Spring is a bustling time for wheat farmers across the country, and their hard work in the fields plays a big role in the baked goods we love. From golden wheat ready for harvest in the South to spring planting in the North, this month marks a critical moment in the journey from field to flour. Want a behind-the-scenes look at how wheat becomes the flour in your favorite recipes?
Wheat farmers are busy this month! Depending on where they live, farmers are either checking on their growing wheat or getting ready to harvest it. In the southern states—like Texas, Oklahoma, and parts of Kansas—wheat is already tall and turning golden, with harvest is just around the corner! Farmers carefully inspect their wheat fields, and if the wheat is ready, huge machines called combines roll through the fields to harvest it.
In northern states—like North Dakota, Minnesota, and Montana—farmers are just starting to plant spring wheat. Spring wheat is planted in the spring (instead of the fall like winter wheat) and will grow through the summer and be harvested in late summer or early fall. After planting, farmer’s watch the weather closely and hope for just the right amount of sunshine and rain to help the seeds grow into healthy plants.
Wheat farmers work hard to grow the grain that becomes the flour in our breads, cookies, and other baked goods. From planting and watering to harvesting and storing, there’s a lot of teamwork between nature and farmers. The wheat grown in the fields today might be part of the flour you use in your baking later this year! It takes a team of technical experts to mill the wheat into flour. Learn about the whole process, and be sure to watch the video of the virtual mill tour.
Check out these handy wheat resources!
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