Exhibition in the coach house on 12 and 13 September 2026
Buckwheat brings to mind poor farmers, barren soil and pancakes. Yet buckwheat also has a fascinating and rich past stretching from Tibet via Japan to Brittany and our Low Countries. However, its unique nutritional value, modest rapid growth habit and robust characteristics as a plant mean that there is a broad renewed scientific, culinary and practical interest. Historically, botanically, practically and culinarily, you can rediscover buckwheat here. As a fascinating old crop with a promising new future.
More information and recipes can be found on the website under the exhibitors
