The dappled light under the Pine Nut trees makes for a lovely walk on a stunning day, it feels like summer already.
#pinoli #pinenuts
Here at Pinoli, we mulch all the prunings from the trees back into the soil. This has many benefits fitting our organic principals, including naturally feeding the soil, making safe access under the trees, and prevention of slash build up that can cause other environmental issues.
Max makes a fantastic finish with the Rayco mulcher! It's hard to believe that nothing was removed from the forest and that both videos are from the same section of our driveway.
The harvested Pine Cones are kept in these crates to cure and naturally pop open in the Marlborough sun.
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Pinoli Pine Nuts on roasted lamb ribs and fresh spinach salad.
#pinoli #pinenuts
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Balsamic Roasted onion and Parmesan Focaccia bread from the Kapiti Artisan Bakehouse topped with Pinoli Pine Nuts.
#kapitiartisanbakehouse #pinoli #pinenuts
The Cracking Room.
The cracking room is the second stage of four primary stages and this video shows a section of the journey the pine nuts take in this room. Showing from the seeds in the cooling silo to the kernel going through the wall to stage three.
The kernels come out of the silo onto the conveyor that has pipes taking the seeds to the cracking plates, blown by compressed air.
At 16 seconds, you can see the boxes containing the cracking plates, the seeds are all blown to the first cracking plate, and some seeds open releasing the kernel (Pine Nut). They drop down to the vibrating tray (at 20 sec) that sorts the unopened seeds from the shell and kernels. There are four cracking plates and each time a seed fails to open it goes on to the next cracking plate where the velocity is progressively increased, sending the seeds up the shoot with slightly more force each time. This is because we want to use the least amount of force possible to open the shell to prevent damaging the delicate kernels inside. Once opened, the kernel and shell go into the elevator to the sorting table where the shell and kernels are separated (at 44 sec) sending the shell out of the system and the kernels through to the next conveyor, then they travel up another bucket elevator and into the next room for stage three.
A massive thank you to Jodie for this video she took during the run 😊
#pinoli #pinenuts
The Cracking Room.
The cracking room is the second stage of four primary stages and this video shows a section of the journey the pine nuts take in this room. Showing from the seeds in the cooling silo to the kernel going through the wall to stage three.
The kernels come out of the silo onto the conveyor that has pipes taking the seeds to the cracking plates, blown by compressed air.
At 16 seconds, you can see the boxes containing the cracking plates, the seeds are all blown to the first cracking plate, and some seeds open releasing the kernel (Pine Nut). They drop down to the vibrating tray (at 20 sec) that sorts the unopened seeds from the shell and kernels. There are four cracking plates and each time a seed fails to open it goes on to the next cracking plate where the velocity is progressively increased, sending the seeds up the shoot with slightly more force each time. This is because we want to use the least amount of force possible to open the shell to prevent damaging the delicate kernels inside. Once opened, the kernel and shell go into the elevator to the sorting table where the shell and kernels are separated (at 44 sec) sending the shell out of the system and the kernels through to the next conveyor, then they travel up another bucket elevator and into the next room for stage three.
A massive thank you to Jodie for this video she took during the run 😊
#pinoli
#pinenuts
Mediterranean shrimp with Pinoli Pine Nuts
300g prawns or shrimp, peeled and deveined (I used precooked frozen and thawed them first)
1 tbsp all-purpose flour
2 tsp smoked paprika
1 tsp ground coriander
1 tsp Ancho chilli
1 tsp chipotle (more or less if you like)
1 tbsp butter
3 tbsp extra virgin olive oil
3 shallots, thinly chopped
4 cloves of garlic finely diced
½ cup chicken stock
2 tbsp white wine
1 can diced tomatoes (400g)
120g fresh baby spinach
3 tbsp Pinoli Pine Nuts
Salt and pepper to taste
In a large bowl add flour, salt, pepper, smoked paprika, ground coriander, ancho, and chipotle, then give a quick stir to mix. Pat the shrimp dry and toss in the flour mix until evenly coated.
Use a cast iron frying pan over a medium heat to melt the butter with the olive oil. Add the chopped shallots and cook for 3 minutes then add the garlic and cook another minute or two until the mix is fragrant.
Add the shrimp to the garlic and shallots, letting the flour sizzle in the oil mix for a couple of minutes so it will slightly thicken the sauce. Add the tomatoes, chicken stock, and wine cooking for 4-5min, if you are using raw shrimp they turn bright orange when cooked.
While the shrimp is cooking place pine nuts in a dry (no oil) frying pan on top of a medium heat, move continuously by shaking the pan every 20 seconds or so. Pine nuts will toast quickly, remove from heat when golden and place on a cool plate to stop the pine nuts cooking any further.
Toss the baby spinach leaves through the prawns and plate the dish then sprinkle the toasted Pinoli Pine Nuts on top and enjoy.
I also added a tablespoon of garlic to the flour mix and a floret of cauliflower to the mix.
The sunroom is at full capacity, with stacked crates of pinecones, and room is running out on the pad outside. We harvest the pinecones during winter while they are still closed keeping all the seeds inside then cure them over summer in the beautiful Marlborough sun.
#pinoli #pinenuts
Throwing the pine cones down to the track as they pick them.
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I arrived to a Winter wonderland this morning. The ford was up but no trouble to cross. It felt like it was still snowing with snow falling off the tress as it started to melt.
Todays weather is full blue sky, birds singing, sun on your face and not a breath of wind. Monday was hold on to your hat, watch the car door isn't pulled out of your hand, and cold sleet coming in sideways.
