There is a reason the chestnut appears in Christmas songs and old American folklore: for most of this country's history, it was one of the most important food trees in the eastern United States. The American chestnut (Castanea dentata) once dominated the Appalachian forests, and its nuts fed both wildlife and people across the region. Then, in the early 1900s, a fungal blight arrived from Asia and killed nearly every American chestnut tree on the continent — an ecological catastrophe that took decades to fully unfold.
What we grow on our farm in Oxford, North Carolina are hybrid chestnut varieties — crosses between American and Asian species that carry blight resistance while producing large, sweet, flavorful nuts. We have been growing chestnut trees on our 40 acres in Granville County for years, and the fall harvest is one of the most satisfying things we bring to the Carrboro Farmers' Market.
What fresh chestnuts taste like
A fresh chestnut is nothing like the canned or jarred product. The raw nut has a firm, starchy texture and a mild, slightly sweet flavor. Roasted — split and cooked over heat until the shell curls back — they become soft, creamy, and deeply nutty, with a natural sweetness that needs nothing added. They are also excellent boiled and peeled for use in stuffing, soups, pasta, or the classic French preparation marrons glacés (candied chestnuts).
How to roast them at home
Score an X through the flat side of each nut with a sharp knife — this is essential to prevent them from exploding. Roast in a 425°F oven for 20 to 25 minutes, or in a cast-iron skillet over medium-high heat, shaking frequently. Peel while still warm; the inner skin comes away with the shell. Eat immediately or use in your recipe.
Find us every Saturday from 7 AM to 12 PM at the Carrboro Farmers' Market. Fresh chestnuts are a fall crop — available from October through November while supplies last.