Are you nuts? If you’re in Missouri and you’re talking about black walnuts, the answer should be a resounding “yes.” That’s because the Show Me State is one of the nation’s leading producers of these full-flavored little treats.
Black walnuts can be harvested in the wild, although – as we revealed in our October issue – the process to get them from tree to table requires a number of steps and an intimidating cracker that bears more than a passing resemblance to a medieval torture device. Far easier and more efficient to go to Winslow’s Home in University City and pick up some of these locally harvested black beauties.
Most recipes using walnuts call for the English variety, but you can easily substitute in black walnuts. Black walnuts have a much stronger flavor than their English counterparts, though, so it’s a good idea to swap out only a small portion. Otherwise, their flavor will overwhelm the dish. Throw some on top of a simply dressed green salad, mix a small amount into an old-fashioned fudge recipe or use them to turn a simple dish of vanilla ice cream into a truly sophisticated treat.
As with any nut, it’s a good idea to use them up quickly because they do have a tendency to turn rancid. A good alternative is to store them, well wrapped, in your freezer for several months. Then you can enjoy one of Missouri’s favorites year-round.
Photo by Carmen Troesser
This article appears in Nov 1-30, 2010.