CALIFORNIA WALNUTS. Resource Guide for food service operators NUTRITION INFO / HARVEST / STORAGE / RECIPES

Transcription

1 CALIFORNIA WALNUTS Resource Guide for food service operators NUTRITION INFO / HARVEST / STORAGE / RECIPES 1

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3 INDUSTRY OVERVIEW The walnut was first cultivated in California by the Franciscan fathers in the late 1700s. The first commercial plantings began in 1867 when Joseph Sexton, an orchardist and nurseryman in the Santa Barbara County town of Goleta, planted English walnuts. Today, the Central Valley of California is the main walnut growing region. California walnuts have a sweet mild taste and crunchy texture making them a versatile ingredient that can be used in recipes for all meal occasions. Menu items containing walnuts raise customers perception of value without substantially raising food costs. Walnuts are nutrient-rich, and the only nut to contain a significant amount of plant-based omega-3 fatty acids (2.5g of ALA/oz). Over 25 years of health research by the California walnut industry has raised awareness of the nutritional value of California walnuts. Additionally, a recent investment in U.S. advertising is sharing the versatility and appeal of California walnuts with consumers in a powerful way. 41% of Foodservice operators report that specifying California walnuts on a menu item, makes it more appealing than just saying walnuts, and 44% agree that you can charge more for a dish by adding walnuts. (Technomic Survey, 2016.)

4 WHERE DO CALIFORNIA WALNUTS COME FROM? When people enjoy a recipe which includes walnuts, they don t always realize the walnuts they are eating are likely from a family-owned farm in California. More than 99% of walnuts grown in the United States come from California s 315,000 bearing acres of walnut orchards. The Central Valley of California is the state s prime walnut growing region, with the mild climate and deep fertile soils that provide ideal growing conditions. There are more than 4,000 California walnut growers, and most farms are owned and operated by families who have been in the walnut business for several generations. Walnut production takes commitment and patience, and our farmers are passionate about growing and harvesting high-quality walnuts. WHERE ARE WALNUTS GROWN? Walnut Tonnage by County More than 80,000 tons per year 10,000 to 80,000 tons per year Less than 10,000 tons per year It takes 4-5 years for a walnut sapling to grow into an adult tree suitable for harvesting. 2

5 THE WALNUT HARVEST The harvest begins in early September, when the outer green hulls start to split, and continues through mid-november. Step 1 Mechanical shakers vigorously shake each tree and thousands of walnuts fall to the ground. Step 2 The walnuts are then carefully swept into rows to allow mechanical harvesters to pick them up for cleaning. Step 3 Once walnuts are harvested, a huller removes the outer green husk. Then the walnuts are washed and dried to stabilize moisture and protect quality during storage. Step 4 After the huller and dryer, walnuts are transported to the packing plant where they are graded based on usage, in-shell or shelled. Step 5 Shelled walnuts are mechanically cracked as needed and further graded by color before kernels are screened and separated into different sizes according to USDA standards. Step 6 Finally, the walnuts are inspected and hand-sorted by trained sorters to ensure they are clean, and of specified color. At the end of this process, the walnuts are packaged and shipped or stored until needed. 3

6 SUSTAINABILITY Sustainability is important to the California walnut industry and the California Walnut Board has supported these growing practices throughout its production research program for over 20 years. The California Walnut Sustainable Program focuses on integrated pest management, energy efficiency, water quality, air quality, nutrient efficiency, and food safety. Over the past two decades, the industry has shown a reduction in pesticide use, improvements in energy efficiency in walnut drying, and improvement of surface water quality. This includes improved nutrient and irrigation efficiency and improved water quality. Current research is identifying and testing potential ways the industry could further improve food safety and contribute to best management practices for walnut growers. The program is economically viable for walnut growers, follows environmentally responsible practices and is socially acceptable by improving the quality of life for growers, neighbors, and consumers. The California Walnut Board is committed to investing in research that will help the industry continue to raise the bar for sustainability. The 4,000+ growers and 90+ handlers in the California walnut industry are committed to continuing to produce high-quality, sustainable, nutritious, and safe walnuts for people to enjoy worldwide. 4

