I love American black walnuts. Stockton, Mo., not far from where I grew up, is the Black Walnut Capital of the World. The meat is used for cooking and the shell is used in ceramics, cosmetics, cleaners, paint and plastic.
Long before the first pioneers arrived on the shores of North America, the harvest of nut trees has been part of the American diet. Wild black walnut trees have been used for furniture, split-rail fences, railroad ties and other basic uses. But they are best known for their fruit, the deeply ridged, rich-tasting nuts. Missouri produces nearly 70 percent of the average world harvest, according to the Walnut Council based in West Lafayette.
The Hammons Products Co. at Stockton is the only commercial processor of black walnuts in the world. Forty-five percent of processed nuts are made into black walnut ice cream.
Another 50 percent is packaged for sales in groceries. The remaining nuts are used in gourmet food items like black walnut caramels or fudge, walnut brittle, honey gems and truffles marketed by the Hammons Pantry.
The discarded shells are also marketed by Hammons — six grade sizes in all, from fine to coarse — for use in abrasive cleaners and polish or in the cosmetic and oil industries. There’s very little wasted in the nut business.
Black walnuts can make holiday stuffing more fragrant and tasty or be chopped finely as a crunchy coating for chicken or pork. Added to a green salad with chicken, apples and bacon? Mmmm! And, I love chicken salad made with black walnuts. Black walnuts are not just for dessert anymore.
Every time I return home to southwest Missouri, I stop by Hammons Emporium in Stockton to stock up on recipe-ready chopped black walnuts and get a serving of their excellent black walnut ice cream (they have other flavors as well), or buy walnut enhanced honey or other black walnut products.
For more information about black walnuts or Hammons Products (products can be ordered online or by mail), browse one of these Web sites: www.missourilife.com/articles/show/374 or www.hammonsproduct s.com
The recipe I’m sharing today is one of my own creations.
Braised Cabbage with Black
Walnuts
2 Tbls. olive oil
2 cups coarsely shredded green cabbage.
1/2 cup chopped onion
1-2 slices bread, torn into small chunks, about the size of a pea. I like to use the heels for this.
Salt and pepper to taste.
_ cup chopped black walnuts.
Pour the olive oil into heated heavy skillet (I use cast iron). Add the shredded cabbage and chopped onion.
Cook over medium heat until cabbage and onion softens and starts to become slightly transparent, stirring often. Add the bread crumbs. Stir frequently as the bread toasts. Salt and pepper to taste. Just before serving, add the black walnuts and heat through. Serves 2-4.
Other tips:
• I use whole wheat bread.
• Quantity of any ingredient can be adjusted according to how much flavor of each you prefer.
• My husband hates cabbage and any of its relatives, so I usually halve this recipe for my personal servings.
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Black walnuts are an American original
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