All posts by The Andersen Experience

Stockings for Soldiers

We received an email from Tina mid-September inviting us to donate to her cause. Tina is from Northern Illinois and has a big heart for our military. All year long she crochets stockings for soldiers and stuffs them full of goodies from all over the country. She made over 300 stockings this year and they were delivered to the Great Lakes Naval Base in Chicago this year.

“My daughter went into the Air Force last year so this was something I came up with to give back.” – Tina

Tina’s Stockings for Soldiers is a not-for-profit effort to bring some Christmas cheer to enlisted military personnel. Homemade, knitted stockings filled with snacks, gifts and small necessities are sent to men and women of the military to let them know they are appreciated and cared about by the folks back home. It involves a handful of volunteers. All donations to Tina’s Stockings for Soldiers are used directly for supplies, stocking stuffers and transporting the finished gifts.

If you are looking for donations please fill out the Donation Request Form on our website or email us at

Rugelach with Walnuts and Pecans


  • ½ cup butter softened
  • 4 ounces cream cheese softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 egg beaten
  • 1 tablespoon cream
  • 2 tablespoons coarse sugar


  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • ¼ cup raspberry jam or apricot
  • ¼ cup walnuts ground
  • ¼ cup pecans ground
  • 1 teaspoon cinnamon
  • ¼ cup raisins finely chopped , optional


  • Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
  • Turn mixer to low and add flour just until combined.
  • Divide dough in half and refrigerate 1 hour.
  • Combine filling ingredients in a small bowl.
  • Remove one half of the dough from the fridge and roll into a 10″ circle.
  • Spread the dough with the preserves and sprinkle ½ of the filling over top.
  • Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
  • Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
  • Repeat with remaining dough and chill 45 minutes.
  • Preheat oven to 350°F.
  • Bake cookies 28-30 minutes or until lightly browned.

Roasted Brussel Sprouts with Pecans and Spicy Maple Drizzle


  • 12 oz Brussels sprouts ends trimmed, yellow leaves removed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 cup Pecans
  • 1/2 cup dried cranberries
  • 1/2 cup maple syrup
  • 1 tablespoon red chili flakes


  1. Preheat oven to 400 F. 
  2. Slice all Brussels sprouts in half.
  3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
  4. Place Brussels sprouts on the baking sheet, cut side down. 
  5. Roast in the oven at 400 F for about 25 minutes.

Toast the Pecans

  1. On a baking sheet, spread the Pecans evenly in one layer
  2. Toast the pecans for about 5 minutes at 350 F or until they get darker in color.

Maple Drizzle

  1. In a saucepan, combine maple syrup and red chili flakes over medium heat
  2. Once the drizzle is at a rapid boil, reduce heat and let simmer, stirring frequently


  1. In a large bowl, combine roasted brussels sprouts, toasted pecans, dried cranberries and maple drizzle.   Toss everything together. 

Harvest 2020 Part 1

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.

Happy Harvest!

Chocolate Chip Walnut Pumpkin Bites

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!


  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs beaten
  • 2 cups pumpkin puree
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 1 bag chocolate chips
  • Brown sugar to top


  1. Preheat oven to 350 degrees
  2. In the bowl of an electric mixer, add butter and sugar
  3. Cream together on medium speed until combined and fluffy
  4. Add eggs and pumpkin puree to bowl
  5. Mix on medium speed until completely combined
  6. Add flour, baking soda, salt, cinnamon and vanilla to bowl
  7. Mix together until combined
  8. Add walnuts and chocolate chips to mixing bowl
  9. With a spatula, fold in walnuts and chocolate chips
  10. Grease a standard bread pan and pour batter in the pan
  11. Bake at 350 degrees for 55 minutes
  12. Once baked, remove the loaf and place in a brownie tray
  13. Use a fork to mash the bread into an even layer
  14. Top with brown sugar and bake for an additional 10 minutes
  15. Let cool and Enjoy!

Costco scholarship donation

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

Communities helping commUnities

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.

Photos by Justine Reddish, of Justine Reddish Photography and wife of MNF Fire Prevention Officer. Find her on Instagram @justinereddishphotography

CSU University Farm Expansion

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.

chocolate cookies with walnuts

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.

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)

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!

Guinness Beer Pecans With Bacon

We’re celebrating St. Patrick’s Day in a nutty kind of way! We made some delicious Guinness Beer Pecans with Bacon! Try the pub-styled recipe at home and let us know what you think!

1 – 12oz Bag of Glenda’s Farmhouse Pecans
4 strips Bacon + Bacon Grease
1 cup of Guinness Beer
Pinch of Sea Salt
1 cup of Brown Sugar

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.