We will have walnuts at the University District Farmers Market in Seattle, this Saturday, October 22. These walnuts have quite a following, we have people asking about them all season. They are good tasting, easy to crack with a well filled nut and good sized. There is a limited quantity, so we recommend being at the market early. We will have more walnuts in the following weeks, some smaller ones and our bigger BIG nut as well.
A couple of years ago we made a short video about part of what we do to harvest and process the walnuts. Here’s a link: http://youtu.be/arpGitU-S6o
When the husks on the nuts begin to crack is a sure sign that they’re ripe. In a vacuum the nuts would all fall from the tree as they ripen and we could pick them up minus the hull. But with squirrels and Stellar Jays getting the jump on them we have to shake the trees and gather them, husk and all before they all disappear. Once gathered the nuts need to be de-husked. With a nut whose husk has begun to crack the nut pops right out but since I shake the tree, not all the nuts are as ripe so those not need to be put aside for a few days before the husk will release itself from the walnut. After husking the nuts are quite wet and need to be dried for three to four days in a food dehydrator. If they’re not dried fairly quickly, the nuts will mold inside. We’ve found that if we remove the husks and store the nuts, still wet, while waiting (more then a few days) to put them in to the dryer they’ll mold. But storing for up to a couple of weeks in the husk they won’t mold. Once dried, then at last: ready to eat!
Also this week we’ll have:
Nickajack, Prairie Spy, Gala, King David, Belle de Boskopp, Macoun (not many), and a few Coxs Orange Pippin Apples.
Hosui and Shinseiki Asian Pears,
Bosc and Abate Fetel European Pears,
Elephant Heart and Italian Prune Plums,
and O’Henry and Honey Nectar Cot Peaches (Last peaches of the season)
See you Saturday.