Wild Edibles

maden_theshade(8 - Austin)April 2, 2012

I just stumbled across this blog. It is really neat...she has photos and recipes all together. I have to try processing the black walnuts this fall.

Here is a link that might be useful: Wild Edibles of Texas

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wally_1936(8b)

When I was a boy we use to harvest our black walnuts and place them into a wooden frame in a pile. When they start to turn a dark brown we shucked them, ended up with yellow hands and feet as we took off our shoes and walked on them to start the process then we finished the job by hand. They went into a burlap bag to cure and dry off for a good month. It takes a good hammer and anvil to crack them using a nut-meat pick. But they are one of the best tasting nuts I know of. For some it is a required taste but I grew up eating them. It is one of the most expensive nut meat as they are so hard to shell plus the value of the trees are in the thousands of dollars standing.

    Bookmark   April 3, 2012 at 5:31PM
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texasflip(Nacogdoches, TX z8)

We used to do the same. You can also put the wet, fresh-hulled nuts in a 5-gal bucket with water and stir it vigorously with a strong stick like a rock tumbler to get more of the pulp off. Then cure like was said. I like the fruity taste of black walnuts.

    Bookmark   April 3, 2012 at 5:52PM
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PKponder TX(7b)

We had a black Walnut when I was a kid! Boy does the description of the hulling process bring back memories!

    Bookmark   April 4, 2012 at 11:14AM
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wantonamara Z8 CenTex

I saw something online about making Hackberry jam.

    Bookmark   April 4, 2012 at 11:54PM
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roselee z8b S.W. Texas

And I thought picking the meat out of pecans after cracking them was a hammer was hard work!

There are hackberry trees all over the neighborhood and I've never seen a berry from one. Guess they are high up in the tree?

I enjoyed reading the material on the link. Thank you for posting it.

    Bookmark   April 6, 2012 at 5:32PM
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