News & Views:  Chestnuts (Now in Season) 


Hybrid chestnuts

Would you like to receive Chestnuts News by e-mail?


 · Newer entries »


Saturday will be our last scheduled market for the year in Princeton. We will have some tomatoes, chestnuts (come by for a free sample of roasted chestnuts), garlic, black walnuts, potatoes, local wildflower honey from our farm, and jam from our berries. We’ll also have some Plow Creek Bakery goodies.


Saturday at Princeton Farmers’ Market we will have a good quantity of red raspberries, ground cherries, and chestnuts. We have a fair amount of tomatoes, but most are not as pretty anymore, so I’m lowering the price by a third (to $1.80 / pound) and we still have canning tomatoes at $12 / half bushel. We also plan to bring black walnuts, garlic, honey (local - from our farm near Tiskilwa), and potatoes. We just made our first batch of red raspberry jam. It is near the end of the watermelon season. Most are good, but maybe a third turn out to be overripe, so we have a full money-back guarantee and you may open your watermelon at the market to check it if you like. We will also have some Plow Creek Bakery goods: breads, rolls, crackers, and cookies.


As the season nears its end, we have a good number of tomatoes, so we are offering them this Saturday at the Princeton Farmers’ Market at only $3 /quart, which is less than $1.50 / pound. We also have canning tomatoes (with blemishes) for $0.80 / pound or $14 for a half bushel. Saturday, we also plan to bring to Princeton red raspberries, black walnuts, chestnuts, garlic, onions, potatoes, sweet potatoes, cucumbers, green peppers, dill, cilantro, wheat, acorn and butternut squash, pie pumpkins, ground cherries, tomatillos, radishes, lettuce, carrots, and sunchokes. And of course, we will have our popular Plow Creek Bakery goodies.


The wind is starting to bring down the Chinese chestnuts. Looks like it will be a pretty good crop this year. Chestnuts are best left at room temperature a week or two to season, then frozen (at least briefly) to prevent insect larvae. Chestnuts have a more mealy texture like potatoes, rather than what is usually thought of as a nutty texture. They are usually roasted or boiled before using. Be sure to puncture the thin shell before roasting, or they will explode in the oven.

 · Newer entries »

Would you like to receive Chestnuts News by e-mail?


top