It's a big acorn year up here, apparently only happens about every 4 or 5 years, so I couldn't resist seeing if I could get some food out of them. We gathered up about 4 gallons or so, just from our property, and had them laying in the sun to dry, but now that it's raining, we've got them in baskets by the fire.
I read the book on the traditional method of leaching and grinding the flour, so more as that progresses.
1 comment:
native americans used to have to leach for along time to those acorns the get the bitterness out. I learned that in a native american herbal tour with David Crow. He is amazing.
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