Once acorns are leached, you’ll be surprised at the flavor that they impart. Whether it be to your scrambled eggs, your lasagna or to your favorite chocolate cake recipe. They are a natural flavor enhancer. It’s a lot of fun to get your friends and all the kids together to collect acorns. Peanut butter acorn cookies are a fan favorite.
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns:
It’s that time of year and for some people it’s a whopper. Acorns falling everywhere. The rodents are scurrying to get their share. Birds are diving and insects are attracted to the food fair (fight sometimes). You can get into the action. Get yourself a basket and collect acorns. Try your hand at some of the gourmet meals that can be prepared once you’ve leached your stash. Get one with the earth and find out what’s cooking.
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns:
Big acorn harvests this year. Some folks are dismayed. They threaten to cut their oak trees down because they don’t like acorns everywhere. Please don’t. Those oaks and their acorns play a big role in human existence. Our ancestors survived because of them. Try gathering them, leaching and cooking them into something delicious. Like burritos. Or cheesecake. Be a hot shot. Be the talk of the neighborhood.
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns:
Acorns sprout when they are still in the shell and exposed to moisture. At this stage you can plant them or if the sprout is only a quarter inch or so, you can grind, leach, and cook to eat. I’ve processed sprouted acorns and sometimes the sprout was kinda long. I broke it off before processing. What you want to avoid is green acorns and sometimes this is the case when they’ve been sprouting too long. California Indians used to bury their bitterest acorns in mud, to encourage them to turn pink and sprout, thereby making them sweeter.
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns:
suellenocean 