Comments on: Nocino da Napa

By: Anita

Anita — Fri, 17 Jul 2009 05:38:55 +0000

Curmudgeon: We actually picked our walnuts for this batch the first weekend in June, and they were perfect. But I’ve also gotten nuts a few weeks later, and they worked just fine, although they need a little more elbow grease to chop.

By: Curmudgeon

Curmudgeon — Fri, 17 Jul 2009 05:36:14 +0000

I lived in the Napa Valley for 23 years,and made Nocino from a recipe I got from a friend who lives near Parma. It is my considered opinion that that while June 24 is associated with picking the green walnuts for Nocino in Italy, that is too late for the Napa Valley as the shell inside the green husk has already started to become hard. I did it on May 24, because Mama Emilia also said when they are about the size of a home grown apricot.

By: erik_flannestad

erik_flannestad — Tue, 26 Jun 2007 22:57:41 +0000

Cool!

Next year I’ll have to try to hook up with Hoffman Farms.

Mine should arrive from Mount Lassen tomorrow. Can’t wait to hear how your various batches turn out. I’ve got at least one experimental version up my sleeve this year.

By: Kalyn

Kalyn — Tue, 26 Jun 2007 17:44:42 +0000

Hi Anita and Cameron,
Hope you had a great time for the Anniversary dinner. It was great meeting you both in San Francisco. Look forward to hearing about how the walnut liqueur turns out! (Very impressed! I’ve never tried making anything like this.)

By: Lucy Vanel

Lucy Vanel — Tue, 26 Jun 2007 12:30:22 +0000

I’m so glad you decided to try my recipe this year, Anita. Your walnuts are gorgeous.

By: Sean

Sean — Mon, 25 Jun 2007 17:57:54 +0000

I’m still nursing the batch from two years back. Heavenly, heady stuff!

By: helenjane

helenjane — Mon, 25 Jun 2007 16:54:03 +0000

What an inspiring story! I forget sometimes, the other farmers in my backyard. Thanks so much for sharing.