Beloved by bread bakers for its high protein content, Turkey Red is an Eastern European wheat variety that can be traced to Crimea in the early 19th century. Mennonite immigrants brought it to the United States in the 1870, and by 1920, it was the dominant hard red winter wheat in much of the Great Plains. Significant acreage continued to be planted in Kansas through the mid-1940s, but in the latter half of the 20th century, it was gradually replaced with modern higher-yielding cultivars.

Farmer: Grains from the Plains in Hugo, CO

Culinary Uses: Yeast-leavened breads, rolls, Asian-style noodles, flatbreads, and tortillas.