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Pecan Tree Spring Hedging Video

This is the time of year when we hedge our pecan trees to get ready for the next crop of pecans. Our trees are maintained at the same height and diameter to ensure a consistent crop of quality pecans year after year. Hedging pecan trees helps to maintain the proper sunlight exposure throughout the orchard. If the trees were to “crowd” each other then the sunlight would not be able to get to the lower branches and this would cause a decline in pecan production.

Take a look at our tree hedging in action by watching the video below!

Zucchini-Oat Chocolate Chip Cookies

 

Zucchini-Oat Chocolate Chip Cookies:
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: About 2 dozen

Zucchini-Oat Chocolate Chip Cookies:
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Prep Time
20 min
Cook Time
12 min
Prep Time
20 min
Cook Time
12 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 tsp. ground cinnamon
  3. 1/2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 1/2 cup unsalted butter, softened
  6. 1/2 cup granulated sugar
  7. 1/3 cup packed light-brown sugar
  8. 1 large egg
  9. 1 1/2 tsp. vanilla extract
  10. 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
  11. 1 cup quick oats
  12. 3/4 cup chopped pecans or walnuts
  13. 1 2/3 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy.
  3. Mix in egg and vanilla extract.
  4. Add zucchini and with mixer set on low speed, slowly add in flour mixture.
  5. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  6. Shape dough into balls, 2 Tbsp. each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
  7. Bake in preheated oven 11 - 14 minutes until edges are lightly golden.
  8. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely.
  9. Store in an airtight container.
Pecan Shed of Wichita Falls http://pecanshed.com/
Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups shredded zucchini (from about 1 – 1 1/2 medium)
  • 1 cup quick oats
  • 3/4 cup chopped pecans or walnuts
  • 1 2/3 cups semi-sweet chocolate chips

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  • Shape dough into balls, 2 Tbsp. each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 – 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

http://www.cookingclassy.com/2014/07/zucchini-oat-chocolate-chip-cookies/

Chocolate Chip Cookie Dough Raw Bars
Chocolate Chip Cookie Dough Raw Bars
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Ingredients
  1. 1 Cup medjool dates, pits removed and quartered
  2. 1/2 Cup Raw Almonds
  3. 1/2 Cup Raw Pecans
  4. 1/2 Cup Chocolate Chips
  5. 1 Tablespoon Gluten Free Vanilla Extract
Instructions
  1. In the bowl of your food processor, mix together the nuts and dates.
  2. Process until the pieces are all uniform in size and a sticky dough has formed.
  3. Add the vanilla extract and process well until combined.
  4. Add the Chocolate chips and pulse just until incorporated.
  5. line a sheet pan with parchment paper and pour the dough into shape.
  6. After formed into a rectangle refrigerate for about 5-10 minutes. (you can also roll these into dough balls right after mixing I processer).
Pecan Shed of Wichita Falls http://pecanshed.com/
Apple Cinnamon Pecan Energy Bars

 Ingredients

  • 8 ounces pecans (2 cups)
  • 5 3/4 ounces rolled oats (2 cups)
  • 8 1/4 ounces and halved dates (1 1/2 cups)
  • 2 teaspoons cinnamon
  • 1/4 teaspoons salt
  • 8 ounces chopped granny smith apples (or similar) (2 cups)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper, and spread the pecans and oats out on it in a single flat layer. Bake in the preheated oven for 10-15 minutes, until toasted and fragrant.
  3. Keep the oven preheated to 350 degrees F. Line and 8″ square pan or a 12’/5 1/2′ biscotti pan with parchment paper, leaving enough parchment on the sides to use as “handles” for pulling out the finished bars.
  4. Place the toasted nuts and oats in a food [processor along with the dates, cinnamon, and salt. Process until the mixture is coarse and crumbly, with no large pieces remaining. Add the chopped apple and pulse in until there are no longer any large chunks left. Continue to process until everything starts to clump together, using a spatula if necessary to help move things around. This process ma move slowly, but eventually everything should come together.
  5. Transfer the mixture to the prepared a , using a wife, flat spatula to pat it down into a flat and compact layer that takes up the entire space of pan. It helps to fold the extra parchment on the sides over the bars, and flatten with the spatula on top of the parchment (to prevent sticking). Be patient with this; the bars will look the exact same once they are done baking, so try to make them really flat and even.
  6. Bake the bars in the preheated oven for 20 minutes. Cool for 10-15 minute, and then slice into bars. Once completely cool, lift out of the ban. Store in and airtight container in the fridge.

 Notes To make these gluten-free, use gluten-free rolled oats.

Crock Pot Cranberry Pecan Stuffing
Crock Pot Cranberry Pecan Stuffing is a light and moist stuffing made in the slow cooker loaded with rich flavor and texture from cranberries, golden raisins, pecans and leeks. While your turkey is baking away in the oven, allow yourself the ease of preparing your stuffing in your Crock Pot. It is so easy, all you have to do is mix it up, set it and forget it!
 
