Eastern Iowa Farmer Spring 2018

cooking with crops
Roasting
Chestnuts
Many recipes call for
roasted chestnuts. However,
they are also great to eat
by themselves. To roast
chestnuts, first pierce the
shell to allow hot air to escape
while cooking. Use a sharp
knife to cut a slash or an X
through the shell, but not into
the meat. The larger the cut,
the easier the nut will be to
peel. In a dry skillet, roast the
chestnuts by shaking in or
over a medium heat for about
20 minutes. In a microwave,
place a dozen chestnuts
around the outer edge of
a paper plate and cook on
high for four minutes. In the
oven, place the chestnuts on
a cookie sheet or cake pan,
sprinkle generously with water
and bake at 400 degrees for
15 to 20 minutes. When the
nuts are roasted the shell
will begin to curl away from
the cut. The meat will be
yellow, soft and smell sweet.
Whatever method you choose
to roast chestnuts, be sure to
slice the shell first and to peel
them while they are still hot.
Dried and already peeled
chestnuts need only be
rehydrated, the same as dried
beans, before using.
Pumpkin
and Rice
Add 1 cup rice and 1 tsp
salt to 3 cups water and boil
for five minutes.
Add 1 cup milk to that
mixture and boil on low flame
about 15 minutes.
Clean one medium-size
green pumpkin and dice flesh
into small pieces, about an
inch. About 2 cups. Add to
milk and rice mixture. Cook
at a low simmer for about 45
minutes. Add milk as needed
so it won’t get too thick. When
done cooking, turn off flame
and add about 1 teaspoon of
sugar, more or less to taste.
Recipe by Joann Pieters,
passed on to Nancy Mayfield
130 Eastern Iowa Farmer | Spring 2018