Hazelgrove farm

Hazelnuts have been our main crop since the first trees were planted in the 1940s. after years of clearing and replanting, we have a young healthy orchard again planted with Jefferson and Geneva varieties. 

When hazelnuts fall, they are ready to eat. These "green" nuts have a different texture and flavour compared to dry and roasted nuts, so enjoy them while you can.

*Drying*: Green Hazelnuts will dry over time. This process occurs naturally as the moisture from the nut evaporates. The shell will turn colour, changing from light to dark brown. When dry, they will  store well in their shells or cracked.

Store your hazelnuts in a dry place with good air circulation. After about a month, the nuts will reach a dry state and can be used for cooking or roasting. Avoid storing fresh hazelnuts in plastic bags or buckets, and don't try to accelerate the drying process by placing a green nut its shell in a warm oven.

*Roasting*: Roasting dried nuts changes their taste and texture yet again. Preheat your oven to 300°F, Place the shelled nuts on a cooking tray. At the 15-minute mark, you should start to see the brown skin crack and peel away. When this happens and the white nut turns light brown, remove from the oven and place them in a tea towel. After they cool, create a sack with the tea towel and rub the nuts together to remove their skins. You can add a pinch of salt or leave them unseasoned. Allow them to cool before eating.

*Cooking*: For your desserts, salads, and other recipes, check whether dry or roasted hazelnuts are required.

We have several mature walnut trees and chestnut trees. These nuts ripen around the same time as the hazelnuts. if we have some, they will be available at the scales. 

depending on the season, we may have other farm produce available Such as Garlic, Squash and Pumpkins.