A handful of pecans
about 19 halves – is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Read more
 
 
Let's get shaking?
 
At one of the fields in Sahuarita, Arizona the trees are waiting to be shaken. The husks are dried up and split, leaving the nuts exposed and ready to drop with a little help of the shaker machines. Depending on the field and variety, a mature tree could produce from 50 to 90 lbs of a pecans a year.
 
Curbside pickup holiday hours 
Dec. 31 - Jan. 4th - CLOSED
 
 
Our 2020-2021 Gift Catalog is now available!
 
Healthy recipe ideas:
 
EASY PECAN BUTTER


This luxuriously creamy pecan butter is so easy to make! Blend pecans with vanilla and cinnamon for an easy and delicious nut butter. Are you a nut butter fan? There's nothing we love more around here than a good slather of nut butter on our...

Read more
www.acouplecooks.com
 
SHAVED 
BRUSSELS SPROUT SALAD


This raw Brussels sprouts salad featuring shaved Brussels sprouts, toasted pecans, sweet-tart cranberries and nutty Parmesan cheese is tossed with a light and lemony vinaigrette. You can shave the Brussels sprouts using a chef's knife--or use the ...

Read more
www.eatingwell.com
 
CRANBERRY CHICKEN SALAD


This healthy chicken salad recipe with cranberries, toasty pecans and crunchy vegetables is slathered in a combo of mayonnaise and yogurt which keeps the dressing light and tangy. Serve it open-face on toasted bread or scoop it on top of fresh...

Read more
www.eatingwell.com
       
 
 
Great gift ideas for co-workers, friends and family!

 View Newsletter Dec. 2, 2020 

 
About us:
 
AT GREEN VALLEY PECAN IT'S TIME TO HARVEST
 
The harvest will take three main steps:
 
 
SHAKING
 
 
RAKING
 
 
HARVESTING
 
 
 
Holiday recipe ideas:
 
SAHUARITA CHRISTMAS HAM
BY CHEF ANGIE STAATS @ Mybestfriendisfodd
For questions and cooking tips from Chef Starts, follow her on Instagram!
Sahuarita Christmas Ham by Chef Angela Staats.
 
 
INGREDIENTS
 
FOR THE HAM
10 Lbs precooked spiral cut ham or smaller
1 C Green Valley Pecan Meal 
1 Egg
 
FOR THE GLAZE
 
1⅓ C Maple Syrup
½ C Butter
1 C Brown Sugar
¼ C Lime Juice
2 TSP Cayenne Pepper
1 C Green Valley Pecan Pieces 
1 C Green Valley Pecan Halves
 
PREPARATION
 
Preheat oven to 275°F. 
 
Beat the egg in a small bowl until bubbles appear. 
 
Stir in the Green Valley Pecan Meal. 
 
Rub mixture over the surface of the ham.
 
Bake 2 hours and 30 minutes. If using a smaller ham, bake 15
minutes per pound. 
 
FOR THE GLAZE
 
Place maple syrup, butter and brown sugar in a small sauce pan.
 
Boil until it becomes a thick syrup. 
 
Remove from heat. 
 
Stir in the lime juice, cayenne pepper and pecans. 
 
Pour over top of the cooked ham.
 
GREEN VALLEY PECAN SANDIES


This recipe is so simple and delicious. The pecan candies are the perfect cookie to prepare, give and exchange during the holidays! In a large bowl, cream butter and sugar Add water and vanilla; mix well Gradually add flour; fold in pecans. Roll...

Read more
www.greenvalleypecan.com
 
BACON PECAN BRITTLE


Our Bacon Pecan Brittle Recipe is a fluffy airy homemade caramel candy, speckled with salty bacon and pecans. It makes a marvelous holiday gift. Making edible presents is one of my favorite parts of the holidays. Our family makes these gifts...

Read more
www.aspicyperspective.com
       
Despite the incredible challenges of 2020,
WE HAVE SO MUCH FOR WHICH TO BE THANKFUL:
Almost six decades of harvest
Over 300 employees making up the Green Valley Pecan Family
Three generations of owners and workers
Over 25 countries buying Green Valley Pecans
Our wonderful vendors and suppliers
The supporting and loving community of Green Valley and Sahuarita, Arizona
Pecan Pie
and...YOU!!
 
 
Holiday recipe ideas:
GINGERBREAD PECANS
BY AMERICAN PECAN COUNCIL
 
 
INGREDIENTS
 
1 large egg white, beaten
2 cups raw pecan halves
2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 teaspoons gingerbread spice blend
Pinch of salt
 

 
Allow pecans to cool completely. Store in an airtight container for up to 4 days. Makes 2 cups.
 
PREPARATION
 
Preheat oven to 300 degrees F. 
 
Line a baking sheet with parchment paper, set aside.
 
In a large bowl, whisk beaten egg with a fork until frothy. Add pecans and stir until coated. 
 
Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice, and salt. 
 
Stir to coat evenly. 
 
Spread pecans in an even layer on the prepared baking sheet.
 
Bake pecans for 40 minutes, stirring halfway through. 
 