7 10 REASONS YOU SHOULD ADD CALIFORNIA WALNUTS TO YOUR MENU 1. Heart-healthy* walnuts are the only nuts that contain a signifi cant amout of plant-based omega-3 ALA (2.5g/oz). 2. Versatile walnuts add fl avor and texture to all kinds of recipes, from salads to desserts, baked goods to entrees, and sides to smoothies. 7. Walnuts add texture and fl avor as a component of a plant-based protein replacement for meat. Adding a menu item that appeals to fl exitarians is increasingly important as the number of people shifting to more plant-based eating continues to grow. 8. The top reason customers enjoy walnuts is because of their reputation as a nutritious addition to their diets Walnuts can be used in all day parts, from breakfast to lunch to dinner % of Foodservice operators report that you can charge more for a dish by adding walnuts Foodservice operators agree that customers perceive a dish containing walnuts to have more texture (64%), and fl avor (53%), and to be more unique (53%), more authentic (43%), and healthier (58%) than dishes without walnuts Walnuts make great gluten-free crusts and coatings. 10. Walnuts can act as a naturally cholesterol-free 6. 41% of Foodservice operators report that specifying California Walnuts makes a menu item more thickener for soups and sauces, taking the place of cream or butter. appealing than simply saying walnuts alone. 2 1,2,4 Source: Technomic Foodservice Attitudes & Practices Towards Walnuts Source: Rose Research Attitude & Usage Study 2013 *Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid - the plant-based omega-3. 5

8 CALIFORNIA WALNUTS AND HEALTH 85% of U.S. consumers think walnuts are nutritious and nutrition research has contributed to the evolving understanding of the health benefi ts of walnuts. 85% The California Walnut Commission has invested more than $15 million in nutrition research in the last 25 years, with more than 180 papers published by 52 institutions in 9 countries. Over 30 current projects are investigating areas of interest including heart health, cognitive health, cancer prevention, weight, and diabetes management. California walnuts are proud to be Heart-Check certifi ed by the American Heart Association.* Per one ounce serving. 46% of Foodservice operators interviewed said they were aware that walnuts are heart-healthy. (Technomic Survey, 2016.) USDA National Nutrient Database for Standard Reference, Release 28. Version Current: September 2015, slightly revised May * Heart-Check food certifi cation does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. 6

9 DIETARY GUIDELINES The Dietary Guidelines for Americans encourage a shift from current eating patterns to a healthy eating pattern that includes nutrient-dense foods and beverages in place of less healthy choices. Among other things, a healthy eating pattern includes a variety of protein foods, including nuts and seeds along with seafood, lean meats and poultry, eggs, legumes and soy products. SOURCE OF GOOD FATS Certain fats are better than others. The best options are unsaturated fats, which include monounsaturated and polyunsaturated fats. Both of which are found in California walnuts. One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5 of alpha-linolenic acid - the plant-based omega-3. The Dietary Guidelines recommend that individuals should aim to shift food choices from those high in saturated fats to those high in polyunsaturated fats and monounsaturated fats. For details, visit walnuts.org. The only nut that contains a significant amount of plant-based omega-3 ALA Omega-3s are essential fatty acids critical to various body processes. The body can only obtain these necessary fatty acids through food. 2.5 GRAMS ALA PISTACHIOS PEANUTS ALMONDS PECANS WALNUTS grams/ounce USDA National Nutrient Database for Standard Reference, Release 28. Version Current: September 2015, slightly revised May

