Look Up! Delicious Nuts Are Falling From The Sky

Monday, September 21, 2015

Shagbark hickory nuts by Eve Fox, the Garden of Eating, copyright 2015

Money may not grow on trees, but hickory nuts most certainly do. And, also unlike money, they are literally falling from the sky right now. Despite growing up in the country, I only recently learned that the nuts inside those big, hard, green balls that fall from the Shagbark hickory trees every fall are edible. Though "edible" really doesn't do them justice, they're absolutely delicious!

Shagbark hickory nuts by Eve Fox, the Garden of Eating blog, copyright 2013

Crack open the shell and you're greeted by a warm, delicate, maple scent that hints at the delightful treat you're about to enjoy. The flavor is really similar to that of a pecan. A super fresh, flavorful pecan that you found at your feet amidst beautiful fall foliage. For free.

Shagbark hickory tree by Eve Fox, the Garden of Eating blog, copyright 2013

The Algonquians were certainly hip to hickories. In fact, the word "hickory" comes from the Algonquian word pawcohiccora which was the name they gave to a white, oily decoction they made from the nuts.

Here is what you're looking for: tall trees with shaggy, peeling bark and oval leaves with big green balls hanging off them. Those are Shagbark hickories.

Peeling Shagbark hickory tree by Eve Fox, the Garden of Eating blog, copyright 2013

The green balls will fall to the ground when they're good and ready - in my neck of the woods, this is in mid to late September. Once you see the thick green husk splitting open you'll know it's harvest time! Inside the husk, you'll find a much more refined-looking, off-white hickory shell. It's quite hard. This is the shell you need to crack.

Shagbark hickory nut with husk by Eve Fox, the Garden of Eating blog, copyright 2013

As we don't have a nut cracker, we used a hammer which worked well. Inside the shell you'll find the meat of the hickory nut with its lovely, sweet, slightly smokey, maple smell...

Shagbark hickory nuts by Eve Fox, the Garden of Eating, copyright 2015

I won't lie -- getting the meat out of the shell is a pain. But it's also kind of addictive... One tip I've seen several times is to crack the shells open and leave them all in a closed paper bag over night which allows the nut meats to shrink a little bit, making it slightly easier to pry them out of the shells the next day.

You can use a nut pick, a large needle, a crochet hook, or, in our case, a discarded dental tool (thoroughly sterilized, of course!) to extract the yummy nuts.

Shagbark hickory nuts by Eve Fox, the Garden of Eating, copyright 2015

It is a decent amount of work to remove the nut meats from their shells and what you get is likely to be in pieces. But they are sublimely tasty - sweet, mapley and rich. You can use them as you would a pecan (which is a type of hickory nut, it turns out) or a walnut.They're perfect for use in cookies, candied for use in a salad, or as part of a crumbled topping for a cake or pie. I've never tried grinding them but suspect they make a delicious, rich flour.

Or you can go another route and use the bark rather than the nuts. Hickory syrup can be made from the tree's shaggy bark, using water and cane sugar. Here's a news story about a producer.

Although I haven't tried this yet, several resources suggest saving the nut husks and shells (or even harvesting them directly from the tree and using the whole thing, husks and all) to toss into your charcoal grill where they will add a nice hickory flavor to whatever you grill.

Squirrel gathering nuts by Cindee Snider Re via Flickr

Hickory nut foraging is a great way to spend time with little people on a beautiful fall day. It's always nice to have another reason to take them out into nature. Looking for hickory nuts allows you to introduce them to tree identification and most kids love hunting for the nuts and filling a bucket or bag with them. Depending on their ages and coordination levels, they may want to try their little hands at cracking the nuts open and digging out the meats, too.

If you're in a rush, though, you can also get a big haul quickly just by scanning the roadsides. Anywhere that a big Shagbark hickory's branches hang over the road you are likely to find a windfall of nuts lying there with their husks already removed either by the impact of their fall to the ground or by the helpful wheels of a passing car.

Hickory nuts on the sidewalk

Like all forest trees, hickories go through a boom and bust cycle in which they sometimes produce a bumper crop of nuts and sometimes almost none at all. It's a clever strategy to ensure their proliferation and has a big impact on a lot of animal species (not just squirrels and chipmunks). I'm not sure yet whether this will be what is called a "mast" year - marked by heavy hickory nut production - 2013 was a mast year, 2014 was not. Regardless, the hickory trees will still provide enough nuts for hours of fun and feasting.

