The almond as most know and love is a ubiquitous, versatile nut featured in countless recipes, candies and snack forms. But long before the familiar late-summer harvest ritual begins in West Side orchards, a relatively small volume of almonds in the early stages of development are hand-picked at Stewart & Jasper and shipped to celebrity chefs, upscale restaurants and private connoisseurs with a taste for green almonds. The niche-market delicacy has a limited but loyal following who incorporate green almonds into a variety of recipes, explained Jason Jasper, company vice president. Jasper said he first became aware of the potential for a green almond market about 12 years ago, when renowned dessert chef and food author Priscilla Martel inquired about the company’s interest in supplying chefs with the product. “My first reaction was ‘What are you going to do with green almonds?’,” Jasper acknowledged. But as he researched the product, he learned the green almonds are a Mediterranean delicacy which were often soaked in a brine or in milk, rolled in sea salt and eaten.
Green almonds find specialty food niche
Almond Board |
California almonds make life better by what we grow and how we grow. The Almond Board of California promotes natural, wholesome and quality almonds through leadership in strategic market development, innovative research, and accelerated adoption of industry best practices on behalf of the more than 6,800 almond farmers and processors in California, most of whom are multi-generational family operations. Established in 1950 and based in Modesto, California, the Almond Board of California is a non-profit organization that administers a grower-enacted Federal Marketing Order under the supervision of the United States Department of Agriculture. For more information on the Almond Board of California or almonds, visit Almonds.com or check out California Almonds on Facebook, Twitter, Pinterest, Instagram and the California Almonds blog.