SWEET POTATO BITES
Sweet Potato Bites Are The New Casserole

Sweet potato casserole is certainly a favorite at our Thanksgiving table. This year we are serving it as an appetizer! These bites will go fast so double up! Have you made these yet?

Read more
www.delish.com
 
TURKEY, CRANBERRY, PECAN SALAD
Leftover Turkey Recipes: Easy Turkey Salas with...

This Turkey Salad Recipe with Cranberries and Pecans is the perfect way to use up leftover turkey. Plus, the taste and flavor of this salad are so yummy, you'll want to make it again and again! 

Read more
www.scatteredthoughtsofacra...
 
PEA-CAN OR PUH-CON
Did you vote?
 
 
What was Dolly Parton's vote?
 
The pronunciation debate was discussed on the TODAY Show’s 3rd Hour the morning of Nov. 18th where it was mentioned that even Dolly tweeted about it! Do you agree? 
       
HARVEST: ARE WE THERE YET?
Not quite. By November the husk begin to split revealing the smooth hard shell protecting the kernel. Ideally, we would want three consecutive freezing days to allow for the husk to dry up, making it easy for the pecan to drop and separate from it as it falls. During this time the trees have gone dormant and we are no longer watering them. Want to learn more?
 
 
Tucson Chef Angie is a local, private chef, and recipe developer. She will be providing us with a couple recipes to share with you today.
 
You can contact her and see her beautiful creations on Instagram at: 
 
 
Thanksgiving recipe ideas:
 
 
SONORAN PECAN PIE
BY CHEF ANGIE STAATS
 
CRUST INGREDIENTS
1 Cup Flour
¼ Cup Sugar
½ tsp Hot New Mexico Chili Pepper Powder
¼ tsp Salt
8 Tbsp Butter
1 Egg
½ Cup Green Valley Pecan Meal
Preheat oven to 350°F
 
 
FILLING INGREDIENTS
1 Cup Dark Corn Syrup
⅔ Cup Brown Sugar
¼ tsp Chipotle Chili Powder
 tsp Black Pepper
¼ tsp Hot New Mexico Chili Pepper Powder
½ tsp Pasilla Chili Powder
¼ tsp Salt
⅓ Cup Butter, melted
3 Eggs
1 Cup Green Valley Pecan Pieces
 
 
TOPPING AND BAKING INGREDIENTS
3 Jalapeños
¼ Green Valley Baking Pieces
½ Cup Green Valley Pecan Halves
(optional ½ fresh lime and ½ teaspoon cayenne)
 
 
CRANBERRY PECAN BAKED BRIE
 

INGREDIENTS
1 (8-ounce) wheel brie cheese, rind trimmed
2 tablespoons brown sugar, packed
 
FOR THE MAPLE HONEY DRIZZLE
1/4 cup brown sugar, packed
2 tablespoons honey
2 tablespoons maple syrup
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Zest of 1 orange
1/2 cup pecan pieces
1/4 cup dried cranberries
 
 
PREPARATION
 
1.Whisk together the marinade ingredients for the chicken: balsamic vinegar, coconut aminos, and garlic. Marinate the chicken in a large container for at least 20 minutes, up until 4 hours.
 
2. Heat the grill to medium high heat (or prepare a charcoal grill). 
 

 
PREPARATION:
Preheat oven to 350 degrees F.
 
1.Place brie on a rimmed baking sheet or a 5-inch cast iron skillet;sprinkle with brown sugar.
 
2.Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
 
3.In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest.
 
4.Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
 
5.Serve brie warm topped with pecan mixture; serve with crackers or baguette.
 
 
APPLE PECAN STUFFING
 
INGREDIENTS
2 cups Onions, diced
1 tablespoon Brown Sugar
1 cup Carrots, diced
1 cup Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 ounces Butter, melted
15 ounces Bread, cut into 1/2 inch cubes (10-12 cups)
1 1/2 – 2 cups Broth
1/2 cup Parsley, finely minced
8 ounces pecan pieces (approx. 2 cups)
2 teaspoons Beau Monde Seasoning
1 teaspoons Salt
1 teaspoons Pepper
 
PREPARATION
Preheat oven to 350°F
 
1.Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
 
2. In a large skillet saute the carrots, celery, apples, and garlic until softened.
 
3.Strain the sugared onions and add them to the saute along with the melted butter.
 
4.Add mixture to the bread and toss in a large bowl.
 
5.Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
 
6.Add salt and pepper to taste.
 
7.Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
 
8.Cover with foil and bake at 350°F for 45 minutes.
 
9. Remove foil and continue to bake for 5 – 10 minutes or until top is crusty and brown.
 
PEA-CAN OR PUH-CON
WIN BY VOTING!
 
 
This safety blanket helps you flex your pecan pronunciation passion while sheltering you from the chaos in a world gone nuts AND features a handy snacking pouch for pecans!
 
ENTER FOR A CHANCE TO WIN IT!

 

 
 
SCARY THINGS AND SUPER HEROES IN THE ORCHARD
Among the few pecan enemies in Arizona are the black and yellow aphids. While they do not affect the crop in the fall or winter as much, they could damage the tree and the crop during the times when the leaves need the most sunlight.
 
