Chestnuts

Chestnut vendors were once a common sight on American city streets in winter, but their popularity has waned since the turn of the twentieth century America used to have its own native chestnuts, but they were wiped out by a blight during the early part of the twentieth century and now all chestnuts in the United States are imported. We forget to serve them (they should be thought of as a starch), which is a pity because they’re particularly satisfying when pureed or when glazed like carrots. They can also be peeled and used to surround a roast. Perhaps the reason we don’t cook them more is that they’re difficult to find peeled and expensive when you do find them. Plus peeling them is laborious, at least when compared to peeling the equivalent weight of potatoes. However, peeling chestnuts is a lovely ritual, not as mysterious as it might seem, and—like preparing fava beans—especially rewarding.