Wild starches are the toughest need for a forager to meet. Greens and fruits are everywhere, but starch can be tough to come by. I’ve begun with acorns, but I plan on adding recipes for other wild starches as well, such as wild salsify, arrowhead, sunchokes, cattail and tule tubers — as well as other nuts like the black walnut.
If you want to make these recipes, you will need to know about collecting and eating acorns. If acorns are just too weird for you but you want to make something similar, use chestnuts — even canned chestnuts make a good substitute.
The Best Way to Make Acorn Flour
Acorns and the Forager’s Dilemma
Acorn Pasta and the Mechanics of Eating Acorns
MORE ON ACORNS
Acorn or Chestnut Cake
Acorn Maple Shortbread Cookies
OTHER STARCHY THINGS
All About Hopniss, the American Groundnut
Farro, Spelt or Whole Wheat Pasta
Crosnes and Peas
Pickled Jerusalem Artichokes
Sunchoke salad with persimmons