CANE RIVER PECAN COMPANY

How to Know When to Harvest Your Pecans

109 If you are interested in harvesting your pecans, late September through November is the time when pecans begin falling. Keep in mind if your pecan tree experienced insect infestation or went through a late freeze, the nut’s quality and amount of nuts falling to the ground might be adversely affected. For this reason, scouting which trees appear healthier and contain larger husks is an important step in preparing for harvest.

Observation and Preparation

When pecans are ready, the husks will begin to split. Once you observe this on the tree, start cleaning underneath the tree to make harvesting easier. Cut the grass underneath the canopy and make the harvest area free from as much debris as possible. Continue reading How to Know When to Harvest Your Pecans

Do You Make These 3 Mistakes When Cooking With Nuts?

Warm Pecan Spinach Salad by Chef Justin Girourd. Chef and Owner of The French Press in Lafayette, Louisiana.

Incorporating nuts in cooking adds dimensions of flavor and texture to whatever your taste buds are directing you to craft in the kitchen. Whether you are making a pecan-crusted salmon or a prosciutto salad with oven-toasted pine nuts, there is room for error when cooking with these shelled delights. Here are a few mistakes in a nutshell:

1. Breading Battle

A delicious, crispy crust jazzes up a fish fillet or chicken breast. If the meat is coated with a greater breading than nuts ratio, you will sacrifice the nut’s flavor and create a saltier alternative.

2. To toast, or not to toast? That is the question.

Not toasting nuts is a mistake. Yes, toasting does add prep time, but if you choose to not spend a few extra minutes shaking them in a pan, you eliminate potential flavor that could be the extra “mmmmm” to your dish. Continue reading Do You Make These 3 Mistakes When Cooking With Nuts?

Why Pecan Oil Belongs in Your Kitchen

Many considerations take place when deciding which cooking oil to use for food preparation: saturated fat content, flavor potency, versatility, and overall delectability. If a cook is mindful of fat content, both “good” and “bad” fat, the observant epicurean will notice pecan oil has one-third less saturated fat than olive oil. When compared to butter, it has two-thirds less saturated fat. From a fat standpoint, pecan oil looks pretty skinny. Continue reading Why Pecan Oil Belongs in Your Kitchen

How to Make Healthy Snacks for Kids (Even If You Don’t Have Time)

After a long, active day at school, it’s no surprise that your little one comes home looking for a snack. When you’ve worked all day yourself, finding the time to prepare something delicious and nutritious can seem impossible. Never fear — there’s a world of options out there that are miles ahead of packaged cheesy crisps or preservative-laden cookies. Check out a few of these quick, easy ways to put a healthier spin on snacktime:

– Homemade popsicles: A chilly way to beat the heat during the summer months, homemade popsicles are a hit with kids of all ages. You can avoid the sugar of prepackaged popsicles by pouring 100% organic juice into fun molds and freezing until solid. Get a little fancier by blending juices together, or pureeing fresh fruit to give the final product more body and fiber. Some great combinations are peach-cherry, cranberry-apple, or even mashed banana mixed with peanut butter.

Continue reading How to Make Healthy Snacks for Kids (Even If You Don’t Have Time)

Four Shortcuts for Planning a Star-Spangled 4th of July in Record Time

Pismo Fireworks 4th of July 2009 by Anita Ritenour is licensed under CC by 2.0.

The sun is shining, the ribs are marinating, the flags are fluttering, and, across the country, families are readying their backyards for the cookout of the year.Of course, with just a few short days to prepare, you may be wondering how to best pull off a 4th of July party that’s befitting for the big day. Never fear: a quick, easy (and most importantly, glamorous!) party to celebrate our nation’s founding is just a few steps away.

Choose Your Cookout With Care

Quick-cooking barbecue fare is the heart and soul of a crowd-pleasing backyard bash. Who likes sitting around as the afternoon wanes, waiting for the huge rack of ribs or three-inch ribeyes to come off the grill? Never fear–instead, choose quick-cooking cuts such as thin pork chops or pounded chicken breasts, to keep the queue moving with piping-hot entrees for everyone. Since these cuts are a little less forgiving than their weightier counterparts, make sure to keep an extra-careful eye out for doneness, and consider a dunk in juice-preserving brine beforehand. Many summer vegetables, such as eggplant slices, cobs of corn, or zucchini planks also cook up in a snap. If you’re going the traditional burger route, shape the patties in petite 3- to 4-ounce portions as opposed to thick half-pounders. Not only will you get extra mileage out of your ground beef, but hungrier guests can stack them as high as they like — who doesn’t love a classic American double cheeseburger?

