Читать книгу Food for Free - Richard Mabey - Страница 14

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Deciduous tree, up to 30 m (100 ft) high, with grey, fissured bark. Leaves are odd-pinnate, with 5 to 9 leaflets. Catkins followed by flowers. Nuts ripen in September.

The walnut is a native of southern Europe, introduced to this country some 500 years ago for its wood and its fruit. Although not quick to spread outside cultivation, there are some self-sown trees in warm spots in the south, and nuts can be carried away from the parent trees by birds and mammals.

Walnuts are best when they are fairly ripe and dry, in late October and November. Before this, the young ‘wet’ walnuts are rather tasteless. If you wish to pick them young, do so in July whilst they are still green and make pickle from them. They should be soft enough to pass a skewer through. Prick them lightly with a fork to allow the pickle to permeate the skin, and leave them to stand in strong brine for about a week, until they are quite black. Drain and wash them and let them dry for two or three days more. Pack them into jars and cover them with hot pickling vinegar. Seal the jars and allow to stand for at least a month before eating.

Mushroom cutlets with walnut cream sauce

Chop the mushrooms finely, cook in a little butter and drain. Soak 125 g (5 oz) of soft breadcrumbs in milk and squeeze dry. Dice and sauté an onion, beat together two eggs and chop some parsley. Combine all the ingredients, form into cutlets and fry in oil. Finally, chop the walnuts with a little more parsley, blend with cream and season.

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