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12 oz. bag Sage & Onion cubed stuffing
  • 1 c. leeks, chopped (or substitute green onions)
  • ½ c. dried cranberries
  • ½ c. golden raisins
  • ½ c. chopped pecans
  • 3 c. chicken broth
  • ½ c. butter, melted
  • 1 egg beaten
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. ground mustard
Instructions
  1. Toss your cubed stuffing, leeks cranberries, raisins and pecans in a sprayed 5 quart Crock Pot. In a medium bowl, whisk the chicken broth, melted butter, egg, ground mustard, salt and pepper. Pour over the bread mixture in the Crock Pot and gently fold together. Cook on low for 3-4 hours
Nutrition Facts
Serving Size 2/3 cup
Servings Per Container 12
 
Amount Per Serving
Calories 227
Calories from Fat 144
 
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 377mg 16%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 10g
Protein 3g 6%
 
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Pumpkin Spice Pecan Cookies

Pumpkin Spice Pecan Cookies
Yields 32
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Ingredients
  1. 1 cup unsalted butter
  2. 1 1/2 cup light brown sugar, packed
  3. 1/2 cup granulated sugar
  4. 2 large eggs
  5. 2 TBS vanilla extract
  6. 4 TBS heavy whipping cream
  7. 4 cups all-purpose flour
  8. 2 TBS pumpkin pie spice
  9. 4 tsp. corn starch
  10. 2 tsp. baking soda
  11. 4 cups Pecan Shed Pecans
Instructions
  1. Combine butter, sugars, eggs, & vanilla until creamed. Add cream and mix on low until just combined. Fold in Pecan Shed Pecans. Roll into large balls and refrigerate for at least 3 hours. Preheat oven to 350F and bake for 10 minutes. Edges may be a light brown. It is okay if the tops are still a little under cooked or glossy looking in the center. Do not over bake. Let cool on a cookie rackfor about 10 minutes before serving. ENJOY!
Pecan Shed of Wichita Falls http://pecanshed.com/
Purchase your pecans online here!

Fall 2014 Update from The Pecan Shed

Life is worth celebrating and we have had a lot to celebrate this year, both in business and in our family. It was 33 years ago this fall we first opened the doors to the original Pecan Shed. Since then we have grown as a business and a family. The Pecan Shed location in Henrietta is celebrating one year of being open! We have had a lot of things to celebrate, and we have learned a lot of lessons during the past year. This store is growing and changing every day, and it has definitely surpassed all our expectations. We still have some big ideas for this location, and we are excited about the future!

The Pecan Shed store in Wichita Falls is celebrating 20 years of being at 1401 Midwestern Pkwy. This store has grown and changed as well in that time, and it continues to amaze me. We have new customers coming in all the time and we have our faithful customers who have been with us for decades. We get to meet new faces and see old friends at this location, which makes for a wonderful way to spend a workday. While our stores are definitely something we are proud of, we are always thrilled to be able to offer our customers some of the best pecans and pecan products! Even though we are still in severe drought conditions in our area, the good Lord did provide us with some much needed rain at just the right times. We have a wonderful crop of pecans available this year. They are big and full of flavor! Of course we always like to try new things too! Thanks to the great ladies who cook at our kitchen in Henrietta, we now
have our own Homemade Pecan Brittle to offer our customers. Made with our fresh pecans, this brittle comes in Original and Jalapeno. (Warning: Spiciness is different for each person and you can order our Pecan Brittle online here. Some of our customers think the Jalapeno is very hot. Others don’t think it is hot at all. So make sure you try a small bite first before you dig in! And have a bottle of water handy too!)

Dad even spent a few days in the Henrietta kitchen coming up with what he calls his “Texas” pecans. He created his own recipes, and we now have four new flavors of spiced pecans. The North Texas pecans are sweet and a little salty. The South Texas pecans are spicy andbold. The East Texas pecans have Cajun accents to them. The West Texas Pecans have the boldness of chili flavoring. We are thrilled these new flavors have been so popular on our online store, you can order your Texas Flavored Pecans online here. Dad has definitely celebrated his culinary success and we were all celebrating the day he left the kitchen! (Just kidding…well sort of!) With all of these wonderful reasons to celebrate the past year and all the years we have been in business, I have to say the biggest celebration of this year by far for the Montz family was Jake and his wife Keri welcoming their new baby girl, Lulu, to the world this past June. Presley got a baby sister, Mom and Dad got granddaughter #3, I got another niece and Dotty was (in time) excited about her new cousin!
Life is definitely worth celebrating…every year, every day, every moment!! We have been blessed beyond words over the past 33 years. As always we want to thank our staff at both locations who offer our customers superior service. We also want to especially thank all our customers, both old and new, for supporting us!
 www.PecanShed.com

Download our Printable Newsletter Here

Tips on How to Grow Healthy Pecan Trees

The pecan tree is very native to Texas and can outlast even the hottest summer months. Pecan trees thrive next to rivers and streams in Texas because of their large consumption of water. If the soil becomes to dry, the tree will start dropping its fruit (pecans) in order to stay alive. Just like most plants, the success of Pecan Trees depend on a healthy root system. In order to keep pecan trees at the orchard it requires time, equipment, testing, maintenance and around the clock care.

Here’s a few tips on how we keep our trees it tip top shape!

