Photo by Holly A. Heyser
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.
MORE ON ACORNS
RECIPES
- A simple Acorn Soup, with porcini mushrooms and brandy
- Acorn Flour Honey Cake, also good with chestnut flour
- Acorn Flatbreads, in the style of an Italian piadina
- Acorn or Chestnut Flour Pasta
- Acorn spaetzle, good with German or Austrian dishes
- Farro or Spelt Pasta Dough
- Sunchoke salad with persimmons
- Sunchoke Pickles
- Salsify (Scorzonera) Croquette
Crosnes and Peas
Crosnes or Chinese Artichokes are little starchy-crunchy tubers that look like little Michelin men and taste like water chestnuts.
NUTS
- Black Walnut Snowball Cookies, with orange flower water
- The best Black Walnut Ice Cream ever! Trust me.
- Black Walnut and Parsley Pesto
- Wild Pine Nut Cookies ,with rosemary and acorn flour
[...] HAGC’s acorn recipe page [...]
[...] luminaries like Euell “Try Anything “ Gibbons of Stalking the Wild Asparagus and Hank Shaw of Hunter Angler Gardener Cook say you can make delicious things out of acorns.Acorns, beforeFirst, you collect them and remove the [...]
[...] Shaw’s extraordinary list of tried and tested acorn [...]
[...] I came up with a fairly random experimental approach (mainly from here and pages on the same blog, here and here and (surprisingly from a fellow-Australian) here). The big challenge, and probably the big [...]
[...] är Hunter, Angler, Gardener, Cook. Här lärde jag mig nyligen allt jag någonsin velat veta om ekolllon och dess tillberedning. Bland annat finns det recept på hur man rostar och mal ekollon till ett mjöl som man kan [...]