I have been making acorn flour for eight years or so and it truly is one of those tasks where the journey is the goal. Despite having a delicious, nutty aroma and making what I consider some of the best tasting bread (the cool factor plays a role in this), it is the process that makes this one of my most favorite activities of the year. I have upgraded my gear and messed round with a few different techniques over the years, partly to help expedite some stages of the process and partly to learn something new. But what hasn’t changed is the excitement shared between myself and my kids when we place empty buckets on the ground and start gathering.
I get asked a lot of questions each year once I start talking about what I do with acorns. I have even received several offers of truckloads of acorns from distant backyards. I am planning to offer a class in the the Fall of 2021 to introduce this food to others and hopefully turn a backyard nuisance (for some) into a fun and practical skill.
