Our hazelnut providers, Barb and Fritz Foulke of Willamette Valley in Oregon, were recently featured in the New York Times magazine Field Report. The article offers a behind the scenes look at all the work that goes into harvesting hazelnuts. Despite the beauty of the moss-draped trees, it's really not easy: "Throughout the year, Barb shells 5,000 pounds on Monday, roasts them on Wednesday and ships them on Friday, so they’re never more than four days out of shell." Eat on!
Sunday, January 23, 2011
Our Hazelnuts Hit the Big Time
Our hazelnut providers, Barb and Fritz Foulke of Willamette Valley in Oregon, were recently featured in the New York Times magazine Field Report. The article offers a behind the scenes look at all the work that goes into harvesting hazelnuts. Despite the beauty of the moss-draped trees, it's really not easy: "Throughout the year, Barb shells 5,000 pounds on Monday, roasts them on Wednesday and ships them on Friday, so they’re never more than four days out of shell." Eat on!
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Cows in Repose on Veldhuizen Family Farm. Dublin, TX
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