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“In October of last year, I planted an heirloom wheat variety called Frassinetto.
In this posting, I’ll let you know the results of this experiment as well as explain how to thresh, winnow and store the grain.
Frassinetto is a variety of wheat from Italy that is reported to produce excellent flour for pasta. It is rarely grown today because modern varieties of wheat are so much more productive.
For example, a trial done by the University of California in 2009, measured the yield of various wheat varieties and Frassinetto proved to be one of the least productive – about 1500 pounds of dry grain per acre versus modern wheats that produce from 5,000 to 7,600 pounds per acre…”
