We do work with not for profit organizations to deliver a portion of our crop to the food banks through the mid-west.

Chestnuts have an inner skin, much like a peanut.  Once you break and peel the brown shell, there will be a delicate skin covering the chestnut called the pellicle. Peel the pellicle off, and the chestnut inside should be a light tan, fleshy color.  If the chestnut inside is not a light tan, fleshly color, please discard it. Much like biting into a bad plum or peach. We have no control over mother nature.

Chestnuts do not like to be sealed up.  Store them in an open container in the refrigerator. As they age, they might develop a little surface mold, but it doesn’t usually penetrate the nut.  We eat them all through Christmas when stored this way.

If stored properly, you should be able to eat them through Christmas and into January.

Typically, the chestnuts are harvested at the end of September and are ready to be shipped shortly after that.