Buckwheat sentence example

buckwheat
  • Buckwheat is cultivated mainly in Brittany.

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  • The crop of buckwheat was 499,000 bushels (grown on 22,000 acres).

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  • When this happens there is great suffering from famine, for wheat is the crop upon which the people principally depend, though rye, buckwheat and oats are also cultivated.

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  • The buckwheat belt extends S.W.

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  • Some of the larger oat-producing counties also are in the south-east, but most of the buckwheat, barley and oats are grown in the north and west counties.

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  • The chief products of cultivation on the heavy clay soil are oats, barley and wheat, and on the sand-grounds rye, buckwheat and potatoes.

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  • The yellowish sandy plains on its left will grow nothing except oats, buckwheat and some rye.

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  • Altogether nearly 16 million acres of Russian Poland, or almost one-half of the total area, are under crops, principally rye, oats, wheat, barley, potatoes and hay, with some flax, hemp, peas, buckwheat and hops.

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  • Smaller areas are devoted to maize, buckwheat, pease, rape, hemp, flax, hops and tobacco.

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  • Wheat, rye, barley and oats are cultivated everywhere, but spelt only in the south and buckwheat in the north and north-west.

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  • To these in some districts are added spelt, buckwheat, millet, rice-wheat, lesser spelt and maize.

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  • The cultivation of buckwheat on these grounds has decreased, and large areas which were formerly thus treated now lie waste.

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  • Other articles of commerce are rye, rye-flour, wheat, oats and buckwheat, which are sent partly up the Dnieper to Pinsk, partly by land to Odessa and Berislav, but principally to Ekaterinoslav, on light boats floated down during the spring floods.

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  • The production of Indian corn in 1909 was 47,328,000 bus., valued at $35,023,000; of wheat, 8,848,000 bus., valued at $10,175,000; of oats, 3,800,000 bus., valued at $2,052,000; of rye, 184,000 bus., valued at $155,000; of buckwheat, 378,000 bus., valued at $287,000; the hay crop was valued at $8,060,000 (606,000 tons).

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  • The region of sand and gravel is covered with bare heaths and patches of woods, and the occupations of the scanty population are chiefly those of buckwheat cultivation and peat-digging, as in Drente.

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  • Cultivation hardly extends above 7000 ft., except in the valleys behind the great snowy peaks, where a few fields of buckwheat and Tibetan barley are sown up to 11,000 or 12,000 ft.

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  • At the lower elevations rice, maize and millets are common, wheat and barley at a somewhat higher level, and buckwheat and amaranth usually on the poorer lands, or those recently reclaimed from forest.

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  • In 1907 the buckwheat crop was 852,000 bushels; rye, 545 2, 000 bushels; the hay crop, 3,246,000 tons; oats, 30,534,000 bushels; barley, 1,496,000 bushels; wheat 12,731,000 bushels; and Indian corn 57,190,000 bushels.

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  • Barley and buckwheat are grown chiefly in the east part of the lower peninsula south of Saginaw Bay.

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  • The principal crops include Indian corn, wheat, oats, potatoes, buckwheat, rye and clover.

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  • In the production of the hardy cereals, barley, rye and buckwheat, Wisconsin ranks high among the states of the Union; but oats and Indian corn are the largest cereal crops in the state.

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  • Indian corn, wheat, cotton, oats and hay are the principal crops, but the variety of farm and garden produce is great, and includes Kafir corn, broom corn, barley, rye, buckwheat, flax, tobacco, beans, castor beans, peanuts, pecans, sorghum cane, sugar cane, and nearly all the fruits and vegetables common to the temperate zone; stock-raising, too, is a very important industry.

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  • Among cereals of less importance are buckwheat (in the mountainous regions of the north), millets, including both the common millet (Panicum miliaceuin) and the so-called Indian millet (Sorghum vulgare, the joan of India, the durrah of Africa), and even (in La Mancha) guinea-corn (Penicillaria spicata).

