A staple of Southern cooking defies one pronunciation! Native to many Southern and Southwestern states - pecans are loaded with buttery flavor. And they are healthy too!
“Ever see a sick squirrel?"
That is Jason DeLoach's answer when asked about the health benefits of pecans. "If you do," he advises, "its because he’s not eating enough pecans!"
As owner of the FM Guess Pecan Company and Deep South Nut Company in Valdosta, Georgia, DeLoach is a man to be trusted. He is a third generation pecan processor in the state which is the leader in pecan production.
And all kidding aside - pecans can lower bad cholesterol, are rich in vitamin E, magnesium and fiber, and their antioxidants concentration is higher than any other nut tree. With over 500 varieties the pecan is also the only native nut tree to the United States. But the best past is they taste great, and can keep for years under the right conditions. It's true! Shelled pecans, in a ziplock freezer bag, can last up to two years.
During the long hot summers the trees provide broad shade, and come October pecans are ready to start falling to the ground Their sweet meat is harvested until December or January. Don't live nearby? Growers or processing houses, like Deep South, are happy to provide the nuts in shell, shelled, flavored, roasted and ready for almost any culinary creation.
The pecan has defined Southern cooking for centuries. Pralines (a sugar. cream and nut confectionary), divinity (the whipped egg white, sugar, corn syrup and pecan delight) and the decadent pecan pie are but just a few sweet treats. Nowadays pecans are found in any type of dish.
Deny yourself no longer! Get yourself some pecans and start snacking. Oh and don’t forget to buy a bag or two for your favorite squirrel.
For more information:
LEMON PECAN GREEN BEANS
Serve with grilled chicken or fish
1 pound fresh green beans
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
1/4 cup sliced green onions
1/4 cup chopped, toasted Georgia pecans
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
Garnishes: lemon slice, fresh rosemary sprigs
Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam approximately 10 minutes or until crisp-tender. Plunge green beans into cold water to stop cooking process; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, about 3 minutes. Add green beans, pecans, rosemary, and lemon juice; cook, stirring constantly until mixture is thoroughly heated. Sprinkle with lemon rind and garnish if desired. Serve immediately. Yields 4 servings.
Recipe courtesy of the Georgia Pecan Commission
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