Go forth and forage!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Make Mirepoix and Freeze It for Easy Cooking Later

Tuesday, September 15, 2015

Quart bags of mirepoix in the freezer by Eve Fox, the Garden of Eating, copyright 2015

I got this brilliant idea from my friend, Peter over at Cookblog. His instagram pic came at the perfect time -- we'd just harvested the rest of our Nantes carrots, our onions were curing in the screened porch and I had a gorgeous bunch of celery in the crisper from our friends' CSA.

Nantes carrots from the garden by Eve Fox, the Garden of Eating, copyright 2015

In case you're not familiar with this fancy-sounding, French word - mirepoix refers to the humble but essential mix of chopped celery, onion and carrot that forms the base of many soups, stocks, stews and sauces.

Carrots, onions and celery - the ingredients for mirepoix by Eve Fox, the Garden of Eating, copyright 2015

Needless to say, having your mirepoix all ready to go will speed up the process of making said soups, stocks, stews and sauces by a good bit. SUCH. A. GREAT. IDEA!

Onions, garlic and carrots form the base of this goat ragu with figs and rosemary by Eve Fox, The Garden of Eating, copyright 2014

I started cleaning, peeling and chopping right away. Our homegrown onions are delightful - so firm, so crisp, so sweet! The only downside is that they pack one heck of a punch and I was crying buckets until I decided to try breathing through my mouth -- which actually worked! Unfortunately, I found it surprisingly hard to remember to breathe only through my mouth, so my tear-free periods were punctuated by rivers of saline whenever I'd forget.

Dicing celery by Eve Fox, Garden of Eating blog, copyright 2012

In spite of my tears, in not too long I had a big bowl of mirepoix. If you're not planning to use it right away, you may want to blanch the veggies very briefly, then drain them thoroughly before bagging and freezing them. I admit that I did not bother with that step as I predict that I will be going through my haul rather quickly.

A big bowl of mirepoix, ready to be bagged for the freezer by Eve Fox, the Garden of Eating, copyright 2015

I took out my biggest serving spoon and ladled the mirepoix into six quart-sized freezer bags, sucked the air out with a straw (which is ridiculously satisfying - you gotta try it), labeled them and began the Herculean task of trying to find space for them in the freezer(s). I managed to fit most of them in the chest freezer and squeezed the rest into the regular freezer.

I know I'll be thanking the summer me when the winter me wants to make soup or stew in a few months.

Quart bags of mirepoix in the freezer by Eve Fox, the Garden of Eating, copyright 2015

You might also like:

Pantry Portraits: Julia Sforza of Half-Pint Preserves

Wednesday, September 9, 2015

Earlier this summer, I was fortunate to find a home for Pantry Portraits - a series of profiles on people who grow and preserve a lot of their own food that I've been wanting to write for some time.

Edible Hudson Valley was kind enough to publish the inaugural Pantry Portrait featuring my friend, Julia Sforza of Half-Pint Preserves in their Fall issue that hit the stands this week.

Julia holding a bushel of apricots. Photo by Jennifer May, courtesy of Edible Hudson Valley.
I wanted to write about Julia because she's warm and unpretentious and honest, a gifted writer and a dab hand at preserving all manner of foods. Plus she's got her own little cottage industry making gorgeous, pectin-free, locally-grown preserves which I find interesting.

Earlier this summer, I visited Julia at her home in Ulster Park. She walked me all around her gardens - a hodgepodge of beds spread throughout her yard, gave me a tour of her preserve-stocked basement, and fed me the most delightful homemade lunch.

In return, I wrote about her brilliant preserves, her lyrical, earthy writing and her delicious food.  And my photographer friend, Jennifer May took some lovely photos to accompany my words. One of them even ended up on the cover which is always a nice plus :)

You can read it here or, if you're in the Hudson Valley, pick up a copy of the magazine (it's free).

I hope to be able to share the next Pantry Portrait with you sometime this winter (but let's just pretend that winter is not coming, shall we?)

