Our chestnuts are seasonal and only available on January, October, November, and December.

Chestnuts can be eaten raw, roasted, or mixed into pastries and salads.

Chestnut Boiling Method

1. To boil and peel the nuts, cover the chestnuts with cold water; bring to a boil, and simmer for three minutes.

2. Remove from the heat and carefully scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel (without burning your fingers!).

3. To boil and cook them completely in their skins, simmer for 15 to 25 minutes, then peel and enjoy. Don't be disappointed if they fall apart as you peel them since they will be very tender. Boiling the nuts until completely cooked is the best method when you will be mashing the chestnuts for puree.

Chestnut Roasting Method

1. To roast, make an x shaped cut on round side of chestnuts. They can potentially explode from internal pressure if not pierced.

2. Place on a baking sheet in a pre-heated 400°F oven for 15 to 20 minutes, stirring occasionally.

3. Serve and peel hot.