Edited by Anne Gray

    Rose Doucet has written an informative article in this issue on the history of buckwheat on New Brunswick farms. I use buckwheat often. It’s a good-tasting, nutritious flour, and it’s easy to get local product. We’ve grown it, but as a ground cover, not a food crop. It was a strong and hardy plant, and I can see why early settlers were happy with it. It reseeded to come back in spring after a cold winter in the garden. I like plants that are hardy; I can imagine early farmers would think that akin to finding a magic bean. 

Slow cooking specialties

Edited by Anne Gray

    The days are getting shorter and the evenings feel cooler. Most of the apples have fallen or been picked from the trees, and the farmers’ markets have taken on a distinctly late-season look. Whew, feels like a quick turnaround from spring.