NUTTY NOTIONS
If you have any idea of trying to make use of the common acorn as a food item, the first thing you had best do is to learn the differences between and Red Oak and a White Oak tree. You have to know that because the nuts grown on a Red Oak are bitter and those grown on the White Oak are, well, not quite so bitter.
That bitterness is native to both because of the tannins contained therein, and, in order to prepare them as food for humans, that bitterness can be removed. There are several ways of doing that, The American Indians devised a system whereby the nuts were gathered and held for an extended under the waters of a rapidly flowing stream. That leeched the tannins out and carried them downstream. Dried, either at the fireside or in the sunlight and air, the nuts were ready for use as a food.
As non-Indians, we have our own way of doing the job.
Gather up many more nuts than you think you might need or want because, regardless of when you start gathering om the fall, you will find that infesting insects and the nibbling creatures of various kinds have beat you to it. Select the firm, sound, solid ones and get busy shelling them.
You have now arrived at "Crisis Area Uno" - the first point at which potential acorn acolytes so often decide to seek other forms of amusement. Shelling acorns and capping them calls for gloves, a sharp knife which is used to slit the side before the shell is peel back and off. The “cap” is also removed a this time.
Once removed from their shells and skins peeled away as best one can, the process of leeching begins by a series of boilings. You have, no doubt, head the cook's maxim about cleaning greens properly “putting them through seven waters”. That's what you will be doing with the acorns, putting them through seven or more boiling water baths until the tannic acid is gone and bitterness quelled. Depending on the source of heat you have, of course, each boiling takes about fifteen minutes. You keep doing it as long as the water turns brown. You do it until the water stays clear for a good, long, final boiling.
The boiled acorn can be split in two and then roasted in a 200-degree oven with the door open just a bit to allow moisture to escape. Or, I am told, you can dry them in sunlight.
You are now ready to try them. They can be eaten as roasted nuts, cut up in greens or finely chopped to be added to breads and muffins. To make flour, which is the usual use for them, either pounded them in a cloth bag or use a blender. Add a touch of salt and sweetener to enhance the taste. Use acorn flour as an additive to regular flour or conn meal, in the ratio which you find meets your taste preferences.
We have now arrived at "Quit Point Dos"- where I stand a the moment myself. We still have to learn how to tell a White Oak from a Red one.
Hit that tree book.
A..L.M. November 26, 2003. [c552wds]
