We're branching out! Chestnuts are being grown at our Lansing orchard, in a test planting to learn which chestnut varieties do best in the Finger Lakes region. They are hybrids of the Asian chestnut-- resistant to the fungus blight that killed off most of the native American chestnuts earlier this century. These nuts came from trees of the Layeroka, Skioka, Mossbarger, Sleeping Giant, Eaton, Douglas, and Grimo varieties. They are sweeter, more aromatic, and somewhat smaller than the imported European chestnuts offered at local supermarkets. Chestnuts are high in complex carbohydrates and vitamins, and much lower in fat than other nuts.

Chestnuts are Sun-Dried!Last year we dried our chestnuts naturally to about 15% moisture content. In this state they are quite hard, and will keep for months in a cool, clean, airtight container. Their soft outer shell and inner skin can be easily removed, and the dried kernels can be ground or milled into flour for baking cakes, cookies, purees, tortes, and lots of other yummies. If you want to roast them or use them whole in turkey stuffing, they must first be rehydrated by soaking in simmering water for about 30 minutes. This softens and swells the kernels, and they are then ready to eat after roasting over a fire or in an oven. Once rehydrated they will keep for several weeks in a refrigerator. Before roasting or microwaving make a small hole or slit in the outer shell to prevent them from bursting.

Chestnuts are available at the Cornell Orchards in the fall. You may find out information on when they are available from our Cornell Orchards Sales Room page!