Our Story

Over sixty years ago our late Grandpapa, Kenneth Strickland, started farming in Nevada, TX, a small community east of Dallas Fort-Worth, a profession his father and father-in-law knew well. In partnership with his son Chris, they grew their operation to farming several thousands of acres primarily growing wheat, corn, and milo as well as ownership of the local grain elevator.

The Strickland family business expanded yet again in 2025 when Kenneth’s grandson, Coleman, along with his uncle, Chris, and his dad, Wayne, established Strickland Farms, LLC dedicated to selling whole wheat berries directly to you! Soon after, Strickland Farms Provisions was founded as a way to meet popular demand of fresh milled flour and dry mixes from our whole wheat berries.

With the support of three generations of Stricklands working together and a renewed focus across the country in eating whole foods, we are excited to share a product that we have poured our life’s work into.

Kenneth & Chris Strickland

Kenneth and his grandson (Coleman) and great grandsons (Kellan and Tanner)

Kenneth’s father-in-law (Troy) with Chris and Wayne (circa 1970)

Coleman, Wayne, and Chris

Farm to Table Grain

Pure, honest products you can trust.

Frequently Asked Questions

  • A whole wheat berry is the complete, unprocessed kernel of wheat, with only the inedible outer husk removed. It consists of three parts: bran, germ, and endosperm. When ground, it becomes whole wheat flour; when cooked whole, they become a hearty and nutritious side dish.

  • To make flour from a whole wheat berry you will need a flour mill. There are many brands available online, though we prefer the easy to use NutriMill products!*

    *We are a NutriMill affiliate, meaning we receive a small commission for purchases made with our link.

  • No, our wheat berries are not certified organic. However, we proudly follow traditional farming practices and do not use glyphosate to speed up harvest as many do. Our decades of experience has taught us that allowing our crops to mature naturally yields the best quality and flavor. Though we are exploring organic options, we are confident that the grain we offer is a wholesome product you can trust.

  • Soft red what has a lower protein content and higher moisture, resulting in less gluten development.

    Hard red wheat contains more protein, stronger gluten-forming potential, and a chewier texture.

  • Soft red wheat is ideal for tender non-yeast baked goods where you want a delicate crumb without chewiness or rise. Common baked goods include, muffins, cakes, cookies, quick breads (e.g., banana bread), biscuits, pastries, crackers, and pancakes.

  • Hard red wheat is best for yeast-leavened or risen breads due to the higher protein and gluten strength. They are commonly used in sandwich bread, artisan loaves, rolls, pretzels, and bagels.