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You can also find our seasonal fruits, cherries, plums, peaches at our farmers' markets.
Store in a cool, dry place and use within one month. For maximum life, refrigerate Francesca's Almonds in an air-tight bag or container, where they will keep for about six months, or in the freezer, where they will keep for about one year.
Almonds are unusually good sources of three micro-nutrients essential to energy production: manganese, copper, and vitamin B2.
Almonds are high in oleic acid--the same heart-healthy monounsaturated fatty acids found in olive oil--and in magnesium, which eases blood flow and reduces the risk of heart attacks and free radical damage following a heart attack. And almond skins are very rich in potent antioxidant flavonoids. These flavonoids team up with the vitamin E in their meat to more than double the antioxidant protection on human LDL cholesterol when consumed separately.
Francesca's Organic Almonds is a member of CCOF (California Certified Organic Farmers). Our almonds are locally grown in the California Valley with tender loving care. We are a sustainable farmer from the great central valley, producing 100% organic nonpareil almonds.
Almonds provide more protein than the typical egg (6 gm per one-ounce serving, vs. 5.5 grams per egg).
A study from one of California’s Universities showed that when people ate a quarter of a cup of almonds daily for one year the nutrient profiles of their diets shifted automatically toward the healthful patterns that help prevent cardiovascular disease, diabetes, and other degenerative conditions. Overweight and obese adults who ate an almond-enriched, low-calorie diet for six months lost more pounds than those who ate a calorie-equivalent diet high in whole grains or other complex carbohydrates.
Our family has worked in the California Central Valley for many years. We have been farming organically for over 14 yrs. We are proud to offer a truly delicious and Organic Almonds that we hope will keep you very happy and satisfied. We grow with our hearts. The process that we take begins after a brisk winter chill, buds begin to form and grow until they burst forth in a legendary springtime scene.
Once pollinated, the blossom petals rain delicately down and the leaves come out as peach-like fruit appears. Over the next several months, the fuzzy hull hardens and finally splits open, allowing the shell and kernel to dry. The nut begins to separate from its stem and the hull opens completely to expose the almond shell sometime between late August and Septemtber, depending on the variety.
After the orchard floor is swept free of debris, mechanical shakers speed the natural process by shaking the nuts and hulls to the ground, where they are left to dry for several days. Once dry, the nuts and hulls are swept into rows, where they are picked up and transported to have their hulls and shells removed.
We have our 2009 fresh crop, and will not be using last year's crop, so we can continue to give you a very fresh organic product.
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