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.
The 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.