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a more detailed look at the uses of acorns as food and medic

Recipes, Gardening, Storing, Drying, Canning, etc..
PostPosted: Mon Jul 12, 2010 6:36 pm
I have copied and pasted, and sent attachment in case one works better than the other. The attachment is much better, easir to read, and has pictures.


Acorns are a natural resource that has been used since ancient times. Over the course of human history it has been estimated that people have eaten more acorns than both wheat and rice combined. The acorn has served as an important famine food for many centuries. The Cherokee, Pima, and Apache, used acorns as one of their primary staple foods in the same way they used corn. It grows in abundance and is very nutritious. One mature oak tree can produce approximately one-thousand pounds of acorns in one growing season during normal weather conditions.


Using acorns for consumption

Acorns are a good source of carbohydrates, protein, 6 vitamins, 8 minerals, and 18 amino acids, and they are lower in fat than most other nuts. A handful of acorns are equivalent in nutrition to 1 lb. of hamburger.

You will want to taste test your acorns from each tree (if you have more than one) to find the best flavor acorns, when using them for consumption. Make a note of which trees have the best flavor acorns to refer back to each year. When taste testing your unprocessed acorns, chew and taste them, then spit it out.


Collect your acorns in the months from September through October. You will need to do this daily to avoid critters eating them all. Also, they can collect mold. Get rid of any acorns that look defective, but do not throw them away, just away to an area where they can grow more trees. You don't want to keep picking up those same defective acorns day after day.

You may pick the acorns when they are still green and they will ripen within a few days










Discard the caps of the acorns and any that have defects like mold or tiny holes from worms or overly soft. They should be firm.

Acorn Drying Methods


There are 3 methods to dry acorns:
In the sun, in an oven, or at room temperature

Room temperature;
Make sure your acorns are put on a tray or screen in a single layer. They can take up to 2-4 weeks if the acorns are green.
The advantage of drying indoors is that they keep their moisture and make them easier to chew. They will be safer from insect infection.
The disadvantages are that it can take longer and take up more space

Drying in the sun;
Put your acorns in direct sunlight for 2-5 days, bringing them in at night. If it is overcast, it may take longer to dry and may cause molding. Remove all molded acorns and the ones that remain green.

The advantages of sun drying are that it helps kill any larva, and reduces mold problems
Disadvantages are that insects may lay eggs in them and the nutmeat can loose moisture and flavor,
If you have windows facing the sun, then you can place your tray of acorns in the sun inside your house and eliminate the flying insect problem above
Drying in the oven;
Simply put acorns in the oven at 175 for about 20 minutes. Keep the oven door open to let moisture escape
*Sun drying inside your home, in a sunlit area is the preferable method

Acorn Storage

After you have dried your acorns, inspect them a second time for cracks and insects.
Inspect your acorns every week for four weeks.
After the four week period you may store your acorns. Ziploc freezer baggies are excellent for storage. Keep them in a cool dry place.
Properly stored and dried, they can be used for up to 6 months.
If you have a freezer, you can remove the nutmeat from the shell and store the acorn meat in the freezer in a freezer bag for an extended amount of time.


Acorn preparation
The acorns will need to be processed before consumption.
It may seem like this food takes a lot of preparation, but it could be worth it to have an abundant food source and if you have no other choice.
Caution:
** you should NOT eat and swallow an acorn nutmeat until AFTER you have removed the tannic acid from the acorn nutmeats.
If you are allergic to other nuts, you will probably be allergic to acorns. Taste test one acorn first if you think you may be allergic.

Don't remove the acorn nutmeat from the shell until you are ready to process and eat them (unless you are intending to freeze them) The tend to dry up in just a few days.
All acorns contain tannic acid (or tannin). White Oak acorns contain very little but Red Oak acorns contain a lot. The good news is that tannic acid is water soluble and it can be easily leeched out of the acorns using either boiling or cold water flushing.
You can process the nutmeat as whole nutmeats or as ground nutmeats.
Whole nutmeats would be used from your sweeter tasting nuts and are good for snacking and some certain recipes.
Crushed nutmeats can be used with your more bitter acorns because you can process out the bitterness more easily.
There are 2 methods of preparation to remove the tannic acid, boiling and cold water flushing:
Boiling Method
(May be used with whole nutmeat kernels or ground nutmeats.)
Fill two pots with clean fresh water. Each pot should contain enough water to completely cover the acorn nutmeats (but don't add the nutmeats yet). Turn on the heat to the first pot of water. You will need to determine the bitterness of the batch of acorns to know how many times to boil it.
All acorns must go through at least one processing before consumption, even when some batches may not seem bitter at all.
It would be a good idea to separate different batches beforehand.
Adding pickling or canning salt to the final pot of boiling water before adding the nutmeats will enhance the flavor of the nutmeats and increases its storage life.
If you have a sweet batch, you will only have to boil it once so you will only need one pot and need to add the salt to it before adding the nutmeat.
First boil
- Add your acorns to the pot when it begins to boil and immediately turn off the heat.
- Start your second pot to boil.
- In 30 minutes, the water in the first pot should be brown
- Pour your acorns and brown water through a filter to separate the nuts from the water.*see later how to use brown water
If there was no noticeable bitterness to begin with and you are only using one boil, then skip down to the drying instructions below

