This year there has just been a small harvest. We are lucky enough to know a land owner with a good stack of them on his land, however lots grow along the roadsides and drop their nuts on the nature strip, so for those wild foragers out there, these are for you. Once you know their distinctive shape you can't miss them. We usually have enough to pickle so we can snack on them all year. They can be shelled and frozen too if you have the space. We generally just eat them with butter salt and pepper, however they are versatile and I have heard of them being blended up and made into a cream which can be eaten on cakes. Our little boy is a bit obsessed with them and loves helping his dad to break open the cones and remove the nuts from their casings.
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Colourful Casings
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Nuts in shells waiting to be cooked
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To cook - Put the amount you want to eat, still in their shells in water and boil gently for half an hour. After the time has passed drain the water.
Pinch the nut between your fingers so a small gap opens in the top.
You will see a line where sections of the shell join, cut along that line, being careful not to cut your fingers. Cut to the base of the nut.
Put the nuts in a bowl with melted butter, salt & pepper and enjoy. I personally prefer the younger softer more slimy ones, which are amazing and tender, whereas my other half likes the harder slightly drier ones. Needless to say they are rather filling and don't be tempted by their deliciousness to scoff them too rapidly, which I shamefully admit to doing as they can be rather hard to swallow. How amazing are they, they even promote conscious eating.
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