The art of chestnut roasting is one of the few traditional professions that did not perish with the passing of time. Men usually tackled this profession in Greece, although today many women also dabble with the roasting. Their work usually begins in the mid Autumn and runs all the way till the very first days of Spring.
Specifically, when the rain season begins (mid October) the Kastana (or the Chestnut Roaster) prepares the Foufou. The Foufou - a northern Greek word- is a mobile oven that is round and separated in three areas. (Guess this is why we say fou, fou when we blow out the candles.)
The Kastana usually slightly cuts the chestnuts on one side and then throws them into this oven until they are done. The Kastana then sets up shop at some corner on a busy street and begins to sell his goods.
Ahh... the aromas.
Young and old, no one can resist a bag of warm and toasted chestnuts from the neighborhood Kastana.
History
In ancient times, the chestnut tree was regarded as the tree of Zeus. In fact on Mount Olympus our ancient ancestors apparently had an abundance of chestnut trees producing this sweet, edible nut and they included it in many of their dishes. One such dish was the first pizza. Yes, you read correctly, the first pizza was created in Greece out of chestnut flour.
Alexander the Great and the Romans planted Chestnut trees across Europe while on their various campaigns. The Greek army is said to have survived their retreat from Asia Minor in 401-399 B.C. thanks to their stores of chestnuts. Ancient Greeks like the physician, pharmacologist and botanist Dioscurides and Romans such as Galen, the prominent physician and philosopher of Greek origin, wrote of chestnuts to comment on their medicinal properties.
Festivals
Since then chestnut season is celebrated every year throughout the Greek countryside with special events that are organized by local communities to help promote this scrumptious product as well as endorse its nutritional value.
Most events run through mid-October up to mid-November. In such a context, the 9th annual chestnut festival in Laconia is scheduled be held between October 26-28 in the village of Arna. The three-day festival features artistic events and an outdoor market where visitors may purchase lots of autumn produce from the local farmers, and obviously chestnuts.
Further north in the Peloponnese and specifically in the Arcadian mountainous village of Kastanitsa another festival will be held.
Other chestnut festivals include: A festival in Paleochori in the Kavala prefecture (N.Greece), Damaskinia in the prefecture of Kozani, Agiasos on the island of Lesvos and Karitsa in the prefecture of Larissa.
Valuable nutrients
Chestnuts, unlike other nuts and seeds, are relatively low in calories; contain less fat but are rich in minerals, vitamins and phyto-nutrients that benefit health. Nutritionally, chestnuts possess almost similar nutrition composition as that of other staple foods such as sweet potato, sweet corn, potatoes etc, consisting mainly of starch. However, the nuts also contain high quality protein. They are good source of dietary fiber; provides 8.1 g (about 21% of RDI) per 100 g. Fiber diet helps lower blood cholesterol levels by remove excess cholesterol absorbing in the intestines.
Chestnuts stand out from other nuts and seeds because of their nutrition contents. They are exceptionally rich in vitamin-C. 100 g nuts provide 43 mg of vitamin C (72 % of DRI). Vitamin C is essential for formation of matrix in teeth, bones and blood vessels. Being a strong anti-oxidant, it offers protection from harmful free radicals. They are the one of the nuts rich in folates. 100 g nuts provide 62 mg of folates (or 15.5%). Folic acid is required for the formation of red blood cells, DNA synthesis. Adequate consumption of food rich in folates during peri-conception period helps prevent neural tube defects in the fetus.
They are rich source of mono-unsaturated fatty like oleic acid (18:1) and palmitoleic acids (16:1). Studies suggest that monounsaturated fats in the diet help lower total as well as LDL (bad cholesterol) and increase HDL (good cholesterol) levels in the blood. Mediterranean diet which is rich in dietary fiber, monounsaturated fatty acids, omega fatty acids and antioxidants help prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
The nuts are excellent source of minerals such as iron, calcium, magnesium, manganese, phosphorus and zinc. They provide very good amount of potassium (518 mcg / 100 g). Potassium helps counter hypertensive action of sodium, lowers heart rate and blood pressure. Iron helps prevent microcytic-anemia. Magnesium and phosphorus are important components of bone metabolism. They are also rich in many important B-complex groups of vitamins. 100 g of nuts provide 11% of niacin, 29% of pyridoxine (vit.B-6), 100% of thiamin, and 12% of riboflavin.
Chestnuts, like hazelnuts and almonds, are free in gluten and therefore popular ingredient in the preparation of gluten free food formulas for gluten-sensitive, wheat allergy and celiac disease persons.
More "Nutty" Facts
- When buying chestnuts you should note the following points: They should have a smooth and glossy surface. They should be quite hefty relatively to their small size. If they make noise when you dangle them in your hands, this is an indication that they have dried up and therefore are not particularly fresh.
- Fresh chestnuts should be eaten within a week, if of course they have been stored at room temperature (always in a dry, dark, cool place). If you want your chestnuts to last longer you can do so by placing them in your refrigerator in a plastic bag that you perforated in order to get aired, this way they can last up to a month. If you want them to last longer then you can put them in your freezer. This way they can last up to three or four months.
- Chestnuts already scalded and cleaned, should be eaten within 3-4 days, because easily form mold. In these state they can be preserved in the freezer for up to 9 months!
- This is the color called chestnut in Crayola crayons. This color was also produced in a special limited edition in which it was called Vermont maple syrup. At the request of educators worried that children (mistakenly) believed the name represented the skin color of Native Americans, Crayola changed the name of their crayon color Indian Red to Chestnut in 1999.
- Chestnuts , including the chinkapins, are a genus of eight or nine species of trees and shrubs in the beech family Fagaceae. The name also refers to the nuts produced by these trees. Most are tall trees to 30-40 m tall, but some species (the chinkapins) are shrubby.
If you plan on roasting some Chestnuts at home then follow these easy steps:
- Cut a little “X” mark in the top part of the shell to prevent them from exploding in the oven – BE CAREFUL NOT TO CUT YOURSELF!
- Soak the chestnuts in cool water for about 20 minutes.
- While the chestnuts are soaking, preheat your oven to 400* F
- Pull the nuts from the water, dry them with a towel, and place them on a baking sheet pan with the “X” mark facing up.
- Roast the chestnuts for 20 minutes, then let rest for 5 minutes before pealing. THEY’RE STEAMING HOT WHEN DONE!
- Peal them and enjoy!
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