As October winds down, so does the annual walnut harvest. During the first weeks of September to the beginning of November, walnuts primarily grown in Northern and Central California produce 99% of the US crop and approximately 67% of the world’s walnut trade, many of which come from multi-generational family farms.
When the summer draws to a close, preparation for the harvest begins with the orchard floors being swept clean, clearing away debris to allow for the mechanical shakers to be driven in to shake each mature tree. The fallen walnuts are then swept into windrows to be gathered. Once collected, the walnuts are then cleaned, husked from their green outer shells by a huller, and mechanically dehydrated (air-dried) to the optimum 8% moisture level, which protects the nuts during storage.
The walnuts are then separated by size, color, and whether they will remain in-shell or be shelled. Finally, they are inspected to the highest quality standard before being shipped off to your kitchen to be incorporated into your latest dish.
*As a reminder, if you plan to use your California walnuts within one month, store them in your refrigerator in an airtight plastic bag. However, if you will be keeping the walnuts for longer than a month and up to one year, freeze them in an airtight plastic bag or container. Walnuts can be used directly out of the freezer.
For more information and a video of the California Walnut harvest, click here.
