The chestnuts are looking great this year!  They feel solid and I have been picking them them this morning.  Picking chestnuts is a prickly affair, one best wears heavy shoes and gloves. If you are fortunate to have a chestnut tree in your garden, it’s well worth the effort!

Once harvested, the nuts are  washed and then soaked in hot water (120-125F) for 30 minutes. Any nuts that float to the top are considered ‘not good’ and are discarded. They are then cooled, dried and stored at 35-40F in cloth bags. They will keep for weeks until ready to roast.

How to roast chestnuts

1. preheat the oven to 425F  
2. cut a Y slit into each nut

3. line cookie sheet with foil and spread out the nuts in a single layer
4. fold up the foil, leaving opening on the sides, then add 1/2 cup water
5. roast for ~20 minutes
6. take out of oven, peel and enjoy

Roasted nuts can be shelled and frozen for later use.  Shelling is much easier when the nuts are hot. I leave the pan in the oven and get 2-3 nuts out at a time, then pack them in ziplock bags and put in the freezer.