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 acorn recipes, you’ll also find recipes and resources for other wild starches as well, such as wild salsify, arrowhead, sunchokes, cattail and tule tubers — as well as other nuts like the black walnuts, hazelnuts and pine nuts.
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
Acorn or Chestnut Cake
This is an overview on how other countries use acorns, and the post includes a recipe for an Italian-style acorn flour cake, which is traditionally made with chestnuts.
OTHER STARCHY THINGS
All About Hopniss, the American Groundnut
What you need to know to gather, grow and eat what might be America’s best wild tuber.
How to Collect, Process, Crack and Store Black Walnuts
The title pretty much says it all. These nuts are tough to crack, but are very much worth it!