A lovely long weekend was spent in Iowa. Got in a little work, and a lot of seeing loved ones. I was sent back to Florida with a bag full of fresh walnuts picked and cracked by my parents, and shelled by my grandpa. It’s a tedious task, but worth the effort.

The nuts are encased in a hull with a tough outer shell.

To get to the meat, hammers are effective to crack the shell. (Although beware of flying shrapnel!)

After they’re cracked, a pick is used to get out the small pieces of meat.

Ingredients:

1 c walnuts
1 c feta
1 bunch fresh parsley, chopped
1/4 c olive oil
1 t paprika
1 garlic clove, minced
2 t lemon juice

Instructions:

First, toast the walnuts. Roast them in a skillet on medium high heat for about 5-7 minutes, or until golden. Put in a food processor, and blend. Add the rest of the ingredients. Enjoy with crackers or vegetables or as a spread on a sandwich.