My town have a plantation of Juglans nigra. These nut trees don’t grow usually in France yet when I decided to have a taste of them, I thought I would handle it like another nut. But they are different.
I try to have the green shell to dry completely before peeling them off. But I couldn’t so I went with a knive to get ride of it before they turn bad. The nuts are smaller than the one that grows here but so hard I can’t crack them with a nutcraker.
Should I have wait longer before picking them up ? What is right to great ride of the green skin ? How could I crack them ?
Thank you !
I’ll admit to you that I found this article because I have about 1ha of the stuff on my farm (owners planted it for wood) with nuts all over the floor and felt a little bad about them going to waste. After reading the article I happily leave them on the floor - they give so much work and taste rather ‘meh’, and I have plenty of food that actually tastes good, plus I can buy really nice European walnut, already washed, at the local market. The pigs really like them though. Maybe you find a taste for them, it probably depends on really knowing how to use them in food and I don’t.