Whole walnuts

We inherited a few maturing walnut trees when building a plot in an old lime quarry in stoke ferry. There's enough abundance most years for ourselves and the wild things. over that time we've "cracked" the art of collecting, drying and storing. They keep very well, but are best eaten often. Theres numerous amazing cooking tricks beyond nut roast. E.G herb pesto, walnut and beetroot hummus and toasted with olive oil and sage is to die for. this french variety is easy to crack and extract. We hope you enjoy the taste and rich nutrition from such a beautiful loca; food. Carol & John