For buckwheat flour, I generally sprout buckwheat groats to increase the nutrition first (see link below), and dehydrate it until crispy dry (between 115-125-degrees F) for 4-6 hours. When you finish dehydrating them, cool completely to room temperature BEFORE placing in a container (I use a glass canning jar). Don't allow it to sit much beyond the time it takes to cool to room temperature or it can rehydrate (reabsorb) moisture in the air, especially if you live where there is a lot of humidity. When you place warm dried groats in a glass container without allowing them to cool completely first, the warmth will cause moisture in the jar to form (condensation), which can cause the grain to mold during storage. After foods are dehydrated, including buckwheat groats, you need to "condition" it. Most people skip this step and then they wonder why their food molds.......? Conditioning is the process used to equalize (evenly distribute) any moisture left in the food after drying. Fill a container about 2/3 full and cover with an air-tight lid. Shake the container daily (or open and stir it), and check to see if there is any condensation on the jar or the underside of the lid. For buckwheat groats, conditioning will only take a few days and is perfectly safe to use immediately after you have cooled it. If you see any condensation the first day or two, it wasn't sufficiently dried - place the food back in the dehydrator to finish drying, then recondition once again. I store whole groats and mill it when I need buckwheat flour, which can be done in a coffee/spice mill for small amounts, or a regular grain mill for large amounts. If you don't have either of these, you can crush the grain in a plastic bag with a rolling pin. It crushes very easily Since you are adding them to a mixture in a Vitamix, you wouldn't need to powder it first, the mixer will take care of that. Dehydrated buckwheat groats are very easy to crush. I'm not exactly sure why you are using buckwheat groats as replacement for whole nuts - the protein perhaps? You could add almond flour if you don't want whole nuts. You could also add cooked, or sprouted and dehydrated, lentils for a vegetable protein source. And another good source of protein is Great Lakes Gelatin (Collagen Hydrolystate - in the green box - it DOESN'T gel and can be added to hot or cold beverages). -Grainlady Here is a link that might be useful: Nouveau Raw

you have plenty to harvest now. Get the black seeds, there will be chaf too but that will blow off. I let mine set out on the covered patio to make sure they are dry. Then I dump them all in a can for next year. You might find collecting takes a week or two. I gently grab where the seeds are and gently pull catching the seeds in my hand. Sort of like stripping off the seeds.

I strongly advise, don't grow ANY Alfalfa around trees! They have deep roots and suck nutrient and water away.

I have some Chinese asters peach although I haven't gotten them to bloom. I'm interested in your buckwheat.