Walnut Picking in the Netherlands: A Nutty Day Out

Ever felt the urge to play a game of “find the green tennis ball” but with delicious rewards? Then you, my friend, are ready for walnut picking season. From late September to October, several farms across the Netherlands open their orchards (or even their lone, magnificent trees) for you to grab a basket and go full-on squirrel.

The hunt is half the fun. Forget neat rows of strawberries. Walnuts are nature’s hide-and-seek champs. You’ll be peering up into a massive, leafy canopy, then scanning the grass for that perfect green orb. A fresh walnut feels almost like a lime in your hand. Don’t be shy—give it a gentle squeeze. If it feels firm and the green husk isn’t too squishy, it’s coming home with you.

The Great De-Husking (Party Time)

This is where your friends and family become a very useful, slightly messy task force. Putting on old gloves is smart (the green husks stain everything like an over-enthusiastic watercolorist). Gather around a bucket and pop the nuts out of their jackets. It’s oddly satisfying—a crisp snap and there’s the beautifully grooved shell inside. Just be prepared: your hands will look like you’ve been wrestling a swamp creature for a few days. It’s a badge of honor.

Home Sweet Home: What to do with your stash

Once you’re home and your fingers look like you’ve been painting fences, you have a choice:

1. Fresh & Pickled (The Rare Treat)
Fresh walnuts (before they dry out) are a completely different beast. They’re milky, mild, and almost sweet. The absolute best way to use them is in Pickled Walnuts – a British classic that’s pure umami magic. Or, just crack one open, peel off the pale skin, and eat it with a soft cheese and a glass of cider. You’ll be the fanciest person on the block.

2. The Great Drying Project
For the classic, crunchy nut, you need to dry them. Spread them in a single layer in a warm, airy spot (a garage, a mudroom, or a spare room your partner doesn’t visit). Give them two to four weeks, shaking them around occasionally. You’ll know they’re ready when the kernel inside is brittle, not leathery.

Now, let’s get down to business with your haul.

Recipe 1: Walnut & Mushroom Ragu (The Slow Simmer)

This is a hearty, meaty (but meatless) sauce that will make your kitchen smell like a Tuscan villa.

Ingredients:

  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 250g mixed mushrooms (cremini, oyster, shiitake), chopped
  • 1 cup shelled walnuts, roughly chopped
  • 1 tbsp tomato paste
  • 400g can chopped tomatoes
  • 1 tsp dried thyme & rosemary
  • 1 cup vegetable broth
  • Salt, pepper, olive oil
  • Pasta of your choice (pappardelle is king here)
  • Parmesan (or a vegan alternative) for serving

Instructions:

  1. Heat olive oil in a large pan. Sauté the onion for 5 minutes until soft, then add garlic for another minute.
  2. Add the mushrooms and walnuts. Cook for 8-10 minutes until the mushrooms release their liquid and start to brown and the walnuts toast a little.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Pour in the chopped tomatoes, herbs, and broth. Bring to a simmer and let it bubble away for 15-20 minutes, until thickened.
  5. Season generously with salt and pepper. Serve over hot pasta with a mountain of Parmesan.

Recipe 2: Maple Walnut & Blue Cheese Tart (The Impress-Your-Guests)

Sweet, salty, crispy, and creamy. This is an appetizer that gets demolished in seconds.

Ingredients:

  • 1 sheet of puff pastry (thawed)
  • 1 cup shelled walnuts
  • 3 tbsp maple syrup
  • 1 tsp flaky sea salt (like Maldon)
  • 150g soft blue cheese (like gorgonzola or roquefort)
  • 100g crème fraîche
  • 1 egg (for wash)

Instructions:

  1. Preheat oven to 200°C (400°F). Place walnuts on a baking sheet and roast for 5 minutes. Drizzle with maple syrup and salt, toss, and roast for another 3 minutes. Set aside.
  2. Roll out pastry onto a lined baking sheet. Score a 1-inch border around the edge (don’t cut all the way through).
  3. Mix the crème fraîche and crumble in half the blue cheese. Spread this mixture inside the scored border.
  4. Top with the maple walnuts and the remaining blue cheese chunks.
  5. Brush the outer pastry border with the beaten egg.
  6. Bake for 18-22 minutes, until the pastry is puffed and golden. Serve warm or at room temperature.

Cocktail: The Walnut Old Fashioned

You don’t eat the walnut here—you drink it. This is a sophisticated, warming take on a classic.

Ingredients:

  • 60ml Bourbon or Rye whiskey
  • 15ml Walnut liqueur (like Nocino – if you have fresh walnuts, you can make your own next year!)
  • Or 15ml Maple Syrup + 2 dashes Walnut Bitters
  • 1 dash Angostura bitters
  • 1 large ice cube
  • Orange peel (for garnish)

Instructions:

  1. Place the ice cube in a lowball glass.
  2. Pour the whiskey, walnut liqueur (or maple syrup + walnut bitters), and Angostura bitters over the ice.
  3. Stir gently for 20 seconds to chill and dilute slightly.
  4. Express the orange peel over the drink (twist it skin-side down over the glass to spray the oils), then drop it in.
  5. Sip. Repeat. You’re welcome.