Turkey Red flour which originated from certified seed produced with the assistance of the agriculture school at Kansas State University. We grew this on our Spring Street field as well as a new field on 8 Mile Rd. Both fields produced excellent grain and the 2016 Turkey has a higher protein content and is easier to work with than the 2015 crop.
Wisconsin No 2 is a selection of Turkey Red that began in 1905, when the University of Wisconsin sought out a Turkey Red cultivar suitable for growing in Wisconsin's climate. Wisconsin No 2 was released in 1917 and was grown in the state for a few years until the Wisconsin market changed over to soft red winter wheat around WWII. In 2015 we requested a 5 gm sample of Wisconsin No 2 from the USDA Small Grains Collection and began growing it out. Wisconsin No 2 produces flour with 1-2% higher protein than the Ehmke Turkey Red we have been selling up until now. 2019 quantities of Wisconsin No 2 are very limited, as most of our harvest will be going back into the ground as seed this season.