October 15, 2021
We have been harvesting black walnuts for a week now, and it is a very good year for nuts…pun intended!
We have over 35 black walnut trees, and this year it seems like all of them have produced.
When we first bought the farm, we used to pick up the nuts individually, which was a real work out on our retired backs. We decided to give the garden weasel a try, and they are fabulous!
These just roll over the nut and then we dump in the back of the side by side.
Once the nuts are gathered, we sort for ripeness. If the husk is too green and hard, it will be difficult to remove. We choose the nuts that have the softest husk, which will most often be black, and usually split. The point is to remove the husk, then rinse the nuts until they are clear, and then dry them for a couple of weeks. Once the nut is cleaned from the husk and dried, the nuts will remain viable for over a year before cracking. Once cracked they are best stored in the freezer, as like most nuts, could turn rancid if not stored properly.
We use an antique corn sheller to remove the husk from the nuts.
The husk is removed and thrown away, and the nuts are put in a tub with holes drilled in the bottom, and washed until the water coming out the bottom is clear.
Then they are placed in a rack for drying.
That’s what’s happening for the remainder of October, here on the ridge…that, and still roasting green Anaheim peppers!
Get out and get some porch sittin done, y’all!