Tag Archives: Pecans

Fun Ag Facts XII

Fun ag fact of the day: Georgia is the top-producing state, breaking the record for highest average yield with 4,555 pounds of peanuts per acre in 2012.

Fun ag fact of the day: Peanuts are grown in 15 states, with 55 percent being produced in the Southeastern states. The United States produced 6.7 billion pounds of peanuts in 2012 and ranks third in the world for peanut production behind China and India.

Fun ag fact of the day: The average American will consume more than six pounds of peanut products per year in the form of peanut butter, candy, roasted, salted, boiled and more. Despite not technically qualifying as a nut, peanuts are the most popular snack nut in the U.S., accounting for 67 percent of “nut” consumption.

Fun ag fact of the day: With edible kernels encased in a shell, the peanut is classified as a legume, along with beans and peas.

fun ag fact of the day: Illinois, Ohio, Pennsylvania and California are the top pumpkin producing states. In 2008, these states alone produced 1.1 billion pounds, or $141 million.

Fun ag fact of the day: Pumpkins are a source of potassium and vitamin A.

Fun ag fact of the day: Pumpkins are 90 percent water and part of the Cucurbitaceae family. They are related to squash and gourds.

Fun ag fact of the day:The largest pumpkin pie ever baked weighed over 350 pounds. This record breaking pastry required 80 pounds of pumpkin, 36 pounds of sugar, 12 dozen eggs and baked for six hours.

Fun ag fact of the day: most pumpkins are grown to be processed, while a small percentage are grown for decoration and sold at you-pick farms or farmer’s markets.

Fun ag fact of the day: The four varieties of peppermint are Black Mitcham, the original selection from the wild, and three variations: Todd’s Mitcham, Murray Mitcham and Robert’s Mitcham.

Fun ag fact of the day: Mint is shallow-rooted and requires loose-textured soils for good root penetration and growth. It requires 60 inches of rainfall for optimum growth and fertility.

Fun ag fact of the day: In 2010, the U.S. harvested 71,300 acres of peppermint.

Fun ag fact of the day: Native spearmint is used to flavor toothpaste and dental hygiene products, whereas Scotch spearmint has a milder, more pleasant taste and is used in chewing gum and candies.

Fun ag fact of the day: In 2010, the U.S. harvested 18,600 acres of spearmint.

Fun ag fact of the day: The Romans believed eating mint would increase intelligence. The scent of mint was also thought to stop a person from losing his or her temper, and royal ambassadors carried mint sprigs in their pockets.

Fun ag fact of the day: One ounce of pecans has as much protein as two servings of meat or beans.

Fun ag fact of the day: Pecans contain more than 19 various vitamins and minerals.

Fun ag fact of the day: According to the USDA Arkansas Children’s Nutrition Center, pecans contain the most antioxidant capacity of any other nut.

Fun ag fact of the day: Pecans are naturally sodium free and a healthy snack alternative to chips.

Fun ag fact of the day: Pecans are grown on trees and often harvested by machine.

Fun ag fact of the day: The United States produces 80 percent of the world’s pecans.

Fun ag fact of the day: Georgia, the leading pecan-producing state since the 1800s, produced 100 million pounds in 2012.

Fun ag fact of the day: Peaches are grown commercially in 28 states. The top four peach-producing states are California, South Carolina, Georgia and New Jersey. California produces both fresh and processed peaches, whereas South Carolina and Georgia produce mainly fresh peaches.

Fun ag fact of the day: The two basic types of peaches are clingstone and freestone. In clingstone peaches, the flesh “clings” to the “stone” of the peach, making it difficult to separate. This type is more suitable for processing. The pit of freestone peaches “freely” separates from the flesh, making it ideal for fresh consumption.

Fun ag fact of the day: According to the National Agricultural Statistics Service, in 2010, roughly 80 percent of processed peaches were canned and 16 percent were frozen.

Fun ag fact of the day: The peach is a member of the rose family, and there are over 700 varieties of the fruit.

fun ag fact of the day: One-half cup of basil provides 97.7 percent of your daily vitamin K, and has only 5 calories.

fun ag fact of the day: originally found in India, Asia and Africa, basil was introduced to Europe through international trade.

fun ag fact of the day: Basil is a warm weather annual that requires six to eight hours of sun.

fun ag fact of the day: Harvest frequently by pinching leaves from the stems to encourage continued growth.

fun ag fact of the day: As the weather warms, basil will bloom, causing the plant to stop growing. To prevent this, pinch off bloom stems.

fun ag fact of the day: Basil is best added to dishes within the last five to ten minutes of cooking.

fun ag fact of the day: Basil can be used dried or fresh in a variety of soups, salads, sauces and dishes.

