Nut of the month
The pecan
Native to North America and at its best right after the fall harvest. Buttery and a little sweet, with a soft snap.
Members' tip: toast at 350°F for about eight minutes, until fragrant, and let them cool before tasting.
A society for people who take nuts seriously.
We meet once a month to roast, taste and compare, from backyard walnuts to imported pistachios, and to settle the occasional argument about what actually counts as a nut.
For the record, peanuts are legumes. We let them in anyway.
What we do
- Tastings. Side by side, by variety and origin.
- Roasting nights. Plain, salted, spiced and candied.
- Field trips. Orchards, roasters and the odd farmers market.
- Debates. The cashew grows on a fruit. Discuss.
Meetings
First Thursday of every month. The location goes out to members the week before.
New members join by invitation from someone already in the club.
Members
Sign in for meeting details, tasting notes and the members' pages.
First time? Pick a name and make up a PIN. You'll use the same name and PIN every time after that.