ChestnutsProduce Valley Farms
Chestnuts (about 1 LB) are beautiful & shiny and are wonderfully versatile. They are high in manganese, vitamin C, vitamin B6 and copper. Chestnuts are in fact the only nuts that contain appreciable levels of vitamin C. In 100 grams of chestnuts you'll find 53 grams of carbohydrates. In spite of what the name may suggest, they are equally at home in sweet or savory dishes. They can be found in Autumn where the season is brief. Fresh chestnuts must always be cooked before use and are never eaten raw, owing to their tannic acid content.
You need to remove the chestnuts from their skins by either boiling or roasting them. For both options, first make a small incision in the skin or you'll have a house full of chestnut shrapnel as they will explode. If cooking over an open fire, keep one whole as when this explodes you know the others are done (not a method for the overly house proud!).
Once cooked, peel off the tough shell and the papery thin skin underneath. Peel the nuts whilst hot (it's impossible to peel a cold chestnut!) to ensure the complete removal of the inner brown furry skin, called the 'tan', which is bitter.