On the opposite end of the fall nut spectrum from the Black Walnut, we find the Chestnut. Black walnuts are very hard and yield a small amount of meat for the work you put into it. Chestnuts on the other hand are very soft and moist, and much easier to handle.
Chestnuts do not preserve very well. If you only have a few and plan on eating them within a week, roast them in an oven or over an open fire. They are such a treat that for a roasted chestnut to last a week in my house is as rare as a good IPA lasting in my refrigerator for that same amount of time - it just doesn't happen.
If you do end up with an overabundance crop and do not want to waste your God given goodness, you do have some options. If you plan on keeping your chestnuts over the winter months, do not roast them. Blanch the chestnuts in a boiling water bath for no longer than 1 minute. Let them cool, and let them dry.
If you plan on keeping them in your fridge, place them in a zip top bag and poke some holes in the bag to allow air to flow through. You will get about a month keeping your chestnuts in the fridge.
Chestnuts are also able to be frozen. Follow the same directions as above, and then freeze each chestnut individually before putting them in an airtight container. I lay them out on a cookie sheet and put them in the deep freeze. Once they are frozen I simply store them in a freezer bag and they will last up to a year if you're lucky.
When you are ready to use the chestnuts, allow them to thaw in your fridge for a day, and then roast them using the directions listed above. Sing some holiday tunes, down some eggnog, and have a merry effing day.
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