Buckwheat - Farm: Hudson Valley Hops & Grains

Buckwheat is a pseudocereal, which is a fancy way of saying that it's a crop not in the same plant family as other grains, but with properties of grains. Instead, Buckwheat is in the same family as rhubarb and sorrel. It has no gluten but is great for baking because it adds an amazingly, unique flavor; it's also what Soba noodles are made out of. The Buckwheat from Hudson Valley Hops & Grains is a variety called Kyoto which has a strong and great flavor and would be great for making Soba noodles, bread, pastries, and even pancakes.

Hudson Valley Hops & Grains is run by farmer Stuart Farr and Buckwheat is part of his amazing crop rotation that improves the soil without the use of inputs. It helps to suppress weeds, attracts beneficial insects, and increases organic matter and phosphorus in the soil.

Brooklyn Granary & Mill sells Buckwheat in three forms: whole grain flour, bolted (aka sifted) flour and as whole kernels. Whole grain flour retains all components of the grain and bolted (aka sifted) flour is sifted using a screen that removes large chunks of bran. All of our flour is freshly milled to order.