Providing delicious Canadian whole grains, legumes & seeds
Ancient grain crops come from seeds that have been around for millennia. These seeds are free of hybridization, making them just as nature designed them.
As part of the agricultural revolution, modern grains underwent substantive hybridization to increase production and profitability while reducing costs for consumers. In the process of this shift, some of the diversity and interest in ancient and heritage grains was lost. Ancient grains make sense from an agricultural and nutritional perspective. By growing these ancient wheat varieties, we obtain diversity in our wheat crops. Nutritionally, each of the ancient grains offer a broad range of vitamins and minerals in addition to being higher in protein and a more water-soluble form of gluten than modern wheat varieties.
When Fieldstone Organics began in the early 2000’s, our farmers saw the value in growing these ancient grains in an earth-friendly, sustainable way. Spelt was initially grown and emmer, khorasan and einkorn crops were grown later as the seeds were sourced. While these grains may be new to many, they have been around for centuries.
More nutritious.
Ancient grains are an excellent source of dietary fibre, a key ingredient to keeping our digestive system running smoothly. They also provide higher protein than more modern grains.
Easier to digest.
The simpler genetic makeup and water-soluble gluten levels in ancient grains is more easily digested by the body than modern grains.
Distinctive and pleasant taste.
Ancient grains have a distinctive and pleasant taste that makes them great when cooked or soaked/sprouted and eaten in their whole kernel form on salads, in soups, or as a rice substitute. When freshly milled into flour, each of our ancient grains bring their own flavour and baking characteristics.
They bring diversity to our plate.
One of the most exciting aspects of ancient grains is the promise of diversity. Of the estimated 80,000 edible plant species in the world, modern agriculture focuses on roughly 150. Of these 150 crops, only 20 are used to provide products for 90 percent of our consumption. Ancient grains bring much-needed diversity to our plate and planet.
While ancient grains date back thousands of years, heritage wheats are younger. Red Fife is a heritage grain that serves as the foundation of many modern hybrid wheat varieties, though it has not undergone the hybridization of modern wheats itself.
Named after David Fife, the seed came from Scotland in 1842 and is believed to be a relative of Halychanka wheat. 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. Red Fife seed is being actively preserved and protected as a Canadian Heritage variety.
As nature intended them.
Like ancient grains, Red Fife is free of hybridization.Â
Baking properties.
The gluten content of Red Fife is similar to that of more modern wheats and offers the elasticity favoured in bread dough.
Robust flavour.
Red Fife is well suited to artisanal breads with the robust, earthy, flavour found in red wheats.
Resilient.
From an agricultural view, Red Fife has proven to be resistant to crop disease and it has adapted well to the harshness of Canadian climates.
Shop our large inventory of
wholesome organic products.
Fieldstone Organics is proud to provide wholesale and commercial orders for organic whole grains, ancient grains, and heritage grains to customers across Canada.
Website by FirstPage Marketing
