BUCKWHEAT & NOSE TO TAIL EATING 

buckwheat farm

 

Eat more buckwheat! Not just because it is it is good for you but because it is good for the environment. Buckwheat is a giver not a taker! Farmers love to use it when rotating their crops. It does not take much in the way of nutrients from the soil, rather it gives back making the soil good and fertile. Good soil is important in growing flavorful nutritious food. Achieving good fertile soil naturally keeps farming sustainable. Buckwheat is also quick grower and can be sown in the spring or fall and harvested before or after major crops. Often “unpopular crops” are used in this role do not make their way to market due to poor demand or are not even grown in place of further core cash crops which will use more fertilizer and pesticide.

One of the distinct trends in food in the last decade is nose-to-tail eating of the whole animal – nothing is wasted! By using organic buckwheat in our Premium Artisan Cookies we are doing our version of nose-to-tail cooking of the whole farm. Not only do we get an unusually delicious cookie but we help farmers yield more from their land in a more environmentally friendly way.

We will continue to post buckwheat recipes on our blog to help spread nose-to-tail eating of the whole farm. Because it is good for us and good for our environment.

 


KALE BUCKWHEAT SALAD WITH ROAST BUTTERNUT & SPICED SEEDS By Queen B Kitchen

YOU WILL NEED:

 

FOR THE ROAST BUTTERNUT:

1  butternut Squash peeled and cubed 1’

¼ cup extra virgin olive oil

1  teaspoon sea salt

  

FOR THE BUCKWHEAT:

1/2 cup buckwheat groats

1 cup water

pinch of salt

 

FOR THE SPICED SEEDS:

¼ cup pumpkin seeds

1  tbsp. sesame seeds

1 tbsp. sunflower seeds

olive oil

paprika

brown sugar

cinnamon

sea salt

pepper

 

FOR THE SALAD: 

1  Bunch Kale stemmed and torn into bite size pieces

 

INSTRUCTIONS 

 

Step 1

Make the roast butternut: Preheat oven to 375. Coat the squash in olive oil sprinkle with sea salt. Roast until golden brown about 45 minutes.  Let cool and set aside

 

Step 2

Make the buckwheat: Combine buckwheat groats and water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender (but not mushy!) about 10 minutes. Rinse and Drain well

 

Step 3

Make the spiced seeds: Combine all the ingredients in a small bowl. Spread on a baking sheet and roast for 8 minutes. Cool and set aside

 

Step 4

Make the salad: In a large bowl combine kale, roast squash, buckwheat and spiced seeds drizzle with olive oil and balsamic vinegar. Sprinkle with seas salt and pepper. Toss gently. 

               


 

Buckwheat & Citrus Salad

by Queen B Kitchen

 

We are always trying to find ways to get more buckwheat in our diet.  Why?  Because it is a nutritious and delicious grain consisting of high quality protein (it contains all eight essential amino acids) copper, magnesium, dietary fiber and phosphorus.

This salad has become our families go to grain salad.  Made with refreshing citrus, pumpkin seeds (inspired by our Orange Pumpkin Seed cookie)  tart green apple and a hint of mint we hope this will become a favourite of yours as well. 


You will need:

1 cup buckwheat groats

2 cup water

2 celery stalks diced

2 granny smith apples diced

4 sprigs of mint

3 medium carrots diced

3 scallions finely sliced white and greens

1/2 bunch of parsley chopped

1/2 cup pumpkin seeds

1/4 cup sesame seeds

1/2 cup dried cranberries

1 lemon juice and zest

1 orange juice and zest

1/4 cup extra virgin olive oil

sea salt and freshly cracked pepper to taste

 

                              


Instructions

  1. Combine 1 cup buckwheat groats and 2 cups water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, about 10 minutes.  The key is to make sure the buckwheat is al dente, mushy buckwheat is not good for these purposes
  2. Drain off any excess liquid. rinse with cold water and drain well.
  3. Cut, chop and dice up the needed ingreidents.
  4. Combine the celery, apple, mint, carrots, scallions, parsley, pumpkin seeds, sesame seeds, dried cranberries in a large bowl with the cooked buckwheat groats.
  5. Squeeze the juice of the lemon and orange through a sieve right on the salad.  Add the olive oil mix well and season with sea salt and fresh pepper.