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Discussing all aspect of gardening.
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Apple Scion Order for Spring 2019
Loam, a sad story, indeed, of the chestnut forests of N. America. I like the idea of restoring the mighty species, especially with new varieties.
Driving into Newport yesterday I saw the Larch turning color throughout the mountains and valleys of this environment.
This is a stock photo, and it gives you an idea of the beauty of autumn in a coniferous forest.
Larches in morning light Colville National Forest Washington
There was a time - your parents' or grandparents' generation, maybe, when American Chestnuts were the "Redwood of the East Coast". The trees were majestic, gigantic trees, and dominated the forests in size and numbers. The chestnuts were considered superior in flavor, although smaller in size, compared to European or Asian species. Then the chestnut blight, an import along with Chinese chestnuts, decimated the forests, and that memory was lost to future generations.
Now, there are modern hybrids, that include Asiatic species along with American or European species. There are also other attempts to bring back the American Chestnut. So we have to relearn what was lost. One problem with store bought, is they are often borderline - spoiled. They don't store as well as most vegetables, or most fruits, and so people don't like them. I saw some yesterday at the Asian market. Debated buying some, then did not. The trees I planted are hybrids of Japanese and European species, developed in France. They do well in the Pacific Northwest. The chestnut blight apparently did not make a foothold here, and died off. However, it could always come back, in improperly imported nursery stock. Importing chestnut trees here is forbidden by law, for that reason. Sorry if this is all pedantic.
Photo is a link, not a copy.
As for roasting them, from what I read, they should be roasted after 2 to 4 days off the tree (can be stored frozen), when the sweetness is maximal. Then an incision is made in the nut, as you would for potatoes. They can be roasted on stovetop, grill, or as I did, 435 F oven for 15 min.
The peel is papery but also sticky. I scooped the meat out with a spoon. Some people with more skill, peel them.
Loam, I have never eaten chestnuts; of course, I heard of roasting them over a fire. I see them in grocery stores now and then. How do you roast them? What is the process to get to the meat?
I use this on my computer as well as my phone. It has hourly, daily, weekly, & monthly.
Scroll down for the different apps.
anyone have favorite weather apps or sites? I want an app but have not found one that shows monthly forecasts. I don’t want accuweather because the ceo is tight with the you-know-who admin, and is getting special monopoly deals for govt paid data. I have found websites but would like an app.
Be careful of your back, Daniel. They don't forgive easily.
Randy, sorry your trees didn’t do well. I plant more than make it to maturity, too. I hope some of yours did make it.
I have tons of aphids on the collards and Brussels sprouts. I think there will still be some to harvest. I just need to get out there and do it tomorrow.
Thanks Randy. I think it is a temporary setback.
Here’s the chestnut inside the husk. Those spines are like needles.
Hope your back improves soon, Daniel. Fortunately, I haven't had back problems in a long time. I think it's due to all the walking I do.
Of the trees I've recently planted, almost half don't look like they'll make it. Three of them--a pear, peach, and pecan--have all but died. My only hope is sprouts at the base, probably "suckers" that won't produce fruit.
In the garden, my kale and collards have been taken over by hungry caterpillars. I keep picking them off, but to no avail. Grrrr. At least my chard stays worm free.
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