Making Gravy Out of Acorns

My father taught me how to make gravy. Growing up in New Orleans, he worked as a chef around a lot of French cooking. He had plenty of praise for “browning flour.” He called browned flour “roux.” Browning flour takes a little skill because it burns easily. The best skillet to use is cast iron, along with a metal spatula to scrape the flour so it doesn’t burn. A quarter cup of flour is all you need. More finesse is needed to add liquid to the flour but hang in there. You can get the lumps out. Add the liquid slowly and make sure it’s not hot. Cold is best. It will become a paste and with more liquid, it will become the desired gravy consistency. The liquid should be flavorful. Soup stock is preferable, the tastier the better. You can either make your own or purchase it. To turn it into acorn gravy, you only need to add a quarter cup of acorns that has gone through the leaching process I explain in my book.

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

Hunter Gatherer Types… It is Time to Start Thinking About Oaks and Acorns

CreatespaceAcornsAndEat'emFRONTCOVERYes, the summer has just begun but before you know it, your favorite oak trees will be bursting forth with green acorns. As the days shorten, the acorns will turn brown and drop to the ground. That’s when you grab your basket and start gathering. The acorns will look beautiful in a basket sitting on your mantle or kitchen table but don’t leave them there very long. Get cracking. If there are any worms in them, they will eat your acorns and make them unappealing. They will still be good to eat, a few nibbles from them won’t hurt but make haste. Crack them and either freeze them for later leaching or leach them and then freeze them. Acorn chocolate cake… I can taste it now.  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

The Acorns Are Falling… Time to Learn to Prepare Acorns

It’s the time of year when acorns are just beginning to fall. Right now, in my neighborhood, they’re still green, but before long, they’ll be a luscious brown and ready to gather. Never cooked with acorns? I’m happy to solve that problem for you. With the reprint of my acorn cookbook and field guide, “Acorns and Eat’em”, you’ll find all the directions you need for identifying, leaching and cooking delicious foods with the acorns you gather. Whether it’s acorns in your omelet or acorns in your smoothies, you’ll find a wide variety of recipes. This book is 6X9 inches and will fit well into a large purse, briefcase or backpack. Acorns make every dish more delicious. Just make sure you save plenty for the wildlife! Suellen Ocean is the author of “Acorns and Eat’em”, a how-to vegetarian cookbook and field guide for eating acorns. Available here:http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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Life Got You Down? Spend Time with a Wise Old Tree

We get nuts, oils and fruit from trees but spending time with them brings energy and inspiration. They don’t speak to us in the manner that humans do but their longevity speaks volumes. What have we been through that they have not? One of my favorite big ol’ trees spreads a shady canopy over an old schoolyard. You can see where years ago, lovebirds carved their initials into it. The ancient tree has withstood fire danger and storms. Wet winters threatened fungus infestations while insects waited to make a home in its dead carcass. Next time you need inspiration, go find a wise old tree. Lean up against it and receive its embrace. Gain strength in the knowledge that you too can grow and prosper through life’s difficult times. I don’t know who said it but I’ll never forget it, “That great oak was once just a little nut that held its ground.” 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

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Eating Wild Foods… Leaching Acorns

Leaching Acorns

When leaching acorns, the ratio of water to acorns is important. Acorns are rather starchy and when they’re dry, they soak up a lot of water. I probably use more water than is necessary but I usually say 3 parts water to one part acorns. For example, if you have one cup of acorns, I recommend using at least three cups of water when you put them into the blender to leach them. That’s probably enough. It’s fine if you use more water than that. If you have several cups of acorns, only grind one cup at a time. And don’t forget to take the shells off first!CreatespaceAcornsAndEat'emFRONTCOVER

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

 

How-to Crack Acorns

The best way to crack acorns is with a “Texan Nut Sheller”. Even after thirteen years it is still razor sharp. It works especially well on dry acorns. Be careful it is very sharp, NO KIDS and WATCH YOUR FINGERS!

Cracking Acorns

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

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