This year's Fall Wild Edbile Plants class on 14 Oct covered quite a few "delectable edibles... mmmm," as Tim commented early that morning. But, the main item of discussion was this year's abundant acorn crop.We talked, gathered, processed and ate acorns. Jen (Tim's much better half) made delicious acorn/peanut butter cookies and acorn/pumpkin muffins that were the hit of the class.
Interesting Oak facts: A mature Oak tree can produce up to 1,000 pounds of acorns in one growing season and this year was one of those years. In fact, Oak trees produce an abundance crop only every 3-5 years depending on the species and local weather conditions. Acorns have been used as a main food staple more than any other nut or grain over the course of human history. White Oak is the most common of the Oaks and good thing too, because they tend to have less of the tannic acid that makes processing acorns somewhat laborious. The nutrition of one handful of acorns is equivalent to a pound of hamburger making it an excellent food.
Hue brought his usual edible findings for all to taste... Jerusalem Artichokes, Persimmons (fermented slightly, but still good), Acorn meal (leached of its tannins), Autumn Olive sauce, and dried Nannyberries.
