We are delighted to be starting to press the first walnuts of 2014! It is, as usual, thanks to our cold-pressing methods, a beautiful pale golden colour; subtle, smooth and mild; yet, full of fruity, nutty flavours.It is a real pleasure to be consuming it regularly after two years of meagre harvests. Oil had consequently become rare as the stock diminished. I even have it for breakfast sometimes on a fresh baguette!
Normally we start making oil, at the very earliest, in December after 2-3 months of drying, but this year is exceptional. Not all walnuts fall at the same time. It depends on a number of factors such as the variety of the tree – certain types flower late and fall late to avoid the threat of frost disturbing the fragile pollination process. We are mainly dealing with the common walnut tree, (Juglans Regia) – the weather and position of the tree, affecting its exposure to the elements, are the main deciding factors, as to when a tree releases its fruits. Our early nuts, harvested in September, fell in almost perfect conditions(sunny and dry) which encouraged the natural dehydration process.Hence the frantic shelling process which I began at the end of October! I cannot believe it has been two months since my last post. It really has been a “nuts” couple of months! We haven’t just been producing. Details to follow soon of the most colourful Autumn markets we attended, recipes for comforting dishes that helped us through the physical harvest period and the wonders of nature that have inspired us!