DUNSTANS:
The blight resistant Dunstan chestnut is named for Robert Dunstan, a plant breeder in North Carolina who, in the late 1950s and early 1960s, crossed the American chestnut with blight-resistant Chinese chestnut trees. It was the first chestnut to receive a U.S. plant patent.
ABOUT THE CHESTNUT:
Half to 1 inch in diameter (Chinese are generally larger). Chestnuts are brown with a pointed end. The interior edible portion is called the kernel.
EATING CHESTNUTS:
The starchy nuts have about half the calories of other nuts. They have a potatolike consistency when cooked. Before cooking chestnuts, score them with a sharp knife to penetrate the shell to prevent the nut from bursting during cooking. Nothing worse than chestnuts exploding in the air.
FAT CONTENT: Chestnut 4-5%, Hazelnut 62% Pecan 71%
GETTING YOUR CHESTNUTS:
LOCALLY: Near North Side Farmers Market, Beverly Farmers Market, Andersonville Market. All in Chicago.
ONLINE:
www.chestnutridgeofpikecounty.com
www.chestnutgrowersinc.com
Maybe I'll get My "Chestnuts Roasting On An Open Fire" Someday. --DaCoot
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