Wheat

The history of wheat in Britain dates back to around 6,000 years ago when early settlers began to farm the wild varieties they found in their new environment. Since the Roman invasion, which introduced new farming techniques and wheat varieties, the cultivation of wheat has been evolving. By the medieval period, wheat had become a staple, supporting the population through bread and other products. The Agricultural Revolution in the 18th century marked a significant turning point, introducing crop rotation and mechanised farming, vastly improving yields and the quality of wheat grown for seed.
Wheat is a staple in our crop rotation, helping to improve soil fertility and structure. By focusing on seed production, we’re supporting sustainable agriculture and ensuring our future crops are strong and viable.

How We Grow Our Wheat
1. Choosing Seed Varieties: We pick varieties that are not only high-yielding but also suited to our local weather conditions.
2. No-Plough Cultivation: We skip traditional ploughing to keep the soil intact, prevent erosion, and preserve the natural organic matter and microbes essential for healthy land.
3. Precision Drilling: Our seeds go straight into the soil at just the right depth, causing minimal disruption and making the most of water and nutrients.
4. Pest Management: We keep pests in check using natural methods where possible, reducing our need for chemicals wherever feasible.
5. Harvesting and Storage: We harvest our wheat when it’s just right for producing top-quality seeds, which we then store with controlled airflow and any heat needed provided by our solar panels.

Wheat straw is a valuable byproductand makes  for bedding down our livestock—cheap, absorbent, and comfy for the animals.