Coarse-grind the acorns then run them through a "Mr. Coffee" a few times until the resulting brew doesn't taste bitter. Then dry the acorn meal and grind it up finer for flour or just leave it as is for acorn porridge or to add to muffins.

-Blast

Blast, what are the Fall Harvest possibilities in your neck of the woods?

wild grapes!!--by the backpack load--60 pounds all together.



between those and the "gone wild" apples--seen below crushed and fermenting--
i'll have enough home made wine to sit out any Minnesota storm.

That's what I`m talking about

What would you do w/out a MR Coffee in a survival situation ??

Can you eat them w/out filtering that mcuh ?

"Fall" is basically a meaningless term here, but from memory on Sunday's class we found:
Hibiscus
Pony's Foot
Amaranth
Miner's Lettuce
Wild lettuce
Sow thistle (prickly lettuce)
Spatterdock (water lily)
Nut sedge (three types)
Greenbriar
Saw palmetto
Acorns (red, white, and live oak)
Cleavers
Canna lily
Betony
Horsetails
Inner bark of maples, elm, cottonwood, sycamore, willow, mulberry, and sweetgum trees
Sweetgum seed pods
Sassafras tree
Rose hips
Jerusalem artichoke tubers (still small)
Rattlebush
Manioc
Prickly pear
Goldenrod
Giant Texas Ragweed
Bayberry (Waxleaf myrtle)
Peppervine
Smartweed (Lady's thumb)
Burdock
Sheep sorrel
Wood sorrel
River cane shoots
Wild grape vine tendrils
Chinese tallow tree

There was more, but now I'm hungry and need lunch.

-Blast

It depends on the acorn. So trees produce nuts very low in tannic acid, but they are rare. If you find one, mark it's location! Acorns that haven't had their tannic acid removed are very bitter and very hard to eat.

Native Americans would leech out the tannic acid by soaking in fast-moving water woven bags of crushed acorns for a few days. The slower the water was moving the longer the acorns were left in the stream. For quicker results you can place you coarse-ground acorns in a tee-shirt then pour boiling water over them. Taste a nut or two every so often to see if the bitterness has been removed.

The reason for coarse grinding rather than fine grinding is just to make it easier to keep the acorn meat in the filter.

-Blast

Home made wine, awesome!

I've got homemade beer, but need to try to produce some wine.

Cool info right there!

My parents place got a TON of acorns this year... if I remember right they are not every year and the quantity is dependent upon something too ??

Our oaks up here have weird acrons, they are VERY rare, I`ll have to find them and take some pics

Here in WA, the toadstools are in flower. *sigh*

Yesterday, I collected half a plastic grocery bag of them to prevent the dogs from sampling them. The white ones had thin little skirts around their stem/stalk, which I believe are toxic.

The hazelnuts (filberts) are lying on the ground, but I haven't found any with meat in them. The jays find the ones that do, and bury them in the garden beds, where I will find them sprouting in spring.

Sue