Pima Club

Triticum aestivum. An heirloom wheat grown by the Akimel O'odam (Pima) since the 1800s on the Gila River Reservation. Seed heads are short, squat, beardless, awnless, and club shaped. Soft white kernels, low in gluten, produce flour ideal for cakes, cookies, waffles, tortillas, and pastries. Pima Club is well-adapted to the low desert at 1200 ft elevation. It produced well in my 3000 ft elevation garden in the Sierra Nevada foothills with amended red clay too. Growing instructions: For areas with mild winter climates, Pima Club is planted and sprouts in the fall and winter, from approximately November to January and harvested in May or June before the onset of the summer rains. Plant in the spring in other areas. Organic.