I forgot to take pictures again unfortunately, so you'll have to work with my descriptions. 

This past Saturday, I had heard that the a Michigan chestnut grower group was going to be at the farmer's market showing and selling Michigan chestnuts so I decided to brave the cold and visit.  It appears that they're only there twice a year.  It was pretty fun, learned about chestnuts since they have a few varieities.  They also had some roasted chestnuts, chestnut flour and sliced dried chestnuts.  They actually recommend grinding the sliced dried chestnuts and use it like a breading on chicken or fish.  It turns out that the people there also supply the Jolly Pumpkin brewery with chestnuts in order to brew the gluten free beer.  I picked up a package and am curious to do this too, but I will likely just eat them by either steaming or roasting the chestnuts, as opposed to trying to let enzymes break down the starch into sugars.  There seems to be a way to do so to create a beer, as referenced by many people and even http://www.chestnuttrails.com/ has a beer needing only amylase.  I still don't comprehend the chemistry and temperatures needed to do this as well as other grains but I'm still trying to look it up.  I've only been at this for a few months.

Julie, from Tastysansgluten, who as I mentioned before does the gluten free bakery picked up some chestnut flour and will likely be trying it out.  She was also selling holiday cookies which looked great.  While I had arrived rather late, there was still a good selection and I picked up a frosted snowflake cookie, a lemon glazed wreath, one of the soft and chewy and very chocolatey brownies using Mindo Chocolate as previously mentioned.