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  • Of these, Indian corn is by far the most important, representing normally about two-thirds of the total crop value; while wheat and oats each represented in 1906 about oneseventh of the total crop, and rye, barley, kafir-corn and buckwheat make up the small remainder.

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  • All over the Veluwe are heaths, scantily cultivated, with fields of rye and buckwheat, cattle of inferior quality, and sheep, and a sparse population.

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  • In the same decade Indian corn, potatoes and tobacco were the only staples whose acreage increased and the production of all cereals except Indian corn and buckwheat declined.

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  • It is indispensable when baking with unusual flours, helping give lift to cakes made from cornmeal, buckwheat flour and millet flour.

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  • With a 100% cotton case filled with 2.9kg of 100% Organic buckwheat hulls.

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  • Soba is a traditional dish made with buckwheat noodles, which come in a hot or cold fish stock soup.

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  • Many people have told us that when using our buckwheat pillow they awaken in the same position as when they fell asleep.

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  • The main activities include potato and buckwheat cultivation, and raising yaks for wool, meat, manure and transport.

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  • Agriculture (potatoes, buckwheat, rye) is the main industry, generally combined with cattle-raising.

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  • See, the fifth company is turning into the village already... they will have their buckwheat cooked before we reach our quarters.

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  • The verdure had thickened and its bright green stood out sharply against the brownish strips of winter rye trodden down by the cattle, and against the pale-yellow stubble of the spring buckwheat.

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  • He ate his supper of buckwheat soup with horseflesh and chatted with his comrades.

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  • The soldiers surrounded the Frenchmen, spread a greatcoat on the ground for the sick man, and brought some buckwheat porridge and vodka for both of them.

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  • Soba - Soba is made with buckwheat and the more buckwheat in the noodle recipe the more desirable the noodle.

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  • Millet, however, is still cultivated in the north of Italy, and is used as bread for agricultural laborers, and as forage when mixed with buckwheat (Sorghum saccaratum).

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  • The soil in the valleys and plains of the department, especially in the Bresse, is fertile, producing large quantities of wheat, as well as oats, buckwheat and maize.

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  • Rye is the staple crop, though buckwheat, flax, green crops and the potato are cultivated in considerable quantities.

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  • Hops, which had been introduced in the early part of the 16th century, and on the culture of which a treatise was published in 1574 by Reginald Scott, are mentioned as a well-known crop. Buckwheat was sown after barley.

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  • The principal crops are rye, oats, barley, buckwheat, potatoes, though wheat, beetroot, flax, hemp and tobacco are also grown.

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  • The plants most frequently used are white mustard, rape, buckwheat, spurry, rye, and several kinds of leguminous plants, especially vetches, lupins and serradella.

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  • The total acreage of cereals (barley, buckwheat, Indian corn, oats, rye and wheat) decreased from acres in 1879 to 10,552 acres in 1899, and the total product of these crops decreased from 801,111 bu.

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  • Around the cottages in the mountains the land is cleared for cultivation, and produces thriving crops of barley, wheat, buckwheat, millet, mustard, chillies, etc. Turnips of excellent quality are extensively grown; they are free from fibre and remarkably sweet.

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  • The principal crops are rye, oats, barley, flax and potatoes, with some wheat, hemp and buckwheat.

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  • The oat crop in 1909 was 37,365,000 bushels; the Indian corn crop, 1,910,000 bushels; the wheat crop, 24,120,000 bushels; the barley crop, 8,820,000 bushels; the rye crop, 2,720,000 bushels; buckwheat, 7,512,000 bushels.

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  • The crops include grain of all kinds (not sufficient, however, for the needs of the province), peas and beans, buckwheat, potatoes, fruit and hemp. The cultivation of flax is very extensive, especially in the N.E.

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  • Buckwheat flour is used in considerable quantities in some districts for the making of buckwheat cakes, eaten with maple syrup. These two make an excellent breakfast dish, characteristic of Canada and some of the New England states.

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  • The product of Indian corn was 48,800,000 bushels in 1909; of wheat 26,265,000 bushels; of oats 25,948,000 bushels; of barley 196,000 bushels; of rye 5,508,000 bushels; and of buckwheat 5,665,000 bushels.

