Chefs, did you know that May 17th is National Walnut Day?
Learn more about the history and production of walnuts and get a little culinary inspiration to celebrate the day:
With the United States being the world’s largest exporter of walnuts and with ninety-nine percent of the nation’s commercial English walnuts being produced in California, the Walnut Marketing Board (now known as the California Walnut Board) first pushed for a National Walnut Day in June 1949. However, it was not until nine years later that William F. Knowland introduced a Senate Resolution to make it an official national holiday. Two months after the initial introduction, President Dwight D. Eisenhower signed the resolution, signifying May 17 as the first National Walnut Day. Originally created to promote awareness and consumption of the nut, today it is celebrated by enjoying various dishes highlighting the versatility of walnuts.
Walnut Harvest and Process
One quality that all walnut farmers have in common is patience. From the time a walnut sapling is planted, a farmer must wait four to five years before the adult tree is suitable for harvesting. This patience is especially true because all orchards are dedicated specifically to walnut production. Harvesting begins in late August to mid-September when the green hulls start to split, which signifies the beginning of harvest. The process begins with the orchard floor being swept clean, allowing the mechanical shakers to vigorously shake each tree. This results in thousands of walnuts falling to the ground where they are then carefully swept into windrows to allow mechanical harvesters to pick them up for cleaning. The walnut harvest time period is short, usually only lasting about six weeks.
When the walnuts are ready to be hulled and processed, the outer green husk is removed by a huller and the nut is mechanically dehydrated to an optimum 8% moisture level, which protects the quality of the nut during storage. The walnuts are then transported to the processors known as Handlers, sorted for size and quality characteristics, processed adhering to strict Federal and State safety food regulations, and finally stored until they are to be shipped to their final destination. More information and a video of the harvest and processing can be found at http://www.walnuts.org/about-walnuts/how-walnuts-are-grown/.
Versatility of Walnuts
Dating back to 7,000 B.C., the walnut has a long history and list of applications. In fact, long before cornstarch was a common ingredient in every kitchen, walnuts were used as a thickener for soups, stews, and sauces. Through chef experimentation, a wide variety of unexpected techniques and applications were discovered. Some examples include candying, pickling, using as a crust for frying, and using shells for smoking. The walnut also displays its versatility replacing other ingredients such as flour in baked goods, breadcrumbs in meatballs as a binding components, and cornmeal in tamales. Walnuts can be used as an ingredient substitute, such as using walnuts in lieu of flour – providing a gluten free recipe alternative. They are also great for adding a crunch to salads and even as a healthy meat/protein replacement. But even more so, walnuts are gaining steam in the beverage industry leading to the creation of recipes like cold-brewed smoked walnut soda and providing bases to cocktails in ingredients like walnut milk. The versatility of walnuts is endless, and can be used in any meal. More examples of the creative ways they’ve been used so far can be found here:
Thank you to the California Walnut Board for providing information and their chefs for creating these walnut inspired recipes.
[pro_ad_display_adzone id=”1641″]
