Fwd: Buckwheat Feature in Los Angeles Times

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ysanneTo: cyndikrallSent: 10/30/2008 4:49:46 A.M. Pacific Daylight TimeSubj: Buckwheat Feature in Los Angeles Times

 

Remember that first soulful stack of hot buckwheat pancakes drenched in maple syrup and melted butter? Mention buckwheat to French cooks, and they’ll smile with memories of hot savory crepes eaten in windswept Brittany, dripping with melted hand-made French cheeses, and served with a pitcher or two of strong local apple cider.How about Japanese soba noodles? Although many Western food lovers are unaware that they are made with buckwheat, the delicious earthy flavor of soba noodles is due to the buckwheat flour inside. It's the rich nutty flavor and firm texture of buckwheat that sets them apart from the typical Japanese udon or ramen noodles.It doesn't stop there… Take time to explore buckwheat flour and you'll find it's the Clark Kent of the food world: an unassuming ingredient that transforms into a superhero simply by being called to action. And it’s an especially interesting ingredient for OrganicFoodees…Fertilize a field of buckwheat with nitrogen-rich fertilizer, and the crop will become less productive – it bizarrely prefers less fertile soils, preferably in icy climates. For this reason, even buckwheat not labeled as organic is likely to have been grown without chemicals.Add to that the fact that it’s inexpensive and simple to use, and you’ll agree that buckwheat flour can be as richly rewarding in your kitchen as a conversation with a good friend.Check out my feature about baking and cooking with buckwheat flour in this week's Los Angeles Times.http://www.latimes.com/features/food/la-fo-buckwheat29-2008oct29,0,2169709.storyThere are three delicious recipes, two written by me, and one by Chez Panisse chef Paul Bertolli. If you've only tried buckwheat in pancakes, think again: buckwheat is as versatile as blue jeans.Best wishes,Ysanne SpevackEditor OrganicFoodee.comAuthor and freelance writer

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