In the early summer, the fields of the Tomic family in Carinthian Jauntal are awash with a sea of flowers in a delicate shade of pink. Buckwheat has been grown on this certified organic farm for decades. Firstly, because the Carinthian people have treasured this high-energy grain since time immemorial, using what is known as Carthanian ‘Hadn’ in a host of traditional dishes. Buckwheat comes into its own when turned into flour and, for instance, used to make buckwheat rolls, pancakes, crackers and various other delicious treats.
THE GLUTEN-FREE POWER PROVIDER
In recent years, authentic buckwheat (Fagopyrum esculentum) has experienced a surge in popularity; there are a number of reasons for this. In botanical terms, it is classed as a knotweed crop and has nothing to do with wheat as we know it. In reality it is more closely related to rhubarb than certain grains. It is gluten-free and, at a time when food and/or gluten intolerances are becoming increasingly common, this is arguably one of its most important properties. But that’s far from the whole story. Buckwheat is particularly rich in valuable substances. High-grade protein, vitamins E, B1 and B2 and a wealth of alkaline minerals such as iron, zinc, manganese and magnesium, make it a real power provider.
FROM FIELD
TO MILL
These properties are known at the Tomic organic farm. Johannes Tomic and his son David want to give people back some health and quality of life with their organic agricultural products. Together with their ten employees, they pursue new, more sustainable methods, both in agriculture and in processing their products. This is why buckwheat is allowed to grow completely wild in their fields. Once harvested, buckwheat seeds, including their shells, are gently milled in their own stone mill located directly on the farm. This process gives the flour its typically dark hue. The bran is then sifted out. The result is a high-quality, organic flour full of natural fuel.
