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Your Definitive Source
For Certified
Organic Hazelnuts
Nestled
in the hills outside of Eugene, Oregon, our spring-fed Hazelnut trees currently produce an annual crop of just over 25,000
pounds. The size of our harvests allows us to focus on the overall quality of our product. In fact, we are the
Hazelnut provider to premiere restaurants and grocers nationally, in part because of our many BLUE RIBBONS won
at the Lane County and Oregon State Fairs.
Our commitment to quality has included good stewardship of
the land. The farm is an original Applegate Trail site and, as far as we know, no chemicals have ever been used on the property.
Since 1983, when we planted our first orchard, we have always used natural fertilizers and annually worked the leaves,
which fell, back into the soil. We believe that these practices have actually enhanced both the size and taste of our
product...and have protected the environment at the same time. (As proof, Oregon State University experts studied our
property and found over 200 varieties of beneficial insects not found in orchards which spray pesticides.)
Hazelnut
or Filbert?
Corylus
avellana- some people call it a Filbert and some a Hazelnut. Hazelnut is probably more correct because it is a member
of the Hazel family and is derived from the Greek & Anglo Saxon words for "helmet" or "bonnet".
Filbert is probably from St. Philbert's feast day which occurred in England during late August when the nuts were harvested.
That Distinctive Flavor
Trufflebert Farm Hazelnuts are noted for their larger size and their
excellent flavor, which is prized by top chefs across the USA. The nuts have a coconut-like taste when simply dried.
However, hazelnuts, like coffee, are especially flavorful when roasted. They seem to have a special
affinity for chocolate, raspberries, cherries and blackberries when used in a dessert or biscotti. Try a salad with
pears and hazelnuts or one with spinach, beets and hazelnuts. You won't be disappointed.
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