Here we go again. As regular as clockwork. It's mid-September and the Chestnuts have been dropping for a few days.
We ate the above last night, and, as usual, I doubt if we'll eat many more before Christmas.
Now is the time to eat (or preserve) them. They, like most things, are always better freshly dropped/picked.
My preferred way to eat them is to cut the traditional cross on the pointed end, then boil them in salted water for about 15-20 mins. They then peel easily, and only require a small sprinkle of sea salt.
It's the taste of Autumn.
They look very good.
ReplyDeleteIt's the first ones which are always the best.
DeleteWe cut the x in the top, then microwave 4 at a time for 20 seconds, then they peel easily. Or we set them on top of our wood stove for about 5 minutes with a panlid on top. Yummy!
ReplyDeleteNot quite ready for harvest here in Northern Indiana, USA.
I'd not thought of microwaving them. Still far too hot here for the wood burner to be lit, but that's a great idea.
DeleteThis is an interesting and unfamiliar way for me to eat the nuts. looks tasty.
ReplyDeleteRoasted or boiled is quite usual here. Boiling eliminates all the burnt bits.
DeleteNow there's a wintery theme. They're still harvesting grapes here and you have your first chestnut
ReplyDeleteThere are no longer any vineyards around us, so I don't know if they've started/finished or what. The Chestnuts do seem quite early.
DeleteI shall try that if I see any chestnuts around.
ReplyDeleteThey should be in the shops any day soon.
DeleteI like them raw best .... I also like raw potato .... I’m a bit odd like that. Apparently, my mum ate raw potato when she was pregnant and my sister and I both like it. Maybe she ate raw chestnuts too ?!! XXXX
ReplyDeleteI was brought up on raw meat (Beef). I still love it today. Raw Potato sounds ghastly.
DeleteIt’s lovely with a bit of salt on !!! XXXX
DeleteI've just had a little shock to realise the passage of time - I'd bought some chestnuts at the greengrocery during the very short season here and put them in a bowl as a bit of rustic decoration while I waited for the Brussels sprouts to come on ... and they're still there!! I keep thinking, Oh, I should cook them up, but those days are long gone now! Decoration they must remain ... Must to remember to dust them, however, hahah!
ReplyDeleteFrom 2019 or 2020? You might find that each one now has a tiny hole in it. I won't say why!
DeleteFrom the 2020 crop here in Australia. I'm curious and will have to inspect closely for holes. Will report back!
DeleteOurs aren't ready yet here in Pennsylvania, but that's just the way I love them best, too. Or sometimes soaked over night, the cross cut into them, then roasted in the oven. People here use them in turkey stuffing at Thanksgiving or Christmas. I wouldn't want to let them sitting in a bowl, though!!!
ReplyDeleteBack in the UK (and with us here) they are mostly used at Christmas with the Turkey. Obviously fresh Chestnuts wouldn't keep until then, so we use preserved ones.
DeleteThey can be frozen!
DeleteHaven't eaten any since we left France.
ReplyDeletePerhaps you should plant a tree in your garden. Bouche de Bétizac is the best variety. You could supply your whole village!
DeleteMy dad liked chestnuts. I never acquired the taste. Now, I understand, American chestnut trees are gone.
ReplyDeleteOver here more and more people are planting big areas. I can't imagine what they'll do with them all. I would have thought there were enough already.
DeleteI like seasonal traditions. Always something to prepare for, look forward to and share with others. Your chestnuts look very good.
ReplyDeleteSeasonal foods and traditions are very important. As the cook in the house, I'm already looking forward to slow cooked stews (with dumplings), soups for lunch, and baking potatoes in the wood-burner's ash tray.
Delete