Its been about a couple a weeks since the pistachios have ripened in the village.
Random small present that arrive on the table suddenly as a friend passes by the local cafeteria, roasted with salt and turmeric, the yellow color looks so bright.
Or spending my morning coffee opening the pistachios that are quite hard to open especially when they were harvested before maturity and haven't opened yet. Plopping them into a cup of water to see which are the lucky to fall at the bottom of the cup and maybe succeed in germinating.
The local variety of pistachio here in SK is called Bottom, and is used to make incense. It it sturdy and can survive the harsh climate and droughts that can happen here. Often the nut variety is grated onto 'bottom' to create a perfect match.
In my opinion would love to have a tree with both strands fruiting so as to make incense from the bottom seeds and also harvest the edible nuts.
If trees were more common or bedouins were to re plant this tree, the added value products are many.
Pistachio ice cream (this could be done with goat milk)
Pistachio and honey rose nut butter
Pistachio almond butter (both available here)
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