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| Some of my 2019 cobnut crop .. these are variety "Butler" |
With any crop, comes the problem that it tends to arrive all at once. How best to make the harvest last? With cobnuts, there is the additional problem that if you don't harvest them early, the grey squirrels will. Here in Kent, we have dormice too but they are not so greedy. So, you gather them in, and then try to make them last..
This article is about
Kent cobnuts, but the same advice applies to filberts. Both are species of hazelnut, in fact there is a variety of filbert called "Kent cob," which seems a bit perverse. They are easy to tell apart. When you pick it, can you see the nut, with a frill of green husk around it? That is a cobnut. Or, is the nut completely hidden inside the husk? That is a filbert. Filberts also tend to be more elongated than cobnuts, although different varieties vary in shape.
There are lots of ways of preserving nuts.. for example, you can just let them dry out. Leave them on trays somewhere cool and that is what they will do; but it is a shame to do that with cobnuts, because their distinguishing feature is their fresh taste and crisp texture. I have tried coating them in chocolate, this is brilliant but you must ensure the nuts are fully dried out first or they will "sweat" through the chocolate..
If you want to use the nuts for cooking, roughly chop them and then dry them thoroughly on a tray and put them in a bottle or jar. Toast them a little first, if you like, they may keep better then. They can also be whizzed in a processor, and made into flour. They can also be frozen - but when they are defrosted, their texture will be gone and they will be soggy. If you like Nutella, there are lots of recipes available online for a home-made version.
Commercial cobnut growers store their produce in a dedicated cold store, around 2-4 degC, and mist them regularly to keep them moist. But even without their facilities, you can get quite close to that.
Pick the nuts, and pack them in plastic bags holding a kilo or two each. Empty out the bottom drawer of the fridge and put the bags in there, with the tops left wide open. If they are too enclosed they will start to rot quite quickly. If your fridge is spoken for, just find the coldest spot you can, but a fridge at 0-4degC is best.
Keep an eye on the nuts. After three or four weeks or thereabouts, you may start to see signs of .. not rot exactly, but a white fungal growth. It is best not to let this take too much of a hold. Take the bags out one at a time, empty them onto a tray and remove the husks. You will find that the nuts now fall easily out of the husks, it is a very easy job. Also, any duff nuts will now be easy to identify.. if they do not drop out of the husks, or if they have turned darker than the rest, they are suspect. Crack them, to be sure .. Put the nuts back into the bags and into the fridge .. they will last for at least another two or three months in this state, and will still taste crisp and fresh. The
Kentish Cobnuts Association says you can keep them until the next crop .. but I have never got close to this myself, they have all been eaten long before!
Another way of preserving them is to bury them in the garden, in tins with holes put in, or in bags with holes. This sort of works, I have tried it, but I have never found it entirely satisfactory. It is rather a messy business, and it is entirely possible that squirrels will locate the store and remove the lot, a traumatic thing for you to discover..
What did I forget? What other methods have you found? Please do comment and share ..
Here is a recipe suggested by my friend Val, who knows a thing or two about cooking. It is 20% sugar so not something I would ever do myself but if you like Nutella, it is still much better than the version you buy which contains far more. In fact to save you the trouble, I have just looked it up. It is
57% sugar .. and how amazing is that, that such a damaging product is even legal?