I know it's fall because...

I just bought delicata squash, chestnuts, and beets.

There's still one last plate of heirlooms for lunch tomorrow.

[Jenise]

Same here. I bought a tri-color acorn and something that's the blue color of a hubbard but small and pointy. Not sure what it is.

...chestnuts...

So what do you do with the chestnuts? Roast and eat?

I'm pretty DIY and from-scratch in the cooking department, but chestnuts have always been a pain to open, clean, etc, and there are so many good roasted chestnut products available, without any added ingredients, so I stopped buying the fresh ones in the market.

The fresh chestnuts aren't that big a chore if you use a sharp paring knife to score a cross on them before roasting. It is then a lot easier to peel them after roasting, although I agree that the pay back for the amount of effort is still a bit low.

I favour Opinel,a French brand, for their line of folding knives to carry on picnics etc., and they make a good chestnut knife - see https://www.opinel-usa.com/products/no- ... b37e&_ss=r

The fresh chestnuts aren't that big a chore if you use a sharp paring knife to score a cross on them before roasting. It is then a lot easier to peel them after roasting, although I agree that the pay back for the amount of effort is still a bit low.

Yes, I've always done that. Maybe it would be easier if I perfected timing, but I remember lots of variation from chestnut to chestnut in terms of the ease of peeling. Some slipped right out, others involved all sorts of fiddling.

I saw a package of multi-colored small things in bags at Farmer's Market Saturday. I did not know what they were so asked the grower, "baby beets" he said. I never knew there was such a thing.

[Jenise]

Mixed baby beets would be terrific. Did you buy?

The fresh chestnuts aren't that big a chore if you use a sharp paring knife to score a cross on them before roasting. It is then a lot easier to peel them after roasting, although I agree that the pay back for the amount of effort is still a bit low.

Yes, I've always done that. Maybe it would be easier if I perfected timing, but I remember lots of variation from chestnut to chestnut in terms of the ease of peeling. Some slipped right out, others involved all sorts of fiddling.

Yes, cut open and roast. Approximately 25 minutes in a 450*F oven; shorter (and better) if you happen to have hot charcoal handy.

Yes, there is variability in the peeling. Though I've seen it written that soaking the chestnuts first will help with that; I plan to try it. Another thing that often helps is to toss the roasted nuts in a bowl and cover them with a kitchen towel for 5 or 10 minutes. (I'm guess this is also a moisture-redistribution technique.)

My dad used to make them so there is no amount of fuss that will dissuade me. Also, you used to be able to buy them roasted over charcoal from street vendors, and that was a fun thing to do in the cold weather.

I was recently in Italy and they are chestnut lovers and I did, indeed, stop along the streets of Palermo and buy chestnuts, ashed white by charcoal, from guys with a little table and a bucket of coals.

I was recently in Italy and they are chestnut lovers and I did, indeed, stop along the streets of Palermo and buy chestnuts, ashed white by charcoal, from guys with a little table and a bucket of coals.

Sounds great!

Yes, there is variability in the peeling. Though I've seen it written that soaking the chestnuts first will help with that; I plan to try it. Another thing that often helps is to toss the roasted nuts in a bowl and cover them with a kitchen towel for 5 or 10 minutes. (I'm guess this is also a moisture-redistribution technique.)

Roasted a batch tonight and did the towel trick. Worked really well! We both got 11 out of 12 nuts out with very little effort.

Ink that recipe!

[Jenise]

Chestnuts from street vendors is a favorite memory from my travels, discovered in both Athens and Damascus. I had never had a roasted chestnut before--I immediately fell in love! I can taste them now....