A handful of lovely golden green pyramids... Contrary to its name, buckwheat is not actually a grain, but a seed belonging to the same family as rhubarb. We eat the groat, which has a subtle,nutty flavour. It contains higher levels of zinc, copper and manganese than other cereal grains, and has a lower Glycemic Index. It is thought to be an excellent cholesterol-lowering food, and it is an excellent protein source without containing gluten. We eat a lot of buckwheat in our house, preferring it raw to cooked. It is important first to soak it to activate the enzyme inhibitors, then rinse well and drain. If you make a big batch, dehydrate it to make buckinis and then you have a store of ready to use, activated groats to throw on cereal, make gluten free muesli, add to salads or to bliss balls. You can also prepare buckwheat like any other grain, but just be aware that it is very mucilaginous (meaning it goes gooey when you add water!). Once again, soaking is recommended. If you havent got much time, 20 minutes of soaking is ample, then rinse really well. If you have even less time, put a bit of coconut oil in a pan and toast the groats over medium heat for about 5 minutes. Cook one cup of soaked/toasted buckwheat with 2 cups of water and bring to a boil, then cover, reduce the heat and boil for another 10 minutes or until the water is absorbed. Soaked buckwheat will be quicker to cook than toasted buckwheat. You can then use your cooked buckwheat in a whole variety of ways - porridge, burgers, risotto, tabbouleh or other salads, or just as a side in place of rice or pasta. The buck doesnt stop there - use your culinary imagination to see how groat you can be! See you at the co-op! Cheers Jackie Here are some of the freshly picked or locally dug produce well have on offer at the co-op this week, LOCAL PRODUCE from veggie-munching Local Growers From Alex in Cygnet Salad Mix Potatoes - Nicola From Stan in Oyster Cove Broccoli Capsicum - Corno di Toro From Harry in Woodbridge Pumpkin - Jarradale From Lynette in Nicholls Rivulet Carrots Parsnips Potatoes - Dutch Creams and Tasman From Lenny in Middleton Parsnips Pumpkin - Jarradale Carrots - Nante Potatoes - Tasman Garlic From Sharon in Deep Bay Salad Mix Tomatoes Produce From Forest Hill Organic Farm in Latrobe Brown Onions Organic Bread from our Local Baker Cam in Cygnet Sourdough Bread - Light Rye, Wholemeal, 6 Seeds Spelt Sourdough Focaccias - Caramelised Onion and Herb Fruit Sourdough - Hazelnut and Date Olive and Rosemary Sourdough For our Subscribers: All things going well for our growers this week - In the Box - , Beetroot, Capsicum, Carrots, Collard Greens, Garlic, Brown Onions, Spring Onions, Parsnips, Potatoes, Pumpkin, Salad Mix, Sweet Corn and Tomatillos All things going well for our growers this week - In the Bag - Capsicum, Carrots, Collard Greens, Garlic, Brown Onions, Parsnips, Potatoes, Pumpkin and Sweet Corn Zoes Seedlings - will be available tomorrow at the Woodbridge Nursery across the road. Just let Bec and Owen know that you are Channel Living members. See you tomorrow Cheers Jackie and Mandy
Posted on: Thu, 08 May 2014 08:37:53 +0000
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