A wizened husk can be a beautiful thing.

I have to admit I was relieved when the hot weather broke. There was something downright spooky about winter sun of that temperature, even the quality of the light wasn't right. I was resentful about digging the suncream out again (parents required to slather wriggly offspring in Factor 50 as thick as marj will know where I'm coming from) my hayfever kicked off again and the sloes were shriveled like raisins by the time we got around to picking them.

On the plus side though, it's been utterly fabulous for the walnut crop. Normally when they fall they're still wearing their fat, wet green jackets which stain the hands mercilessly and can be difficult to pick off. Then they need to be dried out in order to remove the bitter 'wet walnut' taste and to preserve them. This year though, they're falling in a remarkably dessicated state. The green covering is dry and brittle which means it rubs off easily and cleanly, even better, the nuts are sun dried to perfection. The few I broke open have just the right crisp texture and that funny membrane that divides the two halves of the nut (can't remember the correct name) snaps cleanly in two which is a sign they've dried correctly.

It's hugely labour saving, walnuts are normally a bit of a pain to dry out and we end up with sacks of them all round the house, spread out in front of the radiators to try and speed the process up. This time it's just taken an hour or so to rub the skins off and that's it. As a result we're being ruthlessly efficient, going out early in the morning after every windy night to fill another bag. Knowing the pigs will be eating the excess assauges my guilt twinges. I wonder how a diet of windfall apples and walnuts will affect the taste of our pork?

A nutting crook in hand, I turn'd my steps towards the distant woods

We seem to be in nut season once more, locally at least, the walnuts are tumbling down again. Adam went out to do a tour of our local trees on Saturday morning where he met nut gathering competition in the form of (in his words) a 'proper nutter'. Apparently a broom and a wicker basket doth a proper nutter make. Although I was surprised to hear that our rival was hatless which is a schoolboy error in our book, on a windy day a high velocity walnut can be painful on a bare head.

According to Adam's account, the two men circled each other like wary tigers, exchanging cagey pickling vs drying information, both careful to boast that their respective 2009 nut stores were prodigious enough to have not yet run out.

I pointed out that Adam may have carrier bags rather than a wicker basket but he was, nonetheless, also a proper nutter. He seemed wounded by the suggestion, pointed out his Converse, twisted his baseball cap backwards and claimed to be a 'Street Nutter'.

Yes dear, whatever you say.

Anyway, our walnut foraging tips are:

The best time to go is early in the morning after a windy night. Nuts will have fallen overnight and if you're out at first light you'll beat the proper nutters and catch the worm (or something)

Be wary of getting the juice from the green cases on your fingers. Walnuts are used to make dye and will stain like nothing else. Once your hands and finger nails are black there is nothing you can do other than live with the mechanic look til your skin renews itself and the discoloured nails have grown out. On the bright side, you can measure the new nail growth and plot their progress on a graph.

Further to the above, try to squash any walnuts still in their case with your foot to get them out. Failing that wear rubber gloves to prise them out - not gardening gloves as they're not waterproof and the juice seeps through.

In my humble opinion fresh, wet walnuts have a horrible, bitter taste. I much prefer them dry. I dried mine by putting them in onion nets and laying them on the floor in front of a radiator. If they don't seem to be drying fast enough they can be put into a very low oven with the door open or an airing cupboard may work. Once dry they will keep for ages, we have some a year old which are still fine to eat.

By the way, that poem 'Nutting' by Wordsworth, why is he taking a nutting crook with him if the hazels are in bloom and, presumably, haven't actually formed any nuts yet?