-------- Original Message --------

Subject:	Quick & Easy Acorn Prep ~ Collect 'Em Now!
Date:	Sun, 12 Oct 2008 11:48:09 -0700
From:	John Calvert <jc@virtualtribes.net>
To:	cctransitiontowns@hopedance.net, dancingdeer@hopedance.net, slo-foodfuture@hopedance.net, sustainable-slo@hopedance.net, "Locavore, 100-mile diet study / action group" <slocavores@hopedance.net>

We've been experimenting with acorns lately. Now's the time to collect
the nice, big, fat ones from the white oaks, fallen on the ground. The ones
that are a light brown color seem to be the best. If they are dark, open one
to make sure the meat is solid, creamy white. Discard ones that have
dark meat, dark streaks, or are wormy.

Here's what we've come up with for rapidly processing
them into food (leaching the tannins):

1. Crack open and peel the shells carefully and remove the whole nuts.
2. Place nuts in large bowl, cover with water, and soak overnight. Drain
off the water.

3. Blend acorns in food processor or blender with water (add enough
water so that it blends very easily). Blend enough so that the bits become
a fairly fine "meal"... not chunks. [Note: if you have a hand-crank food
grinder or "grain mill", use Method B below instead – this method, though
slower, will likely retain more of the nutritional value of the acorns. Then
drain/press the water out of the meal and skip to step 9.]

4. Pour mixture through a sieve, press out excess water. (Diameter of
the sieve should be about 5" – if you use a larger sieve, you may need more
hot water in the next step).
5. Heat water in a tea kettle (2 qt.) until almost boiling.
6. Slowly pour the hot water over the acorn meal in the sieve, in a circular
fashion, covering all the meal. Use all the hot water in the kettle.
7. Repeat the last step one or two times. Taste the meal each time – it's ready
when the bitterness is completely gone.
8. Press the back of a large spoon into the meal in the sieve to press out the water.

9. Scoop meal into a glass container with a lid. Store in the fridge. (Adding a
little salt will help preserve it... but use it as soon as possible.)

[ Method B: if you have a hand-crank type food grinder or grain mill...
"Put a fine knife on the grinder and run the shelled acorns through it. This makes
a coarse meal. Place this in a large crock or glass bowl. Then add boiling water
to cover and let stand an hour. Drain and throw away the brownish, unappetizing
water. Repeat. Then taste the meal. It should have a bit of a bitter tang, then taste
sweet as you chew a piece. Continue leaching out the tannin as long as necessary." ref ]

Now you can use the meal for: pancakes, muffins, bread, cookies, granola,
bean dishes, stews, stir frys... get creative! (how about tempeh?)

If you want to make flour out of the meal, this would require the drying
of the meal. This can be accomplished by spreading it out on a baking
sheet and placing in the oven on lowest setting, or placing in an electric
or solar food dryer. After the meal is completely dry and brittle, you can
use a coffee grinder or grain mill to grind it into flour.

Acorns are a nutritious food with a high "good fat" content, and are also high
in calcium and potassium. 4.5-18 % fat, up to 70% carbs, and about 5% protein.[ref]

For more information, see:
http://en.wikipedia.org/wiki/Acorns
http://www.fitbit.com/foods/Acorn+Flour+Full-fat/17523

Here's a good article on harvesting, processing, drying, making flour, and recipes:
http://www.backwoodshome.com/articles2/clay79.html

Here's an article on how to plant oak trees:
http://forestry.about.com/od/treeplanting/p/oak_acorn.htm

enjoy!

JC

John Calvert <jc@virtualtribes.net>
Webmaster
Virtual Tribes Web Design Collective
www.virtualtribes.net