Comments on: Acorns and the Forager’s Dilemma

By: Foodie Tuesday: The Element of Surprise | kiwsparks

Foodie Tuesday: The Element of Surprise | kiwsparks — Tue, 03 Jan 2012 14:51:47 +0000

[...] industrious as is required for the long and involved process of soaking out the tannins and preparing the acorns for consumption when I don’t even know how successfully I’ll use the flour, let alone how compellingly [...]

By: Laura

Laura — Wed, 05 Oct 2011 20:03:02 +0000

Thank you so much for posting this! My family and I moved to our home last winter. The lot has a huge oak tree in the front yard that dumps oodles of acorns all over the place. I thought that there might be a use for them and I’m so happy I stumbled upon your website!! I’m looking forward to trying out some recipes! And most definitely will be one of your followers! I love your style of writing!! Thanks again!

By: The Mom Chef ~ Taking on Magazines One Recipe at a Time

The Mom Chef ~ Taking on Magazines One Recipe at a Time — Wed, 28 Sep 2011 18:33:46 +0000

The constant clunk of acorns falling on my roof led me to thinking that there HAD to be something constructive I could do with them. Hence a google search and, voila, a Hank discovery. I’m a follower now. Thanks for showing me a way to use these otherwise lethal missiles from above. Plus, I’m on the east coast so am blessed with the white oak (lucky me!).

By: Joey

Joey — Mon, 11 Apr 2011 20:35:13 +0000

Hello Hank,

I just found your site and am truly excited. In about a month, I am leaving corporate world for that of permaculture/wildcrafting/love all things cooking and food. Thank you for all the lovely info! It will come in good use as I further re-orient towards a more natural life and away from chasing paychecks.

Best,
Joey

By: Patti

Patti — Mon, 15 Feb 2010 20:31:15 +0000

Have you seen this pickled acorn recipe?

http://www.eatweeds.co.uk/spiced-pickled-acorns#more-829

By: Kevin Taylor

Kevin Taylor — Sat, 23 Jan 2010 10:54:44 +0000

Spenceviile Wildlife Area still has TONS of acorns laying around, if anybody was interested. Picked up a few myself earlier in the week. Positivly no ducks or squirrels though!

By: hank

hank — Wed, 13 Jan 2010 19:23:23 +0000

Carina: I will definitely answer those questions in the last of the three acorn posts, which is coming later this week. Short answer: Green ones are OK, as are sprouted ones…

By: Carina

Carina — Wed, 13 Jan 2010 15:53:25 +0000

Hank – This is so interesting! I have been toying with the idea of cooking acorns for a very long time, but everything I’ve read had mentioned days and days of labor to get the tannins out – thanks so much for clarifying the white oak/red oak difference. I’m definitely going to make some oak tea!

I know you mentioned that you’ll have more posts about this coming up, and I’ll be patiently waiting, however I do have one question. What do you know about when to collect the acorns. The acorns off my parents’ valley oak tree are very green when they first fall off the tree. I noticed in the pictures that yours are brown. Ours don’t turn brown until much later, but often by then they’ve either (a) sprouted, or (b) have bugs in them. Insights on when to gather?

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Tue, 05 Jan 2010 21:57:06 +0000

Oh, Hank. So sorry to hear about the Achilles. Hope the healing process goes quickly and smoothly! I am fascinated by your posts. Love the idea of gathering acorns. I’ll have to check the park near us to see how many Oaks there are for future reference. And I had to smile when I saw Adele’s comment, since my 8 year-old son is reading “My Side of the Mountain” right now. Just might have to plan a little Mountain Dinner based on the food items from the book.