Markets are growing full of fall and winter produce like turnips, radishes, squash, and winter greens, but did you know that you could also find locally grown and foraged nuts at markets too? Look for chestnuts from Smallholding Farm (East Asheville Tailgate Market) and Forest Farmacy (Asheville City and West Asheville markets), as well as hazelnuts from Full Sun Farm (North Asheville and River Arts District markets)!
You don’t need an open fire to roast chestnuts! While preparing and roasting chestnuts can be a bit of a time investment, the result brings the sentimental, delicate, and sweet flavor perfect for ringing in the holiday season! To roast chestnuts, start by making a long slit across the rounded side of the nut, then making a second cut across to form an “x.” Soak the chestnuts in water overnight. After the chestnuts have soaked, place in a single layer on a baking sheet with the cut side facing up, then roast at 350 degrees for 30 to 35 minutes. As soon as you remove them from the oven, place the hot chestnuts inside a damp towel to form a bag, then let steam for 10 to 15 minutes. Finally, peel the skins from the chestnuts, and enjoy your freshly roasted chestnuts!
Once roasted, chestnuts make a delicious addition to a fall soup or pasta dish! This roasted pumpkin and chestnut soup is a naturally creamy way to warm up on a chilly November evening. Start by halving a pumpkin (or a kabocha squash), scoop out the seeds and discard them. Place the pumpkin halves on a baking tray, rub the flesh with olive oil, then bake for 30 minutes at 400 degrees. In a large saucepan or stock pot, sautee two chopped yellow onions in a tablespoon of oil until soft. Let the pumpkin cool after roasting, then peel or slice the skin off. Chop up the pumpkin flesh and add the pot with the onions, then add about a cup of roasted chestnuts, a bit of chopped oregano, chopped sage, two vegetable stock cubes, and a dash of salt and pepper. Pour in three cups of boiling water, then stir ingredients together well. Use a hand blender to puree ingredients until smooth, ladle the soup into bowls, and serve!
You can also enjoy the toasty, earthy flavor of hazelnuts by shopping at farmers markets this week! The simplest way to enjoy hazelnuts is by roasting them on a baking sheet at 350 degrees for 10 to 15 minutes. If you have a food processor, you can blend roasted hazelnuts on high for about five minutes with a bit of vegetable oil to make a delicious hazelnut butter! For a sweet to snack on for the holidays, these easy-to-make candied hazelnuts are another great way to use the nut. In a small bowl, mix together half a cup of brown sugar, one teaspoon of cinnamon, and half a teaspoon of salt. In a separate bowl, whisk one egg white until frothy, add three cups of whole hazelnuts, and then the brown sugar mix, and stir until well combined. Spread the hazelnuts on a parchment lined baking sheet, and bake for 30 minutes at 350 degrees.
At farmers markets now you’ll also find apples, broccoli, cauliflower, onions, sweet potatoes, Asian pears, beets, carrots, potatoes, mushrooms, herbs, and greens like spinach, kale, and bok choy. Markets are also stocked with a variety of plants, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.