Another time, she came back from a trip to the Eastern Sierra with a bag of fresh pinon cones, Pinus monophylla, one of several Western-state species that produce edible pine nuts. My challenge ...

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The pine cones will then close up in the water. 3. Shake off the excess and pop them in the oven to bake for approximately 90 minutes, but keep checking on them to make sure they don’t burn.