Green almonds

Yes, we're way behind on our updates here. I have been completely beat since we got back from Germany, just now recovering over a lazy, holiday-strewn weekend. Betsy's birthday was Friday, and today is both father's day (even in France) and our wedding anniversary. I hope tonight during the France game to catch up on our photos from Germany, Carter's mime & singing shows this week, and whatever else is in the dock.

Meanwhile, as part of our market shopping, we always try to get one new thing we haven't heard of or eaten before, we bought a few "green almonds." Not knowing how to eat them, we looked it up. Here's what we found, on the California Almond Board's website, natch.

8. What are green almonds?

* Green almonds are available for a brief 3-week period in the growing season from late April to early May, the developing almonds are considered 'ripe' for harvest as green almonds. Pickling or brining green almonds will extend the shelf life of these delicate treats.

* Green almonds have a jelly-like, soft inside and a soft fuzz on the outside.

* Due to their short life span, green almonds have always been considered a rare delicacy. They can also be purchased brined or pickled, which extends the life.

* Green almonds are used by chefs as a cooking ingredient, but also as a garnish.

* Green almonds have a distinct but subtle flavor that is hard to pin down, but has been variously described as delicate, grassy, fruity and even "green."

Look for more from us later, I cautiously promise.