It’s chestnuts season. The tall tree at the end of the garden is generous in its abundance. There are so many fruits on the ground it’s impossible to pick them all. They will end up sprouting quickly, or eaten by all the creatures that live in the garden, from magpies to slugs, to worms and who knows what else. It’s a free for all.
The chestnuts drop in their spiny burrs and roll on the ground. Sometimes they open the moment they hit the grass, so that you can see the brilliant fruits inside: a bright brown smile in between the green spikes.
In order to completely free the fruits you may have to stomp on the burr. Then it opens in four even wedges. There are usually three nuts inside, but only one or at most two are viable. The third is usually a puny little thing than its healthier sisters have squeezed to the side. I bend and gingerly free the fruits from their armor. Often I have to fight off Liver, who is much faster than I am, and can quickly steal the chestnut right from under my fingers. Who knew dogs liked raw chestnuts!
On the advice of my friend Olga I spread the nuts on my stone balcony, where fresh air and sun will dry them. She says that’s what her mother used to do, and I trust the the old-timers’ wisdom.
I suspect that I have more chestnuts that I will be able to eat. I am looking forward to trying some of the recipes I have heard of. Some are not really recipes but more vague suggestions heard here and there. I have heard that you can make a chestnut spread by boiling and mashing them, then mixing them with sugar that has been boiled in water. Add a drop of vanilla and it’s done. I love sweet things so I will definitely try it.
I also want to try risotto with chestnuts and sausages. This is how I will do it: saute’ onions in butter for a few minutes, with a laurel leaf (plenty of that in my garden.) Add the sausages and the raw rice, stir for a few minutes. Add some broth and cooked chestnuts (free of their husks, of course) and let it cook slowly adjusting for salt and broth as the rice cooks. I think I will like it, though I might want to try it for myself before I serve it to anyone.
In the meantime, I feel my heart open in gratitude for this great tree, tall, spread out. full of goodness. Its leafy umbrella lets some of the autumn sun through. I feel light and serene, in spite of knees that barely hold me. I am part of the Universe, and Mother Nature today is my friend. It’s a good feeling, absorbed by the sun and the trees, with Liver romping around, stopping now and then to pee to show his joy with being alive and free. Winter will be here soon enough and we won’t be able to spend so much time outdoors.
When I lived in New York, I wanted to plant a chestnut tree, but I learned that the American chestnuts have disappeared in the 1920’s when a blight decimated them. The
The Appalachian Mountains used to be white with their catkins in spring, and full of nuts in the fall, providing nourishment to people and animals. Researchers are studying ways to restore this crop, but so far there have been no worthwhile results.
I am grateful for what I do have here, and for my neighbors who often share some of their produce with me.
Yesterday Old Man Carlo came by with leeks and zucchini, and half a dozen eggs. Needless to say, exuberant friendly Liver ran up to greet him and the eggs went flying on the flagstones. Without missing a beat Liver bent his head and lapped them up with gusto, shells and all. Bon appetit.