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  • Two industries have for centuries been associated with the barren heaths and sodden fens so usually found together on the sand-grounds, namely, the cultivation of buckwheat and peatdigging.

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  • Filled with buckwheat hull- small buckwheat shells, Zafu claims that this cushion is more comfortable than the commonly filled kapok ones.

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  • Choose between a cotton stuffed cushion, or a buckwheat cushion, but what you'll really like about this site is the fact that there's a lot of attention to detail and a wide selection of choices from which to choose.

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  • If you're looking for an easy-to-sprout seed, sprouting buckwheat is for you.

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  • Besides being one of the simplest seeds to sprout, buckwheat is a superfood when it comes to nutrition, and its versatility makes it a great addition to your healthy diet.

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  • Unlike many seeds and grains, buckwheat is actually grown all over the globe, from Russia to South Africa and Brazil to the United States.

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  • Though it's often mistaken for one, buckwheat isn't a grain and isn't even related to wheat.

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  • Some studies suggest the buckwheat plant may also help reduce cholesterol in certain individuals.

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  • Various parts of the buckwheat plant are used for both nutritional and medicinal reasons.

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  • Nutritionally, buckwheat is used in Japanese soba noodles, in breakfast foods like porridge, and in buckwheat flour.

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  • Buckwheat seeds, or grouts, can be sprouted and eaten raw.

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  • Follow these simple directions when sprouting buckwheat at home.

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  • Also take note that buckwheat seeds require a much shorter soak time than other seeds, so you may want to set a timer for them!

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  • It's important to note that because buckwheat is a cool-weather crop, these sprouts may continue to grow in the refrigerator, so make sure to eat them within a few days.

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  • A variety of websites and blogs dedicated to healthy snack foods contain buckwheat and similar plant-based items.

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  • Additionally, many sites offer equipment and tips for sprouting buckwheat and other types of seeds.

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  • For more information on sprouting buckwheat, investigate resources at your local library or bookstore.

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  • You can grow a variety of different sprouts using the kits, such as the common alfalfa and buckwheat sprouts; wheatgrass, bean sprouts, and even broccoli sprouts.

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  • The most popular type of sprouting seeds and beans are alfalfa, buckwheat, mung beans, green peas, soybeans, pinto beans, sunflowers and radishes.

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  • It can be combined with corn meal, rice, buckwheat or other grains.

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  • For example, a light clover honey will make a very different tasting mead than a dark buckwheat honey.

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  • Some higher-end maternity pillows are even filled with buckwheat hulls, a natural material that conforms to your unique body shape to more evenly support your weight.

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  • Buckwheat flour, for example, may lend a strong taste to your cooking.

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  • Look for amaranth, teff, buckwheat or even hemp flour.

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  • White rice flour is amongst the least nutritious of the gluten-free flours, and many chefs now prefer to experiment with more nourishing flours such as almond and coconut, or even buckwheat.

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  • This recipe uses buckwheat - an herb - as its base, which gives the bread a slightly sweet, nutty taste.

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  • Do not be alarmed if the dough does not seem to be rising; some buckwheat flours do not rise without significant heat.

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  • Drop it by the tablespoon onto a greased cookie sheet and bake at 375 degrees for 30 minutes to get buckwheat rolls.

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  • Try this recipe for buckwheat bread and discover how gluten-free bread can sometimes be even better than the "real" thing.

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  • Many of her recipes feature unique substitutions and ingredients such as coconut milk, buckwheat flours, alternative sweeteners, and even options to omit eggs and dairy.

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  • Examples of pseudograins include quinoa, buckwheat, wild rice and amaranth.

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  • Healthy brunch menu items include warm organic barley and vanilla bean cereal, veggie burgers with pea shoots and roasted red bell peppers, and buckwheat muesli pancakes.

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  • Feast on a towering stack of buttermilk or buckwheat pancakes topped with hot blueberries, apples or strawberries.

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