Pine Nuts...

Pine Nuts...

• windy1950 14 years ago
  $20 per lb????? Why???
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• mystic_river1 14 years ago said:
  OK I saw a TV program on how they are harvested and was amazed. I could never tell you about it so looked up something that might help you understand. It sure opened my eyes.
  
  Harvesting
  Step 1Harvest pine nuts during September and October. Wear gloves, since pine sap is very sticky. You will not need a permit if you are gathering for "personal use." The definition of personal use varies among states, and can range from 25 to 75 lbs., so research your state's specifics before you go.
  
  Step 2Place a ladder against the side of the tree and pick the cones by hand, if the pine cones are unripe or closed. Don't break off tree limbs in order to pick the cones from the ground. Put the cones into plastic bags or cloth sacks.
  
  Step 3Spread a tarp beneath the tree and shake the branches, if the pine cones are open and ripe. Pine nuts will fall out of the ripened cones, onto the tarp. If the nuts aren't falling out, try knocking the individual cones with a stick to loosen the pine nuts.
  
  Step 4Use heat to open the cones up, if you've harvested closed cones. There are various ways of ripening the cones: you can spread the cones out and let them dry naturally; you can leave them in the sack and let the sun heat them (be sure to turn the sack so that all cones are heated evenly); or you can roast them over coals. Once the cones have opened up, shake them to release the pine nuts.
  
  Step 5Prepare the pine nuts for eating by roasting them or soaking them in salt water. To get to the soft, inner part of the nut, use a rolling pin to remove the hard outer shell. Place the pine nuts on a flat surface, cover them with a towel, and roll over them as though rolling out cookie dough.
  
  Step 6Keep pine nuts dry and refrigerated. Unshelled nuts have a very high oil content, and go bad quickly, especially in humid conditions. Keep them in the refrigerator or freezer; they should last for a month.
  
  From the Home and Gardens Newsletter
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