Acorns and Oak: Foraging, cooking, eating, preserving., Trinity Hall, Saturday, 26. September 2020

Acorns are both one of the most under-utilised of abundant wild foods, and yet one with perhaps the longest recorded history of use. Both in Native American tradition and in temperate climates across Europe and beyond, a wealth of harvesting and processing techniques have been employed. Drawing on this knowledge and my own experience working with acorns over the past 25 years, we will work with both pre-harvested and pre-dried acorns, as well as foraging our own fresh supplies. So, after a couple of hours out gathering we will explore shelling techniques, before going on to explore both hot and cold-water tannin leaching techniques. There are as many ways to shell and leach acorns as there are ways to swing the proverbial cat, and the method employed will depend on the time and equipment you have, as well as your intended use of the acorns. By demonstrating and working with multiple techniques participants will be able to apply what is of most relevance to their specific situation. Using oak leaves for tea, candying, and in wine making will also be discussed, with tasters.        Together we will make acorn coffee (to take home), acorn pasta, pickled acorns (to take home), and honey candied acorns (to take home)           We will finish the day with a three-course celebration of the acorn to include acorn soup, acorn pasta, acorn bread, acorn panna cotta, acorn and oak leaf wine, and, of course, acorn : Please bring a lite packed lunch

Saturday, 26. September 2020, Trinity Hall, Acorns and Oak: Foraging, cooking, eating, preserving.

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