by I’ve written posts about my shell and sea glass collecting, which I dearly love to do. Before we left for Singapore I was known to gather morels, bitter oranges, smooth river rocks, acorns, etc. Now that we are back in Charlotte, NC, and with my foraging buddy, Marty, we have been busy gathering for the winter, like all the squirrels around town. I thought I’d post a few of our adventures along with some recipes.
We are chestnut nuts, indeed. You have to be brave to gather chestnuts while still in their outer green spiky jackets. Nasty, nasty sharp – but you need get them before the critters do. Not sure what kind of heavy gloves they wear but they forage efficiently and quickly.
A lot of time and effort go into chestnut preparation, that’s why they cost what they do in the grocery store. They put up a mighty fight all the way. Even with heavy leather gloves and long handled tongs we still got pinched and scratched.
From our initial batch Marty cooked up a great chestnut soup. The second batch went into a complex candying process. Two separate recipes and two different outcomes. See below for the combined recipe – the best of both worlds.
Charlotte Foraging #2: Persimmons – coming soon…
