Tag Archives: acorns

2016 SHA Module, Session 16: All About Acorns

shelled southern live oak acorns November 19   9:30 – 5p

Location: Tucson, AZ

Instructor: John Slattery

Our final module of the year offers a full day of working with acorns. Two species of acorn will be our main focus: southern live oak (Quercus virginiana) and bellota (Quercus emoryi), the former we’ll be viewing with ripe acorns. We may also view another non-native, cork oak (Quercus suber) from Spain. The former is found in abundance as a locally landscaped oak, and the bellota is our prominent wild acorn, locally. These delicious and tremendous local food resources will be looked at in depth during this class, and we will also go through all stages of processing from dry acorn to fully leached flour. Some food prep will be involved and pre-made samples will be available.

Although processing acorns does take some time, there are ways to manage it rather well. I will be sharing from my experiences as we go through the process of preparing our local acorns for consumption.

southern live oak acornThe mighty oak is renowned throughout the world as a symbol of strength, courage, integrity, vitality, and protection. There is no other food which has sustained the human race to such an extent as the acorn. And today most are barely aware that it can be eaten. How can such an abundant food go unnoticed for so many generations? The time of reawakening to the vitality and nutrition present in the oak’s acorns is upon us, and with much culinary delight!

We are entering the age of the acorn renaissance! I hope you can join me.

Our meeting place will be in central Tucson to discuss and view fruiting oak trees. After a couple of hours in the field, we’ll head to the Desert Tortoise Botanicals office for processing the acorns.

Register:  

Price: $98.00

 

Processing Acorns for Food

bellotasFood Conspiracy Co-op
Thursday, February 17
6-8p

Cost: $10

Processing Acorns for Food… & Various Recipes
with herbalist & forager, John Slattery

Acorns are believed to be the most substantive food the human race has consumed throughout our time on this Earth. If that’s so, what are we waiting for? Acorns are all around us, particularly in Tucson. Yes, they grow on trees. But what to do with them? That’s what you’ll learn in this class – a detailed approach to gathering, processing, and cooking with acorns. There are so many things to do with acorns – not just stew. For example, there are cookies, bread, pizza crust, pancakes, gnocchi, crepes, falafel, burgers, and much, much more.
Featuring slideshow presentation, hands-on demonstration, and samples to taste.
Bring a friend, a note pad, and your appetite!

Register now to reserve your spot!

John Slattery, Sonoran Herbalist
Tucson, AZ
© 2016

Raw Emory Oak Acorns

Upcoming DEMO – Acorns: an Abundant & Delicious Food Resource

 Desert Harvesters’ Pre-Monsoon Mesquite Milling
 Sunday, June 22, 2014
 403 N. 6th Ave.,Tucson, AZ      

6am to 9am

with local herbalist & forager, John Slattery

At 8a John will be conducting an informative, hands-on demo on our local acorns. You will learn about the two main varieties of oak in our area which produce tasty and reliable acorn harvests each year, how to identify them, how and when to gather, how to process, and solar acorn bread baking for all to taste after the presentation.

Desert Tortoise Botanicals delicious, iced Prickly Pear drinks will be served, and a selection of products will be available for sale. More information about foraging in the Sonoran desert will be available at our booth.

Come down and talk to us about the exciting lifeway and pastime of foraging in the desert!

Desert Harvesters’ Pre-Monsoon Mesquite Milling (flyer)

 Hosted by Exo Roast Co. and Tap & Bottle
 403 N. 6th Ave.,Tucson, AZ

PosterBring Your Own Mesquite Pods! Pods for milling must be clean, dry, and free of mold/fungus, stones, leaves, and other debris.

 Cost: $3/gallon of whole pods, with a minimum of $10.

There will also be:
 • native wild foods demonstrations – Acorns, Palo Verde peas
 • Exo’s mesquite-, mole-, and chiltepin-infused coffees,
 • Mesquite baked goods and cactus fruit popsicles
 • Sale of seeds and seedlings of the best-tasting native bean trees and chiltepines — so you can plant yours in time for the rains.