Acorns

[Man of Tanith]

Morning All
quick question
should acorns be green or brown when making acorn flour?(like the stuff Mr Mears makes in wild food?)
thanks in advance as its something i plan to try soon(ps i know it needs leeching)

 

[Retired Member southey]

Going for brown here dude, but to be honest not sure why, maybe to increase the excitement of trying to beat the deer and tree rats!

 

[Toddy]

So long as they look healthy, full and not wormy, I don't reckon it matters. Sometimes a very early drop is really 'too' early though, just let that lot go and wait for the full deluge. Surprising how sore an acorn can bounce on you.

cheers,
Toddy

 

[blacktimberwolf]

Brown would be better as they are dry & mature, ( you don't use green wheat grains to make flour ) Any greenish brown ones can be left in a dry, airy place ( spread flat on a table is ideal) & they should brown up after a week or so.
I have made acorn flour & coffee in the past & I must say it's an aquired taste.
I'm not that fond of things made from sweet chesnut flour either.

 

[Toddy]

Leave them too long and the tannin is only fit for leather making

If you lay them out somewhere warm I find the blooming things just try to sprout
That said, sprouted ones, like barley, are opening up their sweetness

I like acorn coffee, as flour, well, it's okay. It's nicer toasted I think.

Chestnuts are great fresh roasted, but the flour's hard going (and that's saying something from someone who can't eat wheat flour so eats every other kind she can find). It seems to be something folks add into savoury stuff, but I think it's better with sweet.

M