May 17th recognizes a “nutty” holiday. Each year on this day, it is National Walnut Day.
Rounded, single-seeded stone fruits of the walnut tree, walnuts are a high-density source of nutrients, particularly proteins and essential fatty acids. Like other tree nuts, walnuts must be processed and stored properly.
Grown for their seeds, the Persian or English Walnut and the Black Walnut are the two most common major species of walnuts.
English Walnut – originated in Persia – commercially produced
Black Walnut – native to eastern North America – high flavor – hard shell and poor hulling characteristics prevent its commercial growth for nut production.
The husk of the walnut, which is peeled away from the shell at harvest, and contain juice which will readily stain anything it comes in contact with. The husk juice has been used as a cloth dye.
The United States is the world’s largest exporter of walnuts.
Ninety-nine percent of the nation’s commercial English walnuts are produced in the Sacramento and San Joaquin valleys of California.
Created to promote the consumption of walnuts, the first National Walnut Day was proclaimed in June 1949 by the Walnut Marketing Board.
On March 3, 1958, a Senate Resolution was introduced by William F. Knowland and signed by President Dwight D. Eisenhower on the first National Walnut Day, May 17, 1958.
HOW TO OBSERVE
Enjoy some walnuts today. Try them plain or in a favorite recipe. Great on salads,, and baking. We use Black Walnuts in Bourbon Balls every year. Use #NationalWalnutDay to post on social media.
Get chopping in March with National Celery Month! This vegetable adds crunch to salads while adding lots of flavor to casseroles and soups.
Celery is a fibrous vegetable that grows into a leafy stalk. While many enjoy it fresh, celery also goes well into a cooked meal. Per serving, the crunchy vegetable has 16 calories. It’s a good source of fiber, potassium, and vitamins A and C. Add it to snacks to benefit from its anti-inflammatory qualities.
However, celery is not a superfood. They are the perfect complement to a healthy diet. While it is not glorified as a superfood, celery does class up the plate. Seasoned right, celery can stand out with a flavor all its own.
Meanwhile, back in your kitchen, your celery sticks scream for something else. Add some peanut butter or avocado. Mix chopped celery into a pasta dish or stir-fry. Stir chopped celery into onions and potatoes for a delicious soup.
While all these items are cooking, chop up a few extra sticks and store them in an airtight container, and place them in the refrigerator. They will keep crisp for at least two days. The celery will lose quality after that, but you can still enjoy them or use them in soups or other recipes.
February 26th recognizes all things pistachio and National Pistachio Day is the day to celebrate! Pistachio lovers rejoice as they eat their favorite nut all day long. For those who do not eat pistachios, buy some and give them to someone who does. Crack them open and eat them up or enjoy them in ice cream or your favorite pistachio dessert!
Pistachios arrived in the United States sometime in the 1880s, but they have been cultivated in the Middle East since Biblical times.
The pistachio tree grows to about 20 feet tall needing little or no rain and must have high heat. Amazingly, in Iran, they claim to have 700-year-old pistachio trees! A new tree takes between 7 and 10 years to mature and bear fruit.
Pistachio Facts:
All pistachio shells are naturally beige in color. Some companies dye nuts red or green if nuts are inferior or for consumer demand.
California produces about 300 million pounds of pistachios each year, accounting for 98 percent of America’s production.
Pistachio shells typically split naturally when ripe.
The kernels are often eaten whole, either fresh or roasted and either salted or unsalted.
In the Middle East, people call the pistachio the smiling nut.
In China, people call the pistachio the happy nut.
Health Benefits
“Pistachios are an excellent source of vitamin B6, copper and manganese and a good source of protein, fiber, thiamine and phosphorus. Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.” US Food and Drug Administration, July 2003.
A Great Thing To Do — Recycle the Pistachio Shells!