 
Aphids secrete a sugary fluid called honeydew from their abdomen. When an aphid population grows large enough, the honeydew begins dripping down from the tree leaving a sticky coat on the leaves that prevents them from absorbing the sunlight needed. 
 
We have our super heroes who help control their population: the green lacewings (top) and the lady bugs!
During the summer time we release thousands of these bugs into the orchard as an organic measure of pest control.
 
We also plant cover crops between the trees to attract more of these beneficial insects.
 
 
Meet Nereyda!
She is among the creators in the back of our store. She is normally busy assembling beautiful baskets, trays, and tins like this. 
 
She would like you to know that CHOCOLATES ARE BACK!
 
CHOCOLATE IS BACK!
 
 
 
Delicious recipe ideas:
 
Pecan Basil Pesto
 
PREPARATION
Blend until the mixture becomes a slightly chunky paste.
 
BASIL PECAN PESTO
BY BEEMER GIRLS
 
INGREDIENTS
3 cups fresh basil leaves 
1 ½ cups pecans 
4 cloves garlic 
½ cup shredded Parmesan cheese 
¾ cup olive oil 
½ teaspoon kosher salt 
1 pinch ground black pepper to taste  
 
 

For the pesto, refer to recipe above 
or click on original recipe for an alternative method:
 
 
PREPARATION
 
1.Whisk together the marinade ingredients for the chicken: balsamic vinegar, coconut aminos, and garlic. Marinate the chicken in a large container for at least 20 minutes, up until 4 hours.
 
2. Heat the grill to medium high heat (or prepare a charcoal grill). 
 
INGREDIENTS
 
For the marinade:
1/3 cup balsamic vinegar 
1/4 cup coconut aminos 
2 cloves garlic, minced
6 medium sized chicken breasts
 
3.Place chicken on the prepared grill and cook for 4-6 minutes (depending on thickness of the chicken breast). Flip over and repeat on the other side.
 
4.Continuing to grill until chicken is no longer pink and internal temperature is 165 degrees F. Remove and cover with foil until ready to eat.
 
5.Serve by spooning the pecan pestoon top of each chicken breast over a bed of greens.
 
 
PECAN MERINGUE COOKIES
 
 
INGREDIENTS:
1 cup (100 g) pecans pieces, preferably lightly roasted for 8-10 min at 250°F (120°C)
3 egg whites
Pinch salt
3/4 cup (150 g) sugar
1 teaspoon vinegar
 
PREPARATION:
1 Preheat oven to 300°F (150°C).

2 Break pecans into small pieces: If using halves or large pieces place pecans in zipper baggie and beat them with a wooden spoon or roll over them with a rolling pin to break them into small pieces. Set aside. You can purchase our pecan baking piecesand skip this step!
 
3 Add salt to egg whites and beat to soft peaks: Put egg whites into a spotlessly clean standup mixer bowl. Add salt. Beat on medium speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.
 
4 While continuing to beat the egg whites, slowly add sugar, then vinegar, and beat to stiff peaks: Increase the speed to medium-high, and slowly add the sugar, a couple tablespoons at a time, to the egg whites. Continue to whip the eggs and sugar for a few minutes.
Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.
 
5 Fold in pecan pieces: Using a rubber spatula, gently fold in the pecan pieces.
6 Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or a silicone mat.
 
7 Bake: Put the cookies sheet in the 300°F (150°C) oven, close the door and lower the heat to 250°F (120°C). Bake them for 25 minutes at 250°F (120°C), then turn the oven OFF. Leave them in the oven for 2 to 3 hours or overnight. When they are ready they'll be crisp on the outside, and light and airy on the inside.
If they are a little marshmallowy or chewy on the inside, just let them dry out for a few more hours.
 
 
Prep time: 20 minutes
Cook time: 25 minutes
Oven cooling time: 3 hours
Yield: Makes 12-24 cookies, depending on the size.
 
 
 
ARE PECANS IN THE TREES READY TO EAT IN OCTOBER?
What started in March with a flower is today a fully shaped pecan. 
However, there is still a little more to go before this nut can be that delicious, tasty, and nutritious pecan we know.
 
 
Two to five nut clusters hang from the trees, each one covered in a green husk with a thick pith which is rich in tannins. 
 
At this time the tannins are still present, in a liquid substance that spills out of pecans, but which will soon dry up providing the amber color on the pecan kernel.
 
The astringency from the tannins make eating pecans at this developmental stage impossible; it causes dry and rough feeling in the mouth. The destruction or modification of tannins with time plays an important role when determining harvesting times. For pecans in Arizona, this would happen towards the end of the year.
 
ON SALE FOR LIMITED TIME!
 
 
Meet Kathi!
She recently joined out team. She has brought ideas and delicious recipes to share like the salad dressing below!
Today she wants to offer you a deal you should not pass:
 
Pecan Pieces
$8.25/ lb 
Stock, freeze, and save for the holidays!
Offer valid through Oct. 31, 2020
 
 
Delicious recipe ideas:
 
Apple Pecan Dressing
 
INGREDIENTS
Mixed together:
2/3 cup oil, 
1/8 cup water
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
2 tsp cinnamon 
2 teaspoons brown sugar 
salt and pepper if desired
 
PECAN-APPLE SALAD DRESSING
BY KATHI MOHLMAN
PECAN STORE
 
PREPARATION:
Sautéed in butter:
1 apple, peeled and chopped
1 tbsp brown sugar 
When apple is soft and lightly caramelized, add the liquid mixture and shake well before use.
 
