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The infamous chestnut blight of the early 20th Century not only wiped out the majestic American chestnut tree, but also the cultural and economic values it bestowed on countless generations. We have mostly forgotten how versatile and nutritious chestnuts are, not to mention how to eat them. Fortunately, we still have old chestnut recipes, like the ones published below by a chef in the early 20th century. And chestnut culture and cuisine are still alive and well in many other parts of the world.
Chestnuts are unlike any other nut. They have almost zero fat and a high starch content. They are high in vitamins (Ascorbic acid, B1, B2, B3, B6, and E) that promote healthy skin, improved brain function, and help prevent blood clotting. Chestnuts are also gluten-free, so provide a great alternative flour for those with celiac disease. Thinking about chestnuts as a nut limits its potential. By changing the paradigm and thinking of them more as a grain, the options become expansive.
Chestnuts have been used widely in China, Japan, France, and many other countries continuously for many generations. Here are a few popular dishes:
We mostly think of one way of preparing chestnuts, especially over the holiday season – by merely roasting them. While roasted chestnuts are delicious, think about all of the other ways we could bring them back into our diets and our culture. Try chestnut soup, chestnut bread, chestnut falafel. Here are several recipes to try:
If you need help with storing, curing, scoring, or cooking chestnuts, check out this post by our friends at Breadtree Farms for advice and more chestnut recipes!
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