I attended the Talihina Foliage festival this weekend and saw lots of nice crafts and a super Car show with lots of show cars from Texas ..The most interesting booth was a man selling Pecans Whole/shelled /cracked/halves and pieces He is from Nashoba which is a small town 35 miles or so south of Talihina..I bought a pound of the halves and they are very good so went back down to the festival this morning with the intent of buying more but he had pulled out ..But on the package he has a web site url www.hooperpecanfarm.com so I looked it up and ordered some more ...
Pecans
Thanks for posting this - looks like a good price and nice product! I always order fresh pecans for my dad in Oregon - he bakes sweet rolls with them.
Elizabeth
Mr.Hooper is originally from Texas..
those look like a papershell, or Burkett pecan, the ones I miss are the little birdseye pecans we gathered every fall. Yumm
You can still find those here or can buy the small pecans in most stores around here ..As many as I use I am glad to be able to just buy those...I ordered 5lbs and should have ordered 2x that amount easy Christmas shopping don't you think???
I was lucky, we had so many acres-1600- that it was the chores we kids did to collect Christmas money, gather pecans. Then in Wichita Falls I had 4 huge trees in my little house lot, they gave me easily 100# every fall. I would stick them in my chest freezer - what I didn't get cracked- and shell em as needed. Family always helped gather and shell for Thanksgiving, and Christmas meals. Yumm, went into the giblet gravy, the dressing, the waldorf and fruit salads, just to start with the list.
Please enlighten me about putting them in dressing and the gravy..On Saturday I bought the pecans and on Sunday I bought 60lbs of Sweet Potatoes so I decided to make something using both === sweet tater pie with pecan topping
Our dressing, cornbread cous cous, has boiled eggs, raw eggs, celery, old cornbread and dried white bread, sage, pecan pcs, broths from the turkey, the neck, giblets, and gizzards as well as the meats, n yup, heart, soaked well, then oven baked. I don't know if it is old German or Louisiana or both worlds. We ate it raw and baked. There may have been a kitchen sink as well in the recipe. Good stuff, never lasted long, and mom made it by the tubs, chuckl. I would need my recipe book and the other g'kids are borrowing it. Giblet gravy is also the broth from boiling necks and gizzards and heart, it doesnt stretch far enuff, I know, so we used chicken broth or turkey bastings to add to the amounts, and then pecans and giblet chunks and boiled eggs all in the gravy as well. We were fond of celery so it was also in the gravy and dressing. I don't think turkeys come with pcs any more, but we didn't waste anything. It all got used. I do miss the sweet taters, and that looks really good, North Carolina has some awesome recipes Texas doesn't put on the plates very often.
Now you said you didn't know if the recipe came Louisiana or old German just asking as I am from Louisiana originally...