Add to your favorite mix of greens and protein. In this video we used left over chicken! Delicious!!
 
 
INGREDIENTS
For the honey mustard:
1/4 c Dijon mustard
2 tbsps honey
2 tbsp pecan, avocado or olive oil
2 cloves garlic, crushed
Juice of 1/2 lemon, about 2 tbsp.
1/2 tbsp smoked paprika
1/4 tsp sea salt 
 
For the salmon:
2 lbs salmon filet, skin on or off
2 tbsp. fresh parsley, for garnish
 
PREPARATION
 
Preheat the oven to 400 degrees F. or heat a grill to medium heat.
 
Begin by whisking honey mustard ingredients: Dijon mustard, honey, oil, garlic, lemon juice, smoked paprika, and salt.
 
Line a large baking sheet with foil, and coat with cooking spray. Place the salmon in the middle of the foil. Spoon the honey mustard over the salmon, then top with pecans.
 
Fold the foil over the top of the salmon so that is completely covered.
Cook the salmon (see directions for oven and grill below)
 
PECAN-CRUSTED HONEY MUSTARD SALMON IN FOIL
Submitted by: Julia Mueller, Roasted Root FOR APC
 
For the oven: Bake for about 15 minutes (for a 1 inch thick piece of salmon, allow extra time if fillet is thicker than 1 inch). Remove salmon from oven and set oven to broil.  
           
Carefully peel back the top of the foil (you may have some steam here), put salmon back in the oven under the broiler for another 2 minutes. Remove from oven and top with parsley if    desired. Serve immediately.
 
If grilling the salmon: transfer the foil pack to the hot grill. Cook for 13-14 minutes or until salmon is almost cooked through. 
 
Carefully open the top of the foil, and continue to cook for   another 2 to 3 minutes or until salmon is cooked through. Remove from oven and top with parsley if desired. Serve immediately.
 
 
CHOCOLATE CREAM PIE WITH PECAN CRUST
by Andie Mitchell for American Pecan
 
INGREDIENTS:
For the pecan crust:
3oz pecans, chopped (about 3/4 cup)
3oz graham crackers (5 whole cracker sheets), broken into large pieces
1/4 c unsweetened flaked coconut
2 tbsp granulated sugar 
4 tbsp unsalted butter, melted
 
For the chocolate filling:
1/2 c granulated sugar 
1/4 c cornstarch
1 (13.5-oz) can full-fat coconut milk 
1 cup plus 2 tablespoons whole milk
6 oz bittersweet chocolate, finely chopped
1 oz unsweetened chocolate, finely chopped
3 tbsp unsalted butter, cut into 3 pieces
1 tbsp vanilla extract
 
For the whipped cream topping:
1 c heavy cream
¼ c confectioners' sugar
2 tbsp vanilla extract 
Semisweet chocolate shavings, for garnish (optional)

 

 
ONCE UPON A TIME ON OUR FARM 
The story of a Queen and Three Influential Men in America
 The lntercontinental Rubber Company, whose key investors included Bernard Baruch, J. P. Morgan, and Joe Kennedy, founded Continental Farms. During World War I, there were fears that Germany would cut off trade routes from Central and South America impacting the domestic supply of rubber. 
 
 
As a result, lntercontinenal grew guayule, a rubber plant to provide alternative supplies of this vital material. The company built housing for employees and a school for their children. After WWII, Queen Wilhelmina of the Netherlands bought the Intercontinental Rubber Company and leased it to local cotton farmers. Keith Walden, founder of Green Valley Pecan Company, bought the land from her in 1948 and, after growing and trying various crops, ultimately planted the pecan trees that stand today.
 
Meet Aissa!
She has been busy stocking the shelves again with the unforgettable GV Pecan Pies.
-Available only for pickup-
 
Pecan Pie or Chocolate Pecan Pie
$18.00
 
Other delicious recipes ideas:
 
 
PECAN BARS 
SUBMITTED BY ANNE CAVANAUGH
 
INGREDIENTS
CRUST
2 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon cinnamon 
3/4 cup butter
TOPPING
1 cup packed brown sugar
1 cup light corn syrup
1/2 cup butter
4 large eggs, lightly beaten
3 cups chopped pecans 
1 teaspoon vanilla extract
 
STEPS:

1- Combine flour, sugar, salt and cinnamon in large bowl. 

2- Cut in 3/4 cup butter thoroughly with pastry blender until mixture resembles fine crumbs. 

3- Press mixture evenly into greased 13” x 9” pan, using piece of plastic wrap to press crumb mixture firmly into pan. 

4- Bake at 350 for 17 to 20 minutes or until lightly browned. 

