If you are of a mind to forage for food, you cannot find a better partner than Lois Dawson. First of all, she knows how to do this stuff. Second, she never gives up. Never. Third, she keeps up a steady stream of encouragement as you flounder about. This is how I acquired an enormous pink bag full of chestnut burrs.
Pretty soon I will have a stash of nice roasted chestnuts in my house. I’ve been practicing, you see. In the course of practicing, I have discovered that I like roasted chestnuts very much.
I was talking to Nora Metz about all this and she said she’d never seen a chestnut growing on the tree. Naturally I invited her to come with Lois and me on our expedition, and naturally she declined. (Nora has been on expeditions with me before, and generally speaking she would prefer to have me bring the fruits of my expeditions to her. She has made it to 94 and is shooting for 100.)
So yesterday Lois and I went up to the chestnut orchard and picked up a combination of shiny chestnuts and prickly burrs containing shiny chestnuts. I didn’t take any pictures because I was busy picking up burrs in my gloved paws. Today I went to Nora’s house for show ‘n’ tell. This is a little chestnut branch that came down in the big wind.
This is a big burr from a completely different chestnut tree, sitting on the welding gloves I used to hold it.
You’ve seen burrs containing chestnuts before, but Nora hadn’t, as she does not have internet. I showed her this one. She thought it was very humorous.
Nora finds many things I do humorous. Mainly, though, we get by on rueful tales about our similar experiences. After show ‘n’ tell, we rummaged through her piles of postcards and photos and I extracted permission to come back to scan a new batch of old tintypes. Maybe, if I am very good, I will be allowed to climb up to the attic and bring down the chest Nora’s grandpa Wendell Evans made for her. She says she can’t remember any more what’s in it, but “it’s really old” and she’d like to look at it again.
There’s another little story in here somewhere–the story about how I brought the new little netbook over to Nora’s so I could show her some photos of the early days at Was-Wagun. We thought she might recognize some of the people because she and Hattie Arnold (Bud’s mom) used to go over there on a Saturday night to wait for their husbands to finish tending bar. We had no luck with the photos–they only went back to the 50s and by then Nora and Floyd were living downstate. Oh well. Off I went to pick up Lois, juggling the netbook and a notebook and dropping the little camera on the front lawn as I left.
Nora’s neighbor discovered it late last night when she headed home with her flashlight. Imagine my luck–she spotted a little black camera in the piles of leaves on the lawn in the dark. I have no idea what it all means, except that I am luckier than I deserve to be and that I should have the little camera surgically attached to my person. When I went back to Nora’s to pick it up–and for chestnut show ‘n’ tell–we tried it out to make sure it still worked. It does. Here is Nora telling the whole story.
This evening I took the bag of chestnut burrs out on the deck and extracted their shiny nuts. This enterprise, which required the welding gloves and a bold attitude, took quite some time, but the results filled one of Dale Reedy’s turned wood bowls and a little casserole dish as well.
I decided that the roasting could wait until tomorrow. Tonight I’ll be picking pickers out of my fingers. Stay tuned. Later this week we’ll see if the burrs make good firestarters. Waste not want not.
Fee
October 31, 2010
Now, that’s awakened fond memories of collecting what we called “conkers” when I was a kid. They then had a hole drilled in them, were attached to a string, and became a competitive weapon of sorts.
Found a better description on Wiki;
http://en.wikipedia.org/wiki/Conkers
Gerry
October 31, 2010
Fee, you have unexpected nooks and crannies in your history. It never occurred to me that chestnut burrs could be useful weapons. Now that it has, I can’t get the notion out of my head.
kanniduba
October 31, 2010
Aren’t they beautiful?! And it will surprise you to know that I have never seen the nuts in the burrs…I had NO IDEA that’s how those nuts grew! I love them, and will be mindful of the poor fingers that worked painfully to extract them for me when I eat them in the future. Thanks for the lesson!
Gerry
October 31, 2010
I love this stuff. Wander about the countryside asking questions and taking pictures, then go home and write it all up. The only thing I have to watch out for is the Rural Joke. I don’t mind asking questions that reveal my ignorance, and occasionally–OK, often–people like to make up fanciful answers, hoping I’ll publish them as Fact. This is an endlessly entertaining game for all of us.
