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Mid Valley Nut Company

Name: Mid Valley Nut Company
Address: 2065 Geer Road, Hughson, CA, 95326, US
Telephone: (209) 883-4491
Price range: $

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Hughson, CA
Mid Valley Nut Company

Providing superior shelled and in-shell walnut products as well as excellent service to a worldwide

08/31/2023

MVN’s youngest, supporting Vito Chiesa!!💛💚

08/24/2023

Accepting ALL 2023 crop Walnuts including
HARTLEY-SERR-VINA-TULARE-HOWARD
Growers please contact (209) 883-4491 Ext. 314 for additional information!

04/11/2023

USDA Webinar on USDA's Disaster Assistance to Help California Farmer and Agriculture Communities Recover Tuesday 4/11/23 at 9am (PST)
RSVP for this meeting HERE: https://urldefense.com/v3/__https:/www.farmers.gov/blog/california-disaster-assistance-webinar?utm_campaign=407cdfa&utm_medium=email&utm_source=govdelivery__;!!KNMwiTCp4spf!GYYG6-IKLQfNuhskIYJucCJCQz-h480Can3Yqoe0I655QnLO1sAdwOvjbMuBmtJVlHcDvJTEXiRVOWHJD2lCH5jadMPqdpJQIDI$

12/19/2022

Just saw this

09/23/2022

MVN Truck taking a break from hauling nuts today. Supporting the Hughson Fox Road Elementary Hounds!!!

08/23/2022

WALNUT HUMMINGBIRD CAKE
Total Time: 1 Hr Serves: 16
DESCRIPTION
Sweet, spicy and very moist. And the flavor becomes even better if the cake is baked and frosted the day before serving. The batter is easily mixed by hand, but you will need an electric mixer for the frosting.
INGREDIENTS
FOR THE CAKE:
• 3 cups all-purpose flour
• 2 teaspoons ground Ceylon cinnamon*
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup fresh pineapple, crushed**
• 2 cups mashed banana (4 large, ripe bananas)
• 1 cup chopped California walnuts
FOR THE FROSTING:
• 3/4 cup (1 1/2 sticks) chilled unsalted butter
• 1 1/2 pounds (three 8-ounce bars) chilled cream cheese, chilled
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted confectioners’ (powdered) sugar
• 1 1/2 cups chopped California walnuts
*Ceylon cinnamon is smoother and sweeter than ordinary supermarket cinnamon. If you can’t find it, and must use regular ground cinnamon, reduce the amount to 1 teaspoon.
**Mash 1 cup fresh pineapple chunks with a potato masher until finely crushed; you will have about 3/4 cup crushed pineapple.

PREPARATION
1. Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.
2. Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.
3. Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Do not beat. Add the pineapple, banana, and walnuts, and stir just until blended.
4. Divide the batter among the three prepared cake pans, spreading it evenly. After filling the pans, give each one a bang on the countertop, to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean.
5. Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting. If the parchment or waxed paper has clung to the layers, peel it off.
6. To make the frosting, you will need an electric mixer, preferably a freestanding one, although a powerful hand-held mixer will work. Cut the butter into 2-inch pieces and put in a large bowl of the mixer. Start slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces also, add to the butter, and continue to mix until smooth and thoroughly blended. Add the vanilla, then slowly add the confectioners’ sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy. By hand, fold in the walnuts.

NUTRITION
• Calories: 732 cal
• Total Fat: 48 g
• Polyunsaturated Fat: 18 g
• Cholesterol: 109 mg
• Sodium: 290 mg
• Carbohydrates: 65 g
• Dietary Fiber: 3 g
• Protein: 10 g
©2020 California Walnuts. All Rights Reserved.

08/16/2022

WALNUT AND MUSHROOM TERIYAKI BURGERS
Total Time: 55 Mins Serves: 6 Serving Size: 1 burger
DESCRIPTION
These satisfying meatless burgers are loaded with mushrooms, walnuts and spices.
INGREDIENTS
• 1 cup rolled oats
• 12 oz. crimini or baby bella mushrooms, roughly chopped
• 1 cup California walnuts
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 3/4 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 eggs
• 2 tablespoons vegetable oil
• 1/4 cup teriyaki sauce, plus additional for serving if desired
• Buns, leafy lettuce, sliced red onion, sliced avocado and grilled pineapple slices (optional)
PREPARATION
1. Place oats in a food processor and process until oats resemble a coarse meal. Remove and set aside.
2. Place mushrooms in food processor and finely chop; add to bowl with oats. Add walnuts and green onions to food processor and chop fairly finely. Add to bowl with soy sauce, seasonings and eggs. Cover and refrigerate for 30 minutes.
3. Using wet hands shape into 6 patties.
4. Heat oil in a very large nonstick skillet over medium-high heat. Add patties and cook for 3 to 5 minutes on each side, brushing with teriyaki sauce during the last 2 minutes of cooking.
(Burgers may also be cooked on a grill, set on a well-oiled piece of heavy duty foil. Brush lightly with oil before flipping.)
5. Serve on buns with any desired toppings.
NUTRITION
• Calories: 270 cal
• Total Fat: 18 g
• Saturated Fat: 2 g
• Polyunsaturated Fat: 9.836 g
• Monounsaturated Fat: 5.323 g
• Cholesterol: 60 mg
• Sodium: 720 mg
• Carbohydrates: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 8 g
• Vitamin D: 20 mcg
• Calcium: 50 mg
• Iron: 2 mg
©2020 California Walnuts. All Rights Reserve

