GRAINS / WHEAT
From Slow Food USA: White Sonora Wheat is also known by the names Kno Wheat; Trigo Flor (Spanish), Flor de America, Trigo Mota or Sonora Blanca; and Olas Pilcan (Pima). It is a soft, white winter wheat adapted to the southwest coast of the USA; specifically the semi-arid climates of the Sonoran Desert in California and Arizona. White Sonoran Wheat is believed to have been brought to the Sonoran Desert by Padre Lorenzo de Cardenas between 1640 and 1650. Cardenas provided the seed to the Eudeve people, who began to propagate the wheat near the rural village of Tuape, Sonora, not far from the present-day US-Mexico border.
It is planted and sprouts in the fall, from September to December, before any freezing occurs. It over-winters until spring, at which point it continues to grow and mature until it is ready for harvest in July. It is hardy, resistant to drought, cold, disease and rust. It is relatively easy to grind and ideal for using in pastry due to its low protein content.