Picking chestnuts in the fall at Solomons Island, Maryland

Updated: 10/10/2023

We got 50 lbs of chestnuts from our gracious neighbors! Brought back memories of this post ... and yes, it's time to make some glazed chestnuts again. Here's the original post:

When we bought our boat in Fort Lauderdale, we chose Newport, Rhode Island as our hailing port, thinking we will spend our summers in the sailing capital. 

Little did we know. 

Twice we cruised north from Florida, and both times got only as far as the Chesapeake Bay. There was so much to explore along the Eastern Seaboard that by the time we got to the Chesapeake Bay, summer would be almost over. Although fall is gorgeous up here, the cooler temperatures is a signal that it's time to head south to warmer climes.

One September found Mai Thai docked at Solomons Island, Maryland. Located on the Patuxent River, this neat little place is a cruiser’s haven, abound with restaurants, marinas, boatyards, and marine stores. We were walking the marina neighborhood one morning when my visiting sister-in-law spied something spiky lying around two mighty tall trees. Her curiosity piqued, she inspected one and guessed it to be a chestnut. This was before Google, but a search on the internet confirmed she was right. SIL dedicated the next few mornings to picking those chestnuts, returning with paper bags full of them goodies. We dubbed her the bag lady and joked that she was taking food away from the squirrels :-)

What were we going to do with all these chestnuts?
Chestnuts, in and out of their burs
Glazed chestnuts danced in our minds. 

Every time our cousins visit from Paris, they always bring us gifts of dark chocolate and marrons glacé (candied chestnut confection, usually available around the Christmas holidays). We got a production line going in Mai Thai's tiny little galley. We donned gloves to remove the chestnuts from their prickly husks or burs.
Washed, ready to be peeled
Next, we boiled and peeled them, then glazed them with sugar, and spiked some with a hint of Cognac. Voilà, we got marrons glacé! Not bad for our first try at making a candied confection. We were quite pleased with the results.
Glazing the chestnuts
Ta da! Les marron glacé, our candied chestnut confection
Crabbing is a popular activity
Blue crabs. Yum!
A pair of swans visited Mai Thai daily
lovely sunsets viewed from aboard Mai Thai
Solomons Island is a quick getaway from Washington, D.C. and Annapolis; both are 1.5 hours away. We are so glad we took the time to "smell the roses" and got the opportunity to discover so many lovely small towns along the East coast. We learned a lot about the Chesapeake Bay heritage and culture. The yummy blue crabs, the amazing sunrises and sunsets, and the abundance of wildlife beckoned us to return a couple years later.

This post is shared on Skywatch FridayImage-in-ingLittle Things Thursday and Altered Book Lover.

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Comments

  1. Awesome for you for making glazed chestnuts. I have not had that before, although here in Canada they sell them at Christmas time roasted.
    I visited you via Little Things Thursday!
    I linked up this week with = 25+26. Come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.

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  2. Gorgeous sky. The glazed chestnuts look delicious!

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  3. What a great adventure...just to try to make those raw chestnuts into the glazed treats! So glad you took photos to share. Enjoy wherever your sails take you.

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  4. What a wonderful adventure. Those candied chestnuts look yummy. Very nice videos.

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  5. Oh wow! What a great fun way to spend your time!

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  6. How fun to be sailing. I have not tried that chestnut delicacy.

    Worth a Thousand Words

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  7. I haven't had chestnuts since I was a kid! Memories!
    Thanks for sharing at http://image-in-ing.blogspot.com/2023/10/a-few-more-clicks-from-cedar-creek.html

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  8. I've never had glazed chestnuts. My dad loved them roasted so when the chestnuts are available around the holidays, I continue the tradition. Happy T Day

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  9. This is a fabulous post and I love that you make glazed chestnut. It is quite a job.

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  10. Nice post. I've never had candied chestnuts, they sound yummy! Happy T Day, hugs, Valerie

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  11. Sooo many chestnuts! I've never had them prepared that way. Fun :) Happy T Tuesday

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  12. Fab sounding sailing trips - you are very adventurous. Candied chestnuts sound wonderful and are perfect for this time of year. GREAT pictures and I appreciate you sharing them. So fun. Happy T-day!

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  13. Wow, those glazed chestnuts are amazing. I've only had them roasted, so that was a lot of work. Thanks for sharing with us for T this Tuesday. Eileen.

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  14. How exciting to cruise the coast. The little I've seen of Chesapeake Bay is beautiful, and I'd like to see more. And how fun making candied chestnuts. They look so yummy. Although I've never eaten any. :) I hope it was a happy T day. hugs-Erika

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  15. Wow, this sounds like so much fun but a lot of work. I never would have thought you would have to peel the chestnuts. I figured you just took the shell off and BAM, you can eat it. Thanks for sharing the process. I have never heard of the Solomon Islands but will look into it as I have family outside of D.C.
    Happy Tea Day,
    Kate

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  16. Nice fall picking! This time, you made Marrons glacés! Next time try to make the famous pastry Montblanc from Angelina's! I only love chestnut that way 😍. Nice photos! It's good to share time together!

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