 
 
 
5- Combine brown sugar, corn syrup and 1/2 cup butter in a saucepan. Bring to a boil over medium heat, stirring gently. Remove from heat. 
6- Stir one-fourth of hot mixture into beaten eggs.
7- Add to remaining hot mixture. 
8- Stir in pecans and vanilla. 
9- Pour filling over crust. 
10- Bake at 350 for 34 to 35 minutes or until set. 
11- Cool completely in pan on a wire rack. 
12- Cut into bars. 
 
Bars freeze well.
 
 
 
INGREDIENTS
1 small butternut squash, roasted (about 2 cups)
1 cup raw pecan halves
2 teaspoons + 1 tablespoon pecan oil or coconut oil or avocado oil
1/2 small leek, chopped
2/3 cup full-fat canned coconut milk
1 1/3 cup vegetable broth
1/4 teaspoon sea salt or to taste
1/4 teaspoon ground nutmeg
Green onion, chopped (optional) 
Pesto sauce (optional)
 
STEPS:
 

1- Preheat the oven to 400 F.

2- Chop the tip and tail off the butternut squash and cut it in half length-wise. Scoop out the seeds and innards. Drizzle with 2 teaspoons oil and sprinkle with sea salt. Roast cut-side down 50 to 60 minutes, or until flesh is very soft when poked with a fork.

3- Spread the pecans on a baking sheet and roast for 3 minutes while the squash is roasting, or until golden-brown and crunchy. Remove from the oven and set aside.

4- Once the squash is cool enough to handle, scoop the flesh into a high-powered blender, discarding the skin.

 
ROASTED PECAN BUTTERNUT SQUASH SOUP
Submitted by: Julia Mueller, Roasted Root FOR APC
 
5- While squash is roasting, sauté the leek: Add 1 tablespoon coconut oil to a skillet and heat to medium-high. Add the leek and sauté, stirring occasionally, until leek is bright green and softened, about 3 to 4 minutes.
6- Transfer sautéed leek to the blender along with 2/3 cup of the roasted pecans, coconut milk, broth, sea salt, and nutmeg. Blend on high until completely creamy and any lumps are out. Taste soup for flavor and add more sea salt if desired.
7- Serve with the remaining roasted pecans and, if desired, chopped green onion and pesto sauce.
 
 
INGREDIENTS:
 
FOR THE CRUST
1 cup pecans
3/4 cup all purpose flour
6 tablespoons packed light brown sugar
4 tablespoons unsalted butter, melted
Pinch salt
 
FOR THE STREUSEL
 
1/2 cup packed light brown sugar
2 tablespoons rolled oats
1/2 cup chopped pecans
1/4 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
 
 
PUMPKIN PECAN STREUSEL TORTE
 
 
FOR THE FILLING
 
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon all-purpose flour
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (15-oz) can pure pumpkin, such as Libby's
1 (12 fl-oz) can evaporated milk
1 tablespoon brandy (optional)

 
THE CONSPIRACY- DID YOU KNOW?
That a group of ravens is called an "unkindness" or "conspiracy?"
That a raven can eat an average of 1/2 lb of pecans a day and some can even eat a whole pound?
 
 
In this video, Farm Operator Manager, Brian Driscoll, explains how we co-exist with them and how we keep them out when they become a threat to production. 
But..at the end of the day... ravens are too smart to keep them away for long. 
 
 
 
Meet Brandon
He is a UA student who works at the store on weekends and holidays!
He is a hard working and smart young man, but most of all he is sweet and thoughtful. For Grandparents Day, he will be shipping this beautiful tray to his grandma and grandpa!
 
Item #: TIN114
$16.00
 

 
 
PECAN BRIE HONEY CROSTINI
 
INGREDIENTS:
 
8 flatbread crackers
2 oz brie, cut into 8 squares
2 tbsp hone
 
Use pecans in these delicious recipes:
 
 
BUTTER PECAN FUDGE 
A 15 MINUTE RECIPE!
 
INGREDIENTS
 
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup + 1 Tablespoon heavy whipping cream
  •  ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 cups confectioners’ sugar
  • 2 cups pecan baking pieces
 
STEPS:
 
  1. Butter a 9 x 13-inch dish; set aside.
  2. Place confectioners’ sugar in a large bowl. Gently whisk for 1 minute to break up any clumps.
  3. In a large saucepan over medium heat add butter, sugars, cream and salt. Stir frequently with a rubber spatula as mixture comes to a boil. Boil for 4 minutes while stirring constantly.
 
 
Recipe by  Food Folks and Fun 
Visit them for tips and comments about this recipe.
 
 
4. Remove from heat; stir in vanilla and confectioners’ sugar until smooth. Fold in pecans.

5. Pour into buttered dish and cool to room temperature, about 3 hours. Cut into 64 1-inch squares.
 

 
Place flatbread crackers on a plate. Top each with one piece of cheese, one pecan half, and drizzle with a touch of honey.
 
