Spring is here and we’ve gotten in a lots of exciting new produce (like spring garlic and ramps) but the most exciting things I’ve come across while wandering through the produce section are green almonds.
These fuzzy pre-nuts are popular throughout the Mediterranean and Middle East, most commonly eaten fuzzy skin and all with a sprinkling of sea salt. When you bite into a green almond, you get a satisfying vegetal crunch that exposes the translucent nut at the center and the soft hull around it. These almonds have a bright, natural acidity, and a texture reminiscent of both cucumbers and celery. Green almonds were a childhood favorite of Formaggio Kitchen owner, Ihsan Gurdal, who grew up in Turkey. If you’re looking for something refreshingly different stop by and try these staff favorites while they’re around.