New in the Bulk Department!

These fabulous nuts are gathered by hand from Bureau of Land Management (BLM) land in Nevada. Pine nuts have been gathered in this way on this land by Native Americans for centuries. These nuts are different from the nuts usually purchased on the market in the US. Most pine nuts come from China and are a dierent species altogether. Traditionally, conventional nuts sold in the US are also dehydrated, so when you first crack open one of these fresh nuts you will notice that they are very juicy and soft. The nuts can be used in their raw state, or roasted for a nuttier flavor. The nuts should be roasted in the shell, and can be soaked in salt water before roasting, like sunflower seeds.

Roasting Instructions
Set your oven to 325°. Spread the pine nuts in a single layer on a baking sheet, don’t overcrowd the pan. Bake for 45 – 65 minutes, stirring the nuts every 10 minutes, and testing them after 30 minutes. It is important to keep checking them through the process, so they don’t burn. Nuts should be a golden brown when finished. You may soak your nuts in a quart of water with ½ cup of sea salt over night before roasting.  Shelling the nuts: the nuts crack easily between your fingers, much like sunflower seeds. You may place some nuts between two terry cloth towels, roll over them with a rolling pin, and then pick through to get the nuts. It is a process to get at the meat, but worth it!

Basil Pesto
Parsley and Thyme Pesto
Pesto of Mixed Greens
Pasta with Broccoli-Pine Nut Pesto

It's time to start thinking about spring planting.   Farmers are tilling in their winter cover crops, adding finished compost to the soil, and doing lots of seeding in the greenhouse, and you can do the same.   If you have a rototiller, be careful not to till when the ground is very wet or very dry, otherwise you will harm the structure of the soil.  Start seeds indoors for summer crops like tomatoes and peppers now, so they'll be ready to transplant when it's warmer: the approximate last frost date for Sacramento is March 20 (check out this chart from the UC Davis Master Gardeners).   The produce department has plant starts from Sweetwater Nursery, seeds from Redwood Organic Farm and Seeds of Change, and organic Happy Frog potting soil from Fox Farm.  Happy gardening!

Host a Private Cooking Class

If you are looking to a private team-building event for your office, or simply a unique, fun event for friends, we provide a hands-on cooking class that would be a perfect gathering.

Our instructors focus on cooperation and communication. Your group will prepare and enjoy a delicious four-course meal. Call Terese Hollander-Esperas, SNFC program coordinator, (916) 736-6800, ext. 146.