It is slim pickings in my neck of the woods this year. There are no acorns coming from the Blue Oak or the California Live Oaks on my property. And I see very few California Valley Oak acorns along the stream where they were prolific last year. I’m sure I will find acorns. My son lives in the California Coastal Mountain Range and I have a variety of elevations and ecosystems available to me here in the Sierra Foothills and further up into the mountains. I feel bad when I see the squirrels and the wild turkeys looking for them and not finding them.
I am pleased to note that the “Acorns And Eat’em” book will be available in ebook form on November 15th. You can order it here:
Let me know how the acorn harvest is this year in your neck of the woods.
What do acorns and fine wine have in common? The acorns come from the oak tree and fine wine is aged in an oak barrel. But there is another aspect shared between wine and acorns and it isn’t just the tannic acid. It’s the way acid can be removed that’s interesting. I was listening to a wine expert on the radio and he said there were some tests done to remove acid from wine. The procedure that brought the best flavor was the one where wine was poured “twelve times” back and forth between two decanters. It turns out that oxygen breaks down tannic acid. A red light went off in my head because for decades I’ve been leaching acorns and I hadn’t realized the important role oxygen played in removing acid from the acorns. Doubt if I’ll be pouring my acorns back and forth twelve times but I’ll let them spend more time exposed to the air. It might help sweeten them.
Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973