Wheat is harvested once a year – here in northern Missouri, the wheat is usually ready to be harvested about July 4th. This year, the wheat was right on schedule which surprised me because a lot of other crops were later than usual due to the cool wet spring we had. But then wheat is very adaptive – it thrives in many different climates – from wet & humid to cool & dry.
The photo shows our Allis Chalmers tractor (1939) with combine (1950s?) in one of our wheat fields.
We grow both hard and soft red winter wheat: the hard has more gluten and we use it for making bread whereas the soft is known as pastry flour. At Sandhill, we use about 4 times as much hard as soft wheat so most of the latter goes to the chickens.
