Chestnuts are so lovely that collecting them is like hunting for Easter eggs, a fun trip to make in the evening after supper dishes are done.  So far we have gathered about ten pounds, a good harvest.  Some we eat right away — a chestnut is a nice package of proteins and carbs, mildly sweet — but they will be sweeter, and their texture more silky, after a couple of months aging in the back of the refrigerator.  We suppose this is why they are traditionally a winter food.