- Lake County News Reports
- Posted On
The Veggie Girl: Almond ardor
The cold and rain couldn’t dampen my excitement when I spotted almonds for sale during a recent farm visit.
There they were, nestled in a wooden bushel basket on the floor, with their light brown, roughly textured shells calling my name.
As soon as I spotted them, a rush of childhood memories flooded over me.
When I was a kid, nearly every family I knew had a bowl or basket full of mixed, unshelled nuts on their table. There was always a nutcracker lying on top as an invitation to dig right in and start cracking.
It was hard work to get some of those shells open (the filberts and Brazil nuts in particular), but that made the nut meat inside all the more satisfying.
Thankfully, almonds aren’t hard nuts to crack, so my son and I made quick work of the little pile when I got home. As I suspected, he’d never seen almonds in the shell before, and I was happy to share the experience with him.
Almonds are cousins of peaches, nectarines and apricots, which you might have suspected if you’ve seen them in the shell, since in that state they look similar to the pits of those fruits.
Like their relatives, almonds are drupes, not true nuts, meaning they’re comprised of a seed contained within a hard shell and outer hull. The almonds we consume are the seeds of the almond tree.
Almond trees are native to the Mediterranean climate region of the Middle East, stretching east as far as the Indus River in what is now southern Pakistan, and were spread by ancient man along the shores of the Mediterranean into northern Africa and southern Europe.
Almonds are one of the earliest domesticated trees because of the ease with which they grow from seed. It’s estimated they’ve been cultivated since 3000 B.C., before the introduction of grafting to agriculture.
California is responsible for all the U.S. almond production, and we’ve just passed the season for almond blooms, which happens each year in February.
Sometimes I’m lucky enough to have an excuse to drive from Lake County to Sacramento when almonds are in bloom, and I happily wind through fields of blooming almond trees on my way to Interstate 5.
After blossoms fall, green almond buds appear on trees, and they’ll continue to mature until June, as the shell hardens and the kernel forms within it.
The surrounding green hull, which can be compared to a thinner version of the fleshy portion of a peach, splits in the heat of summer, exposing the almond shell and allowing it to dry.
As the season progresses, the split widens and the hull becomes tough and leathery.
Shortly before harvest, which occurs from mid-August to November, the hulls open completely. Mechanical tree shakers are utilized to knock nuts to the ground during the harvest.
Bitter almonds, a cousin of the sweet almonds we eat, are used in such products as almond extract, almond liqueur and cosmetic almond oil, but are illegal to sell to the public in the United States because of their high levels of cyanide.
The poison is processed out during the making of these products; however, if eaten raw, a generous handful or two of bitter almonds (between 20 and 50, depending on the source) can kill an adult.
Almond oil is often used in massage or as a moisturizer, and I have to say it’s one of the sweetest things I’ve ever smelled.
Almond flour may be used as an alternative baking product for those sensitive to gluten, almond milk is available for those who prefer to avoid milk from cows, and almond butter is a substitute for peanut butter for those with ground nut allergies.
All these products, in my opinion, are worthy of consumption based on their own merits, rather than as substitute for other things.
Marzipan (oh, delightful sweet!) is a confection consisting mainly of almond meal and sugar. It’s used in making pastries (it fills almond croissants, for example) or candies, such as a filling for molded chocolates.
Because of its malleable consistency, it’s often used for molding sweets, such as the brightly painted miniature marzipan fruits seen in gift packages at Christmastime.
If purchasing marzipan, beware of cheap imitations made with soy paste and almond essence.
Horchata, a cold, sweet beverage popular in Mexico, is sometimes made with almonds, though can also be made with rice or even melon seeds.
Almonds are sold in many forms: whole, slivered, sliced, flaked, halved, diced, or as almond meal, and each of these variations can be natural or blanched, meaning the brown skin surrounding the nut has been removed.
Unshelled almonds, such as the ones I purchased, will store much longer than those without their shell.
If purchasing almonds from bulk bins, be sure the nuts smell sweet and not bitter, which is an indication of rancidness. A good rule of thumb is to buy bulk from stores which have a quick sales turnover.
The fat in almonds is wonderful for our health; however, care should be taken when storing them, as their high fat content makes them susceptible to spoiling.
A sealed container in a cool, dry place away from sunlight is best. Cold storage prolongs shelf life, and refrigerated almonds will last for several months. Almonds stored in the freezer will last up to a year.
Studies have shown that almonds contain an array of health benefits, including lowering LDL (bad) cholesterol, prevention against diabetes and cardiovascular disease, improving blood fats, assisting in weight loss, prevention of weight gain, protection against gallstones, and production of energy.
In addition, they’re full of a powerful antioxidant in the form of vitamin E, vitamin B2 (riboflavin), and trace minerals such as copper, manganese and phosphorus.
Almonds are a protein powerhouse, with a quarter cup containing more protein than an egg. They contain tryptophan, the essential amino acid which some believe has sedative effects.
Today’s recipes, almond-butter crisp and almond-parsley pesto, can be used as ingredients in a variety of dishes.
The almond-butter crisp, for example, makes a wonderful topping in place of bread crumbs for oven-baked casseroles. Or try it atop cooked veggies like asparagus or green beans.
Use almond-parsley pesto wherever traditional pesto might be used, such as a sauce for pasta, a spread or a dip.
And before I go, I’d like to introduce you to green almonds, which are gaining popularity as a delicacy in the culinary world. They’re available for only eight weeks a year, between late April and mid June, and have a very distinct taste.
Within the green fuzzy hull are a jelly-like inside and a skinless, white almond with a gelatinous texture, similar to a firm grape. Chefs in high-end restaurants are using them in dishes such as gazpacho or as a component in an entrée.
If you have access to developing almond buds in an orchard, perhaps you can pick one, open the hull with a knife and try the tender seed inside for yourself. Let me know what you think.
Almond butter crisp
1 head garlic, roasted and squeezed from skin
3 ounces butter, at room temperature
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon salt
1 cup toasted almonds
Combine all ingredients, except almonds, and mix well. Gently fold in almonds, trying not to crush them.
Mixture can be dotted atop casseroles or other dishes before going in the oven, or melted to drizzle over cooked vegetables.
To store until ready to use, cover and refrigerate.
Almond parsley pesto
2 garlic cloves
2 cups flat-leaf (Italian) parsley (one bunch of leaves)
1 cup or more finely grated aged Parmesan cheese
1/3 cup slivered almonds
1 tablespoon fresh lemon juice
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ cup extra virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add parsley, cheese*, almonds, lemon juice, salt and pepper. Process until finely chopped. With motor running, add oil, blending until a smooth paste is formed.
*Begin with one cup of cheese and add more to taste.
Hint: When using as a sauce for pasta, pesto may be thinned with a bit of the cooking water for ease in coating.
Esther Oertel, a freelance writer, cooking teacher, and speaker, is passionate about local produce and all foods in the vegetable kingdom. She welcomes your questions and comments and may be reached at This email address is being protected from spambots. You need JavaScript enabled to view it. .