The empty pistachio shells are useful for recycling in several ways. If unsalted, the shells need not be washed and dried before reuse, but washing is simple if that is not the case. Practical uses include as a fire starter; kindling to be used with crumpled paper; to line the bottom of pots containing houseplants for drainage and retention of soil for up to two years; as a mulch for shrubs and plants that require acid soils, as a medium for orchids; and as an addition to a compost pile designed for wood items that take longer to decompose than leafy materials (it can take up to a year for pistachio shells to decompose unless soil is added to the mix).
Shells from salted pistachios can also be placed around the base of plants to deter slugs and snails. Many craft uses for the shells include holiday tree ornaments, jewelry, mosaics and rattles. Research indicates that pistachio shells may be helpful in cleaning up pollution created by mercury emissions.
HOW TO OBSERVE #NationalPistachioDay
Eat some pistachios! Eat a bunch of pistachios. How else can you celebrate?
Start the day with a pistachio biscotti. It will be the perfect addition to your morning coffee.
Do you know someone who loves pistachios? Pick them up a bagful or stop by the baker and buy a pistachio treat.
Add pistachios to a salad or soup. They’ll add a nice crunch and amazing flavor, too.
Crushed pistachios create a delicious crust on fish and other proteins. Look for recipes for pork and chicken, too.
Add pistachios to your baked goods. Like other nuts, pistachios add a crunchy texture but they also bring their own flavor to the mix.
Don’t forget your oatmeal and yogurt. Pistachios will make your healthy snack or breakfast even better.
Use #NationalPistachioDay to post on social media.
It’s snack time! February is National Snack Food Month, so this month, focus on snacking in the healthiest ways possible and still thoroughly enjoying treats between meals! Most days, we need a snack or two (or 7) to make it through the day… and if we choose nutritious choices, snacking more can make a positive impact on our overall health; believe it or not, it can even help with weight loss!
NATIONAL SNACK FOOD MONTH HISTORY
National Snack Food Month was created by the National Snack Food Association and the National Potato Promotion Board in 1989. Their goal in founding this month was to increase consumption and raise awareness about snacking, and the importance of keeping it as healthy as we can!
Use #NationalSnackFoodMonth or #SnackFoodMonth to post your favorite snack choices on social media. To help you out, we’ve put together a list of the healthiest and most delicious snacks that you can easily throw together and even eat on the go!
Mixed nuts
Pepper slices to dip in guacamole
Greek yogurt with granola, oats, and/or mixed berries
Apple slices, carrots, or celery dipped in peanut butter
Cottage cheese (with any toppings, or as a salad dressing replacement)
Each year on January 21st, National Granola Bar Day recognizes the considerable nutrition and energy found in one wholesome granola bar.
A basic granola bar includes whole grain (usually oats, though quinoa and barley can be used as well), fruit or nuts and honey, molasses, agave nectar, or syrup. The bar can also include butter or nut butter. Flavor and nutrition benefit from a variety of combinations.
When making granola bars, mix the ingredients, and press them into a pan. When the ingredients set, cut them into bars. For a crispy bar, the mixture is baked. Softer, more chewy versions are left raw or only partially cooked. Additionally, they can be stored in sealed containers and frozen for long-term use.
Granola bars are packed with energy and their convenience is undeniable. Easily stored in a pocket while on a hiking or biking trail, the wrapper goes out with you. While considered a health food by some, the bars are high in calories. Hikers, bicyclists, and fitness enthusiasts add granola bars to their diet as a way to give a boost of energy. Despite their high calories, they offer a more healthful alternative to a candy bar for those of us who don’t hit the trails very often.
Outside of the United States, granola bars are called by various names; flapjack, muesli bar, and a cereal bar.
While mixing up a pan of granola bars, try some variety. Mix up the nuts, grains, and fruit. Don’t hesitate to try agave in place of honey. Try quinoa, millet, and buckwheat. They will add another level of texture and nuttiness to your granola. Dried cranberries, coconut, dates, apricots offer a variety of natural sweetness without adding sugar. Share your favorite combinations. Check out several Keto friendly versions of nuts and seeds too.
Use #NationalGranolaBarDay to post on social media.
