It’s beautiful when things grow - Last Christmas, my mum gave me an almond tree. I didn't think that I would see seeds on it in less than 12 months.
But look out! It flowered over a month ago, and know I have almonds working their magic. There is another old almond tree out the front of my house. It flowers but never produces the seeds. Over the next six months, I'll give the old tree some more attention and see it can produce some of the magic almonds next season.
Lets shift our focus on what to do with the ones that are growing. I've been reading up on when to harvest as I have no idea but I am very keen to consume them when they are ready to rock and roll.
What I have discovered suggests waiting until the almond hull opens and then harvest. I'm keen to find out so if anyone has any suggestions/knowledge please feel free to share as I love learning. And I'll share some almonds in return unless I eat them all.
For the first harvest, I am thinking of a recipe called "Spanish-style roasted almonds" from Stephanie Alexander's - The Cooks Companion and I just know it would be perfect with a Pale Ale on my verandah.
Spanish-style roasted almonds
- Combine 1 tsp each of sea salt, smoked Spanish paprika, and extra-virgin olive oil to make a paste.
- Dry-roast 1 cup of blanched almonds at 180°C until golden, then toss them in the paste and return to the oven for 3 minutes.
- Cool completely before storing in an airtight container.