Took Sunday off and processed some of the garden. I Made bread and butter pickles and pasta sauce. I love to spend the day processing and cooking. But given my skill level I am really happy it’s not essential for survival.
We have a lot of chestnuts this year so I dried some for flour. It adds a nice roasted chest flavor to foods.
It’s easy, but a little tedious. Cut Xs in the nuts. I use a utility knife and hold it up on the blade for better control. You can do big Xs because we are going to dry them anyway. If you are roasting them to eat make the Xs small to hold in moisture. Bake them up at 200 for 30 to 45 minutes and peal them. Don’t worry about the skin just get the shells off. The skins will separate after you dehydrate the nuts. Dehydrate them till they are rock hard. Then just shuffle the dried nut around in a bowl and blow hard, the skins will fly out of the bowl. They will go everywhere so do it outside. At that point I just put them in a jar and grind it when I want to use it. It’s really good as an additive to bread but I use it mostly for noodles, 1cup nut flour to 2 cups of semolina flour. I heard some people use it for cookies but I’ve not tried that yet.
PS. If you roast them to eat out of hand try dipping them in some cream cheese, and season salt.
Harvesting some basil. We made 3 lbs of naked cashew pesto.
We ran out of pine nuts last year, so we used cashews, and liked that better. We also tried black walnuts but the nut taste was too strong. Naked means no cheese (we are freezing it) you add the cheese later. We also dried a good bit.
Today’s walk all you can eat and then some