Thursday, October 25, 2012
It's acorn season and I've been getting an education in oak trees. I've learned to identify white oaks, which apparently are some of the sweetest acorns to find. They're also a substantial size making them worth shucking. I've collected a couple of pounds from three trees up in Prospect Park and am planning to go back for more. I can already tell that this hefty bag of acorns is only going to make a small amount of flour, so as long as I'm putting in the time I might as well go all the way and collect more.
I've gotten a lot of information on how to do this from Hank Shaw of Hunter Angler Gardener Cook. His biggest piece of advice on collecting them was to look for little worm holes and discard those. Acorns are bitter from their high tannin content and the tannin has to be leached out. I've seen a lot of different versions on how to do this but his cold water leaching method seems to be the most reasonable.