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 flavor compared to dry and roasted nuts, so enjoy them while you can.

**Drying:** Hazelnuts picked while green will dry over time and store well in their shells or cracked. This process occurs naturally as the moisture from the nut evaporates and the shell will turn dark brown. When bringing your hazelnuts home, it's essential to store them 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 never attempt to accelerate the drying process by placing them in a warm oven.

**Roasting:** Removing the dried nuts from their shells and roasting them in the oven enhances their taste and texture. Preheat your oven to 300°F. Place the shelled nuts on a cookie tray. At the 15-minute mark, you should start to see the brown skin crack and peel away. When the white nut begins to turn light brown, remove the nuts from the oven and place them in a tea towel. After they cool slightly, 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:** Hazelnuts are widely used in desserts, salads, and various dishes. Be sure to consult your recipe to determine whether dry or roasted hazelnuts are required.

We have several mature walnut trees and chestnut trees. They ripen around the same time as the hazelnuts. if we have some, they will be available at the scales. We also grow pumpkins, squash, garlic, and other vegetables for sale.