Continue reading Four Shortcuts for Planning a Star-Spangled 4th of July in Record Time

Martha Stewart’s Top 10 Tips for a Hosting a Dinner Party

Outdoor dinner party Whether it’s a festive Easter brunch or a warm and cozy wintertime gathering, if you’re in charge of putting together a big dinner for the family, it’s important that you know how to make the holiday a success from start to finish. Who better to guide you through the intense process than the legendary Martha Stewart? Consider using some of her helpful tips as you prepare to host a large number of people.

1. Nailing the Outside Décor — Depending on the season, an al fresco meal can be the perfect choice. If you plan on serving your guests in the backyard, make sure that your tablecloths are secured before you place plates or dishes on them. Martha encourages hitting the dollar store for weights in fun seasonal shapes, such as ceramic eggs for Easter or decorative jesters for Mardi Gras. If it’s chilly out, make sure that there are a few wreaths or garlands to let your guests know they are in a place of celebration.

2. Display the Season — Make a color palette before you start (such as Earth tones during Fall or pastels during Spring), and plan your menu and decorations around it. Look for timesavers wherever possible, such as buying pre-arranged bouquets in your colors instead of assembling your own. Continue reading Martha Stewart’s Top 10 Tips for a Hosting a Dinner Party

The American History of the Pecan

Pecan Tree — Pecan Nuts on Tree by Dobbi is licensed under CC by 2.0.

The pecan is a delicious tasting nut that can be a wonderful accessory in a salad, as the body of a meltingly sweet pie, or munched right from the shell as a wholesome, filling snack. No matter what meal it happens to be, the pecan’s versatility and delicious flavor make it a top-notch choice. Most of us have snacked on pecans in our lifetime, but do you know the interesting history behind this great tasting nut? The fact is that the pecan has played a bigger role in American culture than you may even realize. Continue reading The American History of the Pecan

How to Grow Pecans in Your Backyard

800px-Pecan_Tree — Pecan Tree by Seqqis is licensed under CC by-SA 3.0.

We all love pecans here, and of course we’d prefer you buy our locally-grown Louisiana pecans, but another joy is seeing someone grow their own pecans, joining us in our craft. Today, we’re going to tell you how to grow your own pecan trees and enjoy the nuts of your own labor.

How to Start

Many colleges have easy-to-understand guides for planting pecan trees. There are two ways to start growing your own pecans, but both take about two years before you can start a real harvest. The first way is to start with a fresh pecan in the shell. Plant your fresh pecans in the fall, as the nut germinates in cold weather and will be ready in the spring. Alternatively, you can use stratification to quickly germinate the nuts, making them ready for spring planting.

The other way to plant pecan trees is to plant a seedling. Instructions on how to test your soil and plant correctly can be found online, but the process is relatively easy. Soak your seedling’s roots for an hour, then dig a hole larger than your roots and place the seedling in it, just covering up to the plant. Water your trees immediately after planting,
Using either method, you should space your plantings about 30 to 35 feet apart to make sure your trees won’t squelch each others’ growth. Continue reading How to Grow Pecans in Your Backyard

6 Cheap Food Hacks: A Cheat Sheet for Frugal Cooking

Modern_Kitchen — Modern Kitchen by Pbroks13 is licensed under CC by-SA 3.0.

Because we love cooking but hate paying so much at the grocery store, we love little tricks to save money. Be it by proper storage, preparations before cooking, efficient prep time, or repurposing of ingredients, you can save while still eating tasty, wholesome snacks.

Blow Into Your Bag Of Salad Greens

Wilting of greens, especially ones that are more delicate, can really ruin your salad. To prevent oxidation, the cause of wilting, breathe out into your bag of greens. After sealing the bag, you’ve done what many food transporters do to their products: placing a layer of carbon dioxide to keep oxygen away. Your greens may look silly in inflated bags, but their longer shelf life will pay itself back. Continue reading 6 Cheap Food Hacks: A Cheat Sheet for Frugal Cooking

How to Cook With Pecans — The Ultimate Guide

PecanPie — Pecan Pie by Jonathunder is licensed under CC by-SA 3.0.

One of the best things about pecans is how incredibly versatile they are. We love them in all sorts of dishes, not to mention on their own as a delicious and nutritious snack. In breads and entrees, appetizer nibbles and sophisticated desserts, you’re always able to find a new way to use pecans in the kitchen.

Toasting

Many recipes start with toasted pecans, a process which brings out the aromas and flavors of the nut. While you can buy them that way, it’s easy to toast your own pecans and the freshness of the flavor is worth the extra effort.

Spread your pecans out on a greased baking tray and put them in the oven at 350° for 5-10 minutes. To add spices, coat the pecans in a mix of melted butter (about a tablespoon per half cup of pecans) and spices before adding, and toast for 20-25 minutes.

If you want less oily pecans, let them cool on paper towels or in a paper bag, then toast again for around ten minutes at 250°. Keep an eye on them to make sure you don’t scorch the delicate exterior.