December 20, 2007

Michigan Department of Agriculture (MDA) Director Don Koivisto invites you to select Michigan chestnuts for your holiday recipes. From “chestnuts roasting on an open fire” to chestnut stuffing, hummus, soups, stews, and fancy pastries, Michigan chestnuts are a versatile ingredient.

“Chestnuts are a relatively new niche crop in Michigan and one of over 200 commodities grown on a commercial basis in our state,” said Koivisto. “The cultivation of chestnuts encourages farmland and open space preservation and is a small but growing segment of the agriculture industry, helping to diversify Michigan’s economy.”

Michigan chestnuts have a rich, deep color with a healthy shine. The nuts ripen in Michigan in mid- to late-September and are harvested through mid-October. Fresh chestnuts are a healthy, nutritionally balanced food, low in fat and calories. In fact, chestnuts have half the calories of regular nuts.

Unlike other nuts, Michigan-grown chestnuts must be refrigerated and should not be allowed to dry out. They can be roasted over an open fire, in an oven, on the grill, and even in the microwave; and can also be boiled or steamed. Chestnut flour can be used as a tasty, gluten-free alternative to traditional wheat flour, which is great news for those who need to avoid gluten-based products for health reasons. If you plan to heat chestnuts, remember to “score the peel,” using a knife to cut through the peel. Otherwise, steam can build up and chestnuts can explode as they heat.

Chestnut research in Michigan has been spear-headed by Michigan State University (MSU), with funding from Project GREEEN (Generating Research and Extension to meet Environmental and Economic Needs) and other partners. In 2006, MDA provided a two-year, $100,000 Agriculture Innovation grant to Chestnut Growers, Inc., to develop alternative uses for chestnuts for those who suffer wheat allergies. In 2000, MDA also provided a $40,000 Federal-State Market Improvement Program grant to study consumers’ interest in chestnut products and to develop quality criteria for marketing Midwest-grown edible chestnuts.

Dennis Fulbright, MSU professor of plant pathology and chestnut researcher, heads the research program at the MSU Rogers Reserve Chestnut Research Station. At the research facility near Jackson, he is researching the best methods for processing, storing, and packaging chestnuts. Michigan currently has about 100 commercial chestnut growers; including about 40 growers who have formed Chestnut Growers, Inc., a cooperative marketing group that markets value-added chestnut products.

“The edible chestnut market is becoming increasingly profitable in Michigan,” said Fulbright. “We have made great strides in learning about establishing chestnut orchards in Michigan and what it takes to successfully manage a chestnut grove through our research.”

For a list of Michigan chestnut recipes, visit www.michigan.gov/mda. For information about where to purchase Michigan chestnuts, contact Chestnut Growers, Inc., at 800-667-6704 or by email at chestnutsforyou@hotmail.com. Additional information about Michigan’s chestnut industry and where to purchase Michigan chestnuts can be found at www.chestnutgrowersinc.com.

Select Michigan - It’s good for you, our growers, and the local economy.