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HARVEST: ARE WE THERE YET?
Not quite. By November the husk begin to split revealing the smooth hard shell protecting the kernel. Ideally, we would want three consecutive freezing days to allow for the husk to dry up, making it easy for the pecan to drop and separate from it as it falls. During this time the trees have gone dormant and we are no longer watering them. Want to learn more?
Tucson Chef Angie is a local, private chef, and recipe developer. She will be providing us with a couple recipes to share with you today.

You can contact her and see her beautiful creations on Instagram at: 
In her recipes she uses pecan meal, pieces, and halves. You can find these products here:
OTHER IDEAS TO STOCK FOR THE HOLIDAY SEASON:
Gift Box Natural Pecan Halves 2 LB
$30.00
BUY
English Pecan Toffee tin 16 OZ
$30.00
BUY
CELLO 16 OZ Baking Pieces
$9.50
BUY
Curbside pickup new hours Mon-Fri 9 a.m. to 4 p.m.!
Thanksgiving recipe ideas:
SONORAN PECAN PIE
BY CHEF ANGIE STAATS
CRUST INGREDIENTS
1 Cup Flour
¼ Cup Sugar
½ tsp Hot New Mexico Chili Pepper Powder
¼ tsp Salt
8 Tbsp Butter
1 Egg
½ Cup Green Valley Pecan Meal
Preheat oven to 350°F
FILLING INGREDIENTS
1 Cup Dark Corn Syrup
⅔ Cup Brown Sugar
¼ tsp Chipotle Chili Powder
⅛ tsp Black Pepper
¼ tsp Hot New Mexico Chili Pepper Powder
½ tsp Pasilla Chili Powder
¼ tsp Salt
⅓ Cup Butter, melted
3 Eggs
1 Cup Green Valley Pecan Pieces
TOPPING AND BAKING INGREDIENTS
3 Jalapeños
¼ Green Valley Baking Pieces
½ Cup Green Valley Pecan Halves
(optional ½ fresh lime and ½ teaspoon cayenne)
CRANBERRY PECAN BAKED BRIE


INGREDIENTS
1 (8-ounce) wheel brie cheese, rind trimmed
2 tablespoons brown sugar, packed

FOR THE MAPLE HONEY DRIZZLE
1/4 cup brown sugar, packed
2 tablespoons honey
2 tablespoons maple syrup
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Zest of 1 orange
1/2 cup pecan pieces
1/4 cup dried cranberries
PREPARATION

1.Whisk together the marinade ingredients for the chicken: balsamic vinegar, coconut aminos, and garlic. Marinate the chicken in a large container for at least 20 minutes, up until 4 hours.

2. Heat the grill to medium high heat (or prepare a charcoal grill).


PREPARATION:
Preheat oven to 350 degrees F.

1.Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar.

2.Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.

3.In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest.

4.Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.

5.Serve brie warm topped with pecan mixture; serve with crackers or baguette.
APPLE PECAN STUFFING
INGREDIENTS
2 cups Onions, diced
1 tablespoon Brown Sugar
1 cup Carrots, diced
1 cup Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 ounces Butter, melted
15 ounces Bread, cut into 1/2 inch cubes (10-12 cups)
1 1/2 – 2 cups Broth
1/2 cup Parsley, finely minced
8 ounces pecan pieces (approx. 2 cups)
2 teaspoons Beau Monde Seasoning
1 teaspoons Salt
1 teaspoons Pepper
PREPARATION
Preheat oven to 350°F

1.Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.

2. In a large skillet saute the carrots, celery, apples, and garlic until softened.

3.Strain the sugared onions and add them to the saute along with the melted butter.

4.Add mixture to the bread and toss in a large bowl.

5.Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.

6.Add salt and pepper to taste.

7.Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.

8.Cover with foil and bake at 350°F for 45 minutes.

9. Remove foil and continue to bake for 5 – 10 minutes or until top is crusty and brown.
PEA-CAN OR PUH-CON
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Green Valley Pecan Company is a division of Farmers Investment CO (FICO).
FICO is one of the world's leading suppliers of quality pecans; it is family-owned and family-operated and has been part of the Sahuarita and Green Valley community since 1948. 
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