The buckwheat fields were snowy with blossoms and fragrant as the new honey the bees were industriously gathering.
The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup.
The explanation was that buckwheat is sown both in spring and autumn.
This year he had in wheat seven hundred acres, in grass five hundred eighty acres, in oats four hundred acres, in corn seven hundred acres, with several hundred more in buckwheat, barley, potatoes, peas, beans and turnips.
To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight.
Avoidance of heat or water-deficit stresses during the early period of flowering was essential to maximizing seed set and yield potential in common buckwheat.
I remember hayfields and pastures, and fields of buckwheat, corn (maize) and winter wheat.
Buckwheat plants were grown in four sets of 40 pots, with four plants per pot.
