While in Austin, we took a trip out to the Hill Country to visit our friend's organic pecan farm. It should be noted that "organic" is actually an understatement because they use ZERO pesticides. Instead, they control pests through the use of naturally occurring bacterium and by releasing beneficial insects (to eat the harmful ones!). Not to mention, they do all of their harvesting and husking by hand.
The orchard itself spans 55 acres and is absolutely stunning (picnic anyone??):
Another view so beautiful it makes you question living in a city:
For the record, we didn't just drink Dos Equis and take in the gorgeous scenery--we also learned about the pecan harvesting process! In order to get to the buttery pecan, you have to get through not one, but two, layers. The outer husk starts green, then turns brown as it matures:
Some pecans may fall off the tree naturally, while others will be shaken off by a process called hand thrashing. Once harvested, the pecans should remain in the husk for 7-10 days before removing the husk and revealing the beautiful nut inside:
After the waiting period has passed, cracking the shell and eating them is fair game. Stay tuned for recipes and other ideas which feature November's Ingredient of the Month (Pecan).
Thank you Rancho Pancho for opening your orchard to us for the day!