Foraging the Oak.

The Oak will forever be a symbol of Provision. It’s versatile wood is extremely well rounded; it has countless uses and excels at them all. Its fruit has been a staple food since ancient times and its appearance tells of a Majesty long past. One could almost live solely from the oak.

However, it is not well know that acorns are edible and rumors of time consuming and laborious processing keep most folks from enjoying the Oak’s vast bounty. In truth, the acorn for all its abundance takes some preparation to make it edible. Acorns are very high in tannins and these must be removed before the Acorn can be eaten. The process is a lengthy but simple one.

Step 1:

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To shell the acorn, place it on a stump with the pointed end up and gave it a firm square blow with a hammer. Next, peel back the shell and remove the nut.

Step 2:

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Now to remove the bitter tannins. There are several ways to do this. One is two boil them changing the water out until it no longer turns brown. You can also soak the acorns changing the water daily. By far the best way is to put them in a net and place them in a river or stream for a few days. Be sure to taste test the nuts to be sure the bitterness has been removed.

I roasted mine but they can be eaten as is or ground into flour. Sweet and hearty with a strong taste and scent of caramel, the roasted acorns were well worth the effort.

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About Anthony Wilder

I am an artisan woodworker from Grand Rapids, MI. Woodworking is my passion and I do all my work with hand tools. We can learn a lot from past methods and mindsets and I am working towards teaching the lost art of working wood.
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