Gladly eaten. Rarely from Austria. The walnut | FR | 09/30/2022 | 15:30
September 30, 2022 at 3:30 p.m
In the good nut years, the farmers and garden owners pick up their nuts in autumn – for the strudel or the vanilla crescents. Nevertheless, almost all walnuts that are sold in Austria are imported from overseas. The soil and climate would also fit in this country.
Fresh nuts do not keep for long, ideally they should be cracked open just before use. It is only cracked by hand at home. Larger processors have cracking machines – not infrequently constructed themselves – which separate the shell and kernels.
Walnuts go well with cheese, poultry or game and with spices such as cinnamon, rosemary, cardamom. They can be roasted and caramelized, processed into pesto and nut oil, they are indispensable in Waldorf salads. Schnaps is made from the still green, unripe nuts.
Very few people notice the variety of walnuts, the commercial cultivation wants high-yield, low-bitter and easy-to-crack varieties. For some, the “garden nut” is still the best.
Design: Lukas Tremetsberger
service
A book:
Margot Fischer: Little Gourmandise No. 28 – Walnut. Mandelbaum Verlag 2019
https://www.destillerie-farthofer.at
Free Podcasts:
Moment culinary -XML
Moment – Culinary – iTunes