Merely wondering, based on a conversation with others and I am curious.
How would HRWW varieties- I suppose those that are better adapted to the eastern part of the HRWW belt, fare in Indiana?
I assume they'd be plenty hardy enough- maybe a bit different in disease tolerance etc? Also doubt that we'd necessarily get the same protein or milling characterisitics out of production as if grown where better adapted.
Of course you can't sell it into conventional channels here- it would be for local consumption.
I recall my Grandfather telling me about a HRWW variety for Indiana that was developed in the 20s. He said that it would knock the socks off of anything else avaialble at the time, yield wise, but the millers began to specialize for the SRWW market and you couldn't sell it anywhere.
Just wondering.
I know some people have tried HRS for local organic sale but that is awfully tough- particularly here where the odds of getting it seeded very early are small.
IT seems that growing winter wheat organically would be easier than any other crop- a little poultry litter, disk it and seed it. Bingo. Heck, I grew winter wheat without herbicides for many years. No big deal.
Just not sure that we'd get the milling characterisitics that would make it a good product.
