As an amazing job perk, Joy sent me across the country to
explore all things ALMOND last week at the Almond Orchard Experience in Lodi,
California. I’ve always been a big fan of nuts for their health value, and
having an Indian ancestry (India is one of the largest importer of almonds in
the world) there was never a shortage of almonds growing up. However, I never
really new much about where these nutrient-powerhouses came from or how they
were grown (other than that they grew on trees). It turns out that this trip
was more than just an opportunity to meet incredible health and nutrition
professionals, sip on tasty wine, eat heavenly 4-course meals, and have a
little R&R time in the spa…I managed to learn quite a bit about the amazing
almond – everything from what it takes to grow them to the science behind
eating them, and of course, the scrumptious recipes they fit perfectly into. Though,
I have to say, the most fascinating part of the week was actually visiting the mostly
family-owned orchards to see how almonds get from the tree to your kitchen
cabinet. So, here’s a little virtual tour in the life of an almond…
In late January buds begin to appear on the trees and the
early stages of bloom are a sign that spring has sprung in California (those
lucky ducks!).
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It looks like popcorn on the
trees!
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Once February arrives, the trees are in full bloom – there
are no leaves and all you see is white. They stay this way for about 3
weeks…how BEAUTIFUL!
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| It looks like snow...but it's not! |
Almonds need a few things to grow: hot summers, cool
winters, water (but not rain), and most importantly, bees. They are responsible
for pollination so almond growers work closely with bee keepers to have boxes
brought to the orchard at the perfect time. Without the bee, there are no
almonds!
Once pollination has occurred, the petals drop (it looks
like snow!) and the trees begin to sprout leaves and little nutlets. Immature
green almonds can be picked by hand, refrigerated, and delivered overnight for
a short period of time to appear on spring tasting menus. You can find them in
ethnic markets - typically pickled or preserved.
From March to June, the almonds continue to mature on the
tree. The shell hardens while the hull surrounding the nut offers protection. The
hull begins to split in July and early August, indicating that the almonds will
soon be ready to harvest.
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Inside the split hull, you
can see the almond encased in a shell.
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Then finally from mid-August through October, harvest season
begins! To get the almonds off of the trees, a machine called “the shaker,”
clamps to a trunk and literally shakes the tree to make the almonds rain down.
The machine moves down the orchard row and stops at each tree to repeat the
process (can you believe they used to do this with a pole!?). I have to say
this was one of the most exciting things to see when visiting the orchard –
there was a simultaneous “WOW!” from the whole group.
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| On the count of three - 1, 2, 3....WOW! |
The almonds spend some time drying in the sun (about 7-10
days) before a sweeper comes by and pushes them all into a nice neat line.
A harvester then goes down the row and picks up all the
almonds and transfers them to a trailer.
The almonds are now ready to be hulled and de-shelled,
sorted and sized, packed and shipped to companies so they can be used in all
the almond products we know and love. Almonds are sold in the shell, plain,
roasted, sliced, ground, chocolate-covered, and everything in between.
I hope you enjoyed your virtual tour through the almond
orchard and that you are inspired to grab a handful of nuts as an incredibly
delicious and nutritious snack today.
**Thank you to the Almond Board of California for these amazing photos**
**Thank you to the Almond Board of California for these amazing photos**
