Love these black walnuts. Beyond the food I've been attempting to tap to make syrup and am going to try my hand at making Nocino early next summer! Plus, a beautiful wood. The smell of the green husks brings on some serious nostalgia from my time in the woods as a kid. Great read man!
Thank you Jesse. I appreciate that. What is nocino? I’m not familiar. I’d be interested to hear how the tapping turns out. I hope you keep me updated! 🙏🏼
Absolutely! Nocino, as I understand it, is an Italian liquer that is made by storing young black walnuts with a strong grain alcohol (https://foragerchef.com/nocino-black-walnut-liquor/). So far I've only attempted one cooking down of sap from a few black walnut trees and found that I boiled it down too much, ending up with a couple ounces of a caramel-like substance, which still tasted great! Once this weather gets right, I'll try again, but for now, it's way too cold for the sap to run. Keep up the great work man!
Love these black walnuts. Beyond the food I've been attempting to tap to make syrup and am going to try my hand at making Nocino early next summer! Plus, a beautiful wood. The smell of the green husks brings on some serious nostalgia from my time in the woods as a kid. Great read man!
Thank you Jesse. I appreciate that. What is nocino? I’m not familiar. I’d be interested to hear how the tapping turns out. I hope you keep me updated! 🙏🏼
Absolutely! Nocino, as I understand it, is an Italian liquer that is made by storing young black walnuts with a strong grain alcohol (https://foragerchef.com/nocino-black-walnut-liquor/). So far I've only attempted one cooking down of sap from a few black walnut trees and found that I boiled it down too much, ending up with a couple ounces of a caramel-like substance, which still tasted great! Once this weather gets right, I'll try again, but for now, it's way too cold for the sap to run. Keep up the great work man!
Thanks brother!