Have you tasted black walnuts? Native black walnuts have a distinctive and complex taste compared to their Persian/English counterparts. They have a higher protein content and are loaded with healthy polyphenols. Black walnuts are native to North America and we forage our walnuts on local private lands in Northeast Ohio. 

Black walnuts are quite simply an enormous amount of work! This is why they are often shoveled aside. We hand harvest and remove the hulls by hand. This step is seen as the messiest because the tannin-rich hulls can stain hands for weeks. This is our favorite part because we keep these black hulls to make the natural dyes and inks that we use for the dying and printing of the natural fabrics used in our sewing projects and as a natural ink for our screen printed items. We love using every part and not wasting what God has given us!

Once the shells have had their hulls removed, we leave them to wash in the rain and snow and then to dry before cracking. Then comes the tough part: each walnut is cracked individually by hand...and they are a tough nut to crack! Black walnuts are more expensive and less common because they are more intricately encased in their shells. Our walnuts are shelled by our tireless team of refugees and volunteers!

Black walnuts can used in any recipe that calls for walnuts. They make an excellent snack and may be used to finish a variety of dishes. They are complex and delicious in baked goods.

MAY CONTAIN SHELL FRAGMENTS. WE DO OUR VERY BEST, BUT THEY MAY CONTAIN SMALL SHELL PARTICLES.

ALL SALES ARE FINAL, NO RETURNS OR EXCHANGES.