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Organic Champlain Wheat

SKU17666

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organic wheat seedOrganic Champlain Wheat

Triticum aestivum

Very Rare.  Pkg contains only 25 seeds. 

 

The following history of Champlain wheat was published in the Rural New Yorker in 1877:  "Champlain was produced in 1870 by Mr. Cyrus Pringle in his endeavors to unite the hardiness of the Black Sea with the fine qualities of Golden Drop.  Several varieties were the result of this cross, from which the above was chosen as showing increased vigor and productiveness over its parents. "

Mr. Cyrus Pringle did his wheat breeding at Charlotte, VT near Lake Champlain.  This wheat is evidently named for the lake.

Spring Planted.

Hard red.

Mid-season to late.

Awned.

The lower leaves of Champlain are distinctly pubescent.

The objective when planting wheat is to establish a uniform stand of at least 25 plants per square foot with adequate fall growth for tiller development and an established root system for winter survival. Planting methods include drilling, broadcast seeding, and aerial seeding.  Specific seeding rates will vary widely with topography, climate, and management approach.  In general, stick to 30-40 seeds per square foot at a depth of 1.5 inches.  Wheat will sprout best in soil that is slightly compacted, so it's good to tamp the bed slightly after planting.  For more information, see http://www.uky.edu/Ag/GrainCrops/ID125Section4.ht

Simple threshing techniques:

Quinoa Growing Instructions

With it's origins in the high Andean plateau, quinoa is best adapted to cooler climates, but will grow in almost any moderate climate.  Keep in mind that those with hot summers may have reduced yields.  Quinoa doesn't like it's roots wet so make sure the soil doesn't stay inundated with water.  Plant 1/2 to 1" deep (depending on soil moisture) into a well prepared seed bed in late spring.  Space plants 3-4" apart on 24" rows for a single-headed crop.  For maximum yield, space plants 12" apart on 24" rows for multi branched plants.  Keep the soil moist while germinating.  
 
Quinoa spends it's first few weeks developing roots, so be vigilant to keep the soil weeded, or weeds can quickly take over a plot. Once the plants start to mature, the seeds will mature from the top of the plant down, allowing for an extended harvest.  If you wait until the whole plant is mature, the top seeds can shatter and be lost, so it's best to harvest the seed heads as they mature from the top down.  
 
Thresh into a clean bucket or garbage can by hitting the seed head against the side, or rubbing the seed head between gloved hands.  Quinoa contains a saponin coating that will need to be rinsed off before eating.  Before eating, soak the seeds for a few minutes, and then place the seeds into a colander under running water until no more foam forms.  
 
Quinoa seeding rate is about 10/lb per acre with yields normally between 1,000-3,000 lb per acre
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