Chestnuts
Ancient Greeks and Romans believed that chestnuts protected against poisons, dog bites and dysentery. And history suggests some European peasants relied almost solely upon chestnuts for food during much of the year. Likewise, chestnuts were part of daily life in early America, as a food source for people and livestock, with the tree providing much-needed wood. But in the early 1900s, chestnut blight led to the near-extinction of the American chestnut tree.
The starchy, edible chestnut is encased in a prickly burr that usually splits open when the nut ripens and falls to the ground. Chestnuts appear in markets October through December, perfect timing for holiday cooking. Because of its high water content, the chestnut is lower in calories and fat than other nuts. It is unique in nutrient makeup as well as an excellent source of vitamn C and a good source of vitamin B6, copper, manganese and fiber.
"When chestnuts were ripe, I laid up half a bushel for winter." --Henry David Thoreau, Walden
All nuts are rich sources of antioxidants, with chestnuts, pecans and walnuts topping the list. In a recent analysis, researchers discovered that Portuguese chestnuts contained significant amounts of polyphenols, antioxidants linked to the prevention of heart disease, diabetes, cancer and neurodegenerative diseases.
When selecting chestnuts, look for thsoe with a rich, brown, hard outer shell - free of soft spots, mold and deterioration. Keep in mind that chestnuts are more perishable than other nuts; they will last about three months if refrigerated.
Though you can peel chestnuts like an apple and eat them raw, the sweet flavor won't shine through unless they are cooked. Roasting over an open fire is perhaps the most celebrated way to enjoy chestnuts. But when that isn't practical, try roasting halved nuts (shell on) in the oven for about 15 minutes at 300 degrees. Or "roast" in the microwave by placing halved nuts cut-side down on paper plates and microwaving for two to three minutes. You can also boil or steam chestnuts for about 10 to 15 minutes. No matter how you cook them, however, be sure to puncture the shell or halve them before roasting to avoid an explosion. Once cooked, dip a fork into the nut half to retrieve the kernel.
For something different, be on the lookout for chestnut flour, a favorite European pastry flour for generations, because of its natural sweetness. The characteristic flavor of chestnuts marries well with fall dishes like squash, Brussels sprouts, stuffing and soup. Chestnuts can also accent desserts like cookies, pastries, fruit pies and cakes.
Nutrition
2 ounces chestnuts, about 5 raw, peeled equals:
110 calories
0.2 milligrams Vitamin B6
33 micrograms folate
22 milligrams vitamin C
0.2 milligrams copper
0.2 millgrams manganese
271 milligrams potassium
3.4 grams fiber
