It's very depressing to see how much of the crop we must now leave on the ground because our cool room is full and we have nowhere to store the chestnuts. A new bigger cool room has become a priority for next years harvest . So heart breaking having to leave the chestnuts to rot on the ground now. We have fat kangaroos and fat goats, someone asked if our sheep was pregnant - no she has a chestnut belly.
Autumn has arrived in Carlotta and the rains have come. Our Golden Ash and Claret Ash have coloured up and the chestnut harvest is coming to an end. It has been an exciting 6 months our first six months here on the farm and all of it a massive learning curve. The first few months we focused on cleaning up the orchards and getting them ready for harvest. The last few months has been learning about and keeping up with harvest. Now my focus has turned to creating a market stall, an image, and a range of chestnut products. It has all been interesting , exciting and challenging, and I look forward to this next learning curve.
I made up this Chestnut Hummus yesterday with our ready peeled chestnuts and it got rave reviews from the tasting panel.
11/2 cups Chestnut Brae ready peeled chestnuts
2 cloves of garlic
1/4 cup fresh lemon juice
4 tablespoons of butter
1/4 cup olive oil
2 teaspoon of cumin
2 tablespoons of Tahini
Salt & Pepper to taste
Paprika to garnish
To boil the ready peeled chestnuts, cover with cold water, bring to a boil, and simmer for 15 minutes. Keep a little of the cooking liquid. Alternatively you can steam the ready peeled chestnuts for 15 minutes.
Put your chestnuts, 2 tablespoons of cooking liquid, Tahini, garlic, lemon juice, butter, olive oil and cumin into the blender and pulse until the mix is smooth and creamy. Season to taste with salt and pepper.
To serve season with paprika & good quality olive oil.