As we hurtle headlong into the final weeks of Term 2, i’m going to use this Friday Favourite to slow things down and share with you the lovely day I spent with hubs, picking pecans and generally relaxing.
Up in Kurrajong past Windsor, the land is different. Everything is greener and you can, wait for it,
feel the serenity!
But in all seriousness, there is something quite lovely about this part of the world. We always seem to go to the family farm in Kurrajong during Autumn, as the air is turning crisp. This is the best time to harvest pecans as many will have naturally dropped from the tree and all you have to do is wander through the orchard with a basket, collecting the nuts. Its quiet, its peaceful, its such a lovely break from the bustle and business of the city and reporting season (teachers, am I right?). In fact, a trip to the farm is so refreshing that I have been known to frolic among the trees…
I like to think that even as I edge towards 30, i’m still young at heart.
There’s not much else at the farm other than the pecan trees so I guess i’m using the term ‘farm’ pretty loosely. The orchard is lined with trees that have been pretty much left to their own devices after planting. Pappi drives around on the tractor a bit to flatten the grass and i’m pretty sure he does some basic maintenance like burning dead wood etc. The trees closer to the creek are much bigger and yield more nuts than those on the other side of the orchard. The pecans also seem a little fatter and the shells are much easier to crack from these nuts. There are no pesticides or chemicals used here so I think that unwittingly its all organic!
The nuts grow in little green pods which, when they are almost ripe, split and turn brown. This allows the pecan to drop to the ground when it is fully ripe. You can pick the pecans out of the pods when they are still on the tree but you will have to leave them in a dish for a month or so to properly ripen before you eat them.
This is a sneaky little sucker that is trying to hide from me. You can see the green pod that houses the nut inside. I’m not quite sure why the pecan has so many layers protecting the nut.
They are tricky tricky tricky!
But they are definitely worth the hassle.
So now I have a bunch of pecans that i’m using for a whole raft of new and delicious recipes. There is more to come about this lovely trip to the pecan farm but i’ll save that for next week. For the moment, I hope that you all enjoy your weekend! And if you have any recommendations for what I should be baking with this bounty, please comment below.