Buckwheat wasn’t added to the rotation at Chisholm Trail Farm by accident. For Mike and Brenda, every crop has to answer a simple question: Does it care for the land the way the land has cared for their family? Buckwheat does.
As an ancient grain cultivated for thousands of years, buckwheat has long been valued for its compatibility with the soil. It grows quickly, establishes easily, and shades out weeds without demanding perfect conditions. When it blooms, the fields turn soft white, and pollinators move steadily from flower to flower. On a farm that has been in Mike’s family for four generations, those qualities matter.
When Mike walks the same ground his great-grandparents once worked, he isn’t only thinking about this season’s harvest. He’s thinking about what the soil will look like decades from now. Brenda often says that farming isn’t about taking everything you can from the land; it’s about leaving it better for the next generation. Buckwheat fits naturally into that mindset. Its roots help improve soil structure, and it serves as a thoughtful part of a regenerative system designed to build health instead of deplete it.
The connection between soil and table has always been clear on this farm. Long before buckwheat was planted here, it sustained families in regions where food had to stretch through long winters and short growing seasons. In parts of Eastern Europe, buckwheat groats were a dependable pantry staple. A pot simmering on the stove could feed a household more than once. It stored well, reheated well, and filled people up without fuss. It wasn’t elaborate food. It was steady food; the kind families relied on because it consistently did what it was meant to do.
That same steadiness is what Mike and Brenda appreciate about it today. On a farm, reliability is valued more than novelty. Crops that show up season after season and contribute to the health of the land earn their place. Buckwheat has been doing that for centuries.
When the harvest comes in, and the groats are cleaned and bagged, they don’t travel far before they reach Brenda’s kitchen. She cooks them in the same way our ancestors did. A pot of water on the stove with a little salt is often all it takes. On cold Minnesota evenings, when the wind cuts across the fields, buckwheat might be stirred into soup or served alongside roasted vegetables. Sometimes it’s reheated the next morning with eggs, or milled and used in breads. It holds its texture, satisfies without feeling heavy, and fits naturally into meals without requiring special techniques.
There’s something grounding about preparing a grain that has remained largely unchanged over time. Buckwheat is naturally gluten-free, hearty, and nutty in flavor. It stores well in the pantry and stretches across multiple meals without losing its integrity. More than that, it aligns with Chisholm Trail Farm's approach to food. It respects the land it grows in, nourishes the people who eat it, and fits well in kitchens where meals need to be both practical and satisfying.
Every bag of buckwheat groats from Chisholm Trail Farm carries more than a harvest. It represents four generations of accumulated knowledge, a deep respect for soil health, and a commitment to producing food that the Chisholm family is proud to serve at their own table. Mike and Brenda grow buckwheat because it works in their fields, in their rotation, and in their home. They’re honored to share that same steady, dependable grain with yours. Grab your bag today, and try them out for yourself.