 
INGREDIENTS
 
  • 1 tsp pecan or extra virgin olive oil
  •  ½ medium onion, diced (about 1/2 cup)
  •  ½ tbsp fennel seed
  •  ¼ tsp black pepper
  •  ¼ tsp paprika
  •  ¼ tsp garlic powder
  •  ⅛ tsp sea salt
  •  ¼ tsp red pepper flakes
  •  1 cup raw pecan halves (or lightly toasted)
  •  1 tbsp red wine vinegar
 
STEPS:
 
  1. In a pan over medium heat, add oil, onion, fennel seed, black pepper, paprika, garlic powder, sea salt, and red pepper flakes (do not add pecans or vinegar yet). Cook 4 minutes or until onion is translucent.
 
 
SPICY PECAN ITALIAN SAUSAGE 
 
 
2,. Add pecans, red wine vinegar, and onion mixture to food processor and pulse until consistency of ground pork, about 8 to 10 pulses. Makes 1 cup pecan “sausage”. Add to pasta, in a soup or on a flatbread or pizza.

 

 
 

View Newsletter of Aug 19, 2020

THE FASCINATING PROCESS OF GROWING PECANS
Each day is a good day of hope and excitement. From the moment green leaves start peaking in the branches to the appearance of male and female flowers in the spring, from pollination to nuts gaining shape in the summer, from clusters to fully developed pecans in the fall, and from shaking to pruning in the winter.
 
 
Learn where pecans are today in their development stage this mid summer of 2020.
 
In this video, Farm Operator Manager, Brian Driscoll, explains the stage of pecans in our Sahuarita orchard .


Recipes included in this newsletter were:

PECAN, GINGER, AND DRIED GRANOLA
 
INGREDIENTS
2 cups old fashioned oats
½ tsp cinnamon 
1 tsp grated fresh ginger
 ¼ tsp salt
¼ cup canola or vegetable oil
6 tbsp packed light brown sugar 
1 egg white
1 cup dried apples, chopped into approximately 3/4-inch pieces
 
STEPS:
Preheat oven to 300 degrees F. In a large bowl, mix together oats, cinnamon, ginger, pecans, salt, oil, brown sugar and egg white. Pour mixture in a single layer onto large rimmed baking sheet. Bake for 30 minutes, stirring gently halfway through cooking, to not break up clusters.
 
After 30 minutes, gently stir in dried apple pieces, and bake for an additional 10 minutes. Let cool completely before serving. Store leftovers in an airtight container. Makes 4 1/2 cups. Serving size is 1/4 cup.
Recipe courtesy of the American Pecan Council.
 
 
 
SUPERFOOD PECAN TACOS
 
To serve (optional):
Corn tortillas
Shredded green or red cabbage
Tomatoes
Green onion
Cilantro
Jalapeños
Lime
Guacamole
 
INGREDIENTS:
 
½ medium onion, diced (about 1/2 cup)
1 tbsp coconut aminos (or low sodium tamari)
1 tsp cumin
1 tsp oregano
½ tsp chili powder
¼ tsp garlic powder
¼ tsp black pepper
⅛ tsp cayenne pepper
 
PECAN APRICOT BROWN SUGAR COOKIES
 
INGREDIENTS
 
2 ⅓ cups medium pecan pieces
 
½ lb (2 sticks) unsalted butter, softened
 
1 cup brown sugar
 
1 ½ cups white sugar
 
¾ tsp salt
 
1 ½ tbsp honey
 
1 ¾ tsp vanilla extract
 
2 large eggs
 
3 cups all-purpose flour
 
¾ tsp ground cinnamon
 
½ tsp baking soda
 
1 cup dried apricots, diced
 
STEPS:
  1. Mix the butter, brown sugar, white sugar, salt, honey and vanilla extract together until combined in a mixer with paddle attachment for 1 to 2 minutes.
  2. Add eggs to mixture and mix additional 30 seconds; scrape down sides of bowl. Mix 10 seconds.
  3. Add dry ingredients, apricots, and pecans to mixture; mix for 1 minute until combined.
  4. Store dough overnight in refrigerator in an airtight container.
  5. Scoop desired size and bake 350 degrees Fahrenheit for 10 to 12 minutes or until golden brown.
  6. Pull from oven and let cool 10 minutes.
       
 

Did you know pecans can improve brain function?

View Newsletter of Aug 5, 2020

This was well described by goodhousekeeping.com in their article called 9 Health Benefits of Pecans That'll Make You Go Nuts.”

"When it came to the brain factors it says: “It may not be news to you that nuts are some of the most nutritious foods, but chew on this: Diets high in vitamin E have been linked with lowering risk of Alzheimer's disease and dementia by up to 25%. That's because vitamin E and other antioxidants in plant-based foods help reduce oxidative stress caused by inflammation, protecting cells and therefore tissues of vital organs like your brain.”

​View article

Another interesting study, publised by Alzheimer's Weekly, among the many benefits, states the following:

"The University of Massachusetts Lowell studied pecan's effects on the brain, as described in the article, "Pecans Provide Neurological Protection." Antioxidant-rich pecans were shown to be an exceptionally rich source of of Alzheimer's-fighting antioxidants.

