Harvesting Black Walnuts at My Farm
Here at my Bedford, New York farm, we’re still enjoying some of the last harvests of the season.
Over the past several weeks, my gardeners have picked many wonderful autumn crops, such as radishes, leeks, turnips, carrots, parsnips, and celeriac. This year, we also picked a few Osage oranges, Macular pomifera - those warty, wrinkly fruits commonly known as hedge apples, horse apples, or bodarks. And, we harvested a good amount of black walnuts from a large tree growing near my pond. Black walnuts are the wild walnuts native to North America and related to hickory nuts and butternuts. They have thicker, harder shells than the English walnuts traditionally found in stores, but they also have a richer, bolder, earthier flavor.
Enjoy these photos.
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- The wild American black walnut, Juglan nigra, is native to 32 states and is the official tree nut of Missouri. It is one of the most valuable natural forest trees in the United States. The flavorful nuts contain the highest protein of any other tree nut and are hand-harvested and used as a popular ingredient in both savory and sweet recipes.
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- In its natural setting, the black walnut tree can reach an average height of about 50 to 75 feet or taller. It favors areas between rivers, creeks, and denser woods and does best in sun. The black walnut is known as an allelopathic tree – its roots, which may extend 50 feet or more from the trunk, exude a natural herbicide known as juglone which inhibits the growth of nearby plants. If you plant one, give it a lot of room.
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- During dormancy, the black walnut can be identified by looking at the nuts that have fallen around the tree. Black walnuts have a yellow-green husk that turns dark brown as it ages.
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- The best time to harvest these black walnuts is from late September to October for most of the United States. Ryan picks a bucket full just from the ground.
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- The husked nuts are about two inches in diameter. The nut inside is also more round, while the nuts on its butternut tree cousin are more egg-shaped and smaller.
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- The husks are very soft at this stage and can be broken easily.
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- Ryan slowly squeezes one to remove the husk from around the nut.
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- The husk should slip right off. He repeats this process with all the walnuts.
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- After Ryan removes the husks from these nuts, he tosses all the husks in the trash – not the compost pile – because of the juglone chemical. It is important not to let that spread to other plantings.
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- What’s left are the walnuts in their hard shells – the hardest shells of all the tree nuts.
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- Black walnuts also contain tannins, a juicy substance that stains clothing and skin. Ryan is using my all-purpose No-Slip Gardening Gloves from QVC to protect his hands.
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- After all the nuts are picked, Ryan places them in cold water to remove any remaining black husk coating. He also discards any nuts that float. This is a sign that the nutmeat did not form properly.
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- Good black walnuts will sink – all of these should be good. The nuts are rinsed several times and then well-strained.
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- Black walnuts were once used to dye clothing. It was also a source for early quill and fountain pen ink.
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- Using mesh bags we saved from our yearly bulb orders, the nuts are hung up in a dry place for two to three weeks. This ensures that the nuts are cured properly. Well-dried nuts will keep longer. If left outside to dry, make sure they’re protected from direct sunlight, rain, and squirrels.
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- To open black walnuts, place them on the ground pointed end up, and hit them with a hammer until they crack.
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- Once it is cracked, Ryan opens the nut carefully as much of the nutmeat will likely be broken in small pieces.
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- Because the black walnut shell is tougher than other nutshells, the nutmeat may be a bit challenging to remove. Another option is to soak the nuts for a couple of hours before opening – the shell will absorb water and soften, making them less likely to break apart inside.
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- Here is the fruit of our labor – a bold and flavorful black walnut.
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- They can be stored for up to a year in the fridge and for two or more years in the freezer. I am looking forward to baking and cooking with these walnuts grown right here at my farm.
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