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9 responses to “Acorn Spaetzle”

  1. Celeste

    Can you speak to the various types of oak/acorn? I have two water oaks (quercus nigra) and a live oak (quercus virginiana) in my yard, and they’re spitting out a bumper crop of acorns this year. Is either variety worth eating? I could fill a 5-gallon bucket in a matter of minutes just by raking/sweeping the patio.

  2. Peter Arnold

    Well, I am trying to decide which tod o this afternoon, harvest the jonathan apples just waiting to be applesauced or continue with my Hank Shaw acorn gathering project. I may get both done, we’ll see.

  3. Christine

    My family loves this recipe as gnocchi, especially during our long winters. It is much more satisfying than the potato version or any pasta, presumably because of all the acorn protein and fat. This year, however, we’ve had NO acorns. Our freezer acorn flour becomes that much more precious. Thank you HAGC, for making this a staple in our diet!!!

  4. Joshua

    Acorns are well worth the effort – which isn’t as much as you might have been led to believe. Thanks for the great recipe, Hank, I’ll definitely put it to use.

  5. Lynn

    Ahhhh…. We adore Spaetzle and look forward to eating it several times during fall and winter. Our relatives Axel and Irma taught us how to make it by hand using a cutting board and knife. Wish I’d taken a video of that training- sloppy fun! You’re definitely correct about purchasing a spaetzle maker.

  6. Paula

    Spaetzle is also really good with bread crumbs toasted in butter and then poured over the spaetzle, but I particularly like it that way only with minced onions in there for good measure. Yummy.

    I am going to have to start looking for a good bunch of oak trees- don’t have any near here, but they are in the area…

  7. The Internet Kitchen: One Big Red Cookbook | Macheesmo

    […] Acorn Spaetzle – Anytime I want to see an interesting recipe with ingredients I don’t usually cook with, I swing by HAGC.  Hank is always cooking with unique stuff.  I’ve never really cooked with acorns, but I wonder if it would work equally well with chestnuts?  (@ Hunter Angler Gardener Cook) […]

  8. Marie H

    I had always heard acorns weren’t really edible, until I started reading your blog. What about horse chestnuts, which are also high in tannin and mostly considered inedible, though one or two places said “without intensive processing”. Have you ever tried your leaching process on horse chestnuts? We have them all over in Colorado, and I would love to use the big glossy nuts for something useful. Thanks.

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