So, since yesterday I have learned that, like most nuts, chestnuts come out of their protective outer shell with some level of moisture attached from the green skin. This moisture needs to be removed so that the nutshell will harden and not go moldy. Don’t know why I didn’t think of this before as we’d had a similar experience with our pecan harvest in Alabama. If you store them incorrectly, they just go moldy and soft.
This morning’s task was to sort through all the chestnuts all ready picked, and unfortunately some all ready with mold growing on them. Toss the bad ones, wash the rest and lay them all out in a single layer to dry.
Guess we’re not eating at the dining table tonight!
Here’s hoping that by tomorrow they’ll be dry enough and the shells hard enough to put back in a basket. Fingers crossed…