ACORNS AND EAT ‘EM by Suellen Ocean

Acorns make so many recipes better. I’m a vegetarian
and I’m pleased to have the extra protein and
nutrition. It often takes the place of cheese, probably
because acorns are satiating.
I’ve read instructions for leaching acorns by pouring
hot water over them. When I poured hot water over
fresh ground, unleached Black Oak or Tan Oak
acorns, I needed three to four times more water
than acorns, and I got a thick mucilaginous mush,
that I thought was a real mess. I abandoned this
method. Thanks to friend and cookbook author,
Robin Jeavons, I have found that you can speed up
the leaching with hot water but make sure the
water flows through the strainer readily.
Please remember that acorns are an important part
of the wildlife food chain. With due respect for
nature, only take what you can eat. Acorns are the
principal food for forest animals, from bears and
raccoons to birds and mice. Having a cache of
acorns might sound “squirrelly” but after you try
them in your favorite recipes, you’ll love them.
For most of us, acorns are a “wild” food. Eat
them in moderation until you’re sure you’re not
allergic to them, but don’t be afraid of them.
This *asterisk is to remind you that acorns must be
thoroughly leached, and most of the recipes call
for acorns* leached, strained, cooked in water and
strained again. IT IS VERY IMPORTANT
THAT YOU LEACH THE ACORNS. The
tannic acid is very bitter and could cause digestive
upset.