It's Chestnut Time

The chestnut harvest begins this week and yesterday I received five pounds of them, fresh off the ground and perfectly stripped of their protective outer cover. I dropped by Fausto's house to pay him for his outside work in September and the bag of chestnuts expressed his thanks for being paid. It's impossible to visit neighbors around here without receiving a gift just for showing up.

Next week Rita will bring me even more chestnuts and this year I am determined to eat every last one of them. Unfortunately, my flat pan roaster with the holes in the bottom has disappeared and I'd better make tracks to the nearest hardware store to replace it. However, chestnuts are also terrific as a vegetable when steamed and lightly salted.

In Italy I've learned to eliminate that tedious job of making an "X" in every nut before roasting or boiling them. You just cover them with a dish towel so they don't fly away and give each chestnut a gentle whack with a hammer. Ecco fatto.

Join us at La Casella for chestnuts in the winter, wild asparagus in the spring, local tomatoes in the summer and blackberries in the fall. Every season is a delight!
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You're welcome to stay for a whole year and really get to know Umbria. La Casella is great for a sabbatical leave - just bring your laptop and log on to wireless Internet. It's also a convenient place to stay while your own Todi-area house is being restored or refurnished.
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