10 We use walnuts in a number of applications. We grind them into a crust for our fi sh entrees or we use them in a salad for a topping FSR Operator, Technomic Survey, THE VERSATILE WALNUT California walnuts are extraordinarily versatile. They add fl avor and texture to almost any recipe, and can be used across all menu day parts, from breakfast to dinner. For aditional information and more recipes, visit walnuts.org. Here are just a few examples. California walnuts have proven to be an essential, staple ingredient in my kitchens due to their diverse applications, robust fl avor profi le and texture that any other nut simply can t match -Chef Nicholas Ciccone, Executive Chef of the Metropolitan Museum of Art in New York City. Walnuts act as a thickener, and can reduce the use of cream and butter. Roasted California Walnut and Cauliflower Soup California walnuts add a level of savory complexity while the caulifl ower adds earthy creaminess to this vegan soup. INGREDIENTS - Yield: 8 Cups ¼ C Extra virgin olive oil 4 Shallots, large, thinly sliced 2 Garlic cloves, fresh, thinly sliced 2 Bay leaves 2 tsp Thyme, fresh, de-stemmed 1 Caulifl ower, core removed 6 C Vegetable stock 1 C Coconut milk 1 T Yellow curry powder, mild 1 C California walnuts, roasted Kosher salt, to taste Black pepper, to taste Roasted California Walnut Gremolata, as needed for garnish (next recipe) DIRECTIONS 1. In a large sauce pot, over medium heat, add olive oil and shallots. Sweat until shallots are translucent. 2. Add garlic, bay leaves, thyme and caulifl ower. Cover pot and sweat vegetables until caulifl ower is softened, about 20 minutes. 3. Add remaining ingredients, except salt, pepper and walnuts, and bring to a simmer. 4. Reduce by ¼, then remove from heat and add walnuts. 5. Purée until very smooth and season to taste with salt and pepper. 6. Place in a bowl and serve. We recommend serving with our Roasted California Walnut Gremolata.

11 Walnuts offer 4g of protein and 2.5g of ALA omega-3 per ounce, and are an excellent ingredient in meat substitutes. California Walnut Chorizo Meat This vegan meat substitute made with California walnuts is a perfect complement to a breakfast scramble, frittata or breakfast burrito. It's also great as a taco filling! INGREDIENTS - Yield: 6 Cups 3 C California walnuts 1 ½ C Chickpeas, cooked 1 C Vegetable oil 1 T White vinegar 1 T Paprika 2 tsp Kosher salt 2 tsp Ancho pepper, ground Walnuts add texture and flavor to bland proteins, vegetables and pasta. Roasted California Walnut Gremolata Use this flavorful California Walnut Gremolata to sprinkle over soup, garnish vegetables, spice up pasta or play up flatbreads. INGREDIENTS - Yield: 1 Cup 1 C California walnuts, roasted, chopped ½ C Parsley, flat leaf, chopped, de-stemmed 2 tsp Oregano, dried 1 tsp Chipotle, ground 1 tsp Cumin, ground 1 tsp Coriander, ground DIRECTIONS 1. Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice. 2. Reserve until ready to use. California Walnut Chorizo Frittata. See walnuts.org for recipe 2 T Lemon zest 1 T Yellow curry powder, mild ½ tsp Kosher salt DIRECTIONS 1. Combine all ingredients in a food processor and pulse until walnuts are the size of a grain of rice. 2. Reserve until ready to use. 9

12 Walnuts are a great coating that adds crunch and flavor. Crunchy Walnut-Crusted Salmon Fillets A crunchy walnut crust rounds out the delightful flavors of lemon and dill for a simple, elegant salmon meal. Operators believe their customers think that a dish containing walnuts has more texture (64%), more flavor (53%), is more unique (53%), more authentic (43%), and healthier (58%). (Technomic Survey, 2016.) INGREDIENTS - Yield: 6 Servings 1 ½ C California walnuts 3 T Breadcrumbs, dry 3 T Lemon rind, finely grated 1 ½ T Extra virgin olive oil 3 T Dill, freshly chopped Salt and pepper to taste 3 oz Salmon fillets, skin on (6) Dijon mustard 2 T Fresh lemon juice DIRECTIONS 1. Place walnuts in food processor; coarsely chop. Add breadcrumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season with salt and pepper; set aside. 2. Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard. 3. Spoon 1 /3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours. 4. Bake at 350 F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 teaspoon lemon juice. 10

