By Deborah Geering

For the AJC

Even though he knows it will mean more work later, last week Al Pearson couldn’t bring himself to feel too glum about the rain brought by Hurricane Ida.

“We had two weeks’ worth of beautiful weather, and we really pushed ourselves. I hate to say it, but this rain, it’s almost a welcome break.”

Pecan harvesting season is in full swing at Pearson Farm in Crawford County, near Fort Valley. With about 2,300 acres of pecan trees in the family business, you know there are some tired Pearsons each year come Thanksgiving.

“It’s a real busy season,” admitted Pearson, the fourth generation in his family to farm this land (his son, Lawton, is the fifth). But it’s a satisfying kind of busy. Despite a slightly late harvest caused by a rainy, cloudy autumn, pecans are enjoying a good year. “Pecans have a habit at times of alternate bearing, and for the state, this seems to be an ‘on’ year,” he said.

Pearson Farm — well-known for its peaches and peach ice cream, too — grows more than 30 varieties of pecans, most of which are sold commercially. “They go from China to Minnesota and everywhere in between,” Pearson said.

But regular folk can buy direct through the farm Web site. Pearson’s wife, Mary, oversees an online sales operation offering gift and bulk pecans, candies and baked goods.

And you think your holiday season is hectic.

“We would like to finish our harvest by Christmas, but this year we probably won’t,” Pearson said. “Of course, it takes a long time to process all those pecans, so the new-crop pecans will last well into next year.”

To try Pearson Farm pecans for yourself, visit www.pearsonfarm.com .

Pecan storage tips

● Pecans should always be stored in an airtight container.

● Pecans last longest when stored in their shells; cooked pecans are more susceptible to spoilage than raw.

● Pecans stored at room temperature stay fresh for up to two months.

● Refrigerated pecans last about nine months.

● Frozen pecans maintain their flavor for up to nine years.

At local farmers markets

Apples, arugula, beets, bok choi, broccoli, cabbage, carrots, cauliflower, collards, herbs, horseradish, Jerusalem artichokes, jicama, kale, kohlrabi, lettuce, mixed greens, mustard greens, pak choi, pecans, peppers, persimmons, potatoes, radishes, shiitake mushrooms, spinach, sweet potatoes, Swiss chard, tatsoi, turnip greens, turnips, winter squash

From farther afield

Looking good: Apples, Caribbean asparagus, Florida and Chilean avocados, California and Caribbean beans, Mexican beets, Argentine blueberries, Mexican brussels sprouts, Wisconsin and New York cabbage, Michigan and California carrots, California cauliflower, New England cranberries, California and Mexican eggplant, California and Carolina greens, Texas grapefruit, Brazilian grapes, Italian kiwifruit, California and Arizona oranges, Washington pears, Georgia and Florida peppers, Mexican radishes, Florida and Mexican summer squash, Southern and California sweet potatoes, Florida and California tomatoes

Coming in: Chilean and Uruguayan blueberries, Georgia and Texas cabbage, Chilean cherries, California corn, Florida eggplant, Chilean and Peruvian grapes, Mexican peppers, Florida radishes, Mexican raspberries, Mexican strawberries, Mexican tomatoes, Florida watermelon

Variable quality: Texas beets, Caribbean and Mexican blackberries, Mexican carrots, Georgia eggplant, Mexican and Arizona honeydews, California and Caribbean peas, California raspberries, California strawberries

Source: Local reports and the Packer

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Pecan-Rice Timbales

Hands on: 10 minutes Total time: 55 minutes Serves: 4

This rice pilaf (the name timbale refers to its molded shape) is packed the flavors of autumn: pecans, cranberries, cinnamon. Serve with turkey or pork, or skip the molds and instead use the prepared rice mixture as a stuffing for roasted winter squash.

Note: To toast the pecans, heat them in a dry frying pan over medium heat, stirring occasionally, until fragrant and lightly browned. Transfer to a bowl to cool.

1 tablespoon light olive oil

1 cup finely chopped mushrooms

1 shallot, finely chopped

1/4 cup coarsely chopped dried cranberries

1/2 cup apple juice

1 (3-inch) cinnamon stick

3/4 cup uncooked brown basmati rice

1/2 cup chopped pecans, toasted

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh sage

Salt to taste

Spray 4 (1/2-cup) ramekins or custard cups with cooking spray; set aside. In a medium saucepan, heat the olive oil over medium-high heat. Add the mushrooms and shallot; cook until tender, about 5 minutes. Add the cranberries, 1 cup water, the apple juice and cinnamon stick. Bring to a boil. Stir in the rice. Cover, reduce the heat to low and cook 30-40 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat. Remove the cinnamon; stir in the toasted pecans, parsley and sage. Season with salt.

Spoon the rice mixture into the prepared cups, packing it down with the back of a spoon. Let them stand for 5 minutes, then invert and unmold onto individual dinner plates. Serve warm. 
(Note: Timbales can be prepared several hours in advance. Store, covered, at room temperature. Before serving, reheat 30-60 seconds in a microwave, then invert and unmold onto dinner plates.)

Per serving: 267 calories (percent of calories from fat, 47), 5 grams protein, 32 grams carbohydrates, 1 gram fiber, 14 grams fat (1 gram saturated), no cholesterol, 159 milligrams sodium.