Our Ranch Manager, Garrett Gundersen, showed us some harvest adventures in one of our fields. He explained when the hull starts to break or crack, showing the walnut, then the orchard is ready to harvest.
Another way to tell when a walnut is ready is to see how easy the hull removes from the shell. Below we see Garrett peeling away the hull and cracking the shell. Inside the shell was a beautiful light colored walnut half.
His crew are incredibly hard workers. Walnut harvest means working around the clock and they do it with a smile on their face. Here you will see walnuts getting picked up off the orchard floor.
Emma was feeling Fall festive yesterday, so we ventured to the kitchen to our hand at pumpkin bread inspired by Melanie Makes – One of our favorite food bloggers! We encountered a problem when the pumpkin bread started to split down the middle and fall apart. Emma decided to improvise by grabbing a fork and smashing the bread to make Chocolate Chip Walnut Pumpkin Bites instead! Delicious to taste and her little sisters couldn’t get enough!
We’re happy to donate to the Costco Scholarship Fund this year as the only nut processing facility. We believe the award winners of this scholarship have shown great dedication and tenacity by navigating and persevering through this year. They’ve had unforeseen trials thrown at them and are still overcoming each obstacle. Congratulations to the recipients of the 21st Annual Costco Scholarship!
To view the virtual event click on the image below.
“When opportunities are offered, the possibilities are endless.
The Costco Scholarship Fund was created to help deserving students achieve their wish of attending college. With your help, the program has done exactly that.
Thanks to the generous support of donors like you, bright, ambitious, hardworking students are given the opportunity to pursue their dreams, achieve a university education and discover their unique direction toward the future. When a student is allowed to seek excellence in education, we all benefit.
I extend my sincere thanks for your contributions and participation, especially in this difficult year.
Together, we’re helping ensure the students of today can become the trailblazers of tomorrow.”
Ron Vachris – EVP/COO Merchandising, Coscto Wholesale
Paskenta, CA is the home of approximately 112 residents and is a tight knit ranching community just miles away from the Mendocino National Forest (MNF). On August 16, 2020 fire crews began responding to several fires that were ignited by lightning during thunderstorms that passed over the area. The August Complex was comprised of 37 fires ranging from one-tenth acre to 2,000 acres as more fires began to surface and spread rapidly. The Doe Fire was assigned around 100 personnel and quickly grew to 2,000 acres as well. These are just two of the fires mentioned that grew substantially in less than 24 hours.
Some of the Paskenta locals have pulled together to cook meals and provide supplies for firefighters and those involved with the fires.
“It’s hard to put into words just how special this little community is. Paskenta, Flournoy and the surrounding areas are a special place. The people have the biggest hearts and are always there to help.
Last week when the fires started above Paskenta, it was very clear how little resources were available. Limited crews and equipment. No fire camp closer than 1 hour each way, and that’s if they’re already off the mountain.
The local logging company, Crane Mills along with private contractors and more headed up the mountain to help the fire crews.
There was a few cases where lunches didn’t arrive like scheduled. These crews are working incredibly hard and some didn’t have access to food without traveling an extra 2+ hours round trip.
Locals heard this and were fast to spring in action. I’ve heard many of them say “If these crews are working so hard to protect our town and area, the least we can do is make sure they have a warm meal at the end of the day.”
Since Monday, locals have been serving up dinner and a quick breakfast for crews as they head up the mountain to work. They opened up the park in Paskenta to let the non local crews stay there instead of the side of the road. A few firefighters mentioned they hadn’t had a shower in a week. Again locals were quick to find a solution and rigged up a shower with a big tank and tarps.
All of this has been funded by locals. A few local businesses have graciously donated some products. All are extremely appreciated. I’m so proud to be from this little town. To be the wife of a firefighter and to come from a logging family. Crane Mills was my first job. They have a special place in my heart.
If you see any of these people pictured; helpers, loggers and firemen, please thank them for what they are doing for our community.” – Justine Reddish
The elementary/middle school in the neighboring town of Flournoy, CA even contributed their support by making encouraging signs for fire crews as they drive up the mountain.
At Andersen & Sons, we employ some past firefighters from this area and when they asked to donate to the cause, we didn’t think twice. We donated over 1,000 pounds of almond snack packs to help firefighters stay fueled while working long days cutting fire line and fighting fire.
We are truly grateful for their hard work!
Currently the Complex is at 200,467 acres and 17% contained and the Doe Fire is at 162,326 acres and 31% contained according to the Fire Net report on August 27th, 2020. The Forest Service is working together with Cal Fire crews and Crane Mills Timber to tie in the containment lines.
Written by Kristin Coley of Andersen & Sons Shelling and former MNF Fire Technician.
As Alumni and proud supporters of agriculture, we have committed a six figure gift to the expansion of the CSU University Farm to go towards a farm store and education center. With this construction, students will have a full-spectrum farm-to-fork education with cutting-edge food processing lab and cross-disciplinary space to study food systems.
We’re baking with Glenda’s Granddaughter, Emma! Emma loves to cook, but prefers to bake. She’s a delight in the kitchen and around the table. We enjoy every meal or dessert she decides to make and are proud of her passion to create.
Ingredients 2 Eggs 2/3 cup butter 1 1/2 cups All-purpose flour 1/2 tsp Baking soda 1 1/2 cups Brown sugar 1 cup Chocolate chips 1/3 cup Cocoa powder 1/2 tsp Salt 2 tsp Vanilla 1/2 cup Walnuts (1 Portion Pack) Flaky salt, for sprinkling (optional)
Instructions 1. Preheat your oven to 375 degrees and Line cookie sheets with parchment paper. 2. Mix butter and sugar until light and creamy, for about 3 to 4 minutes. 3. Add vanilla and eggs and mix well. 4. Combine the flour, cocoa, salt and soda and whisk together, then add to the butter, sugar, eggs and stir to combine. 5. Stir in chocolate chips and walnuts. 6. Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. 7. Bake for 9-11 minutes. 8. Sprinkle flaky salt and Enjoy!
Directions Preheat your oven to 350 Bake bacon on a cookie sheet to desired crisp then chop Combine beer, sugar, and salt in a medium pot and bring to a boil. Reduce the heat and continue to stir often for 20 minutes. Mix the chopped bacon into the syrup Using the same baking sheet with the bacon grease,spread the Pecans evenly. Then pour the glaze over the Pecans and bake for 20 minutes and let cool.
Emma made some delicious Chocolate Walnut Truffles using only five ingredients. These truffles were made as a Valentine’s Day treat, but they can be enjoyed any day of the year!
Makes approx. 24 Truffles
Ingredients 8oz Chopped Walnuts 2oz Unsalted Butter 2Cups Chocolate 70% Cocoa 3 Cups Caramel 2oz Chopped Dried Fruit – Optional (We used Dates, but you can use Cranberries, Raisins etc.)
Instructions 1. Coarsely chop walnuts 2. Melt chocolate & butter over double boiler. Let it cool down a bit before adding Dulce de Leche (or caramel) in it. Mix well. 3. Throw in dried fruit⅔of coarsely chopped walnuts & combine well. 4. Place the mix in the fridge for 15 minutes or until it has hardened a bit. 5. Using your hands form a bite-size ball. Coat it with coarsely chopped walnuts and place onto a tray lined with baking paper. Repeat until you have used all the truffle mix. 6. Chill in the fridge for 1 hour. 7. Transfer the truffles in an airtight container and keep them in the fridge before serving. 8. Enjoy!