08/02/2022

WALNUT MACARONS WITH LIMONCELLO BUTTERCREAM
Total Time: 90 Mins Serves: 24 Serving Size: 1 sandwich cookie
INGREDIENTS
FOR THE WALNUT MACARONS:
• 1 cup icing sugar, divided
• 3/4 cup California walnuts, chopped extra fine
• 2 large egg whites, at room temperature
FOR THE LIMONCELLO BUTTERCREAM:
• 1/2 cup butter, softened
• 1 cup icing sugar
• 3-4 tablespoons limoncello
• 1 lemon, zest
PREPARATION
FOR THE WALNUT MACARON:
1. Preheat oven to 375°F.
2. In a food processor, add 3/4 cup of icing sugar and walnuts and pulse. Set aside.
3. With a stand mixer on medium speed, whisk egg whites until foamy. Reduce speed to low while adding remaining icing sugar (1/4 cup), then increase the speed to high, and whisk until stiff peaks form (approximately 8 minutes).
4. Sift walnut mixture over egg whites, and gently fold until the mixture is smooth and shiny.
5. If desired, for a variation of colors, divide macarons batter into three bowls and fold in 1 to 2 drops of food coloring into each bowl before piping and baking.
6. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1-inch apart on a parchment lined baking sheet. To flatten any peaks, dip your finger in water and gently press down on the macarons.
7. Tap the bottom of each baking sheet to release any trapped air bubbles in the macarons. Let stand at room temperature for 15 minutes before baking.
8. Place 1 baking sheet in oven at a time and turn oven down to 325°F. Bake for 12-15 minutes. After each batch, increase oven temperature to 375°F, for 5 minutes then reduce back to 325°F for the next batch. Continue until all macarons are baked. Let cool before removing from parchment.
FOR THE LIMONCELLO BUTTERCREAM:
1. For the buttercream, combine butter, sugar, limoncello and lemon zest in a stand mixer and whip on medium-high speed until light and fluffy, about 10 minutes.
2. Sandwich two similar sized macarons with 1 teaspoon of filling.
3. Serve immediately or stack the macarons between layers of parchment in an airtight container and freeze for up to three months.
NUTRITION
• Calories: 100 cal
• Total Fat: 6.5 g
• Polyunsaturated Fat: 2 g
• Cholesterol: 10 mg
• Sodium: 5 mg
• Carbohydrates: 11 g
• Dietary Fiber: 0 g
• Protein: 1 g
©2020 California Walnuts. All Rights Reserved

07/19/2022

CONFETTI WALNUT QUINOA SALAD
Total Time: 25 Mins Serves: 8 Meal: Dinner Lunch

DESCRIPTION
This is a prize-winning recipe in the I LOVE Walnuts! recipe contest submitted by Priscilla Yee.
INGREDIENTS
• 1 1/2 cups water
• 1 cup uncooked quinoa
• 3 tablespoons walnut oil
• 3 tablespoons lemon juice
• 1 teaspoon dried Mexican oregano leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cooked corn kernels, cut from fresh corn or frozen
• 1/2 English cucumber, quartered lengthwise, sliced
• 1 1/2 cups cherry tomatoes, each halved
• 3/4 cup coarsely chopped toasted California walnuts
• 1/2 cup crumbled feta cheese with garlic and herbs
• 1/3 cup coarsely chopped pitted kalamata olives
• 1/4 cup chopped fresh parsley
PREPARATION
1. Combine water and quinoa in 2-quart saucepan; bring to a boil.
2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes.
3. In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend.
NUTRITION
• Calories: 250 cal
• Total Fat: 17 g
• Polyunsaturated Fat: 10 g
• Cholesterol: 10 mg
• Sodium: 340 mg
• Carbohydrates: 22 g
• Dietary Fiber: 3 g
• Protein: 7 g
©2020 California Walnuts. All Rights Reserved.