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Monday, September 21, 2015

Look Up! Delicious Nuts Are Falling From The Sky

Shagbark hickory nuts by Eve Fox, the Garden of Eating, copyright 2015

Money may not grow on trees, but hickory nuts most certainly do. And, also unlike money, they are literally falling from the sky right now. Despite growing up in the country, I only recently learned that the nuts inside those big, hard, green balls that fall from the Shagbark hickory trees every fall are edible. Though "edible" really doesn't do them justice, they're absolutely delicious!

Shagbark hickory nuts by Eve Fox, the Garden of Eating blog, copyright 2013

Crack open the shell and you're greeted by a warm, delicate, maple scent that hints at the delightful treat you're about to enjoy. The flavor is really similar to that of a pecan. A super fresh, flavorful pecan that you found at your feet amidst beautiful fall foliage. For free.

Shagbark hickory tree by Eve Fox, the Garden of Eating blog, copyright 2013

The Algonquians were certainly hip to hickories. In fact, the word "hickory" comes from the Algonquian word pawcohiccora which was the name they gave to a white, oily decoction they made from the nuts.

Here is what you're looking for: tall trees with shaggy, peeling bark and oval leaves with big green balls hanging off them. Those are Shagbark hickories.

Peeling Shagbark hickory tree by Eve Fox, the Garden of Eating blog, copyright 2013

The green balls will fall to the ground when they're good and ready - in my neck of the woods, this is in mid to late September. Once you see the thick green husk splitting open you'll know it's harvest time! Inside the husk, you'll find a much more refined-looking, off-white hickory shell. It's quite hard. This is the shell you need to crack.

Shagbark hickory nut with husk by Eve Fox, the Garden of Eating blog, copyright 2013

As we don't have a nut cracker, we used a hammer which worked well. Inside the shell you'll find the meat of the hickory nut with its lovely, sweet, slightly smokey, maple smell...

Shagbark hickory nuts by Eve Fox, the Garden of Eating, copyright 2015

I won't lie -- getting the meat out of the shell is a pain. But it's also kind of addictive... One tip I've seen several times is to crack the shells open and leave them all in a closed paper bag over night which allows the nut meats to shrink a little bit, making it slightly easier to pry them out of the shells the next day.

You can use a nut pick, a large needle, a crochet hook, or, in our case, a discarded dental tool (thoroughly sterilized, of course!) to extract the yummy nuts.

Shagbark hickory nuts by Eve Fox, the Garden of Eating, copyright 2015

It is a decent amount of work to remove the nut meats from their shells and what you get is likely to be in pieces. But they are sublimely tasty - sweet, mapley and rich. You can use them as you would a pecan (which is a type of hickory nut, it turns out) or a walnut.They're perfect for use in cookies, candied for use in a salad, or as part of a crumbled topping for a cake or pie. I've never tried grinding them but suspect they make a delicious, rich flour.

Or you can go another route and use the bark rather than the nuts. Hickory syrup can be made from the tree's shaggy bark, using water and cane sugar. Here's a news story about a producer.

Although I haven't tried this yet, several resources suggest saving the nut husks and shells (or even harvesting them directly from the tree and using the whole thing, husks and all) to toss into your charcoal grill where they will add a nice hickory flavor to whatever you grill.

Squirrel gathering nuts by Cindee Snider Re via Flickr

Hickory nut foraging is a great way to spend time with little people on a beautiful fall day. It's always nice to have another reason to take them out into nature. Looking for hickory nuts allows you to introduce them to tree identification and most kids love hunting for the nuts and filling a bucket or bag with them. Depending on their ages and coordination levels, they may want to try their little hands at cracking the nuts open and digging out the meats, too.

If you're in a rush, though, you can also get a big haul quickly just by scanning the roadsides. Anywhere that a big Shagbark hickory's branches hang over the road you are likely to find a windfall of nuts lying there with their husks already removed either by the impact of their fall to the ground or by the helpful wheels of a passing car.

Hickory nuts on the sidewalk

Like all forest trees, hickories go through a boom and bust cycle in which they sometimes produce a bumper crop of nuts and sometimes almost none at all. It's a clever strategy to ensure their proliferation and has a big impact on a lot of animal species (not just squirrels and chipmunks). I'm not sure yet whether this will be what is called a "mast" year - marked by heavy hickory nut production - 2013 was a mast year, 2014 was not. Regardless, the hickory trees will still provide enough nuts for hours of fun and feasting.

