Dorris Ranch Filbert Orchards
Filberts and Oregon's History
Dorris Ranch is recognized as the first commercial filbert orchard in the United States and is listed on the National Register of Historic Places.
Oregon's history with filberts started in 1892 when George Dorris and his wife Lulu bought 250 acres of fertile land along the Willamette River and dedicated their lives to farming. After experimenting with a variety of crops, George established the first commercial filbert nut orchard in the United States. Over the next 50 years the Dorris family planted 9,200 trees at the Ranch and harvested more than 50 tons of nuts each year.
Now, more than 100 years later, Dorris Ranch continues to make history as a fully-productive commercial filbert orchard. More than half of all the commercial filbert trees now growing in the U.S. originated from Dorris Ranch nursery stock.
Owned by the Willamalane Park and Recreation District, this 250-acre farm operates as a nonprofit organization.
About the Orchards
Each of the 11 separate orchards was named in order to help hired hands
know where to work each day.
The approximate age of each orchard may be determined by looking at the spacing between trees. In the earliest orchards (planted beginning in 1903) the trees are planted very close together. As the years went by, spacing between the trees became greater. Dorris Ranch has a total of 9,250 filbert trees planted in 75 acres.
Most of the trees in the Dorris Ranch orchards are of the Barcelona variety. Because the Barcelona is self-sterile, other varieties—the DuChilly and the Daviana—are planted as pollinators every third tree in every third row.
Filberts are considered a "self-husking" nut. The husk falls off when the filbert drops from the tree. Machines can then pick up the filberts and take them directly to the drying machines. A local orchardist maintains the Dorris Ranch orchards.
Forms and Varieties of Filberts
Oregon filberts are available in a wide variety of forms. They add unique flavor and texture to bakery and confectionery items, cereals, salads, entrees, sauces, and deserts. Most everything tastes better with hazelnuts.
NATURAL Shell removed, brown skin intact. Three sizes: Small 1/8" Medium 3/16" Large 5/16"
ROASTED Brown skin is removed or loose. Whole dry-roasted Intensifies flavor and crisp texture.
PASTE A sweetened mixture of ground filberts and sugar.
BUTTER Finely ground nuts with a consistency similar to natural peanut butter. Flavorful, rich, and high in protein content.
Nutritional
Information
Nuts are plant products. Nuts are low in saturated fats and have no cholesterol. 90% of the fats in nuts are mono- and poly- unsaturated fats. These unsaturated fats are the "good" fats. Eating nuts will raise the percentage of unsaturated fats and lower the percentage of the "bad" saturated fats in the blood stream.
Filberts are rich in protein, complex carbohydrates, dietary fiber, iron, calcium and vitamin E. They are very low in sodium and sugar. Filberts, like other tree nuts, contain no cholesterol. Over 80% of the total fat in filberts is mono-unsaturated.
Roasting & Storing Information
Roasting (or Toasting)
Filberts can be roasted using a conventional oven and a cookie sheet. The
oven should be preheated to 275°. Place shelled natural filberts on an
non-greased cookie sheet only one layer high. Place in warm oven for 20 to
30 minutes until the skins crack and the nut meats turn a light golden color.
You can also roast them at higher temperatures for a shorter period of time
or microwave on full power for 3 to 4 minutes. The skins are quite tight
on Oregon Filberts, however, roasting will loosen a considerable amount of
the skin. If you want more of the skin removed, pour the nuts onto a clean
terry-cloth towel and wrap it closed. Let the nuts steam for 4 to 5 minutes
then rub vigorously for 1 to 3 minutes. Rub longer to remove more skin.
Storing
Storing shelled filberts in an airtight bag or container in a freezer will
keep them fresh and flavorful for a year or more. Storing hazelnuts in
the refrigerator between 32° and 35° is the next best place, however,
still keep in an airtight and odorless container. Nuts should be allowed
to warm to room temperature before using in baking or cooking applications.
Properly stored hazelnuts will provide wonderful flavor and texture to
most any food, and can be used as a substitute in recipes that call for
nuts.
Filbert Recipes
Filbert Bars
Makes 2 dozen
Ingredients
3/4 cup all-purpose flour
1/2 cup filberts ground
1/8 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
6 tablespoons shortening
1/2 cup confectioners' sugar
1 teaspoon lemon zest
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Mix together the flour, hazelnuts, baking powder, spices and salt.
3 In a large bowl, cream the shortening and powered sugar. Beat in the lemon
zest. Gradually stir in the dry ingredients.
4 Press the dough into an ungreased 9-inch square baking pan. Bake for 18
to 20 minutes, until the top is golden. Let cool in the pan or on a wire
rack.
Oregon Trail Risotto With Oregon Hazelnut-Sausage Mix
Serves 6
Ingredients
German or Italian sausages (1-1/2 lbs.)
1-1/2 cups red onion, coarsely chopped
2 tablespoons butter
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
2 bananas, sliced
3/4 cup halved Oregon hazelnuts
1/2 cup currants or raisins
4 cups cooked rice salt and pepper to taste
Garnish: 2-3 hard-cooked eggs, sieved Finely chopped parsley, basil, chives
Directions
Brown the sausages in large frying pan or electric skillet. Drain sausage
and cut into chunks. Melt butter in skillet and add chopped onions. Cover
and cook until onions are barely tender. Add peppers and sauté until
barely tender. Add rice, sausage and salt and pepper tossing with a fork
until hot. Add raisins, bananas, and Oregon hazelnuts and carefully toss
together. Season to taste. Serve on a heated platter. Top with sieved egg
and herb mixture. Excellent brunch dish.