Photos: Walnuts
Ever wonder where walnuts come from? Or walnut oil? Market Watch columnist David Karp offers a closer look at the process, started with a mechanized harvester at Whitney Warren Ranch, north of Sacramento. The machine gathers the walnuts, some of which still have their green hulls, from rows between the trees. A lot of debris is also picked up -- and later sorted out. More photos of the process follow.
RELATED:
David Karp’s weekly Market Watch report
MAP: Explore your local farmers market
Cooking through the seasons -- recipes included (David Karp / For The Times)
Joe Conant, president and manager of the Whitney Warren Ranch, picks out walnut meat from a nut.
RELATED:
David Karp’s weekly Market Watch report
MAP: Explore your local farmers market
Cooking through the seasons -- recipes included (David Karp / For The Times)
Workers sort through the walnuts.
RELATED:
David Karp’s weekly Market Watch report
MAP: Explore your local farmers market
Cooking through the seasons -- recipes included (David Karp / For The Times)
Freshly harvested and hulled walnuts.
RELATED:
David Karp’s weekly Market Watch report
MAP: Explore your local farmers market
Cooking through the seasons -- recipes included (David Karp / For The Times)
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Christopher Schubert, the marketing director for Rancho La Viña near Lompoc, pours little tasting cups of La Nogalera walnut oil, from the Payne variety of walnut. The walnut oil is sold at the Santa Monica Farmers Market.
RELATED:
David Karp’s weekly Market Watch report
MAP: Explore your local farmers market
Cooking through the seasons -- recipes included (David Karp / For The Times)
The new season’s pressing of La Nogalera walnut oil.
RELATED:
David Karp’s weekly Market Watch report
MAP: Explore your local farmers market
Cooking through the seasons -- recipes included (David Karp / For The Times)
La Nogalera walnut oils.
RELATED:
David Karp’s weekly Market Watch report
MAP: Explore your local farmers market
Cooking through the seasons -- recipes included (David Karp / For The Times)
