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