It is hickory nut season again and like the past two years our hickory trees here at home aren’t producing much at all. We found a good source of wild hickory nuts last year at a place not too far from home where we like to walk. It proved to be a good source this year as well.
It is no easy task cracking the super hard nuts and prying the meat out of the tight crevices. An hour or two of effort may be required to garner a usable quantity of shelled nuts.
Dry pan roasting really brings out the unique flavor and aroma.
While pan roasting the shelled hickory nuts I parboiled the green beans, rinsed them in cold water and set them aside.
With the beans and nuts prepped and ready it was time to sauté the onions and garlic, followed by the mushrooms.
The addition of parboiled green beans, roasted hickory nuts, a final seasoning of kosher salt and a few more minutes of cooking to blend the flavors completed the dish.
We very much enjoyed the fermented cabbage salad the other day so I made it again, this time with roasted pumpkin seeds instead of walnuts.