I was gathering some acorns from the ground beneath a red oak at a local park in Portland the other day when a bunch of 5-year-olds wandered over and offered to help. It was like I had this army of elves helping out, and it was the cutest thing ever. This little girl said to me, “Do you want the ones with the hats?” Actually I’ve often considered how much acorns look like Frenchmen.
My plan is to de-shell them and then crush them up with big rocks and put them in a mesh bag and hang them in a friend’s stream for a few days to cold leach them (leaching means to remove the astringent and bitter flavor caused by the tanins). Then I’d like to dry them, turn them into powder using a Vitamix or other strong food processor, and use them in a recipe for ice cream. I got the idea from Steve Brill’s book, “The Wild Vegan Cookbook.” I’ll be reviewing it shortly.
A FirstWays reader named FinnPo who lives in Eugene, Oregon, made a fantastic web site with everything you ever wanted to know about turning acorns into food! Click here to check out FinnPo’s outstanding site.
What foods will you make with acorns this autumn?