People know it's either henna or green walnuts. I just can't stand to wear gloves, and like how this visual shows what we make is hand made.
At farmer's markets I've heard tales of enforced walnut picking marring many a childhood, of homemade batches of nocino aging away in some distant cabinet, and encountered many tasters wanting to see if what they made is how nocino should taste.
The nuts and spices are marinating in a barrel we got from Cooper's Hall. We plan to release this batch of Nocino in time for Thanksgiving, but meanwhile we have plenty left in the tasting room, and our Nocino is also available in liquor stores.
We've also been busy cutting apricots for the Biggs Junction Liqueur. We got a dozen boxes from Kimberly, Oregon, a town at the confluence of the John Day and North Fork of the John Day Rivers. We've had occasion to pass by there on rafting trips. Sebastian has pegged Kimberly's orchards as a perfect habitat for amazing apricots, but the crop had been poor for the last several years. Now Sebastian is vindicated!
These are Robadas (on the yellow cutting board) and the season for this varietal has run its course. We eagerly anticipate next week's Kimberly harvest of Blenheim 'cots, which Ken, our fruit conduit at Grower's Outlet, swears is the best tasting apricot ever!