2# bag 5# bag
The 2017 crop is ready and tasty!
Buckwheat has a hard black hull which surrounds what is known as the groat. Buckwheat is eaten as a cereal and a flour. Hulled or raw buckwheat, should not be confused with roasted buckwheat or 'kasha' which has a much stronger flavor.
Despite the name, buckwheat is not related to wheat even though it is widely eaten as a cereal grain. Buckwheat is gluten free and is eaten by many with sensitivity to modern wheat or other grains containing gluten. It also ranks low on the glycemic index. On an organic farm, the buckwheat crop is an important part of maintaining productive soils. While buckwheat for grain is planted in mid-summer for a late fall harvest, it is also used as a cover crop and as a green manure crop planted for weed control and soil tilth.
Buckwheat's protein is superior to that of many cereal grains, providing all the essential amino acids. Buckwheat is also nature's best source of rutin, a valuable vitamin C complex flavonoid. While buckwheat pancakes and waffles are the best known use of this grain, you can use buckwheat flour to replace up to 1/3 of the flour in your standard baking recipes.