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Titlelocal lemons | healthy, local recipes

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chestnuts compared to other nuts:
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chestnuts compared to other nuts:
how to store chestnuts:
how to roast chestnuts:
how to boil chestnuts:


where i shopped:
thank you!
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how to store chestnuts:
how to roast chestnuts:
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thank you!
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skip to content local lemons healthy local recipes primary menu home about local lemons recipes press & awards homeroom local food events chestnuts, my new love october 3, 2009 fridays never come soon enough. i am not yet at the point in life where i can wake up and do exactly what i dreamed i’d be doing. i can’t bake bread in the mornings, or open the doors to my cafe while customers wait patiently outside for an espresso and muffin. it’ll happen. just not yet.  for now, i’m trolling away at a desk job, waiting for the day i get “discovered” like a 16-year-old in a garage band. so not only does friday bring me closer to two days of reprieve, it’s also my day to escape during lunch and stroll around the farmers’ market. an hour to myself, where i can take my time and sample fresh fruits, discover a bitter asian vegetable, or watch the catfish flop around at the fish stand. two weeks ago i was on my weekly sojourn and tried something i have never tasted before. something smoky, yet sweet. it felt like a jelly, but looked like peanut butter. it was chestnut jam. i didn’t know you could make jam from chestnuts. i didn’t know you could do anything with chestnuts, other than roasting them over an open fire. and come on, do people really do that? i didn’t buy the jam that day because i had plans after work and was already carrying too much, but it haunted me since. did i like the jam? what could i do with it? yesterday i went back to the stand and tried it again. yes, i liked it. and not only liked it, i loved it. winters chestnuts were serving samples on sliced baguettes, and i was already imagining if the bread was grilled, and there was melted dry jack cheese oozing over the jam. i bought a 4-ounce jar for $4.50, and a pound of fresh chestnuts for $2.25. winters chestnuts are grown on a local family farm in northern california, and you can find them at the old oakland market on fridays and starting next week, at the temescal market on sundays. you can also buy their fresh chestnuts and jam on foodzie. if you’ve never cooked with chestnuts, they have handouts describing how to store them, boil or roast them, and also a few recipes. if you can’t make it to the market, i’ll share their secrets with you… chestnuts compared to other nuts: chestnuts have a high water content and very little oil. they are high in carbohydrates, have lots of protein, and are gluten and cholesterol free. nutritionally, they are similar to brown rice. how to store chestnuts: chestnuts are like vegetables – they spoil. store them in the fridge and they’ll last 1-2 weeks. how to roast chestnuts: cut an “x” on the flat side of the chestnut with a sharp knife, getting down to the “meat.” i hear the nuts will actually explode from the pressure if you don’t do this, though i don’t know from experience. preheat the oven to 350f. place chestnuts on a baking sheet for 20-30 minutes. peel off the shell with a knife or your hands while the nuts are still warm. how to boil chestnuts: cut chestnuts in half or cut slits in the sides. place in a pot of boiling water for 12 minutes. drain, and peel while still warm. if the chestnuts cool too much, the shells get increasing hard to remove. this i do know from experience. brown rice with chestnuts and sesame seeds adapted from winter chestnut’s recipe for kuri gohan. serves 2, cook time: 1 hour 1 1/2 cups brown rice 8 ounces of chestnuts, boiled and peeled 3 tablespoons sesame oil 4 scallions, cut on the diagonal 3 cups water 1/4 cup sesame seeds optional: fresh red chilies, chopped sea salt and freshly ground black pepper add rice, water and 2 tablespoons of sesame oil to a pot and bring to a boil. add boiled, peeled chestnuts. cover and co on low for 30 minutes. tip: when i cook rice on the stove top, i put a clean, cotton towel between the lid and the pot. it helps catch the steam and creates fluffier rice. remove the lid and fluff rice with a fork. add sesame seeds and the last tablespoon of sesame oil. garnish with the sliced scallions and chopped chilies. where i shopped: winters chestnuts, scallions: old oakland farmers’ market brown rice: berkeley bowl sesame oil: oakland chinatown continue reading “chestnuts, my new love” → posted on october 3, 2010june 12, 2016 by lemonsarelocalposted in pine nuts, riceleave a comment posts navigation older posts i'm a brooklyn girl who escaped new york for the sunny skies and year-round produce of berkeley, california. local lemons is a collection of original, all-natural recipes designed to give you a taste of local, sustainable living in the east bay. thank you! don't miss a recipe! get local lemons by email: submit contact email me at allisonvalo@gmail.com recent posts chestnuts, my new love how to make gravlax peanut butter pie daily candy (corn) tomatoes, eggs and sweet habaneros big bold summer soup little mac gets a new name salted blueberry agave milkshake search by ingredientsearch by ingredient select category avocado beans bread cheese chicken chickpeas eggs fish fruit garlic homeroom little mac local food events onions pasta peppers pine nuts pizza potatoes red meat rice tomato travel uncategorized walnuts archives archives select month october 2010 september 2010 august 2010 july 2010 june 2010 may 2010 april 2010 march 2010 february 2010 january 2010 december 2009 november 2009 october 2009 september 2009 august 2009 july 2009 june 2009 may 2009 april 2009 march 2009 february 2009 august 2008 april 2005 foods that i love 101 cookbooks bay area bites blue kitchen chez pim chez us cooking with amy culinate dana treat delicious:days eggbeater fat of the land food and style furey and the feast gastronomy blog gourmet worrier imagine a different world of grilled cheese. my colombian recipes my kitchen addiction not without salt pithy and cleaver rachel eats sassy radish serious eats smitten kitchen spinach tiger sprouted kitchen summer tomato the sophisticated gourmet the wednesday chef two peas and their pod to search, type and hit enter search for:   keep up with local lemons


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