Seven generations of farmers on the same patch of Willamette Valley clay. Cracked, roasted, and shipped from the farm. No middlemen, no rebagged co-op nuts, no shortcuts.
Four ways to eat them. All from the same trees, all certified organic, all shipped within a week of harvest in the fall.
Cracked at the table. Stored cold from the day they came off the tree. Shipped within a week of harvest in fall, frozen-fresh the rest of the year. Buy them by the pound and put a nutcracker on the counter.
Roasted past the safe number. Bitter at the edge, sweet in the middle, the skins mostly off. Eat them by the handful or chop them rough into anything that needs something dark and brown and crunchy on top.
Three jars (raw shelled, dark roast, praline brittle), a folded Nutzilla poster, and a card with one recipe printed on it. Ships in a black-and-cream box. Send it to a person who has too much of everything else.
The Astronuts farm is a few hundred trees in a quiet bend of the Willamette Valley, in Oregon — where ninety-nine percent of the country’s hazelnuts come from. The first trees went in a hundred years ago. They are doing fine.
Every nut on this site came off these trees. Nothing is bought in, rebagged, or shipped from a co-op warehouse.
Read the farm story →Roast them, grind them, bake them, scatter them on whatever you’re eating. A handful to start.
One bowl, one tin, loud crumb. The cake to make when there are too many hazelnuts on the counter.
READ THE RECIPE → Toast, crush, scatter. Goes on bread, eggs, salads, soups, roasted vegetables, and the corner of a plate.
READ THE RECIPE → Sugar, nuts, patience. The base of half a pastry kitchen.
READ THE RECIPE → Brick-red, smoky, thick. Spoon it onto grilled vegetables, fish, eggs, or directly onto bread.
READ THE RECIPE →The Astronuts family has farmed this patch of clay for seven generations. Jon’s great-great-grandfather planted the first hazelnut orchard in 1925, on ten acres he traded a truck for. Four generations of Astronuts have brought in the harvest since. Jon does it now, with help from anyone in the family who’s around in October.
The badge on the side of the bag — the rocket-launching hazelnut — came out of an argument with a teenager. That’s a longer story.
For bakeries, chocolatiers, restaurants, and the well-organized. 50–500 lb minimums.
Wholesale & bulk →Open by appointment, October through December. Bring boots and a basket.
Plan a visit →For anything a website can’t answer. We read every message.
hello@jonsastronuts.com