{"id":2123,"date":"2012-10-26T23:28:43","date_gmt":"2012-10-27T04:28:43","guid":{"rendered":"http:\/\/www.henryhartley.com\/?p=2123"},"modified":"2012-10-27T22:12:46","modified_gmt":"2012-10-28T03:12:46","slug":"leaves-and-walnuts","status":"publish","type":"post","link":"https:\/\/www.henryhartley.com\/?p=2123","title":{"rendered":"Walnuts and Leaves"},"content":{"rendered":"
\"Black<\/a>

Black Walnuts<\/p><\/div>\n

\"Willow<\/a>

Willow Oak Leaves<\/p><\/div>\n

Of all the tree nuts, I’m the most conflicted by walnuts. Cashews are my absolute favorite, and I love filberts and pistachios. Pecans and walnuts, however are a bit more complicated. I like them well plain, just as they are. It’s also hard to resist such things as pralines or pecan pie. Walnut and maple syrup is a pretty amazing match-up, as well. When it comes to crushed walnuts on brownies, though, I’m a little less enthusiastic. I’m not really sure why. I obviously like the taste alright, and I don’t object to filberts or cashews combined with chocolate.<\/p>\n

Anyway, most of the walnuts you buy in the store are from Juglans regia<\/em>, the common walnut, also called Persian, English, or Carpathian walnut. What you see here are J. nigra<\/em>, the eastern black walnut. They are a harder to get out of their shells, which are significantly thicker and harder than their more genteel counterparts from the old country. They also have a more intense flavor, however, making it worth the effort. Since there are so many of them on the ground in the empty lot next to my office, I went out and collected a big bag of them this afternoon. I’ll let the husks dry a bit, clean them off and then crack them in a vise. <\/p>\n

The second picture here is not really related to the first except it was taken on the same outing. These are leaves of the willow oak, (Quercus phellos<\/em>). <\/p>\n","protected":false},"excerpt":{"rendered":"

Of all the tree nuts, I’m the most conflicted by walnuts. Cashews are my absolute favorite, and I love filberts and pistachios. Pecans and walnuts, however are a bit more complicated. I like them well plain, just as they are. It’s also hard to resist such things as pralines or pecan pie. Walnut and maple … Continue reading »<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=\/wp\/v2\/posts\/2123"}],"collection":[{"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2123"}],"version-history":[{"count":3,"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=\/wp\/v2\/posts\/2123\/revisions"}],"predecessor-version":[{"id":2142,"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=\/wp\/v2\/posts\/2123\/revisions\/2142"}],"wp:attachment":[{"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.henryhartley.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}