I’ve never seen a chestnut tree. I’ve never tasted chestnuts roasted on an open fire. Here in Boulder, Colorado, there is no street vendor selling freshly roasted chestnuts in a roll of newspaper. So how come chestnuts are the ingredient of the week here at la Domestique? With Thanksgiving fast approaching, I was looking for some seasonal inspiration. Something to get me in the mood. I came across chestnuts and my curiosity took hold. These little tree nuts have a history. To many people, especially Europeans, chestnuts are associated with the holiday season. The aroma of roasting chestnuts is powerful for people, bringing back childhood memories. Here in the U.S. chestnuts are popular as an ingredient for stuffing the turkey on Thanksgiving. I’ve never eaten chestnut stuffing- it’s a mystery to me. I suspect that unless you’re from the northeast, you don’t know much about chestnuts either.

The chestnut tree grows in temperate zones, and after a little looking around I found producers in places other than New England. The states of California, Kansas , Oregon, Washington, Idaho, Illinois, Michigan, Ohio, Missouri, Iowa, West Virginia, Kentucky, North Carolina, Florida, Louisiana, and Tennessee all have chestnut farms. Though chestnuts are associated with Italy and France, they are being grown in the U.S. This week at la Domestique, we’ll explore chestnuts in every form: fresh, vacuum packed, candied, pureed, and ground into flour. During autumn chestnuts drop from huge trees in windfalls, and I’m excited to cook in the moment with you! Learn the story behind this funny looking nut and how to cook with it in both savory and sweet dishes. Let’s embrace the coming holiday season with chestnuts.

Are you familiar with chestnuts? Share what you know in the comments below. Click here.