Wet walnuts
Posted by Fiona Nevile in Discoveries | 60 comments
Years ago I used to visit Partridges, a wonderful delicatessen on Sloane Square. From now, throughout October and sometimes into November, they sold wet walnuts. I discovered this delicacy there.
Wet walnuts are fresh walnuts that have not been dried for keeping. They are crunchy with a milky, mild walnut taste and excellent with a soft cheese, in a salad or a sauce. They are also packed with omega 3, if you need an excuse for rushing out to taste them. You neededn’t point your car in the direction of Partridges if you live in the country. You probably have someone in your circle of friends who has a bountifull walnut tree. I often find walnut saplings in my garden. I don’t nurture them. A walnut tree in your garden tends to result in the squirrels trying to establish a walnut grove on your lawn. Best avoided.
We tried a walnut sauce with pheasant once – made with dried walnuts. It was far too rich. I have discovered that a sauce made with wet walnuts does not have that cloying taste. It is walnutty and fresh. Perfect with game or even pasta. I suddenly twigged that most great walnut sauces are made with wet walnuts.
Last week I was exploring the estate where I am working and spotted these small green fruit in the grass. Curious, I looked up and discovered that I was standing beneath a massive walnut tree. These were the first of the season’s bounty. I peeled off the thick green skin and opened the walnut with my penknife. Walnuts don’t need nut crackers, even dried ones. Put the point of a knife into the rounded end, twist and it should open easily. At this time of year, you will have the two halves of walnut shell filled with the crisp fresh nut resting in your palm.
Today I showed my joiner friend, Hugh, the same tree and the nuts. He has a walnut tree in his garden but the squirrels get all of his before he can even say nut. Consequently, he hadn’t tasted a wet walnut. It was good to make the introductions.
When you have finished snacking don’t discard the shells. They can be made into tiny sailing boats if you have children to amuse. They also make perfect cradles for the dolls house. If you are nifty with a mini drill bit you can make a couple of holes in each half and fashion a simple hinge out of thick button thread – then you will have a romantic receptacle for a teeny present for someone very special.
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I collect Black Walnut, butternut and heartnut to plant. I love seeing the seedlings in the spring. SOmetimes I even cold stratify them in the fridge to break the dormacy and then plant them indoors to kick start them before spring.
I have 7 acres of forest and plant them all over the forest, except near pine as they tend to kill pine when they get older.
BTW they taste great too! the one down side…my hands get stained by collecting the raw nuts that have just fallen from the trees. Nothing takes that off but time…sometimes veg oil works…but usually you are marked for a week.
Hello Gillian Robinson
Thanks for your tips, very useful.
Hi John
You can buy wet walnuts from Partridges deli at the bottom of Sloane Street in London. Otherwise you need to find someone with a walnut tree!
where caan I buy wet walnuts
Hi, We also have a large walnut tree in the garden, which this years, as with last has been a bumper harvest for them. We always allow the sheels to dry then crack the nuts and leave out to dry. Once dry we pack them in palstic containers with a layer of kitchen roll between each, then leave in the fridge until required, BUT we do check them on a regular basis as they can turn mouldy.
Hi John,
The most important thing is to remove the green skin on the nuts asap. We then wash them in a bucket of cold water, the good nuts sink and the bad nuts float.
We don’t dry them in the oven but spread them out on trays and dry them in the garden shed for a few weeks.
In the past we have put them in the airing cupboards for a week of so. This works well, if you have the room.
My walnut tree is absolutely laden this year.
What is the best way to dry them for later use in cakes? Ovem temperature & drying duration please.
Hi Paul
That’s a great idea. Thanks for sharing.
Hi jill g,
Lucky you, having your own walnut trees. The walnut harvest seems to be particularly good this year.
Next year I plan to make a walnut liquer and a pickle – both are made with young walnuts.
I’m luck, we have several walnut trees which this year have producted a huge bounty. We have just come in from picking them up, with brown hands, some for eating some for drying and the rest I just don’t know what to do with. I don’t know what the squirrels have been up to this year but all the trees and bushes are full of nuts.
Hi
I save some of the shells, put chocolate truffles inside, glue them back together and paint them gold as a stocking treat at Xmas..
Hi Richard,
Brilliant news! I am going to freeze some of my wet ones for later in the winter and dry some for Christmas.
Hi Pat,
I think that when a farm shop sells local seasonal food they really come into their own. Hope that you enjoy them.