Our newest brochure is on Buckwheat, a pseuodograin related to rhubarb. As is quinoa, buckwheat is gluten-free and contains all 8 amino acids. It’s also quite low on the glycemic scale, reducing the potential for blood sugar rises after eating.  Buckwheat has a strong, earthy flavor that some people just love.

******************************************************************************************************

RECIPE OF THE MONTH: JUST COOK PLAIN BUCKWHEAT
~~Leslie Gecy

Buckwheat has such a different flavor that it can stand on its own, without a lot of frills.  (If you want more recipes, check out the buckwheat tabouli recipe in the store.)

Ingredients:

1 C rinsed buckwheat
2 C boiling water or broth

Directions

Rinse buckwheat  thoroughly under running water before cooking, removing any dirt or debris. After rinsing, add buckwheat to boiling water or broth. After the liquid has returned to a boil, cover, turn the heat down and simmer for about 20 minutes or until all liquid is absorbed.   Fluff with a fork and serve.  Makes 3 cups.