A few weeks ago, we bought some cobnuts from a local fruit farm, Maynards. Like many absent-minded animals before us, we stored them away and then forgot all about them.
On finding them again, we
decided to eat them as soon as possible, instead of waiting until everyone arrived
for Christmas.
The cobnut season ends in October so they’d already been in
store for at least a month. They might be losing their freshness...
Cobnuts
They were delicious. I had
forgotten how lovely fresh nuts could taste. The cobnut is a cultivated
hazelnut, and is sold fresh unlike most other nuts which are sold dried. This
means they have a lovely milky, delicate sweetness.
Over the last few weeks I
have sprinkled them on salads (see above), soups and so on, but if I’m honest they are best
eaten just as they are.
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