Oregon State University and the Oregon hazelnut industry have maintained a meaningful partnership over the years, allowing for the continued growth and cultivation of new varieties of this special nut. Learn more about this special partnership (and delicious new recipes!) from hazelnut cookbook author, Jan Roberts-Dominguez.
Whether you want more tips on roasting, skinning or cooking with hazelnuts, this article from hazelnut cookbook author Roberts-Dominguez has all the information you need—including several delicious recipes for this hazelnut harvest! Enjoy!
Good news for Oregon hazelnut fans! The 2012 Oregon hazelnut harvest is currently forecasted at 40,000 tons, which would tie for the fourth largest in history. According to a recent survey conducted by the Oregon Field Office of USDA’s National Agricultural Statistics Service, this forecast number would mark the second straight year of increased production and would be a nearly four percent increase over 2011’s crop. Read more about the forecast and what it means for the Oregon hazelnut industry.
Oregon hazelnuts are creating a buzz in the food news world. This past month we were pleased to see several stories shine light on our evolving industry and growing product. Check out these recent stories from Oregon Live and Food Safety News and continue to watch for more hazelnut headlines.
Researchers have found a new source for a key fat in infant development using hazelnuts! The University of Georgia researchers say that a mother’s breast milk is the best food for infants, but they have come up with a “designer fat” for bottle-fed babies based on hazelnut oil that provides essential nutrients usually found in mother’s milk.
This nutrient alternative provides the healthful omega-3 fatty acid DHA (Docosahexaenoic acid) and omega-6 fatty acid ARA (Arachidonic acid), both important for the development of the brain and other organs for infants during the last three months of pregnancy. Just one more reason hazelnuts are good for you!
These findings were published in the Journal of Agricultural and Food Chemistry–click here for more information.
Today the Seattle PI writes about alternative flours for wheat-free baking. Whether you’re looking to eat wheat-free, or simply want to add new flavors and textures to your baking, there’s no shortage of options: barley, kamut, spelt, almond meal, buckwheat flour, rice flour, sweet potato flour, teff, and hazelnut meal/flour.
Hazelnut flour is both wheat-free and gluten-free. The article points out its “buttery, rich quality” that works well in crumble toppings and pie crusts. We couldn’t agree more!
Welcome to the newly redesigned Oregon Hazelnuts website!
Take a look around and make sure to check back as we continue to share new recipes, industry updates, nutrition news and more.
Also, stay tuned for the launch of our new Facebook and Twitter pages – coming soon!