Appalachian is a hard white winter wheat. Because the humidity in our area increases the incidence of disease in the fields, the eastern United States is not hospitable to growing hard white wheats. Luckily for us, North Carolina State developed Appalachian White Wheat which flourishes in our region
Appalachian produces a bread flour that is whiter in color and milder than Weatherbury’s Bread Flour (made from Maxine Wheat).
Appalachian Wheat Facts 2018
In 2018, Appalachian Wheat was grown in Independence Township on 3.8 acres on the farm established by Robert Leggett in 1815. Leggett had holdings totally 585 acres in the area and raised 1000 sheep. In addition to being a farmer, he was a breeder and dealer of 1st class Spanish sheep (Merino). Today the farm still raises sheep. Weatherbury Farm transitioned this land from conventional in 2013 and it was certified organic in 2015.
The Appalachian Wheat was planted on October 20,2017.
Clover was frost seeded into the grain on April 11, 2018.
The Appalachian Wheat was harvested on July 3, 2018.
At the 2018 Washington County Fair, the Appalachian Wheat sheaf won 2nd place and the jar of Appalachian Wheat grains won 1st place.
For a more detailed explanation of how Weatherbury grains become flour, visit the from seed to flour page.
More information on Appalachian Wheat and other grains grown are on the grains we grow page.
To read more about Appalachian bread flour, please visit our products page.
Appalachian bread flour can be ordered on our order page.
Appalachian Wheat emerging from the winter
Appalachian Wheat Field
Harvesting Appalachian Wheat