I tend to go a little bonkers for acorns. I’ve got them stashed away at every possible stage: unshelled nuts; shelled nuts; hot leached nuts; cold leached nuts; unleached nuts; ground acorn meal, acorn flour…the list goes on.
Acorns are one of the most versatile wild edibles you can forage for. Cold-leached, they make a gluten-free flour that adds richness to sweet and savory baked goods. Hot-leached acorns (also gluten free) can be eaten as nuts or used as a soup base. (Boiling the nuts cooks the starch, making it less useful as a flour because it doesn’t bind together well.) In mast years it’s possible to harvest enough acorns to last several years, which is a good thing, since not every year is a mast year.
I thought it might be helpful to you, dear reader, if I gathered all my favorite acorn posts in one place, so you could get to them easily. There will be more, that’s for sure. I haven’t written up my acorn liqueur recipe yet, or acorn fesenjan, or acorn orgeat, or acorn burgers. But I will. And when I do, I’ll link to them here so you’ll know where to find them. For now, this should get you started:
And btw, it’s not too late to forage for acorns. Some foragers swear the nuts are even tastier in spring when the nuts have started to sprout, although I haven’t tested that theory yet. Guess I know what I’ll be doing when the snow melts. There’s always more to learn.