We have a variety of nut trees around the farm, including hazelnuts, pecans, hickories, and English walnuts. Currently, only the hazelnuts are in production. As other nuts come into production, we'll add their info here as well.
We grow 5 varieties including Yamhill, Gamma, Delta, Jefferson, and Eta. The varieties get mixed together when they go out for sale.
Hazelnuts need to be shelled before eating, and you'll need a nutcracker for this. We love the Drosselmeyer nutcracker. Roasting the hazelnuts after shelling brings out their amazingly exquisite flavor.
To roast: Shell and place them on a cookie sheet at 350 in the oven for 15-20 minutes or until they are just beginning to brown slightly. Over-roasting diminishes the rich flavor and can dry them out. Immediately after roasting, while still warm or even hot, use a towel to rub off the thin brown layer on each nut. That layer tastes fine on the unroasted nuts but detracts from the roasted nut’s flavor. The flavor is truly addictive as soon as they cool enough to eat and remains very fine for at least several days. We have not been able to test it beyond that point because they all disappear!