|Otis' General Store|
|Wild Foods Menu:|
|I recently spoke to a friend who told me that he doesn't process acorns
for food because he doesn't have the freezer space. I wasn't sure what
he meant, but apparently a lot of people put their acorns in the freezer
for some reason.
Here's a simple way I do it.
I bring all the acorns home from collecting, and dry them in the oven at pilot light temperatures or very low heat. This is just to dry them and kill off bugs.
When I get around to it, I crack the shells off, and then I soak the shelled acorns in water. Generally, I soak the acorns for a few days to about two weeks, changing the water at least twice a day.
When the acorns are no longer bitter, I grind them while wet through a meat grinder.
The coarse meal is then placed in cookie pans to dry in the sun or oven.
When dry, I store in large jars in the cupboard. (I still can't figure out how the freezer fits into all this).
The meal is then used in place of wheat flour in recipes, or half and half in various recipes. Some recipes are found in our Guide to Wild Foods book.
|These pages are intended to be an aid
to learning about wild edibles -- but cannot substitute for the
essential training one needs to get
from a knowledgeable guide.
The ONLY "thumbrule" worth knowing: