Once cured, my New York olive harvest was delectable, spurring me on to prepare the potted tree for a bigger harvest this year. Figs, in basement, still sleep, thankfully so.
Tag Archives: curing
“Cure” is a funny sort of word. It means, on the one hand, to relieve from illness, and, on the other hand, to subject to some sort of preservative process. (And, on yet another hand, a few other things.)
The chestnut variety ‘Colossal’
Which brings me to my chestnuts . . . no, they’re not diseased, but they do need to be cured. We chestnut growers face two opposing goals with our harvested nuts: Good storage versus good eating. A freshly fallen chestnut is rich in starch and moisture and, because it is alive, it’s able to fight off mold and store well if kept near freezing temperatures. But it doesn’t taste good. For best eating, the nuts need to cure, a process whereby some moisture is lost and some of the starch changes to sugars, dramatically improving flavor. But cured nuts …