The local weather is right for rising buckwheat, a crop I’m intimately accustomed to given my Russian roots. Russians eat plenty of buckwheat, drowning groats with milk within the morning, serving it as a savory facet for dinner, grinding it into flour for blini. Japanese European Jews combine buckwheat with bow-tie pasta and caramelized onions in kasha varnishkes. And in Brittany, the place buckwheat, also called blé noir, prospers as effectively, it’s utilized in savory crepes, referred to as galettes. (In France, crepes are thought-about a candy deal with and are usually made with a batter containing white flour, eggs and milk).
