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In Italy, you must pay attention to the seasons. Often you only have once chance at making a seasonal recipe. This year I missed the Elderberry blossoms, to make a syrup for cocktails. But I did get my green walnuts to make Nocino, although this year I am celebrating my French side of the family and making Vin du Noix. Both have the same traditional roots, gathering the green walnuts before the shell begins to form, which is on June 24th in Tuscany. We celebrate St John the Baptist on June 24th, with a parade and fireworks in Florence.He is the patron saint of Florence.
Last summer I was in Gascony with Kate Hill and we had our own green walnut fest, and shared secrets. Another recipe I discovered to make was a Greek spoon sweet, candying the green walnuts. I harvested the walnuts on the eve of San Giovanni and made my base for either nocino or vin du noix , using the walnuts cut in half and then with sugar and whole grain alcohol and spices. The jar is now infusing in the sun. Now time is the most important ingredient.
I am going for the French timing, just 24 days as I still have nocino from last year and it takes 40 days!
Am feeling more like summer vermouth on the rocks than a rich after dinner drink. If you do make nocino, try it on vanilla ice cream.
Today I am putting on my gloves to make the greek candied green walnuts. Wish me luck!