Who is loving easy living this summer? So simple to pack a few tasty bits & head out to a cool spot to escape the heat. Easy.
If you plan on having Pickled Walnuts on your table this Christmas or Boxing Day or to give as gifts, please don't leave it until the last minute. We can mail directly to your chosen recipient, complete with message from you.
Did you know you can use pickled walnuts to enrich stews, soups and casseroles? Here's one of my faves....Highland Beef with Pickled Walnuts and Puff Pastry Tops.
For this and lots of other fab recipes and serving suggestions, check out our Pinterest page, but be careful - it's addictive!
Thank you Ros from Pemberton Fine Woodcraft Gallery for the great photo. If you're in that neck of the woods, I highly recommend stopping by for refreshments and a little retail therapy. Supporting local artists and artisans, keeping the crafts alive, is what they do well. It's a beautiful spot too- indulge your senses.
Easter is a time of gathering for our family. Time to get together & enjoy each other. Wishing you and your family happiness this Easter, hoping you can find a little time to just reflect.
Pickled Walnut Tasting Blitz ... Find us at Fresh Provisions Mt Lawley & Second Ave IGA, 11-1 today , then The Good Grocer (Applecross) & Fresh Provisions Bicton 4-6 later today. Tomorrow we'll be at Farmer Jacks Carrumbine & Basils Mindarie 11-1 & then Boatshed Cottesloe from 4-6. Would love to see you there!
The jars are all filled and they can now rest and let the contents settle & get to know each other. The Classic Malt will be ready first, in a few weeks with the White Wine last , in about 6 months - the stronger the vinegar, the longer they take to cure. Lucky we've still got a few from last year. They are well & truly ready to eat on your next cheese platter.
Another summer is slipping by & the jars are all sealed & sitting by letting the flavours mingle & mature. Only one bee found me yesterday while I finished off a batch of Persian Style Honey Walnuts.
Summer Solstice roughly marks the time when the green walnuts are ready to be picked, cut and put into brine. Spent the day yesterday trimming off ends and dropping into brine - in between putting ourselves into the brine at Gnarabup to cool down - temp in high 30s! Halfway through & still cutting ...thank goodness it's cooler today. Love that smell of greeen walnuts!