To: Ruth Hanschka                                
  Subj: Nuts
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

-=> Quoting Ruth Hanschka to Jim Weller <=-

 > walnuts ... do grow in warm climates ... California and Arizona
 > (and) Iran

 RH> I wasn't sure.  Some nuts like it cold.

But not too cold! Where I grew up in the Ottawa Valley, forests were
mixed evergreen conifers and deciduous soft woods like birch and
popular with a sprinkling of hardwoods including sugar maples. We
had wild black oak trees and one large old hickory tree on our 50
acre lot but Persian walnut (and pecan) saplings from the nursery
always died after a few years whenever we had a more severe than
average winter. Cobden sits at latitude 45 degrees 38 minutes; about
30 miles further north there are no hardwoods of any kind where the
eastern woodlands that you are familiar with ends and the northern
Taiga begins.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parsley Pesto
 Categories: Sauces, Nuts, Cheese, Herbs
      Yield: 2 1/2 cups
 
      2 cl Garlic
      2 c  Stemmed Italian parsley;
           Packed
           Course salt
    1/4 c  Walnuts
    1/2 c  Freshly grated Parmesan
    2/3 c  Olive oil
           Salt and pepper
 
  In a food processor place the garlic, parsley, pinch salt,
  walnuts, and cheese. Process until they form a paste. Gradually
  blend in olive oil, taste adjust your seasoning if necessary.
  Great with pasta, poultry, vegetables and rice.
  
  MONDAY TO FRIDAY PASTA SHOW

  From: Gail Shermeyer
 
MMMMM


Cheers

Jim


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