Eating pecans along with a variety of fresh fruits, vegetables and wholegrains every day will help ensure a diet high in antioxidants. 

antioxidants among all tree nuts, and are one of the top 20 power foods for antioxidant capacity, according to the U.S. Department of Agriculture. The antioxidant compounds found naturally in pecans include:

  • Vitamin E

  • Ellagic acid

  • Flavonoids

These antioxidants are believed to help prevent disease-causing oxidation in cells which has been linked to developing Alzheimer’s Disease and other types of dementia."

​View article

 

Plenty of research and information proving the great health benefits of pecans for the brain, can be found at American Pecan or at the National Pecan Shellers Association.

 

Recipes included in this newsletter were:

 

PRICKLY PEAR LEMONADE!
SUBMITTED BY BRANDON ROMERO
INGREDIENTS
1.5 c of lemonade powder mix
12 c of water
2 whole lemons
(Optional: lemon slices for cups to serve) 
Mix all ingredients together for 2 minutes.
Serve with ice. 
Makes 1 gallon pitcher.
 
 
HAWAIIAN BANANA PINA COLADA PECAN BREAD 
SUBMITTED BY THE LARA SISTERS 
Delicious bread!!!
 
 
INGREDIENTS:
1 C Butter, softened 
1 C Sugar
2 Large Eggs
3 Large Ripe Bananas, mashed
8 oz Crushed Pineapple (Do not drain)
2 C flour
1 TSP Baking Powder
1 TSP Baking Soda
1/4 TSP Salt
1/2 Shredded Sweetened Coconut
 
STEPS:
Preheat oven to 350°. 
In large bowl cream butter and sugar with the mixer until light and fluffy.
Add eggs, one at a time and beat to incorporate. 
Stir in mashed bananas and pineapple. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt. 
Add to wet ingredients. Stir in coconut flakes and pecans.
Poor mixture into a greased loaf pan. Bake for 60 minutes or until toothpick inserted comes out clean
 
 
GRILLED CHEESE WITH PECAN AND SUNDRIED TOMATO SPREAD
 
INGREDIENTS
 ¼ C Sun Dried Tomatoes, Not Packed In Oi
 2 TBSP Olive Or Pecan Oil + Additional For Frying
 8 Slices Of Your Favorite Sandwich Bread
 
STEPS:
Add 1/2 pecans to a small food processor and finely chop making sure to stop before it becomes nut butter.
 
Add the sun dried tomatoes and 2 tablespoons olive oil and process to a spread. Remove mixture to a small bowl. Makes 6 tablespoons of spread.
 
Lay bread slices out on a flat surface. Spread 8 slices of bread with an even amount of the pecan and sun dried tomato spread.
 
Top 4 of the bread slices with 1 ounce of cheese; then spread 2 tablespoons of pecans in a single layer on top of the cheese.
 
Then top each of those slices with an additional 1 ounce cheese. Then top with other slice of bread, spread side facing down on top of the cheese.
 
Heat a large pan over medium heat. While pan is heating brush the top and bottom bread slices of each cheese sandwich with olive oil. Cook two sandwiches at a time for about 2 to 3 minutes on each side or until cheese is melted and bread is lightly browned. Serve immediately with a big green salad.

 

How to take advantage of a good Pecan Sale?

View Newsletter of July 22, 2020

Nuts are a very advantageous food. When it comes to freshness and storage, pecans are good for up to two years if stored at the proper conditions. The link below will teach you what you need to know to keep your pecans tasty and fresh!

According to recommendations by the National Pecan Shellers Association:

KEEP COOL

Shelled pecans can be kept in the refrigerator for about nine months and for up to two years in the freezer.

KEEPING POWER

Pecans can be thawed and refrozen repeatedly during the two-year freezing period without loss of flavor or texture.

AIRTIGHT

Airtight containers, such as jars with lids, are best for storing pecans in the refrigerator.

PLASTIC BAGS

Sealed plastic bags are best for storing pecans in the freezer.

IN-SHELL

In-shell pecans can be stored in a cool, dry place for six to 12 months.

THAWING

After removal from cold storage, pecans will stay good for an additional two months.

Recipes included in this newsletter were:

 

ARUGULA WATERMELON PECAN SALAD

INGREDIENTS:

3 c watermelon, cubed and chilled
1/3 c toasted pecan pieces or halves
1/2 c feta cheese
7 oz arugula
1/4 small red onion, thinly sliced 
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Salt and fresh pepper to taste

Add all ingredients to a bowl and mix well!

APPLE CHICKEN PECAN SALAD

2 Heads of lettuce 
1 or 2 Red apples, diced
5 Slices of bacon
1/2 Pecans, chopped and toasted
1 Lb. Chicken, diced

Add all ingredients to a bowl and mix well!

 

GRAPE CHICKEN PECAN SALAD 

2 c of Chicken, diced
2/3 c of Mayonnaise
1/2 c Red grapes
1/3 c Toasted pecans pieces
2 Handful of greens, if desired.
Salt and pepper, to taste

Add all ingredients to a bowl and mix well!

 

PECAN RASPBERRY VINAIGRETTE

2 Tbsp Raspberry balsamic vinegar
6 Tbsp Pecan oil
1 Tbsp Honey
Salt and pepper, to taste

Mix well and pour over your favorite mix of greens and protein.

