| "FRESH ORGANIC CHESTNUTS" |
December 2011
We are sold out. Thanks to everyone who called, wrote and supported us this year. We'll be in touch next year!!
Wow,
a feature in the New York Times has reminded so many folks of the times
when they had good fresh chestnuts. (and raised the curiosity of those
who wonder what the fuss is all about!) See the story at http://www.nytimes.com/2011/11/24/garden/chestnuts-worthy-of-song-in-your-backyard-in-the-garden.html?_r=1&hpw
The
only part of the article that we take issue with is the peeling
instructions. Yikes, they make it seem so difficult and you'll end up
with watery nut meat. See our instructions on our "Roasting and
Recipes" page. One slice over the hemisphere, a preheated oven or
boiling water and peel while hot. Don't over cook. They practically
fall out of their shells. Try our "perfect" chestnut knife and your chestnut life will get much easier. See the Peeling and Roasting tab for more information and pictures.
You can also get our Chestnut Primer to add to your chestnut enjoyment. Some chestnut history and 26 great (and mostly easy) recipes to wow your family and friends.
Some answers to your questions:We
grow pure Chinese and Chinese/American hybrid trees, both produce nuts
which peel very easily. You will be able to keep them in your
refrigerator until Christmas, if you can resist eating them for that
long! Chestnuts freeze well, though best to peel them first. Heat them (boiling water, roasting) just long enough to get the skin off, then pop them into a zip lock bag.
Remember that all chestnuts should be refrigerated for best quality and storage.
If
you wish to sign up to get mail when the chestnuts are ready next year
2012, there is a form below. If you wish to sign up for pick your own,
please indicate so on the form.
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Contact us if you wish to receive an e-mail when chestnuts are available or when the pick your own harvest is ready.
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Charlie started planting chestnut
trees in 1995 on old farm ground north of Lawrence, Kansas. Following
organic practices from the start, the orchard has been
certified organic annually since 1998.
Growing up around wild black walnut trees in eastern Kansas, and being inspired by the visionary economist J. Russell Smith, author of Tree Crops, a Permanent Agriculture, Charlie has always been driven to plant trees that produce food. Whether talking about erosion, water quality, dead zones or global warming, trees are part of the solution. "The more we learn about modern petrochemical-based agriculture,
the more convinced am I that tree crops offer a lifesaving, sustainable
path to the future."
Since cancer rates began to increase in the 1950s and '60's,
and pesticides and other synthetic farm chemicals showed up in ground
water and were implicated in the the poor health of farmers, it has
been Charlie's bedrock conviction that we would farm organically or not at
all. Chestnut Charlie's is certified organic by Midwest Organic Services Association (MOSA).
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We are proud members of the Chestnut Growers of America
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