  1. We keep an eye on our soil and Pecan trees thrive in conditions where there is minimum clay density in the soil and an abundant supply of water.
  2. We do rain dances each day! Some of the top yielding trees need up to 2,000 gallons of water per week! Thanks to our water wells and extensive irrigation we are able to save both our trees and our crops when we face dry years like we recently have had.
  3. We make sure our leaves have adequate sunlight, to avoid crowding we hedge our trees during off season. We want to have proper light filtration all the way from the top of the canopy down to the bottom limb. Without proper sunlight trees will begin to lose leaves, limbs, and a lot of pecan production. Crowding can be a big problem without proper maintenance.

Take a look at our hedgers in action here:

Tips for Growing Pecans in your own back yard!

  1. Plant container Pecan Trees in early February.
  2. Buy trees from reputable nurseries and make sure the tree is at least 5-7 feet tall and have a diameter of at least 1’, 6 inches above the bud union.
  3. Never let roots dry out when transporting the tree

Pecan tree roots can spread out quite a bit so make sure you plant far enough away from buildings or any areas where roots may later pose a problem.
A good local source for the North Texas area to get more information on planting pecan trees for your home would be any of the local nurseries.

Downloadable Resource for more information:

 

More about Pecan Shed

Pecan Shed of Wichita Falls, ships many varieties of pecans such as the Pawnee, Wichita, Cheyenne and Choctaw. Whether you prefer them in the shell, cracked, or shelled, these pecans are some of the BEST in Texas! Order your pecans online here!

Gluten Free Chocolate Pecan Pie Bars
Gluten Free Chocolate Pecan Pie Bars
Serves 12
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Caramel Sauce
  1. 1 cup full-fat coconut milk
  2. 1 cup coconut sugar
  3. 1/4 teaspoon sea salt
Crust
  1. 1 ¼ cups almond flour
  2. 1/4 cup butter, chilled and cut into small pieces
  3. 1/4 cup Swerve Sweetener
  4. 1/2 tsp xanthan gum
  5. 1/4 tsp salt
  6. 1/4 tsp liquid stevia extract
Filling
  1. 2 eggs
  2. 2 tbsp melted butter
  3. 1 tbsp molasses
  4. 1/2 tsp salt
  5. 2 oz dark chocolate, chopped
  6. 1 cup pecans, lightly toasted
Caramel
  1. In a heavy bottomed pot about 7 inches wide, whisk together the coconut milk, coconut sugar and salt. Then bring the mixture to a boil over medium for around 15 minutes and keep an eye on the mixture so burning or boiling over is avoided. Reduce the heat for 5 minutes then pour the mixture into a heat resistant bowl and stir periodically.
Bars
  1. While caramel is cooling, prepare the crust. Preheat the oven to 350F.
  2. Combine almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer. Pulse until mixture resembles fine crumbs.
  3. Press mixture evenly into the bottom of an 8-inch square pan and bake 12 minutes. Remove and set aside.
  4. Reduce oven temperature to 325F.
  5. Whisk eggs, melted butter, molasses and salt into cooled caramel sauce.
  6. Sprinkle crust with chopped chocolate and toasted pecans. Pour filling over and bake about 20 minutes, until set and slightly puffed.
Adapted from All Day I Dream About Food
Pecan Shed of Wichita Falls http://pecanshed.com/
Pecan Orchard Current Crop Status

LATEST NEWS!

Here is an inside peak at the current conditions of the pecan crop here at The Pecan Shed of Wichita Falls. We also have a quick Q&A session from Jill Montz, owner and operator, where she answers some of the most common questions concerning the pecan crop this year. 

Crop Conditions

The green “hull” forms around the actual pecan as the pecan forms inside. Right now our trees are weighted down with the crop meaning the limbs are heavy with pecans which is a great thing! We have not had a large crop in two years. Around the end of September or early October the green hull with crack open and the pecans will then be ready to be harvested. Right now seeing all those “green pecans” on the tree makes everyone around here VERY happy!

Q&A

1) How much total rain/water has the orchard received this year compared to years before?

We have gotten more rain this year than the last two years.  We are lucky and we can irrigate our orchards but we still need as much rain as possible.  Irrigation can be expensive and at times we have to hold back because even our water wells get low. 

 2) How does the amount of rain effect your production of the crop?

Without adequate water the crop can be less in pound produced or the pecans can be smaller.  Also pecans go through a “water stage” right before they solidify into the “meat” of the pecan so water is crucial to our crops.  Luckily this year we are getting some good rains right at the times we are needing them! 

3)  Do you have a specific rain dance we can do to help?

Trust me…we all do rain dances around here!  I carry an umbrella in my car at all times.  I figure positive thinking might be the way to go! :) 

 

hail storm orchard 7-25-2014

Other News!

This is a picture of some hail stones that hit The Pecan Shed’s orchards last night (Wednesday, July 24th 2014). No real damage was done to the crop but quite a site to see for sure! We are still in desperate need for rain in this area so every little bit counts! We will take hail if it comes with water!

Follow The Pecan Shed on Facebook HERE for more updates!

First time here at The Pecan Shed, read more about us here!

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