Pecans From Home: A Delicious Tradition

fresh pecans on the left, store-bought on the right
Fresh pecans (Mascot Pecan Co.) on the left, store-bought on the right

This year’s pecans had arrived! There they were in a parcel post wedged in my mailbox like too big a zeppelin in too small a hanger. I was grateful for my mail carrier’s determination to make it fit and in doing so, keeping a trip to the Post Office off of my to-do list.  (I see Pecan Sandies in her future.)

As I ripped through the box flaps with the edge of my truck key, I marveled at just how much my Mom could get in one fixed-rate postage parcel.  Inside, the bars of gold, uh, I mean bags of pecans glistened, their peek-a-boo cellophane windows teasing me with a view of the precious gems inside.  

blog_bagged_pecans

Every year my Mom and Dad’s church sells premium Georgia pecans as a fundraiser. (I think my Mom alone buys half the shipment.) Lucky for me their generosity always finds its way to Pacific Northwest. Enjoying freshly-shelled pecans, it’s a tradition this time of year that’s like a hug from home. And for a man who could eat his weight in pecan pie, it’s a gift that may make it harder to hug me in the months to come. Thanks Mom and Dad!

From bags to pie in record time!
From a bag to a pie in record time!

What I was blogging about a year ago: Planting Perfume and Memories: Fragrant Plants You Won’t Forget



12 thoughts on “Pecans From Home: A Delicious Tradition”

  • Your Pecan pie looks wonderful!
    Is your recipe posted on your site? I’m a crust junkie- always looking for the best. I gave up trying to make my own years ago, when I found out my Georgia -born mother in law, used a Pillsbury unroll crust! (I always thought they were from scratch). My newest obsession is pastry & crust. From scratch! Have two great recipes- looking to add to my collection. ……..I can smell the pecan pie from here.
    (Boz and Gracie are beautiful.)
    Thanks
    Chris

  • Thanks Chris! I’ll post the pecan pie recipe in the days to come as it’s a good one and uses a shortbread crust. You simply press the crust into the pan rather than roll it, making it even easier. –cheers, Tom!

  • My mom’s side of the family is from Texas and there’s truly nothing that compares to fresh pecans! The things that you can buy in stores here are sort of a sad imitation. Lucky you to get a big box every year!

  • My grandparents in Eastern Washington used to have walnut trees and they’d send us big bags of shelled walnuts. They were bitter and usually weren’t shelled too well. It sounds like your fresh pecans are heavenly. You’ll have to tell me the difference between these and store bought nuts. Oh, look! I can buy my bulk pecans right from your site! That’s what I’m going to do… or at least I’m going to click on all the links and check it out.

  • Why when I click on the Apple Recipe link do I also see advertisements for losing belly fat? I love how Google (Or advertisers) pair those together.

  • I am ENVIOUS! My grandma passed last year and thus my pipeline to fresh pecans from her trees. I have felt the same mailbox elation. I can almost taste the pie.

  • What a fantastic post Tom. Would your mom be willing to share where she gets those lovely pecans with those of us *in* GA?! 🙂

    Your pie pic looked as good as a centerfold. One of my favorite pies in the world is a derby pie which is a chocolate bourbon pecan pie (sometimes called a Derby Pie.) I’ll have to send you the recipe sometime…

  • That pie of yours would make my poppa swoon. ‘Tis the season when one needs a good pecan here, there, and everywhere…from pies to divinity. Oh, the memories!

    I love that it has a shortbread crust. Is there anything finer than shortbread and pecans together?

  • Oh, WOW! I’ve never eaten fresh pecans, but gosh does it look mouthwatering…

    On a different note I have made your quince marmelade, with *great* success, and have been enjoying it since 🙂 thank you so much for the brillant grating idea – makes all the difference in the world, and I think I may well just grate the quince in all my quince marmelade recipes from now on. Much nicer than the tough quince chunks/dice. Thanks again Tom!

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