![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfw3zWD2MOOmd4woDVPgORrkjX6QGCp1AhqIvV7Vwhxb_j_eC0FV9Lmlj_AWGrFYGNXMg304N_QzozOj5Ni1s3kxnTJtLQrJVEuiaBBIFmhuCKiL85VFvio7qta7R7Dag-LAvCaQnoqz9/s400/hickorynut1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2e8GDNcUxSSXHSNZfp8SV4kyb9q3nu0kNScpXQ4E-HIlKlxaydt8orSBWz8xgH7cQJW1yjdWaWyPICOsEu_HrP-KBXqxxCfKwggGK4iF7H_NQ3IwoxwYB8jF5zPeKwKxw0GMmU5ka5t2i/s400/hickorynut2.jpg)
In the olden days the hickory nut was a tasty treat, often a substitute for walnuts (to me the shagbark hickory nut tastes similar to the walnut). I’ve often heard my grandparents say a three-layer hick’r nut cake was a special treat. During those days hickory was also a prized wood used for tool handles, wheel spokes and the like. And hickory was also a preferred type of wood for smoke curing meats. However some species of the tree produce a nut that is bitter.
I’ve now displayed my small bounty of de-husked hick’r nuts in a bowl on the fireplace hearth, right next to a big orange pumpkin I received from a local farmer last week. There’s something about nuts and pumpkins that simply bring an aura of the autumn season into the home.
No comments:
Post a Comment