Heritage Turkey Red Wheat is a historic variety of hard red winter wheat that played a crucial role in American agriculture. Brought to the U.S. by Mennonite immigrants from Ukraine in the late 19th century, this resilient grain quickly became the foundation of wheat production on the Great Plains due to its ability to withstand harsh winters and produce high-quality flour. Unlike modern hybridized wheat, Turkey Red is a landrace variety, meaning it has been naturally adapted over generations without genetic modification. It is prized for its rich, nutty flavor and high protein content, making it ideal for artisan bread baking. Additionally, when grown using regenerative farming practices, Turkey Red helps improve soil health, biodiversity, and sustainability, ensuring a more resilient food system for future generations.