One half pound or approximately 50 wild foraged chinese sweet chestnuts from our rural Northeast Pennsylvania Woods. These nuts are hand-gathered from the wild, burrs removed, sorted then packaged for you and refrigerated until shipped. They never see any chemicals and they are gathered from a very undisturbed remote area of the woods, far from exposure to any chemicals or pesticides. As fresh and healthy as you can get. Perfect for gifting, or eating yourself. They can also be used as seeds for new trees. As with everything grown on our ecofarm or wildcrafted, we strive to provide you with the freshest, most chemical free Non-GMO food that we can. This is the same food we eat, and those values are important to us. 

Chestnuts are delicious and have a mild, semi-sweet flavor. When raw, they are crunchy and will soften when cooked.

The nutritional content of sweet chestnuts is high being a rich source of vitamins C (the only nut that is) and B, and minerals including magnesium, potassium and iron. Their high level of starch is similar to that of wheat and twice as high as potato.

There are many ways to enjoy your harvested chestnuts. Roasting chestnuts is a very popular method and a favorite holiday treat. Chestnuts can also be boiled or braised.

Chestnuts are a common ingredient in many recipes. They can be used in desserts, stuffings, soups and savory meat dishes. Candied chestnuts are delicious and a great way to reward yourself after the harvest! You can even make your own chestnut flour to use in bread.

Tips- Do not shell until needed, chestnuts tend to dry out if shelled too early. In-shell chestnuts will keep in the refrigerator for a month or in the freezer for a year.

Preparation Tips-

Slit chestnuts along curved surface try not to cut into the meat. I find it’s a lot easier to peel the chestnuts if a long slit is cut rather than a cross as some suggest.

Soak in cold water for 2 hours

Drain and dry in a tea towel

Place in a roasting tray slit upwards

Place in a pre-heated oven at 180 degrees for 20mins

Increase oven temp to 220 degrees for 15mins

Take out of the oven, wrap in a damp tea towel and leave for 15mins.

Shell while still warm

Eat some freshly roasted nuts – they are delicious.

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Homestead Ecofarm & Wildcrafting
Joined Oct 2022
Homestead Ecofarm & Wildcrafting
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I practice ethical wildcrafting and forage primarily on our chemical-free, organic ecofarm property. I am also a formally trained clinical herbalist. I have been foraging for many years and am certified and authorized by the State Health Department and Department of Agriculture to sell foraged mushrooms. We offer many mushrooms throughout the year including Morels, Chanterelles, Chaga, Black Trumpets, Turkey Tail, Lobster, Reishi, King Boletes, Lions Mane, Blewits, Milkies, Puffballs, Oysters, Chicken of the Woods and Honeys. We forage many kinds of wild Pennsylvania and New York Mushrooms and offer dried, fresh, tinctures, powders, teas, handmade mushroom inspired jewelry and gifts for the mycologist and mushroom lover in your life. We also forage many kinds of wild nuts including hickory and walnut. I am able to wildcraft many wild edible plants throughout the year including ramps and leeks, elderberry, medicinal plants and more. If there is something specific you are looking for, let me know.

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