An abundant crop of walnuts this year, probably benefiting from the long hot summer. We have a very large walnut tree, as high as a house. We also have a smaller tree about ten feet high. I’m not sure if it was planted or whether it has self seeded. The latter is very likely nearer the mark as we watch squirrels going back and forth along the fence line collecting the nuts and no doubt burying them for later. There’s plenty to go round for all of us.
We pickled some back in June when they were still green and before the shells become hard. They’re sitting in the cupboard preparing for Christmas 2019.
We have found that the best way of harvesting the mature walnuts is to collect them up as soon as possible after they drop. To this end, my wife Janet (a meticulous walnut collector) has been out collecting fresh falls of nuts twice a day for the last few weeks.
A large amount of nuts have been shelled, dried, and then placed into Kilner jars and stored in the fridge. We have dried them in a low oven but now use a dehydrator. Eventually walnuts, despite drying, are likely to turn rancid because of the constituent oil going off. In the past, shelled nuts kept at room temperature lasted until about January. Unshelled walnuts kept in the garage were still okay when shelled in March.
Our walnut harvest has gone into ever popular coffee and walnut cake, of course. I also have a handful a day added to my morning porridge. Perhaps a few more later in the day when I get milk from the fridge. Maybe when I put the milk back, too.
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| This morning's portion |
Another thing about walnut trees is that the smell of their leaves is one of the most glorious foliage smells to be found. It is most distinctive: citrusy and aromatic. Its enough to lift your spirits. It’s probably a bit late in the year now, but if your on familiar terms with a walnut tree, give the foliage a stroke next year.
