So many NUTS in the woods this time of year… ~~~~~~~~~~~ Walnuts, acorns, chestnuts etc…
The other day as I was waiting for my Sweetie to return from the WOLDS of Canada, I amused myself. See how I placed a bunch of Shellbark Hickory nuts for the Squirrels? Tee hee!
~~~~~~~~ First: Carya laciniosa (Michx. f.) Lould. Shellbark Hickory
~~~~~~~~~~ The nuts, largest of all hickory nuts, are sweet and edible. Wildlife and people harvest most of them; those remaining produce seedling trees readily.
BUT please note we have both here: The bark of this tree is similar to that of the Shagbark Hickory, but often not quite as shaggy.
~~~~~~~~~~~~ Second: Shagbark Hickory (Carya ovata)
~~~~~~~~~~~~~ The Shagbark Hickory (Carya ovata) is a common hickory in the eastern United States and southeast Canada. It is a large deciduous tree, growing up to 40 m tall, and will live up to 200 years old. Mature Shagbarks are easy to recognize because, as their name implies, they have shaggy bark. This character is however only found on mature trees; young specimens have smooth bark.
The nuts are edible with an excellent flavor, and are a popular food among those who know them. The trees bear too seldom for them to be grown commercially. Shagbark Hickory wood is used for smoking meat and for making the bows of Native Americans of the northern area.
Hickory Nut Cake* 4 eggs2 cups of sugar1 cup of milkone-half cup of butter3 cups of flour2 cups of Hickory nuts2 teaspoons of baking powderlemon or almond flavoring Beat sugar and butter to cream, then add eggs, well beaten; add milk; mix baking powder and flour and add; beat well, then add nuts sprinkled with flour. Cook in moderate oven. Mrs. H. M. Royal
Gosh I even have the Celery for this one, more on that later I am dehydrating the last of the celery and peppers in our garden.
~~~~~~~~~~~~ Hickory Nut Salad* 1 cup of nut kernels1 stalk of celerycelery saltsalt3 to 4 tablespoons of mayonnaise or salad dressing Crack, pick kernels and chop enough nuts to have a cupful of kernels; chop fine one stalk of celery (saving ends with leaves for garnishing); sprinkle some celery salt, pinch of salt and mix the kernels, celery, celery salt and salt with mayonnaise or salad dressing. Serve on salad or lettuce leaves, a small quantity being put on each leaf, or it can be garnished with the ends of the celery stuck upright in the salad bowl. Servings: 6 Mrs. L. J. K. Fowden,Philadelphia Press, 1897
There is more at this site!
~~~~~~~~~~~~~ Hickory nuts (related to pecans) (Shagbark) - It takes approximately 100 seeds to make one pound of shelled nut meats. Pignut Hickory - Takes about 200 seeds or 2 pounds to make one pound of shelled nuts. It generally takes at least 4 hours to shell a pound of hickory nuts. The flavor is buttery, flavorful and rich. Native Americans would grind up the nut meats and add it to boiling water to make "hickory milk." The nuts make an excellent addition to any desert recipe requiring nuts.