Note: In this video, we used a handful of mixed greens, 3oz grilled chicken, crumbled feta cheese and dehydrated strawberries.

 

Find more recipes at www.greenvalleypecan.com/recipes/

 

Have you heard of Pecan Meal?

View Newsletter of July 8, 2020

Also known as pecan flour, it's a natural, healthy alternative to using regular flour. It's gluten-free, making it a good choice to substitute for those with gluten sensitivities and those looking for Keto friendly ingredients.

Pecan meal will add a subtle nutty flavor to any recipe and all the vitamins and minerals of this super nut.

TIP: Substitute the full amount of plain flour for 1/2 nut flour and other 1/2 gluten-free flour

 

How to make your own pecan flour? 

If you don’t bake with nut flours very often then I suggest making your nut flour on a cake by cake basis as due to the high protein content nut flours go rancid pretty quickly so it’s not an ingredient you want hanging around if you use them infrequently.

  1. Weigh out your pecans to the amount of flour you need. Whole pecans weigh the same as ground pecans.
  2. Place the pecans in a food processor and switch on.
  3. Grind the pecans in 10 second bursts, scraping down and into the corners of the food processor each time. You want the pecans to be the consistency of tiny rubble.

 

Recipes for you:

 

PECAN CRUSTED COD w/PECAN PESTO CAULIFLOWER

Presented to you by Chef Wendy Gauthier

A Tucson award personal chef and the 2019 Iron Chef Tucson Champion!

www.chefchicaz.com

Watch her making it HERE

 

These are very simple, but delicious recipes! 

 

PECAN PIE CRUST

 

INGREDIENTS:
 
2 cups pecan meal, pieces or halves
 ¼ cup butter, melted
 2 tbsp sugar

 

STEPS:

  • Preheat oven to 350 degrees F. Line a mini muffin tin with paper liners or spray with non-stick spray.
  • Add pecans, butter, and sugar to a food processor. Blend until mixture comes together to form a coarse dough.
  • Scoop about 2 teaspoons of the pecan mixture in each muffin tin. Use the back of a wooden spoon or your fingers to press mixture evenly along the bottom and up the sides of each muffin cup.
  • Bake for 12 minutes or until crusts are golden brown. Allow crusts to cool completely before removing them from pan.
  • Fill crusts with favorite filling (see recipe notes) and enjoy. Makes 24 crusts.

Notes:

Recipe for Lemon Berry Tarts can be found here
If using non-stick spray, pop the baked crusts in pan in the freezer for about 10 minutes. This will help them pop out of the pan easier.
Crusts can be delicate, so handle carefully.

Find more recipes at www.greenvalleypecan.com/recipes/

 

A True American Nut 

View Newsletter of June 24, 2020

With their mighty trees taking root along the rich, fertile banks of the many rivers flowing throughout the vast plains of the southeastern United States more than 100 million years ago, pecans are the only major tree nut indigenous to America and have not been found growing naturally anywhere else in the world.

The pecan’s storied past predates the founding of our country; yet, pecans have become embedded into American traditions, culture and, of course, cuisine. Today, pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers producing over 80% of the world’s pecan supply.

Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

After centuries foraging wild pecans, Native Americans began planting pecan trees and trading their harvest to European explorers, who quickly became enamored and helped spread the lore—and seed—of this local delicacy.

Today, American Pecans™ are the product of well-nourished soil, warm climate, strong sun, an adequate water supply, and the nurturing of passionate growers. It also requires immense patience – considering that it takes nearly 10 years before a pecan tree is in full production of nuts. Fortunately, the stately pecan tree – the largest member of the hickory family – can produce nuts for 100 years or more.

Pecan growers recognize they’re taking care of something special. Numerous American families have proudly passed down the traditions of the trade for multiple generations. Pecans not only have a treasured place in the history of America, they’ve given their distinctive flavor to many uniquely American dishes, including everyone’s favorite, pecan pie.

A recipe for you:

Classic Pecan Pie
Submitted by: Emily Caruso, Jelly Toast to American Pecans

The classic pecan pie is a must-have dessert at Thanksgiving and other holidays throughout the year. This recipe holds true to tradition with buttery pecans and is simple to make calling for a store-bought or crust of your choice.

INGREDIENTS:

 2 ½ cups raw pecan halves

 1 9-inch pie dough (store bought or homemade)

 6 tbsp unsalted butter, melted and cooled

 1 cup light corn syrup

 1 cup light brown sugar

 2 tsp pure vanilla extract

 3 large eggs, lightly beaten

 ½ tsp salt

 

STEPS:

  • Place baking sheet in oven. Preheat oven to 350 degrees F.

  • Gently line pie pan with rolled out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside.

  • In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.

  • Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover edges of pie crust. Place pie on preheated baking sheet and bake for 60 to 70 minutes or until pie is set in center.

  • Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

 

Find more recipes at www.greenvalleypecan.com/recipes/

 

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CONTACT US

Pecan Store
1625 E. Sahuarita Rd.
Sahuarita, AZ 85629
(520) 791-2062
(800) 327-3226
pecanstore@greenvalleypecan.com