Buckwheat

Buckwheat has a very distinctive and hearty flavor and it may be one of the most overlooked flavor options in our larder. There is nothing better than awakening to the tantalizing aroma of baking buckwheat pancakes. The batter is raised in a warm place overnight, and is ready for the grill. 75 yeas ago, it was a popular breakfast, but is has fallen into virtual oblivion. Unfortunately, the current recipes usually use baking powder as the leavening agent instead of yeast, and the character of the product is destroyed. I

t takes planning and effort to be ready for this kind of meal and our penchant for instant food has compromised a delightful reason to get out of bed on a cold winter morning. Buckwheat is also known as 'groats' and Kasha.  Like soy, is often grown as 'green manure', which is a crop that is grown to be plowed under instead of harvested, in order to nourish the soil. 

Buckwheat was originally cultivated in the colder climates of northern Asia in 1000ad. It migrated to Europe during the 14th century and eventually came to America, arriving in the early 1600's with the Dutch and German immigrants. The nutrition of buckwheat is similar to that of wheat, but it is not a member of the wheat family. It has no gluten so it is safe for those who are glucose intolerant. It contains rutin, which lowers cholesterol and blood pressure. It is fat-free and has significant amounts of vitamins B1 and B2 and minerals, including zinc, copper magnesium, manganese, and calcium

R.D.

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