We grow ‘English’ Walnut, also known as Persian Walnut. The fruit-bearing stock is grafted to a black walnut rootstock.
Our walnuts are sold fresh/raw. We include storage information with each order. Walnuts can be toasted on a baking sheet, in a preheated oven at 350F, for 8-10 minutes. Kick it up with chili flakes, soy sauce or honey.
Walnuts are the only tree nut that is an excellent source of alpha-linolenic acid (ALA), the plant-based omega-3 essential fatty acid. As one of the best plant food sources of omega-3s, a one-ounce serving of walnuts provides 2.5 grams of ALA.
Green nuts will be sold July to mid-August. Ripe nuts will be harvested late October, early November.
We employ organic farming methods, though we are not yet certified organic. Our walnuts are non-GMO.
Green walnuts are picked by hand, and shipped same day. Ripe walnuts are harvested by shaking the trees, allowing the nuts to fall to the ground. They are then mechanically swept into windrows, and picked up by a mechanical harvester, and loaded into bins for transportation to washing and processing and storage.
We offer green walnuts, when in season, and ripe walnuts, shelled and in-shell, until sold out.
We recommend eating them fresh. However, if the nuts need to be stored for a long time, they are recommended to be placed in a warm oven and heated for about an hour to get rid of excess moisture. Store nuts in linen bags or boxes in a dark, cool, dry place. The room temperature should not be higher than 50-60 °F. High temperature is not good for walnuts, as they contain a large amount of oil, due to which they quickly become rancid.
Walnut kernels are stored in a sealed glass or tin container in a dark and cool place. The shelf life of nuts at room temperature is about two weeks. To preserve the peeled nuts for up to six months, put them in a glass jar, tightly closed with a lid and keep refrigerated. So that bacteria does not develop, it is recommended to first heat the nuts in the oven, while preventing the release of oil. Otherwise, they will taste rancid. If you need to save the nuts until the next harvest, pack tightly in plastic bags, hermetically sealed and put into the freezer. To prevent them from absorbing extraneous odors, they are stored separately from other products, especially those with strong odors. Do not store peeled nuts in a plastic bag (only vacuum packed), as lack of ventilation will lead to rotting.
Green nuts cannot be stored. Most often they are used for medicinal purposes. To do this, they are immediately processed. See next question.
Alcohol tincture -The bottle is filled to 3/4 of its volume with crushed peel. Pour in vodka or alcohol. Keep for a month in a dark place.
Green oil – Green walnut peels are infused in olive oil in the sun for 40 days (5 pieces per half liter of oil).
Green shell juice – It is boiled with honey and used to gargle for a sore throat.
Green nut extract – Unripe nuts are washed, dried and cut into thin slices. They are placed in jars and sprinkled with sugar (1 kg of granulated sugar is taken for 500 pieces). Cover jar with thick paper and put it in the refrigerator. The juice that is subsequently released is drunk throughout the year.
Green nuts with honey – They are mixed in a 1: 1 ratio and infused for a month in a dark, cool place. This tincture boosts immunity.
Green nut jam (Karydaki) – https://youtu.be/VLQ1uyJWGWw
