| The
Chestnut
The
Colossal chestnut is believed to be a hybrid between the Japanese
and European chestnuts. The mother tree is said to be over 100 years
old and still producing chestnuts near Nevada City CA. Colossal
chestnuts are larger than most chestnuts and have a pellicle, the
bitter thin cover of the nutmeat, that is less convoluted and easier
to remove
than many other varieties of chestnuts. The nutmeat of the Colossal
is sweet and mellow. These nuts are great for roasting over an open
fire, cooking in a microwave or boiling. See Preparation
page for details. Cooked chestnuts are great in stuffing for holiday
turkey dinners, in salads, with vegetables, and eaten warm right
out of the shell or with a little olive oil and seasoning as hors
d'oeuvres. In fact, in a mountain town in France, we once had a
meal that had chestnuts in every course!
We
hope you enjoy our chestnuts. You will find that the flavor is subtle
and mellow—quite different from the bold flavors of other
kinds of nuts. Bon appetit!
Tom
Brewer and Pam Armstrong
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