Pecans From the Tree To The Table!

Last week a big storm with strong wind and rain blew through the area. This large limb found its way to the ground in my brother-in-law’s yard.  We became the lucky recipients of a 5 gallon bucket of pecans!  My Chief gardener (and love of my life) will dry ’em, shell ’em, and bring to the kitchen to be chopped up and used in a variety of my favorite dishes.
From Wikipedia I learned the pecan is a species of hickory, native to south-central North America.  A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk.  I usually wouldn’t be able to pick these pecans because they reside in a tree that ranges from 66′ to 130′ feet tall.

The seeds of the pecan are edible, with a rich, buttery, flavor. They can be eaten fresh or used in cooking, particularly in sweet desserts, but also in some savory dishes.

One of the most common desserts with the pecan as a central ingredient is the pecan pie, a traditional southern U.S. recipe and a favorite in our home!
Caramel Pecan pie is one of my absolute favorites combining the luscious buttery pecans and CARAMEL 🙂
Earlier this year I made these pecan sticky buns topped with large pieces of pecans. These pecans came from Costco, but the next time I make these pecan sticky buns I hope to have the fresh shelled pecans straight from mother nature!

It seems that the more I look the more I find previously posted recipes containing pecans! This Date Pecan Tea Bread is just such an example.  Guess I like pecans … yes I do!

I have linked these pictures to the recipe post.  Just click on the picture to zoom backwards through cyber-space. I hope something will catch your eye sending you to the kitchen 🙂

~Blessings, Catherine

Genesis 43:11

And their father Israel said unto them, If it must be so now, do this; take of the best fruits in the land in your vessels, and carry down the man a present, a little balm, and a little honey, spices, and myrrh, nuts, and almonds;