Fall ‘09 Chestnut Growers of America Article

There’s so much more to chestnuts than “roasting on an open fire.”

Although the traditional way to prepare chestnuts also is one of the most delicious, it is far from being the only way to get your fall chestnut fix.

There’s really no end to the number of ways chestnuts can be prepared and served.

They can be incorporated into a wide range of dishes, from hearty soups and poultry stuffing to appetizers, salads, casseroles, pastas, stir-fries and pastry fillings. Chestnuts can be ground to thicken and richen soups and dips. They can add crunch to Thanksgiving stuffing, as well as pastas, salads and casseroles. They can be pureed for pastry and ravioli fillings both sweet and savory. Nearly every course benefits when you add chestnuts to your shopping list!

In addition, items like chestnut baking flour are emerging to meet demand in the gluten-free and restricted diets market. Niche markets for gourmet products like chestnut honey and soup mixes are also growing. Chestnuts are seasonal – they are harvested beginning in early fall. The nuts don’t keep indefinitely in a bowl on your counter as do other nuts, however. Chestnuts are more like a vegetable, and must be stored in the refrigerator. Use them within about two months – they are perfect for special dishes during the winter holidays.

Your local chestnut grower, _________(your business name)_____________, is a member of the Chestnut Growers of America and has your holiday chestnut needs covered. Contact them at _________(phone, e-mail, and/or Web address__________ by ____(date)______.

Find recipe ideas from the Chestnut Growers of America online at http://www.wcga.net/recipes.htm