Yes, it is time consuming to shell fresh chestnuts. There, I said it. But if it’s not difficult – provided you blanch the chestnuts and peel them while still warm.
Besides chestnuts are a treat, made all the rarer because the trees take a long time to grow and bear fruit; the nuts must be harvested almost daily to avoid chestnut-eating worms. In fact, best if you can put a cloth on the ground, shake branches with a long pole and move away fast to avoid the rain of thorny shells. Thick gloves and stout boots are helpful too.
As well, true American chestnuts are a rarity. Once a mighty tree that provided rot-resistant timber & fence wood; fire wood through coppicing; tannins to tan leather; abundant flowering for honey bees; fresh nuts for humans, pigs, and wild life; and dry nuts and flour for winter food, chestnut trees may have constituted as much as 25% of the Eastern North American forest. Alas an imported blight practically wiped out them in the 20th century. Some remain west of the Rockies and a few specimens in rare pockets in the East. They generally don’t live long, and the most promising trees (in terms of disease resistance) have been crossed and back-crossed with the immune Chinese chestnuts through the efforts of organizations such as The American Chestnut Foundation and the American Chestnut Cooperators’ Foundation.
So local chestnuts, whether cultivated or foraged are likely to be the Chinese or even Japanese chestnuts, or hybrids. Chikapin chestnuts (another native that grows on a small tree) are really tiny – so ignored by people. The large chestnuts sold in the store are imported from Europe.
By the way, when buying or collecting chestnuts, carefully inspect them for tiny holes. They are the sign that the nuts are inhabited. Discard them. I collect fresh chestnut, and as I soon as I get home, I dump them in water and discard the ones that float, on the theory that the flesh has been eaten or has started to rot.
Chestnuts are versatile, used with equal success in desserts and in savory dishes, as the lovely recipe below.