Category Archives: Nuts

Barely Candied Nuts

True wealth, I believe, is a mature Persian walnut tree, to feed you, your family, and your friends through the winter with tasty kernels rich in fat and protein, and to provide green nuts in early summer for liqueurs, preserves, … Continue reading

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Tasting Local Chestnuts—American, Chinese, and European

I am lucky to have Carol Porter’s chestnut farm nearby. After all, the whole United States has fewer than a thousand chestnut farms, totaling a little over 3,700 acres. Americans grow only 1 percent of the world’s chestnuts, while importing … Continue reading

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Adventures with Almonds, Part II: No-Flavor-Added Homemade Marzipan

Before I used my Hall’s Hardy almonds, I thought, even though they didn’t taste bitter I should perhaps try to purge them of any amygdalin, the bitter compound that converts to hydrogen cyanide. I could find no authoritative instructions in … Continue reading

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Adventures with Almonds, Part I: The Marvelously Fragrant Hall’s Hardy Almond

This is the first part of a two-part series. I’ll publish the second, on making marzipan, shortly. In the meantime, you might check out two articles I recently published with Mother Earth News, “Finally, a Good Thermometer for Home Preserving” and … Continue reading

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Travel Notes: Moldova

No, I haven’t been to Moldova lately. In fact, I’ve never been to Moldova. But my daughter went, in May. She knew exactly what sort of pictures I’d like to see. Our Moldovan pal Cristina helped me interpret the photos. … Continue reading

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Preserving the (Green) Walnut Harvest

Here in western Oregon, late June to mid-July is the time to pick green walnuts. You don’t need your own tree; just walk the country roads for a while and look up, into the great green canopy of an old … Continue reading

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Green Almonds

  I found these at Barbur World Foods (www.barburworldfoods.com), a Portland neighborhood grocery–cum–Mediterranean specialty market, where green almonds make their appearance every spring. At the stage you see here the almond kernel is hard but still moist, rather like a … Continue reading

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