I promise you that the chestnut orchard really is full of these amazing burrs. However, any chestnuts you’ve bought were most likely not picked out of their burrs by hand. There are machines to do this sort of thing commercially. In fact, the chestnut growers cooperative in Michigan has fancy equipment that shells ’em, too. Then they freeze the nutmeats. Excellent treats. But it’s more fun to forage. And sometimes the burrs are kind enough to release their shiny chestnuts right before the forager arrives.
Loreen Niewenhuis
October 31, 2010
Good to know you’re still getting into trouble in the woods. Amongst all the rocks I have lining my windowsill and desk are a couple of chestnuts I found years ago. Their color has deepened with age and they retain the glossy shine from when they were found.
They get my vote for ‘prettiest nut.’
Gerry
October 31, 2010
Chestnuts are pretty things. I like acorns, too, and beechnuts, but for sheer depth of sheen chestnuts are the best. They’re nice to hold, too.
I bookmarked your rocks video, and will go watch the whole thing in one piece the next time I take the little netbook to the library WiFi hotspot.
Cindy Lou
November 1, 2010
What great fun it’s been to follow the lives of these chestnuts with you….I love to learn new things in such entertaining ways! Thanx for taking me along on the adventure… 🙂
The nuts out of their burrs remind me of a nut that we found, polished and made into necklaces, key chains and such….kukui nut. They look a lot alike with their glossiness and shape.
Gerry
November 2, 2010
Now I’m thinking we should collect the chestnut posts into a sort of chapbook–As the Burr Turns maybe.
I had to go look up kukui nuts and had a wonderful time following rabbit trails. Someone in my family had been Away and had brought back necklaces of carved and polished nuts. I’d forgotten all about those old beads. Now I wish I knew whatever happened to them. Now I wish I could remember who brought them to Rhinelander.
Karma
November 2, 2010
Would you believe I’ve never had roasted chestnuts before? I suppose this would be the season to remedy that situation. Any tips for roasting?
Gerry
November 2, 2010
I would believe it. I looked at a lot of roasting suggestions, and I decided to start with the ones on the Chestnut Growers Inc website. That’s Bob Haack’s cooperative, and I figure it’s in their best interest to help me make their chestnuts taste good. The site explains how to roast them in the oven or the microwave or on top of the stove.
I have a little toaster oven, and I did a batch in that. Worked great. I had it in my mind that nuts should be toasted at about 400, so I preheated the toaster oven to that. Then I discovered CGI recommends 300. OK, I turned it down and stuck the pan in. Figure they started out at around 400 and came out around 300 . . . they were in there about 15 minutes. Other sites suggest 30 minutes at 425, or 25 minutes at 375 . . . we can see that it’s not an exact art.
Most important–make sure to cut a steam vent all the way through the shell or it will explode. Next important–make sure the chestnuts are nice and fresh, or fresh frozen. They can spoil quickly, and moldy chestnuts are about as appetizing as you’d think they’d be.
Finally, eat them with lots of sweet butter. Or maybe you’d like salted butter better.
Karma
November 2, 2010
Oh, by the way, I made the toffee apple dip last week. It was an excellent treat.
Gerry
November 2, 2010
🙂
isathreadsoflife
November 4, 2010
Loved this post 🙂 Not later than last Sunday we (family and cousins and friends) had our traditional meal at this Season : roasted chestnuts. A real feast we ate with various sorts of mountain cheese, rye bread with butter and cold meat like the bresaola type. We have kept this tradition from our Swiss-Italian origins, chestnut forests grow everywhere in the canton of Ticino. Earlier on they also made flour with chestnuts to prepare a bread that was a whole meal in itself 😉 And heavy as a stone ! The chestnuts we ate recently were roasted on a fire and they tasted simply delicious. No borders for roasted chestnuts 🙂
Gerry
November 4, 2010
Hello, Isa – I love it when people enrich a post with their stories! Your meal sounds so good. I wonder if I can talk Bob and Sheridan into an annual chestnut roast around a fire . . . I know I could talk Lois Dawson into it. That’s exactly the sort of thing she and Gary would get into. Now I have to learn more about Ticino.