June 23rd is the usual day to pick green walnuts to make vin noix, chutneys and pickled walnuts. But the key is to begin picking a nut and piercing it with a darning needle to make sure the shell has not formed. Then process your nuts for each recipe.
Try Jean-Luc Odeyer’s Chutney de noix vertes if you’re in France—his is just like the taste of mine—it’s marvelous on grilled bread with goat cheese.
Cherries make a delicious aperitif, sometimes known as guignolet, and which sometimes uses cherry leaves n addition to fruit and pits. Start checking your cherry trees to make sure the robins haven’t stolen each fruit as it ripens or shows color. You might have to gather them here one, there another and hold them in the cold room until you have enough to make your wine.