 

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Filed under Ag, agriculture, animals, food, Know a California Farmer, Uncategorized

Adult 4-H: The First Week

We’ve been pig owners for a whole week now. It’s been glorious. I heart pigs. I missed having pigs! It has been an adjustment, for sure! I’ve had to wake up before daylight in order to feed them, take a shower, put on office appropriate-non pig smelling clothes, make-up and still get to work on time. On the plus side, I’ve been so paranoid about getting this done on time, I’ve been early to work all week, score!

Some updates. Char (the runt) is at Kristen’s house because he needed some TLC. He held his own, but the red wattle/tamworths out grew him. He is spending a few days with Kristen and then he will come home to his own little pen until he can run with the big boys. I’ve asked Kristen to write a blog post about being the hospital pen, so look forward to that. I believe Mahina is working on a post too, exciting!

This is why the red wattle are called red WATTLES (the wattles).

Kristen’s sister, Rachel, came over to meet the pigs. She said it was the first time she touched a pig (guess who is doing adult 4-H next time?!?!), she won for quote of the day. Rachel please don’t kill me for sharing this, but it was super awesome:

“It honked at me!!!” – Rachel (meaning it grunted at her)

The pigs are eating very well!

Right now they are eating about 1.5 pounds of this morning and night. And pretty much eating and growing more and more every day. YAY!

This is what their food looks like. They like to stand in it.

Like all kids, they eat, then nap;

Our little sausage links!

Kristen and her sister came over and fed them Oreos (we tried gummi’s, cake, marshmallows, white bread, and fruit with no luck), effectively ‘breaking’ the pigs. They now realize we are the bringers of food and attention and they dig it.

This piggy likes the filling. He’ll put his lips around the cookie, then expects you to drag it out of his mouth (notice the frosting lips).

His brother just liked the cookie part. It was perfect.

We want the pigs to be tame enough to like us, but not be pets. We want low stress, happy pigs when we move them and work with them, but not pigs that we get really attached to, it’s a fine line.

Just call her the pig whisperer.

After a week of living here we figured the pigs were ready to use their whole pen. The pen is about 3/4 of an acre, about half of which was scraped because the weeds were just too much to deal with for such little piggies. Mahina and I moved pig panels so they now have access to this whole area. Of course the first place they wanted to go was…

…into the weeds! Totally scared me! I was looking for foxtails in their ears and eyes, but they seemed to be ok!

It was the best day of their lives – so much rooting going on! I spent my morning picking pecans for them and hiding them in the dirt (it was better than therapy!), anyway the pigs think they have died and gone to heaven rooting up rocks and looking for pecans.

Pigs rooting and looking for nuts.

They will get another few weeks in this pen before we start making portable pens around oaks trees and pecan trees so they can graze and root during the days. We are waiting for them to gain a little more weight and for the weather to change a whisper more, so the nuts drop. I also need to borrow my Dad’s truck and horse trailer to get the panels, unless, you know, he wants to do that for me (hint). In addition to the pasture and nuts they will continue to get their pig grower feed.

Oh, this pork is going to be glorious.

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Filed under Ag, agriculture, food, Humor, photos, Pigs, Ranch life

Giveaway: Pecans

I’ve been so busy, I haven’t done a giveaway in a long time. It’s time to fix that.

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This giveaway is for 2 pounds of in-shell pecans! These pecans are grown here on the Ranch. They are, dare I say it ……  organically grown. That is, they aren’t certified, but we don’t use any sprays on them. My Mom uses chicken poo (free range!) to fertilizer them and that is it. Interesting fact about pecans is that they are an alternate bearing crop, which means they have a “heavy” crop every other year. That heavy crop tends to deplete the next year’s crop, which is why you have that pattern.

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Once de-shelled these nuts are perfect for pies, candy, cookies, or just plain snacking. If you need any tips or pointers on how to de-shell, dry or need recipes, let me know! I will pick my winner using random.org next Tuesday, Dec. 27, 2011. Just leave a comment below to enter. Good luck!

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Filed under Ag, food, Giveaway

Best Ever Cookies

This makes a shit ton. But it’s okay, because you will eat them.  Plus they have oats in them, so that makes them healthy!

1 cup butter flavored Crisco (I know, but not butter, blah, blah)
1 ¼ cups firmly packed brown sugar (I use dark, sometimes)
½ cup granulated sugar
2 eggs
2 tablespoons milk
3 teaspoon vanilla

1 teaspoon salt (I used that fancy French kind. Cause I can.)
1 ¾ cups all purpose flour
1 teaspoon baking soda
2 ½ cups quick Quaker Oats (or 3 cups old fashioned oats) uncooked
12 ounces milk chocolate chips (I usually use more and then eat whatever is left in the bag, as a snack.)
1 cup chopped pecans or almonds or walnuts (See above)

Heat oven to 375. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla and beat until smooth. Add flour, baking soda and salt, mix well. Stir in oats, chocolate and nuts, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes, cool for a couple minutes on cookie sheet.

 

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