In 1963, our grandfather planted his first pecan trees in the rich bottomland soil along the Red River in Louisiana. He believed two things: that good land, treated with respect, gives back more than you put in — and that a pecan picked at just the right moment tastes like nowhere else on earth.From One Orchard to Your TableSixty years and three generations later, we still walk the same rows...
Everybody knows pecan pie. But if that's the only place pecans show up in your kitchen, you're missing out on the most versatile nut in the South. Here are twelve of our favorite ways to put a bag of fresh pecans to work.In the Morning Toasted over oatmeal or yogurt — three minutes in a dry skillet changes everything. Folded into pancake or waffle batter with a little brown sugar....
In Louisiana, pecans aren't an ingredient — they're a calendar. The year turns around them, and every season has its rituals. Here are the traditions we grew up with, and the ones we still keep.The Fall HarvestWhen the shucks split and the first cool front comes through, whole families head to the orchards. Generations of Southern kids have earned pocket money picking up pecans — and learned to spot a...
Here's a secret from sixty years in the pecan business: most disappointing pecans weren't bad — they were just stored wrong. Pecans are rich in healthy oils, and those oils are what make them taste buttery and sweet. Protect the oils, and you protect the flavor.The Enemy ListFour things break pecans down: heat, light, air, and moisture. A pantry shelf in a warm kitchen — where most folks keep them...
