|Chestnut Castanea sativa
|Unique because unlike other nuts they contain vitamin C and are low in fat.|
Contain high quality proteins.
Different varieties are native to the mountainous region of the Mediterranean, Asia and North America. Part of the beech tree family.
Chestnuts were considered a staple food until the appearance of the potato and folklore says it has been cultivated longer than rice.
Choose dark, shiny, heavy shells free of any signs of mold. Avoid chestnuts with small holes, this indicates a pest disturbance. Fresh chestnuts are in season from November to December.
To prepare make an x in the skin with a pairing knife, gently breaking the skin. Can be boiled or roasted. Roast for about 25 minutes on 400 degree heat. Let cool and remove skin. Keeps for up to 2 weeks in a paper bag in the vegetable crisper of the refrigerator.
To prepare dried chestnuts, soak for several hours and then boil for 35 minutes until tender.
Store chestnuts in an airtight container in a dark place for up to 6 months.