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9/10/2010 2:00:23 AM PST |
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 | Green Almonds *L*S* The nuts of our Green Almonds are still in the jelly stage. Thinly sliced on a mandoline and tossed into or atop salads, laid out on a plate and sprinkled with Fleur de Sel or shaved onto a Spring Pea Risotto like truffle slices they have a wonderful, bright lemony flavor and a lot of crunch. From Epicurious: “The fuzzy Green Almonds change markedly during the springtime harvest: In April, they're tender enough to eat whole and have a herbaceous taste (like a raw pea pod, but slightly tart and bitter); brined or dipped in salt, they're addictive. Within a few weeks, the hull and shell toughen, and the seed, which hardens from translucent jelly to a crunchy white nutlet, is the only part eaten. ‘Their versatility is staggering,’ says Gregory Brainin of New York's Jean Georges, which serves a tangle of needlefish coated in the jelly of young Green Almonds. He finds the older nutlets have an anise-like flavor, which he emphasizes by matching them with arctic char and fennel compote. Mark Peel of Campanile, in Los Angeles, uses Green Almonds both in pesto and in a brothy fish stew; Judy Rodgers of Zuni Cafe, in San Francisco, serves the shelled nutlets with prosciutto or mild sheep's-milk cheeses. ‘They've got a wonderful satiny texture,’ she says.” Remember the season on Green Almonds is short, so order soon! Add the essence of Spring to your menu! SUPC: Yes...Call | ||
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