Back to acorns.

Dweste's thread was timely, as I recently had some time to kill in town, where some oaks had dropped their acorns. One was an Oregon White Oak (native here) and the other was a Red Oak. I collected from both, keeping them separate. Then I needed to find out how to treat and use them.

I ran across this really good free online book (.pdf, 50 pages) called Acorns and Eat 'Em by Suellen Ocean. Varieties, collecting (sprouted and not), storing, freezing, leaching methods (modern), and cooking. It's the most detailed and comprehensive I've run across.

Tip: if you pull off the little circle at the top of the acorn after you split it, the meats come out more easily.

Thanks, Dweste, for bringing up this topic!

Sue