The Ancient Sport of Falconry is Alive in Georgia Pecans—a ...

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Pecans–a Georgia Natural Native to the Americas, the pecan tree came to the attention of landowners as a potential commercial crop during the late 1800s when several individuals near Savannah began marketing pecans on a small scale. Today, most commercial orchards in Georgia are located in the south-central areas of the state but the trees are found in most counties, in orchards or yards. Harvest time begins in October and runs through the end of the year when farms throughout the state harvest, sort, clean, size, and pack pecans for sale and shipment. Some nuts are sold whole while others are cracked and shelled or further processed into delectable foods. Regardless of the end product, Georgia pecans are enjoyed by people around the world. In 1919, Georgia produced a little over three million pounds of pecans with a farm value of $1.2 million. By 2005, state pecan growers were producing over 80 million pounds of the nuts annually. Georgia is the largest producer of pecans in the U.S. with over 140,000 acres planted. In 2009, Georgia pecan production resulted in a farm gate value in excess of $170 million. Pecans are a member of the hickory family and one of the largest fruit-bearing trees. The pecan tree thrives in the soil of Georgia; a wellmanaged orchard will produce about 1,000 pounds of nuts per acre. Over 500 varieties of pecans exist; one of the first developed was the Desirable. It was developed from a controlled cross in the early 20th century and is considered the best pecan for roasting and salting. The Stewart variety is the dominant pecan in the U.S. It is resistant to winter temperatures and disease and produces a large nut with high production. The Schley originated in Jackson County, Mississippi and is named in honor of Admiral Winfield Scott Schley, commander of the U.S. Naval Forces in the Spanish-American War. It is considered the standard in the industry and is used extensively in breeding. The Sumner was discovered in 1932 in Tift County by Walter Sumner. This variety is primarily being planted in the southeastern part of the state. These nuts have also been dubbed “jumbo Schley.” A well-managed pecan orchard will produce about 1,000 pounds of nuts per acre. Pecan pie is a favorite with many. Here is an easy recipe from the Georgia Pecan Commission. Light Georgia Pecan Pie with Honey Pecan Topping Ingredients: • 2 eggs • 1/4 cup sugar • 1 cup light corn syrup • 2 tablespoons all-purpose flour • 1 tablespoon vanilla extract • 1 cup chopped Georgia pecans • 1 (9-inch) unbaked pie shell or prepared rolled pie dough (formed into a 9-inch pie pan) • Honey Pecan Topping (recipe follows) Directions: 1. Preheat oven 375 F. 2. In mixing bowl, beat together eggs, sugar, corn syrup, flour, and vanilla until creamy. Stir in Georgia pecans. 3. Pour into pie shell, bake 40-50 minutes or until pie is set. HONEY PECAN TOPPING Ingredients: • 3 tablespoons light brown sugar • 1 tablespoon butter • 3 tablespoons honey • 1 cup Georgia pecan halves Directions: 1. In small pot, combine brown sugar, butter, and honey. 2. Cook over low heat until comes to a boil, stirring. Stir in Georgia pecans. Remove from heat. 3. During last 5 minutes of baking, remove pie from oven, spread topping evenly over top. Return to oven. Broil until topping is bubbly and golden brown, watch carefully. z * Sources: USDA NASS, Georgia Pecan Commission, Georgia Pecan Growers Association After harvesting pecans are sorted, cleaned, sized and packed for shipment. Pecans are ready to be shipped. Photos courtesy of Evans Farm, LLC. AgGeorgia.8.winter 2011
A Better Breakfast Courtesy of Family Features You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is—while a lot of people say that eating breakfast is important, not very many are actually doing it. In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food & Health Survey. If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or—even worse—skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track: • Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it. • Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits, and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning. • Get prepped. Set out dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning. Weekend Brunch Casserole Prep time: 15 minutes Cook time: 15 minutes Makes 8 servings 1 8-ounce can refrigerated crescent dinner rolls 1 pound Bob Evans Original Recipe Sausage Roll 2 cups shredded mozzarella cheese 4 eggs, beaten 3/4 cup milk 1/4 teaspoon salt 1/8 teaspoon black pepper Preheat oven to 425°F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Line bottom of greased 13 x 9-inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers. Sausage Cups are another hit with families on-the-go. This quick and simple recipe has the farm-fresh taste that has come to be expected from Bob Evans, and helps mom ensure that the family makes time during a busy morning for a breakfast together. Sausage Cups Prep time: 20 minutes Cook time: 15 minutes Makes 30 servings 1 pound Bob Evans Original Sausage Roll 1 package won ton wrappers 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded 1/2 cup ranch dressing Preheat oven to 350° F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly. z To get more ideas for a better breakfast, visit www.bobevans.com/recipes AgGeorgia.9.winter 2011
Page 1 and 2: Winter 2011 Inside: The Ancient Spo
Page 3 and 4: Table of Contents A small flicker o
Page 5 and 6: Experts in Ag Lending. Meet our Cor
Page 7: including leashes, anklets, bells,
Page 11 and 12: Dana Perkins Inducted into the Hall
Page 13 and 14: We know poultry. With AgGeorgia Far
Page 15 and 16: Outlook 2011: Managing Through Cycl
Page 17 and 18: 150 acres 21 year old planted pine.
Page 19 and 20: Headline IRWIN COUNTY—325 Lax HWY
Page 21 and 22: 229-226-6515 or 229-224-4115 or vis
Page 23 and 24: qualifies for USDA financing $178,9
Page 25 and 26: AgGeorgia Services and Benefits You
Page 27 and 28: AgGeorgia.27.Autumn AgGeorgia.27.wi

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