Black Walnut
We no longer include black walnut in our picking program due to its processing needs and ripening timeline beyond our normal programming. Enjoy this knowledge to harvest it safely and responsibly!
Readiness
Ripe between mid September to late October
Black walnuts are ready when the husk turns from green to brown, becomes cracked, or gives in to pressure. You can also test readiness by peeling the husk; if it comes away easily from the nut inside, they are ready. Note that walnuts still green on the outside can be picked, but they require significantly more effort to process.
Harvesting
Warning: The husks will stain everything! Wear gloves and old clothing, as the ink inside the husks is permanent and stains quickly. You can pick the apple-sized fruits by hand or with picking poles. Alternatively, you can shake the branches to let the walnuts fall onto a tarp. They are hardy and do not bruise easily, but avoid shaking too violently to protect next year’s crop.
Storing and Eating
Processing and Curing:
- De-husking: Remove the husks immediately after harvest to prevent mold and quality loss. Use a pocket knife to peel the outer skin. If the husks are still green and stubborn, wet them and let them sit for a day or two to soften.
- Curing: Wash the de-husked nuts and spread them in a single layer in a well-ventilated, cool, dark, and dry area. Let them cure for 3–5 days. They are ready when the shell is brittle and cracks open easily.
Storage: Once cured, store the nuts in a dark, dry, and cool place; they will stay good for up to a year. Keep them away from moisture, as wet nuts can go rancid within just a few days.
Eating: The nuts can be roasted and used in salads or baked goods. The husks can also be salvaged to create dark, permanent ink!