13 Walnuts are an innovative ingredient in artisanal cocktails. Walnuts Take Manhattan Bring the East and West coasts together with this twist on a classic Manhattan, which features bourbon-soaked California walnuts. INGREDIENTS (SMOKED WALNUT-INFUSED BOURBON) 1 bottle Single Barrel Bourbon 2 lbs California walnuts, halves Cedar wood chips INGREDIENTS - Yield: 4 Servings (SMOKED WALNUT MANHATTAN) 8 oz Smoked Walnut-Infused Bourbon 1 oz Amaro Sibilla 1 oz Nocino 6 dash Mole Bitters 12 California walnuts, bourbon-soaked, as garnish 1 C Ice cubes ¼ C Ice, cracked 4 Lemon peel strips, expressed DIRECTIONS 1. Soak wood chips in water to moisten. Place in a large hotel pan and set on a grill over high heat until they begin to smoke. 2. Place walnuts in a perforated hotel pan. Cover and set over wood chips. Allow to smoke for 10 minutes or until a nice, even smoke flavor has penetrated the nuts. Remove and let cool. 3. Combine smoked nuts and bourbon in a large glass bowl or jar. Cover tightly and let infuse for at least one month. Strain off walnuts using a fine strainer to remove any small bits, reserving some walnuts for garnish. 4. Place walnut infused bourbon, amaro, liqueur and bitters in a pitcher. Add ice and stir 50 to 60 turns until well chilled and properly diluted. 5. Place four whole soaked walnuts in the bottom of four chilled coupe glasses. Thread 8 walnuts onto 4 short skewer. 6. Strain cocktail into glasses. Express lemon oil and wipe the rim of each glass with lemon peel; discard peel. Garnish each with a walnut skewer. 11

14 Walnuts make a great crust for desserts. Strawberry Walnut Tartlet This gluten-free strawberry walnut tartlet makes for a fabulous summertime dessert! INGREDIENTS - Yield: 6 Servings 1 1 / 2 C California walnut pieces 2 T Butter, softened 1 T Maple syrup 1 T Brown sugar 1 C Strawberries, diced 2 T Grand Marnier liqueur 1 / 2 C Whipping cream, whipped 6 Strawberries, large DIRECTIONS 1. Preheat oven to 375 F. 2. In a food processor, pulse together walnuts, butter, maple syrup and brown sugar until crumbly. Divide mixture among six 3-inch nonstick tart shell molds pressing into bases evenly. 3. Bake for 13 to 15 minutes until fragrant and golden brown. Let cool and remove from molds. 4. In a medium bowl, combine diced strawberries with liqueur and spoon 1 / 4 cup into the base of each tart. 5. Pipe or spoon ¼ cup of whipped cream onto one tart. With a knife, cut 1 ½ strawberries into slices and place on tartlet. 6. Repeat with remaining three tarts. 7. Serve immediately. I like using walnuts, not only for their delicious flavor, but also because they pack a nutritious punch! Chock full of omega-3s,* they make you feel a little less guilty about indulging in a dessert! -Chef Monica Glass, Executive Chef for Sbraga and Starr Catering *California walnuts have 2.5g of ALA omega-3 fatty acids per ounce. 12

15 PROPER STORAGE Cold Storage = Fresh Taste You can maintain the fresh taste of California walnuts by keeping them cold. Walnuts go rancid when exposed to warm temperatures for long periods of time. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet. If your walnuts smell like paint thinner, you know they are rancid. And if they are rancid, you should throw them away! Where to Store Walnuts The best place to store California walnuts is in your refrigerator or freezer, depending on when you are going to use them. If you are going to use the walnuts right away, place them in the refrigerator. If you won't be using them for a month or longer, store them in the freezer. How to Store Walnuts Once you open your walnuts, place them in an airtight container for long-term cold storage. If storing them in the refrigerator, make sure they are away from foods with strong odors. Walnuts can absorb the flavors of other foods. One Final Tip Wait to shell or chop walnuts until you are ready to use them. The same applies for ground walnut meal. Don t grind walnuts until you are ready to use the meal in your dish. This will help maintain great flavor. TREE NUT ALLERGIES Maintaining a safe environment for customers is always top-of-mind for foodservice operators. About 4% of adults and 8% of children have food allergies. Eight foods account for 90% of the allergic reactions. They include milk, eggs, peanuts, tree nuts (such as almonds, walnuts, cashews, pistachios, etc), wheat, soy, fish, and shellfish. A small percent of the population is allergic to tree nuts ( %) and approximately % suffer from a peanut allergy. Allergen Labeling Law The law requires that food manufacturers identify the presence of the eight major food allergens on the food labels. If you pre-package foods and offer them for sale (e.g. salads), you are subject to labeling requirements. As a restaurant owner or manager, you are the key resource for clients who consume your meals. Without access to package labels, clients depend on you, your staff and your menus to answer questions about food ingredients. For more information visit foodallergy.org. 13

16 California Walnut Board 101 Parkshore Drive, Suite 250 Folsom, CA (916) walnuts.org (JULY, 2016)