Seasoned Shopper – December 2024

    Holiday season is a time for chow and cheers. Fresh harvest nuts arrive when I start planning days for baking, putting together gift bags or creating a cheese board. Recipes for soups, salads and stuffings also offer other great ideas for using nuts. When friends gather, slivers of dried fruit add super flavor to a favorite beverage without the bother of zesting and peeling, and add extra flavor and texture to baked goods, trail mix and yogurt parfaits.
    California is the country’s leading producer of tree nuts with almonds, walnuts and pistachios pleasing the most palettes. Shelled pecans can be found at the Orinda Farmers’ Market, and other local markets, but they are not considered a major state crop. Fresh peanuts in the shell are also found at local markets, but peanuts are actually legumes that develop underground.
    All nuts are relatively high in fat, with pine nuts and chestnuts containing the lowest levels and pecans and macadamias the highest. Rancidity can be a problem due to the high fat content, so it is important to buy the freshest supply possible and store in an airtight container in the 
refrigerator.
    A general rule to keep in mind for all types of nuts is that they last longer in-shell than shelled. Raw is better than roasted and whole nuts are better than chopped, sliced or ground. Shelled nuts store for three to four months or freeze for six to eight months.
    Toasting nuts draws the natural oils to the surface and intensifies the rich nutty taste and makes the nuts crunchier. Spread nuts out on a parchment-lined baking sheet. Bake at 350 degrees for five to 10 minutes until the nuts darken in color a shade or two. It’s a good idea to toast nuts whole and chop them into smaller pieces if needed. They are more likely to burn if chopped before toasting.
    Chestnuts mean Christmas to me with soups, salads, sweets, breads, stuffings and roasting to eat whole. Both the hard outer shell and bitter inner skin of the chestnut need to be removed before eating.
    To prevent bursting while cooking, carefully cut an “X” in the flat side of the shell with the tip of a sharp knife. Place nuts in a saucepan of boiling water and simmer for 20 to 25 minutes until tender when pierced with a knife through the “X.” Drain and cool slightly before peeling off the shell and inner skin.
    Many summer fruits are now found at the stands as dried fruits. Raisins are dried grapes and prunes are dried plums, but most others just go by their names.
    Dried fruits are made by removing most of the original water content by sun-drying or using dryers or dehydrators, leaving a smaller, energy-dense dried fruit. This also means the natural sugars in the fruit are concentrated (dried apricots contain the least), but the positives are they contain essential nutrients like fiber, vitamins and minerals. Like everything else, moderation is the key.
    The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at cccf.org, facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.

Healthy Home-Made Granola
    4 cups old-fashioned rolled oats
    1 ½ cups raw almonds or pecans
    ½ teaspoon salt
    1 teaspoon ground cinnamon
    ½ cup olive oil
    ¼ cup EACH honey and maple syrup
    1 teaspoon vanilla extract
    ½ cup chopped dried fruit (cherries or apricots)

    In a large mixing bowl, combine oats, nuts, salt and cinnamon. Pour in oil, maple syrup, honey and vanilla. Mix well until all oats and nuts are coated. Pour onto a large, rimmed baking sheet lined with parchment paper. Spread evenly using the back of a large spoon.
    Bake for 10 minutes at 350 degrees. Remove from the oven and press down again with a spoon to create a more even layer. Return to the oven and continue baking for 10 to 12 minutes. Remove from the oven and top with dried fruits. The granola crisps up as it cools down. Store in an airtight container in the refrigerator for one to two weeks or in a sealed freezer bag for up to three months. Makes about eight cups.