WEWP#27: Quercus sp. (White oaks and red oaks)

We're back with our regularly scheduled Wednesday episode to talk about acorns! Many of you may already be familiar with the acorn as a food as we go a little bit into how to process it, how we've enjoyed it, and its nutritional qualities but there may still be a few resources you might not have known! Not included in the show, but was intended to be, was some resources on where to find acorn processing detailed step-by-step. The classic gold standard for years has been found in a chapter on acorns in Sam Thayer's book "Nature's Garden". An extra tip from Ellen Zachos @thebackyardforager is to use cold leeching whenever possible because hot leeching will cook the starches in acorns, and we need what starches it has to stay intact until cooking with the final product. Thanks to Brett Westcott for our music and to Laura Feller for our logo and always to you, the listener for supporting us!