Not long ago I would stop at the chestnut tree outside our tasting room and pick up three pounds of nuts in five minutes. Today I found three nuts.
Jen over at Tick Warriors threatened to make a savory chestnut pie the other day. I had never heard of such a thing.
But tomorrow is Wild Tasting Tuesday. So I made a pie for everyone to sample. I used Eva’s bell peppers, Haw River Mushrooms, Ashe County cheddar, chestnuts out of the yard, and a far away onion. I threw in some Fair Game Amber Rum for good measure.
While it is bittersweet to watch the chestnut drop draw to a close, it is good to know that the persimmons are coming.