Let the Vintage Decide
August 09 2016
I take a black walnut from one of the many trees that grow wild on my property. I rub its pale green exterior with my thumb. It releases a pungent scent reminiscent of limes and roses. I slice the whole thing in half and remove the meat from the shell. Still young, the shell is easy to penetrate. The meat has a mild flavour vaguely familiar, like prosciutto and a texture like a cross between heart of palm and a macadamia nut.