I found a great little tip about gathering acorns. Taking a cue from the blog "Ramshackle Solid", I checked out some of our Valley oaks a couple of days after rains had come through. Sure enough, many of them had split right open, making about one-third of the process of getting acorn flour so much easier.
|Click on the pic. for a closer view of split acorns.|
It is said that one cannot get stiff peaks from duck eggs, and although that is true, it is only true to a degree. By beating the whites thoroughly and adding sugar a bit at a time, I get something pretty close to stiff.
I used the only springform we've got (10"), and poured in the batter. After 17 minutes, I started watching it like a hawk, but by about 28 minutes it was done, and looking good! It didn't rise as much as it would have with the chicken eggs, I'm guessing, but I will say that the mix of sweet substitutes worked so well that I renamed my variation.
|The four sweets acorn cake|
The acorns didn't just provide a filler, either. This cake has a toasty nuttiness, and the slightly inconsistent grinding from my blender added tiny, flavorful chunks of toasted acorn. It was really a treat!
We here have been so impressed with the acorn flour that after today's rains we plan to hit the fields to gather this amazing nut.
I will definitely be adding the Quercus (oak) family to the list of Lands on the Margin's edible plants list. Keep an eye out for that and all the other plants I'll be adding to a stand-alone page, soon.