Kalyn is back hosting for this edition of Weekend Herb Blogging and it's almost a case of doing a double take as we've reached edition 72!
Once again I've got a farmers' market find - a somewhat common ingredient but in this form highly unusual. Only available fresh for a short period of time, low and behold, it's Pistachios!
In this state, fresh pistachios should be treated like fresh berries and be kept refrigerated. They started appearing last week at the farmers' market - the season is short, no more than a month so if you see them, try them while you can.
Nutritionally, fresh pistachios contain Vitamins A, B1 and C along with calcium, magnesium, potassium and phosphorous.
Surprisingly the outer shell or skin is quite soft - there's no need for a nutcracker. Rather than offering a recipe, I've decided to focus on the process of getting to the pistachio kernel itself because frankly, you should just enjoy them as is.
From the top we have the fresh pistachio - the slightly moist skin peels away to remove the split harder casing that we normally see encasing the dried pistachio. This pries away quite easily to reveal the attractive pink hues of another skin. This is quite soft and damp and can be rubbed away to reveal the kernel - the purest of greens, it's flavour quite delicate, the nut itself quite soft, it's pistachio but not as you've had it before.
Tagged with Weekend Herb Blogging