife grows as a spring wheat on the Prairies and can be grown both as a spring and winter wheat on the temperate west and east coasts and in Ontario.

Red Fife is an unregistered wheat and is regulated under Canadian legislation. Only registered varieties are to be sold.

Diversity within the variety

Each seed shows a distinct protein banding pattern. This preliminary research work shows that the 'terroir' of genetics and the environment immediately affect the quality of the seed.[clarification needed] Called "folk seeds" or farmers' varieties, landraces have been feeding people since plant domestication started about 10,000 years ago. Landraces provide excellent insurance for subsistence farming populations; there is always something in the field at the end of the season.

Farmers stopped using Red Fife and Marquis as new and improved varieties came onto the market. Landraces have horizontal resistance, as opposed to hybrids that have vertical resistance. By the 1960s, the Green Revolution introduced varieties of crops that were dependent on high inputs of fertilizer to produce high yields.

Plant breeders have used the genetics of old varieties like Red Fife to develop new varieties. Many of the bread wheats developed in Canada owe part of their genetic lineage to Red Fife Wheat.[citation needed] A wheat's name could easily change when the seed was sent to another farmer.

Red Fife in the media

Folk musician Phil Vernon wrote a song entitled 'Red Fife Wheat' for Canada's first "Bread and Wheat" festival, held in Victoria, British Columbia in 2008.[citation needed]

Products containing Red Fife Wheat

In June 2010, Canadian Real Canadian Superstores began selling an 1882 Red Fife loaf, recognising their family heritage as bakers and the 1880s when Weston may have been using Red Fife in his breads. This is the first use of variety-preserved wheat in a food product in Canada. Organic farmers Holly and Ray Peterson in Tompkins Saskatchewan grow the Red Fife used in the Weston loaf.

Gananoque, Ontario produced the first Red Fife beer in 2012.

References

^ Agriculture and Agri-Food Canada, From a single seed—Tracing the Marquis wheat success story in Canada to its roots in the Ukraine. Modified June 8, 2007. Retrieved November 4, 2013.

^ Grassroot Solutions, Heritage wheat varieties. Retrieved November 4, 2013.

^ Canadian Food Inspection Agency, Variety Registration—Plants. Modified March 8, 2013. Retrieved November 4, 2013.

^ Phil Vernon, Kitale Road. Retrieved November 4, 2013.

^ Canadian Beer News, Gananoque Brewing Continues “Terroir” Series With Red Fife Wheat Ale. Published May 29, 2013. Retrieved November 4, 2013.

HARLAN Jack R., Crops and man, American Society of Agronomy, Madison 1975

REMPEL, Sharon. Demeter's Wheats. Growing Local Food and Community with traditional wisdom and heritage wheat. 2008. Grassroot Solutions, Victoria. B.C. www.grassrootsolutions.com

SCOTT, Jennifer. New Respect for Old Wheat. Reclaiming heritage varieties requires culinary as well as agricultural expertise. Rural Delivery, October, 2004. http://www.heliotrust.ca/projects/wheat/oldwheat.html

SYMKO, Stephan. Research Branch. Agriculture Canada. 1999. From a single seed, tracing the history of Marquis wheat success story in Canada to its roots in the Ukraine. http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1181224838769#contents

WITCOMBE J. R.; JOSHI A; JOSHI K. D.; STHAPIT B. R. Farmer participatory crop improvement. I. Varietal selection and breeding methods and their impact on biodiversity. Experimental Agriculture (Exp. Agric.) 1996, vol. 32, no4, pp. 445–460 (19 ref.)

http://cat.inist.fr/?aModele=afficheN&cpsidt=3249915

[fupjack]

It's not 'teak' yet. Maybe cherry or cedar? #baking #croissant #redfife

[stirthepots]

End of the line #redfife #levain