07/12/2022

WALNUT CHOCOLATE BUNDT CAKE
By California Walnuts

Total Time = 1 Hr, 30 Mins
Serves 16 * Serving Size = 1/16th cake
DESCRIPTION
This chocolate cake drizzled with a rich chocolate truffle glaze and is finished with crunchy walnuts. It’s perfect for family gatherings or summer picnics.
Nutrition
Calories 395 cal * Total Fat 23 g * Saturated Fat 11 g * Polyunsaturated Fat 5.53 g *
Monounsaturated Fat 5.327 g * Cholesterol 70 mg * Sodium 250 mg * Carbohydrates 46 g * Dietary Fiber 2 g *
Total Sugars 31 g * Protein 6 g * Calcium 50 mg * Iron 2 mg * Potassium 150 mg

INGREDIENTS
Cake
• 1 cup water
• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 2 1/4 cups sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 1 cup California walnut halves and pieces
Chocolate Truffle Glaze
• 1/3 cup dark chocolate chips
• 3 tablespoons butter
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
Toppings
• 1/2 cup coarsely chopped California walnuts
PREPARATION
1. Preheat oven to 350°F. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
2. Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
3. Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
4. Mix together flour, baking powder, salt and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
5. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
6. While cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts.
Recipe Tips
1. To keep the walnuts from sinking, coat with a little flour or cocoa powder before adding to the cake batter.
2. Cake will cook more quickly when baked in a dark coated pans.

07/05/2022

WALNUT & ROASTED TOMATO GUACAMOLE
Total Time 45 Mins Serves 10 Serving Size about 1/4 cup
Give your guac a crunch by tossing in some chopped walnuts. This recipe gets extra flavor with roasted tomatoes.
INGREDIENTS
• 3 large ripe avocados, peeled and pitted
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 cup chopped California walnuts
• 1/2 cup finely diced onion
• 3 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 1/2 medium jalapeño pepper, seeded and minced
• Salt and pepper to taste
• Tortilla chips
PREPARATION
1. Preheat oven to 400°F and line a small baking sheet with foil. Place tomatoes on foil and drizzle with oil; stir to coat. Roast for 30 minutes or until very soft, stirring occasionally. Let cool and coarsely chop.
2. Place avocado in a medium bowl and coarsely mash. Stir in tomatoes, walnuts, onion, lime juice, cilantro and jalapeño. Season with salt and pepper.
3. Serve with tortilla chips.
NUTRITION
Calories: 160 Total Fat: 14 g Saturated Fat: 2 g Polyunsaturated Fat: 4.096 g Monounsaturated Fat: 7.442 g Cholesterol: 0 mg Sodium: 65 mg Carbohydrates: 8 g Dietary Fiber: 5 g Total Sugars: 2 g Protein: 3 g Vitamin D: 0 mcg Calcium: 20 mg Iron: 1 mg Potassium: 410 mg
©2020 California Walnuts. All Rights Reserve

06/28/2022

MAPLE WALNUT PIE
Recipe By: DEEGEEF
"This might be the one you're looking for. It's easy, sweet and delicious!!!"
Ingredients
• 1 (9 inch) unbaked pie crust
• 1/2 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 1/4 cups maple syrup
• 3 tablespoons butter

• 1/4 teaspoon salt
• 3 eggs
• 1 1/2 teaspoons maple flavored extract
• 1 cup walnut halves
Directions
1. Preheat oven to 375 degrees F (190 degrees C.)
2. In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
3. In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
4. Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
ALL RIGHTS RESERVED © 2020 Allrecipes.com
Printed From Allrecipes.com 1/24/2020

Address

2065 Geer Road
Hughson, CA
95326

Opening Hours

Monday	8am - 5pm
Tuesday	8am - 5pm
Wednesday	8am - 5pm
Thursday	8am - 5pm
Friday	8am - 5pm

Telephone

(209) 883-4491

Website

http://www.midvalleynut.com/

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California grower, processor and shipper of Walnuts

Mid Valley Nut is a family owned business that was established in 1970 by John Casazza and his father-in-law Art Schrage. Through four decades of quality and innovation in farming and processing, Mid Valley Nut has grown into a world leader in the nut industry. Our state of the art facilities include a 150,000 sq. foot refrigeration area, warehouse, processing area and sterilization chamber.

All of us in the Casazza family and at Mid Valley Nut know the value of having a complete operation large enough to meet your needs, yet small enough to provide exceptional personal service. It is through this commitment to quality and service that Mid Valley Nut Company brings the very best walnuts to the marketplace.