This weekend, we had homegrown buckwheat pancakes for breakfast. We ate them about 20 feet from the garden bed where said buckwheat grew. The buckwheat checks all the boxes for me: gluten-free, locally sourced and hands down delicious, with a distinctive nutty flavor.
To most urban gardeners, growing grains might seem like it’s outside their wheelhouse. After all, when we think of growing grains, we think of hundreds of acres of farmland extending to the horizon. But Small-Scale Grain Raising by Gene Logsdon inspired me to try growing small patches of grains myself. I decided to start with buckwheat, a plant I’m already familiar with, as I’ve grown it as a cover crop many times.
I dedicated one long bed (about 4 x 20 feet) for growing buckwheat in our urban garden.
Homegrown buckwheat really is a fantastic beginner’s grain. It is nutritious and so friggin’ easy to grow:
- Buckwheat doesn’t need rich soil — in fact it seems to do better in poor soil!
- It barely requires irrigation
- Buckwheat has few disease or pest problems
- Like other pseudo-cereals, such as quinoa and amaranth, buckwheat has a favorable nutrient profile, forming a complete protein
- It’s gluten-free!
Buckwheat is a remarkably resilient plant that not only tolerates, but in fact thrives in poor soils. Once established, it grows even if you ignore it, as long as it gets some rain from time to time.
Buckwheat prefers cool temperatures, but is frost-tender. That makes it somewhat tricky to figure out an optimal time window for planting buckwheat, which has a sow-to-harvest time of 10-15 weeks. Here in the South, the best time to plant buckwheat is actually mid-August. That way, the buckwheat gets to grow during the cooler fall weeks, but can still be harvested before the first frost, which here in Asheville, NC, comes in late October.
Harvesting the homegrown buckwheat groats is quite easy. I say this after unsuccessfully trying to harvest enough lambsquarter seed to make a quinoa-like meal… In comparison with those nearly invisible, tiny seeds, the buckwheat groats seem bulky and easy to extract.
When grown on an urban garden scale, buckwheat is best harvested by hand. One option is to walk through the buckwheat patch whenever you need some, simply stripping the dark brown grains off the stalk with your fingers until you have a cupful.
To harvest an entire bed of buckwheat at once, cut the buckwheat down with a scythe or sickle mower, tie the plants into bundles, and let them dry protected from rain. I brought mine into our sunroom. Chickens and (other) birds also seem to love buckwheat, so if a few plants are left behind it will all get eaten eventually.
When the stalks are completely dry, thresh them inside sacks or old pillowcases. What you’ll have at this point is lovely, homegrown buckwheat groats, but with a fair amount of plant matter and leaves in the mix.
This is the part that can be a bit challenging and time-consuming. Take your time. You may have to try a few different methods to figure out what works for you, as I did.
The next step is to separate out the chaff from your buckwheat groats. If you’re in the small minority of modern folks who have winnowing skills and a decent winnowing basket, it’ll be a breeze. Otherwise, you may have to try a few different setups. I had the most success with a fan set up next to a shallow tray. I placed a couple of cups of buckwheat on the tray and grabbed a handful and let go, grab a handful and let go, on repeat. All the dry leaves and other chaff flies off because it’s very light. Ideally what ends up on the tray eventually is just the buckwheat groats.
Here’s another setup I tried: using one of my Excalibur dehydrator trays as a tray. The perforated silicone is ideal for letting tiny pieces of chaff to fall through, but catching the buckwheat.
After winnowing, you have yourself a nice batch of wholesome buckwheat groats.
You could grind them into flour as they are, but the taste is better if you remove the dark brown hulls.
- First lightly toast the groats, or put them in a hot oven for a short while. It’s well worth the effort, as it helps the hulls to separate easily.
- Grind the toasted groats to remove the hull. You can use a blender or a food processor, but I had the most success with a good old-fashioned food mill. The hulls just shattered off (all over the table, as you can see…). The resulting coarsely ground buckwheat will still have some bits of hulls in it, but they can easily be sifted out with a flour sifter at the end.
Now you can grind the groats into flour. If you don’t have a grain mill, a food processor or blender will also work.
Here’s the pancake recipe I used to make ours. Some people like to use 50% buckwheat flour and 50% all-purpose wheat flour, and that works great. But in my opinion it’s not necessary to cut the buckwheat with wheat — the buckwheat’s flavor is not overwhelming at all. Even my daughter, who usually demands “ordinary pancakes” (as opposed to her mom’s experiments), gobbled them up enthusiastically.
Gluten-free Buckwheat Pancakes
- 1.5 cups buckwheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3 Tbsp salted butter, melted
- 2 Tbsp maple syrup
- 2 eggs
- 1 3/4 cups buttermilk
- butter (for the pan)
Set a well-seasoned cast iron pan on medium heat. Mix the dry ingredients together well. Mix the melted butter together with the syrup, eggs, and buttermilk separately, and add to the dry ingredients. Mix until the batter is well blended and there are no more dry lumps.
Melt a dollop of butter on the heated pan and ladle the batter onto the pan in desired sizes.