Go forth and forage!

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Tuesday, September 15, 2015

Make Mirepoix and Freeze It for Easy Cooking Later

Quart bags of mirepoix in the freezer by Eve Fox, the Garden of Eating, copyright 2015

I got this brilliant idea from my friend, Peter over at Cookblog. His instagram pic came at the perfect time -- we'd just harvested the rest of our Nantes carrots, our onions were curing in the screened porch and I had a gorgeous bunch of celery in the crisper from our friends' CSA.

Nantes carrots from the garden by Eve Fox, the Garden of Eating, copyright 2015

In case you're not familiar with this fancy-sounding, French word - mirepoix refers to the humble but essential mix of chopped celery, onion and carrot that forms the base of many soups, stocks, stews and sauces.

Carrots, onions and celery - the ingredients for mirepoix by Eve Fox, the Garden of Eating, copyright 2015

Needless to say, having your mirepoix all ready to go will speed up the process of making said soups, stocks, stews and sauces by a good bit. SUCH. A. GREAT. IDEA!

Onions, garlic and carrots form the base of this goat ragu with figs and rosemary by Eve Fox, The Garden of Eating, copyright 2014

I started cleaning, peeling and chopping right away. Our homegrown onions are delightful - so firm, so crisp, so sweet! The only downside is that they pack one heck of a punch and I was crying buckets until I decided to try breathing through my mouth -- which actually worked! Unfortunately, I found it surprisingly hard to remember to breathe only through my mouth, so my tear-free periods were punctuated by rivers of saline whenever I'd forget.

Dicing celery by Eve Fox, Garden of Eating blog, copyright 2012

In spite of my tears, in not too long I had a big bowl of mirepoix. If you're not planning to use it right away, you may want to blanch the veggies very briefly, then drain them thoroughly before bagging and freezing them. I admit that I did not bother with that step as I predict that I will be going through my haul rather quickly.

A big bowl of mirepoix, ready to be bagged for the freezer by Eve Fox, the Garden of Eating, copyright 2015

I took out my biggest serving spoon and ladled the mirepoix into six quart-sized freezer bags, sucked the air out with a straw (which is ridiculously satisfying - you gotta try it), labeled them and began the Herculean task of trying to find space for them in the freezer(s). I managed to fit most of them in the chest freezer and squeezed the rest into the regular freezer.

I know I'll be thanking the summer me when the winter me wants to make soup or stew in a few months.

Quart bags of mirepoix in the freezer by Eve Fox, the Garden of Eating, copyright 2015

You might also like:

Wednesday, September 9, 2015

Pantry Portraits: Julia Sforza of Half-Pint Preserves

Earlier this summer, I was fortunate to find a home for Pantry Portraits - a series of profiles on people who grow and preserve a lot of their own food that I've been wanting to write for some time.

Edible Hudson Valley was kind enough to publish the inaugural Pantry Portrait featuring my friend, Julia Sforza of Half-Pint Preserves in their Fall issue that hit the stands this week.

Julia holding a bushel of apricots. Photo by Jennifer May, courtesy of Edible Hudson Valley.
I wanted to write about Julia because she's warm and unpretentious and honest, a gifted writer and a dab hand at preserving all manner of foods. Plus she's got her own little cottage industry making gorgeous, pectin-free, locally-grown preserves which I find interesting.

Earlier this summer, I visited Julia at her home in Ulster Park. She walked me all around her gardens - a hodgepodge of beds spread throughout her yard, gave me a tour of her preserve-stocked basement, and fed me the most delightful homemade lunch.

In return, I wrote about her brilliant preserves, her lyrical, earthy writing and her delicious food.  And my photographer friend, Jennifer May took some lovely photos to accompany my words. One of them even ended up on the cover which is always a nice plus :)

You can read it here or, if you're in the Hudson Valley, pick up a copy of the magazine (it's free).

I hope to be able to share the next Pantry Portrait with you sometime this winter (but let's just pretend that winter is not coming, shall we?)

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.