It is time to prepare for the walnut harvest. Soon the walnuts will be falling. There is a risk this year that the winds associated with ex-hurricane Gordon will do some preliminary work on the harvest, bringing down not only the nuts but branches and even trees themselves as it storms up from Portugal on its way to the Irish Sea.
The ground will have been prepared by my neighbour Patrick who breaks the soil beneath the trees to a fine, plant free tilth and cuts the grass between the trees. The walnut barn will have been swept out, the drying cabinets cleaned. Finally the fan dryer will have been brought out of the shed where it has been doing nothing for eleven months and will be connected to the gas supply. The hose will be connected for the washing and when all this is done the harvesters will set off with baskets to collect the nuts from where they have fallen beneath the trees. The smaller Grosjean nuts will fall first and later the larger almond shaped Franquette. They will be washed on the sloping floor of the barn and put in the dryer, and when there is a suitable quantity the dryer will be started. After about 48 hours a few of the nuts are tested to see if the central septum separating the segments of the nuts is dry enough to crack in two pieces like a potatoe crisp when bent. If the septum is still soft and flexible then drying will continue for a few more hours. The crows will keep watch on our activities and may even sneak into the barn to steal the odd nut which they are sometimes able to open. At the end of October the last nuts will be beaten off the trees with a long pole. There is a local saying that a good beating only ever improved a wife and a walnut tree (discuss!).
Over the next few weeks bags of nuts will accumulate in golden brown piles... the best walnuts in the world... of course.
Paul.