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RE: [nafex] Digest Number 1024



>Pete Benfield wrote:
no meat or they were hard as rocks

While I've got a few ACCF American and Dunstan seedlings growing here on the 
farm, as well as a few root sprouts from native trees, the only chestnuts I've 
ever had occasion to eat have been Chinese, from several trees around town.

You need to let them 'cure' in a cool dry place for just a few days to allow 
the starches to be converted to sugars.  If allowed to dry too much, they do 
become as hard as a rock.  Personally, I prefer to eat them fresh(cured).  
Tried several different recommended methods of roasting 'em, and found them 
disgusting.  Different strokes...

I'm not a tremendous fan of the nuts themselves - I much prefer a good hickory 
or pecan, so I'm figuring that when my seedlings reach bearing age, the deer & 
squirrels are going to be the major beneficiaries.

I've never been in real close proximity to chstnuts when they're in bloom, but 
I've heard reports that they really stink; so...I've planted all my seedlings 
well away from the house - mostly in close proximity to wildlife foodplots.

Oh, the native chestnuts that were growing in the woods here on the farm when 
we bought this place - I figured that they were rootsprouts from previously 
blighted trees - a couple are 20-25 ft tall, one looks like it was broken over 
about 10 ft up during the last timber harvest, but has regrown and has 
produced a few burs & nuts(tiny, about the size of a horticultural bean, but 3 
nuts per bur, so I don't think they're chinkapins).  I sent a dried, pressed 
leaf I had saved from 2000 to Jim Durrell, the KNGA chestnut guy, who 
subsequently submitted it to one of the state forestry folks, who seem to 
think it's an AmXChinese hybrid.  Somewhat disappointing, but I'm planning to 
collect leaves and twigs from all three trees this summer and submit for 
definitive ID.

Lucky Pittman


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