Buckwheat

Introduction

Buckwheat is a grain-like seed that has been enjoyed around the world for centuries. It is a versatile ingredient that can be used to make flour, porridge, noodles, and even pancakes. While its earthy flavor has become essential in many cuisines, most people don’t know about the complex journey that buckwheat takes before it arrives on the dinner table. In this blog post, we will explore the entire process of getting Buckwheat from the farmer's field to your dinner plate.

The Planting Process

Buckwheat seeds are small and round and have a dark brown color. They must be planted in the ground during the fall season when the days are cooler and the nights are warmer. The seeds should be planted 1 to 2 inches from each other and then cover them with organic matter, such as compost or shredded leaves. If the soil is too dry, water them shortly after planting to help them germinate.

After planting buckwheat, the plants will start to sprout within 10 to 14 days. The baby plants will grow to be tall with broad leaves that are oval shaped. During the vegetative phase they will produce flowers with four petals, each of which have a deep purple hue. These flowers will produce nectar that attracts bees and beneficial insects to pollinate the plants. Once the flowers die off, small buckwheat seed clusters will emerge and are ready to be harvested.

The Harvest

Harvesting buckwheat occurs when the seed heads start to turn light beige in color. This usually happens approximately two months after planting. To harvest, the farmer will use a combine harvester machine to cut and thresh the buckwheat heads. This separates the seed from the chaff and both substances are then loaded onto the truck.

The Processing

After the harvest, the buckwheat is transported to a milling facility where it is further processed. There, the seeds are graded and sorted based on their size and color to ensure the highest quality product. Following this, the material is heated to activate enzymes and deactivate wild yeasts and bacteria that may harm the crops.

At this point, the buckwheat can be bagged and shipped directly to retail stores where consumers can purchase them. However, if the intent is to create a buckwheat flour or noodles, the process is slightly different.

Making Flour and Noodles

To make buckwheat flour, the buckwheat kernels are first dried to preserve them. Then, they are crushed with roller mills, which break the outer casing and separate the inner germ. Finally, the germ is removed and the remaining particles are grounded into flour. The germ is kept and used to produce vegetable oil.

For buckwheat noodles, the buckwheat is once again crushed and then sifted to separate the flour from larger particles. The flour is then mixed with water and salt to create a dough, which is then rolled into thin sheets. Finally, the sheets are cut into thin strips and boiled for 5 to 10 minutes before being packaged and shipped to grocery stores.

At Home Preparation

Once the buckwheat products arrive in grocery stores, consumers can purchase them and take them home to prepare. For flour, it can simply be added to wheat flour in baking recipes or used to make pancakes and other treats. For noodles, they can be boiled in hot water and served as part of a stir fry or even paired with a savory sauce.

Conclusion

Understanding the process it takes to get buckwheat from the farm to the kitchen table helps us appreciate it all the more. From the planting of the seeds to the harvesting, processing, and finally preparation, it is an intricate and complex journey that requires dedication and hard work. The next time you enjoy a bowl of buckwheat noodles or savor a slice of buckwheat cake, remember everything that went into the food and savor the flavor, texture, and aroma that make all the effort worth it.