Buckwheat Buzz
More than anyone, California Buckwheat (Eriogonum fasciculatum) welcomed me to Topanga Canyon. I remember one of my first drives down to the beach, trying to pay attention to the S-curves, but not being able to keep my eyes off this plant that was hanging off the cliffs. Although I was zapped back into the reality of oncoming traffic, I had started to hear its song. Not like a rendition of ‘The Hills are Alive With the Sound of Buckwheat’, simply a buzzing thought that wouldn’t go away.
The abundant seeds of this plant have now worked their way to becoming a few of my favorite things. With the ability to produce up to 300 pounds of seeds per acre, and the fact that they also like to hang out in sunny locations, meant we hit it off right away. Found from Marin to central Baja, as well as parts of UT and AZ, you would be wise to know this winter staple.
To harvest bring a paper bag and simply crush the seed balls between your fingers. The seeds and all will fall into your bag below. You can pick out any stems, twigs, or creepy crawlers that may have found their way into your bag. The seeds are so small that I don’t bother separating them from the chaff. Most Americans are severely lacking in fiber anyways, so just look at it as a free dose of anti-colon cancer medicine. Speaking of nutrition, like many other wild plants, there is little nutritional research done on California Buckwheat. That said, with my nutrition background I would guess that these seeds are high in amino acids (protein), minerals (wild foods are almost always higher than their cultivated counterparts in trace minerals) and fiber.
The following recipe has become one of our family favorites. My son is always begging for these pancakes. I try to buy as many things from local producers as possible. These pancakes were made with Calfornia Buckwheat from Sterling’s house, raw milk from Organic Pastures, Topanga Eggs, and topped with butter I made myself from Organic Pastures cream and California buckwheat honey from Jerry Dahlberg.
California Buckwheat Pancakes
1 cup California Buckwheat flour
1 cup unbleached white flour
2 cups buttermilk, kefir, yogurt, or milk
2 eggs, lightly beaten
1/2 tsp salt
1/2 tsp cinnamon
Combine first three ingredients and let soak, preferably 12 to 24 hours. Stir in eggs, salt and cinnamon, and thin to desired consistency using milk. Cook on a hot, oiled cast-iron skillet. I like to top with butter and California buckwheat honey or agave nectar.
