California Almonds

October 21, 10:26 AMSF Farmers Markets ExaminerDebra Morris

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The Romans showered newlyweds with almonds for fertility, explorers consumed them while traveling the Silk Road, and almonds are mentioned in the Bible. For thousands of years almonds have been important to mankind in several ways.

The padres brought them from Spain, but they did not grow well in the moist coastal regions. It wasn't for another 100 years or so that they were planted in the inland valleys. Around the turn of the 20th century farmers began developing the varieties of almonds that we see today. In the last 30 years California's almond production has quadrupled with more than a half million acres in the San Joaquin and Sacramento Valleys. Almonds are California's largest tree nut crop in total dollar value and acreage.

Today, almonds come in a variety of forms to the consumer. The farmers' markets in the Bay Area offer fresh almonds, flavored and unflavored, almond butters, and sometimes almond oils.

Organic and other conventional growers provide raw almonds, but with the recent requirement that all California almonds be pasteurized, there has been an uproar over why they have to pasteurized. Pasteurization was to be done by 2007, with all almonds grown in California required to be treated and still allowed to be labeled raw. To read more about this regulation and to form your own opinion on the subject there are many websites, the California Almond Board being one of them. For a more politically active site, visit Save Our Almonds.

Almonds have phytonutrients for the heart, antioxidants to help prevent cancer, have prebiotics and tons of dietary fiber that help the gastrointestinal tract. They contain the good monounsaturated fats, and are an excellent source of protein to help keep your weight where it should be. A serving size of almonds, about 1/4 cup, is high in calories at 164 calories, but full of all the good things your body needs.

Because almonds and other nuts are high in natural oils they should be stored properly, otherwise they become rancid. Buy nuts in the shell for maximum flavor and for longer storage. Store in an airtight container in the refrigerator or in a cool place. Shelled and blanched almonds should be free from damage or weevil moths.

Blanched almonds, whether whole, sliced, flaked, slivered, chopped or ground, are best purchased in airtight clear packaging so that the oil content is retained. Shelled nuts should be stored in their sealed package or in a glass jar in the refrigerator so that the oil content will not turn rancid. Blanch almonds to remove the skin. The simplest method is to place the almonds in a bowl, cover with boiling water and stand for 3 minutes. Pour the hot water off and cover with cold water then, by pressing the nuts one at a time - between the thumb and forefinger - the skin will slip off. Dry on a clean tea towel before use.

This is a great time of year to add almonds to your favorite holiday recipes.Toss a handful of almonds in your salads, cereals, fresh fruit. Bake them into your favorite cookie and bread recipes, and add to stuffings. Northern California's farmers like Fontana Farms have a variety of almonds to choose from. J&J Farms, Rodin Farm (photo at right), Barbagelata Farms, Capay Organics, and other farmers have a new crop of almonds to offer.

Almond-Citrus Salad

• 1/3 cup orange juice
• 2 tablespoon white wine vinegar
• 2 tablespoon vegetable oil
• 1 tablespoon honey
• 2 teaspoon grated fresh ginger
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 2 grapefruits, peeled and segmented
• 2 navel oranges, peeled and sliced
• 1/4 cup finely chopped red onion
• 6 cups lightly packed spinach leaves, torn into bite-size pieces
• 2/3 cup slivered almonds, toasted*

To make dressing, in container of blender combine juice, vinegar, oil, honey, ginger, salt and pepper flakes. Blend to mix thoroughly. In bowl combine fruit, onion and dressing. Set aside at least 10 minutes or up to 1 hour. To serve, line four individual plates with spinach. Spoon fruit mixture with dressing over spinach, dividing equally. Sprinkle Almonds over salads.

*To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once of twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

More great recipes using almonds can be found at PCFMA.