This weekend, at the Hunting and Fishing Day, I had black walnuts on display both with and without the husks. A lot of people stopped by to tell me that these things were littering their yards. Some were quite surprised to hear that they were edible. Others were aware they could be eaten, but didnt make use of them. I have to admit, they are messy, hard to open and labor intensive, but for me, it is worth all the effort. They remind me of regular walnuts that have been soaked in rum. They are ideal for using in baking pastries, adding to stuffings and as a part of any number of different recipes. During the past few days I have been husking, wire brushing, drying and storing the nuts I gathered a few days ago. Ill store them in a single layer in my drying rack for about 6 weeks before opening any of them. They need to age and harden up to be at their best. Theyll be ready for Thanksgiving and the Holidays. To open them I place a sturdy knife along the seam and give it a sharp wrap with a hammer. It splits in half, allowing access to the nutmeat inside. Last year I used them, along with acorn flour, to make a tasty date & walnut loaf (see picture) Even the discarded husks have their uses. They make a rich, permanent fabric dye when boiled in salt water, and a good, water based wood stain.
Posted on: Mon, 29 Sep 2014 22:43:58 +0000
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