In January, 2010, Greenmarket和NOFA-NY的有机小麦项目在法国烹饪学院举办了一场活动, which brought together grain producers, processors, bakers and chefs. 除了讨论新兴区域粮食系统的发展之外, 该活动包括品尝用当地种植的谷物烘烤的产品. Of all the wheat varieties showcased at this event, one proved a standout in terms of flavor: Warthog.
参加2010年活动的有来自Farmer Ground Flour的Thor Oechsner. 他在纽约五指湖地区种植有机作物,占地700多英亩, Oechsner was taken by Warthog’s superb flavor, and began planting the variety for the first time that year. 现在,Oechsner声称,他种植的疣猪比东北部任何其他生产商都多. Warthog is a hard red winter wheat. Winter wheat is planted in fall, 然后长到大约4英寸高,然后在寒冷的冬季温度下休眠. Then, it undergoes a process called vernalization; this period of dormancy is required for the plant to put up a seed head the following spring. The wheat is then harvested in July. 冬小麦产量高,蛋白质含量低. Oechsner称疣猪是一种耐寒、强壮、好看的作物. To top it all off, it is amazingly easy to harvest.
While Warthog is relatively new to the United States, 自两年前的品鉴会以来,它在东北地区粮仓的商业影响力不断扩大. This is because, in addition to its great flavor, 它是目前最好的硬红冬小麦品种. 东北农民获得了可靠、清洁的种子供应. It holds a high falling number, which means it resists sprouting in seed, an important quality for good baking flour. 它的蛋白质含量也被认为是合适的冬季品种.
Despite its benefits, Oechsner和其他疣猪生产商今年确实遇到了挫折, owing to the wet weather. The wheat’s protein content was lower than expected. 但Oechsner相信,将疣猪与春小麦面粉混合可以提高蛋白质含量,同时让疣猪的特殊风味散发出来. 混合意味着疣猪在市场上的可追溯性暂时降低. However, the hope is that, in coming years, 面包师和餐馆会专门挑选疣猪,因为它的美味, 并继续刺激东北地区品种的发展. In addition, Oechsner将在2012年与OGRIN的Elizabeth Dyck合作,用Warthog进行谷物试验. 这些谷物试验可能会带来种植疣猪的技术,这些技术将提高蛋白质含量,并抵御未来的雨季. The focus of these trials is timing nitrogen fertilization. 通过在植物大部分营养生长已经发生的阶段(称为“启动”阶段)添加氮,植物的能量将集中在种子发育和蛋白质生产上.
而Oechsner和Dyck的目标是学习更多关于在东北部成功种植疣猪的知识, 戴克继续与其他生产商合作,探索可以在该地区茁壮成长的各种谷物. Warthog is a great winter variety with outstanding flavor, but the hope is that, in the near future, 种植者将能够在几种优质小麦品种中进行选择.