Newsletter

Topic:  ACORNS

Acorns are not just food for squirrels; these small nuts have been consumed by generations of people. And most likely rate close to the top of a long list of edible wild foods, which were relied upon by generations of Native Americans. It has been estimated that more than three-fourths of the native Californians used acorns as a primary food source. Examples would be acorn mush, soups, roasted nuts, ground into flour, or crushed and added to meals as a stretcher.

There are eighty-five species of oak growing throughout the continental united states with the exception of the northern prairie regions. They can be found thriving at various elevations and in various types of soil. The oak tree can be found throughout southern Canada, and of course oak trees produce acorns. The acorn nuts are easily identified with there little scaly cap.  The cap is easily separated from the nut.  Oak trees are divided into two large groups, with each group having its on distinctive properties. There are two distinct types of oak, the white oak and the red oak.

The acorns of the white oaks mature in one growing season. The shells are smooth and the kernels are very sweet. The acorns of red oaks do not mature until the end of the second growing season. The shells inner walls are generally coated with a kind of fuzzy hair. These nuts are ordinarily very bitter. We will be focusing on the acorn of the red oak in this newsletter. Unfortunately the acorn of the red oak variety cannot be picked and eaten raw. The tannic acid causes the nut to be very bitter. These nuts can still be processed into food, using only time, water and on occasion heat.

There are several ways to process the acorn, ranging from boiling the nuts to letting them sit under running water to leach out the tannin.  Boiling is quick but the high heat removes vitamin and oil content and destroys some of the food value. Regardless, we will describe the boiling method. Begin by using a large pot, fill with water and acorns. Now bring water to a boil, once water has reached a full boil turn off and let acorns sit in water for one day. Pour off water, refill pot with fresh water and repeat this process. Generally by the third day the acorns should be free of tannic acid. Now let dry thoroughly and grind. Once dried and ground they can be used as mush, roasted in pan, ground into flour or added to soups. Another method of processing is to let running water leach the tannic acid from the nuts. If a moving water source is available such as a creek, put acorns into a strong heavy fabric bag and tie off top. Now let running water do the work of leaching for you. Be sure to fasten bag to a tree or heavy object to prevent the loss of bag and acorns. Leaching time will depend on how much water flows through the sack.  Another method would be to fill a large bucket or tub with water and acorns; cover container with plastic then let it sit in sun. Change water when it turns brown in color. Refill with fresh water and repeat process. Continue this process until water no longer turns brown. Dry the acorns and prepare as food in any manner you choose.