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Pawpaw Fruits and Fall Color. 10.17.18
Odd, monthly is on mine.
Patricia, I can't figure out how to get monthly data but the app does give two week predictions for my town
Can you type in your US cities though? That's what I wondered about.
Patricia, thank you for the weather network recommendation and link, interesting to look at a different channel.
The colours are always lovely.
reference for that last part about chestnuts.
Joan, those larches were beautiful. I don't think I knew they grew in WA State.
Here's another article regarding American Chestnuts, what happened, and attempts to revive them. It's interesting how many chestnuts the rest of the world produces and eats - in China, 100,000 to 200,000 tons, and in Korea 80,000 tons, with Italy producing 50,000 tons. The US imports 10-20 million pounds of them from Europe. I think they could be a nice permaculture crop. They start to bear in 3 to 5 years, and by 10 years produce 10-20 pounds per tree, or in 15-20 years produce 50-100 pounds per tree. I'm not looking to live that long, but if I do, I could see sitting out by the roadside with a stand, selling them.
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?
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