Raw English Walnuts
Choose 5 or 30 lbs.
Walnuts have a buttery, woody, slightly bitter flavor and a unique wrinkled appearance. English walnuts (aka Persian walnuts) are the most commonly cultivated and used variety in the US and Europe. They have a milder, more adaptable flavor than black walnuts.
Walnuts have been prized through much of human history. The Ancient Greeks thought they could cure headaches, the Romans believed they promoted good health & fertility, in the Middle Ages they were considered to have the ability to ward against witchcraft and evil spirits. Today most people who love them do so simply because they are delicious.
Walnuts are unusually high in omega-3 alpha linoleic acid, an essential fatty acid which research indicates may provide health benefits, such as possibly reducing the risk of cardiovascular disease or combating stress & depression.
Store shelled walnuts in an air-tight container in a cool, dry place.
RECIPES & TIPS
Use raw or toasted walnut pieces in sweet or savory recipes whole, chopped, or ground.
Walnuts are often used in baked goods, desserts and breakfast items - try them in baked apples, cookies, cakes (especially carrot cake), coffee cakes, brownies, pancakes, streusel toppings, waffles, fudge, oatmeal, and tarts. They’re delicious finely chopped and mixed into unsalted butter with honey or maple syrup to make a sweet compound butter (how to make compound butter).
In sweet applications, walnuts pair well with most non-tropical fruits & dried fruits (especially stone fruit & citrus fruit), other nuts, chocolate (especially dark chocolate), nougat, maple syrup & maple sugar, mascarpone, honey, cream, cinnamon, ginger, coffee, or bourbon.
For savory dishes, try pairing walnuts with poultry (especially chicken or pheasant), eggplant, pasta, carrots, lean fish, or shrimp.
Toasted or candied walnuts are a fabulous addition to salads, especially those featuring apples, blue cheese, parmesan, maple dressing and/or dried cranberries.
To awaken their full flavor, briefly toast walnuts in a single layer in a 350˚F oven until hot & aromatic. Nuts scorch easily, so be sure to check on them frequently and shake the pan periodically to redistribute them and promote even toasting.