Edible Sacramento Fall 2022

C hestnuts roasting on an open fire? ’Tis the season … but which season? In California, chestnut sea son is in the fall, so don’t wait until winter to satisfy your chestnut crav ing or curiosity. While four overarching species of chestnuts are grown in the United States — American, Japanese, Chi nese, and European — many hybrids (bred for blight resistance) exist on chestnut farms. Harrison’s California Chestnuts orchard in Gridley, Calif., primarily grows the colossal variety, as do most California farms. BUYING AND PREPARING CHESTNUTS For the best quality and freshest fla

CHUMMUS (AKA CHESTNUT HUMMUS) (courtesy of Harrison’s California Chestnuts in Gridley. Serves 4 to 6)

1 pound fresh chestnuts, raw 1 clove garlic, chopped ⅛ cup tahini ¼ cup fresh lemon juice ¾ teaspoon ground cumin ⅓ teaspoon sea salt ⅛ cup extra-virgin olive oil ⅓ cup water Dash of cayenne pepper (optional) Rinse fresh chestnuts in colander with cool water. Use a large, heavy knife to cut fresh chestnuts in half. Carefully place nuts in pan of boiling water and cook 8 minutes. Remove them from pan and place in bowl

of ice water. Remove shell with chestnut knife or paring knife and peel o pellicle.

Combine cooked chestnuts, garlic, tahini, lemon juice, cumin, sea salt, olive oil, and water in a food processor. Mix until smooth. Add extra water for desired consistency. Chill. Serve in a bowl, and garnish with thinly sliced carrots, red onions, and whole cilan tro leaves. Drizzle extra-virgin olive oil over chummus, carrots, and onion, then top with cilantro. Serve with rice crackers or pita bread (sliced and warmed).

alternative. Try adding them to a favorite stu™ed-pumpkin recipe, or make a savory chest nut risotto. If you want to go over-the-top delicious, make marrons glacé, which are Eu ropean-style candied chest nuts. Chestnuts are truly a ver

vor, purchase them from a local chestnut orchard, when they are in season — September through October. Local farms are often open during the fall for pickup or picking your own, or buy them at farmers’ markets or order from growers’ websites. These perishable delicacies must be stored in the refrigera tor to prevent drying and mold. Keep them in a burlap or mesh bag (breathable) in the coldest part of the refrigerator, turning them often to allow air to circulate. Although they can be eat en raw, and some do, it isn’t recommended; raw chestnuts can cause stomach upset and aren’t as flavorful. We suggest eating only cooked chestnuts. Their shelf life is only about two to three weeks, so don’t store them too long. You can extend their life by freezing them, but after they’re thawed, they should be con sumed within a day or two. Chestnuts must be scored prior to cooking, no matter the method, to release the nuts’ moisture content and prevent them from bursting. Sandra Harrison, owner of Harrison’s California Chestnuts, suggests purchasing a chestnut knife, made specif ically for this purpose. Boiling and steaming are fast, e”cient ways to cook chestnuts for recipes, as is microwaving. Roasting on a grill or toasting in an oven are recommended for serving nuts whole. Cook times vary depending onmethod and nut size. Once cooked, the shell and fibrous internal skin, called the pel licle,must be removed before you eat the nuts or add themto dishes. Many farmers take pride in sharing their chestnut knowledge and tips and tricks, so ask them any questions you have to help you with your chestnut experience. SAVORY OR SWEET, NUTRITIONALLY UNIQUE A traditional chicken and chestnuts recipe creates a delectable melody on your palate, while the nuts’ sweet, rich flavor shines in soups and “chummus” (see recipe above). Added to a charcuterie plate, chestnuts can replace bread and crackers for a gluten-free

Opposite, clockwise from top left: Chestnut on the tree in its burr during harvest season; Chummus (chestnut hummus) served on sesame rice crack ers and whole, raw chestnuts; Chestnuts in their burrs; Roasted chestnuts should be scored to allow steam to release while cooking

satile ingredient for savory and sweet recipes alike. Cooked chestnuts have a roasted-carrot-like texture and pos sess impressive nutritional content. The nut’s meat is high in fib er, complex carbohydrates, and vitaminC, along with being low in calories and 99 percent fat free, unlike its nut cousins. HOST A ROAST Eating chestnuts can be an interactive experience. While Harri son cites a plethora of ways to enjoy chestnuts, one of her favorites is when roasting, peeling, and eating them together with her fam ily. The roasted nuts are served with wine and a platter of com plementary foods — soft ripe cheeses, prosciutto, fruits, crackers, jams, and honey. Remember, if you’re singing the holiday song with roasted chestnuts in hand, they’re likely imported, thus neither local nor fresh. Instead, relish the luscious nuts when they’re falling from the trees each fall. Purchase chestnuts fresh, then prep and freeze themahead of time for thosemust-have holiday dishes.

Harrison’s California Chestnuts Californiachestnuts.com

Chestnut Growers of America - provides a list of chestnut orchards in California and across the U.S. Chestnutgrowers.org/growers.html

Ediblesacramento.com 5