It is late September, White and Red Oak trees are releasing their acorns to the forest floor. The time to gather is now before the Autumn leaves hide them with a blanket of Fall colors making them a bit harder to discover.
The humble Acorn is a forgotten super food, BUT I believe it will make a comeback because these tasty nuts lavishly provide us with many needed vitamins and minerals, they are high in starch and low in calories and astonishingly they are a complete protein with all 8 amino acids! They can not be eaten raw as other nuts because of their bitter tannins but with a little processing they are delicious made into a gluten free flour for breads and pastries, or eaten as any nut. They are worth the effort.
This Teaching Tuesday video class features the amazing Oak and it’s abundance of gifts for food and medicine.
Join Me to Discover:
• how Oak trees were revered throughout history
• how to tell the difference between White and Red Oaks
• learn the steps to process Acorns from identifying and gathering till you eat the final product (photos of each stage found in the slideshow beginning at 42:26)
• Acorn culinary ideas
• Acorn healing gifts
• the Oak trees usefulness
• beginning 39:49 watch my slideshow of foraging and herbing around in September
Additional Resource
I recently watched a fascinating Ted Talk on Acorns that presents a lot of helpful information. The presenter, Marcie Mayer, has made the study and consumption of acorns her life’s work. Marcie’s knowledge of their uses and nutritional benefits is mind boggling. Perhaps the two facts that arrested my attention the most were these:
