Harvest Profile: Hazelnuts
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Thoughts of Nutella and Frerro Rocher may come to mind when you think of this rich, sweet, buttery nut – but there’s more to the hazelnut than the chocolatey treats it’s used in. These tree nuts are a hearty source of nutrients and can be used in savory side or main dishes in addition to desserts.
Hazelnuts are usually harvested from September through October, making them a great addition to your cozy fall time meals! They are rich in fiber, vitamin E, copper, and manganese. They are also a good source of vitamin B6, magnesium, thiamin and healthy fats.
Origins:
Hazelnuts are believed to have been introduced to the U.S. in the 1850’s by Europeans. Today the U.S. is one of the primary hazelnut producers in the world, with Oregon being the biggest growing hotspot. Hazelnuts can grow in temperate climates around the world, and Wisconsin fits the bill! In fact, Our 2025 springtime Bountiful Branches sale will feature American Hazelnut Trees.
Nutritional benefits:
Grazing on these sweet tree nuts proves to be beneficial in more ways than one. Thanks to their omega-3 fatty acids, hazelnuts may help reduce the risk of cardiovascular disease, and their antioxidants help combat hypertension. The manganese and vitamin E found in hazelnuts may also help reduce the risk of developing cancer. Hazelnuts are composed largely of unsaturated fats, but it is worthwhile to be mindful of serving sizes if you’re snacking on hazelnuts by the handful. This is due to the high calorie content that can come along with healthy fats. (About ¼ of a cup of hazelnuts holds 314 calories and 30g of fat).
Graphic created in Canva. Source: nuthealth
Cooking:
While hazelnuts are typically featured in sweet dishes or desserts, they can also be used in savory dishes. Hazelnut butter is a wonderful addition to bring a slightly sweet, nutty flavor to your breads, baked goods, sauces and more! You can add texture to your salads by tossing in crushed hazelnuts. Or even grab a handful for a snack. I’ve found a rich and savory recipe perfect for cold fall or winter evenings. This Hazelnut Ricotta Pasta recipe uses crushed hazelnuts, minimizing the work needed to get that nutty flavor.
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Recipe Instructions:
Put a pot of water on to boil for the pasta. Add salt once it starts to boil.
Peel the shallots, cut them into thin rings and fry them in a large pan with heated olive oil until they start to soften. Add the well washed and dried spinach and continue cooking for another 3-4 minutes.
Cook the pasta al dente according to the instructions on the packet. When ready, save some of the cooking water and drain.
Cream the ricotta with some of the saved pasta water. Work it until you have a nice smooth thick creamy sauce. You can use a fork or handheld blender for this. If you prefer you can also cream it with fresh cream. In that case, you can prepare it before cooking the pasta. Season the ricotta cream with nutmeg, salt and pepper as required.
Add the pasta to the pan with the spinach, add the creamed ricotta, some of the grated Parmesan and crushed hazelnuts and a little fresh thyme. Mix everything together well and sauté for a few moments. Serve hot with another sprinkling of crushed hazelnuts.
Whether you decide to whip up some pasta, or a tasty dessert, don’t miss out on hazelnuts’ health benefits!
Sources: nuthealth, thepastaproject, WebMD