Second boil
- Put your nutmeats into the second pot of boiling water and immediately turn off the heat
- Rinse your first pot and prepare it for a third boiling (if necessary)
- In 30 minutes, the water in the first pot should be brown
- Pour your acorns and brown water through a filter to separate the nuts from the water.
- Taste one of the nutmeats to see if the bitterness is gone
(if it is not, spit it out and start next boil)
continue this process until you have a sweet nutlike tasting nutmeat. Should be good by a fourth boil, max.
If you switch the nutmeats from boiling water into cool water and then bring the water to a boil, you will lock in the bitterness and you won't be able to get it out.
* Do NOT let wet nutmeats sit for hours between boilings. The nutmeats will mold if you do.

Cold Water Flushing Method
(May be used with whole nutmeat kernels or ground nutmeats.)

Put the acorn nutmeats inside a clean pillowcase and leech in cold running water (faucet or stream) for several hours until the bitter taste is gone. Periodically squeeze as much water out of the pillowcase and acorn nutmeats as you can without damaging the nutmeats. Then continue rinsing. When the nutmeats no longer taste bitter, you can stop rinsing. Then dry the nutmeats following the drying instructions below.
Drying the nutmeats
If you need the damp acorn nutmeats in a bread recipe you may use them immediately without drying. However, if you are not going to use the nutmeats until later, you MUST dry them.
After removing the tannin using either boiling or flushing, spread the damp nutmeats in a thin layer on a baking tray and dry slowly in a warm oven (175ºF to 200ºF) with the door slightly cracked to let the moisture escape. Or place the tray of damp nutmeats in the sun near a window. (If you dry them outside in the sun, cover them with a clean screen or the wildlife will steal them.)
If you are drying ground nutmeats, the dried meal will be caked and it will need to be ground again.
If you are drying whole nutmeat kernels, you may eat them like nuts. Or use them in recipes that use whole nuts. Or you may process some of them into grits or meal on an as-needed basis.
Recipes
Acorn Grits
Follow the tannin removal and drying instructions for acorn nutmeats above. Then pound or grind into course meal or grits. Acorn grits may be used in acorn recipes in place of chopped nuts.
Acorn Meal (or Acorn Flour)
Follow above Grits recipe but grind the acorns into a fine meal.

Storage of Acorn Grits or Acorn Meal
Store in a sealed, glass jar in a cool, dark place. They will keep for several weeks in the refrigerator or for several months in the freezer. Frozen nutmeats will retain their original flavor for about 10 months (or until the next crop of acorns is ready to be harvested). Because they contain nut oil, they will go rancid if left in a warm environment after they have been processed.
Caution: If stored for a very long time, smell them before using. If a musty smell is present, throw them away.
**Recipes when you have few ingredients:
Cornmeal and acorn mush:
4 cups water
1 tsp. salt
1/2 cup acorn meal, ground
about 1 cup cornmeal
Bring salted water to a boil and sprinkle the acorn meal into the boiling water, stirring briskly with a wire or twig whisk. Then add the cornmeal. Add just enough cornmeal to make a thick, bubbling batch in which a wood spoon will stand up fairly well. Place the saucepan in a larger container holding two inches or more of boiling water. (Use a double boiler, if you have one.) Simmer the mush until quite thick, about 45 minutes, stirring occasionally to keep it from lumping.
Cornmeal and acorn mush is very good for breakfast on a cold morning. It can be served with sweetened milk and a dab of wild fruit jam or homemade butter. But it is also great as a main course lunch or dinner. You can also add salsa or bacon bits and grated cheese on top to get great variety. This mush is very filling and will stick to your ribs.
I often make a double batch and pour the "extra" in a greased bread pan. When cooled in the fridge overnight, it becomes quite solid and can be sliced in half inch thick slices, dipped in flour and fried in oil, first one side, then turn and fry the other. Fried acorn and cornmeal mush is one of our absolutely favorite camp (or at-home) breakfasts. Serve it with butter, salt, and thick fruit jam or maple syrup. Of course, David likes his with catsup.
You might want to try your hand at a "modern" type of pemmican. It doesn't keep on the trail for months, but it is pretty good.
Modern pemmican:
1 lb. lean stewing meat, cut quite small
1/2 cup dehydrated wild plums
1/2 cup acorn meal
Boil the lean stewing meat. When it is tender, drain and allow it to dry in a bowl. Grind all of the ingredients together in a meat grinder using a fine blade. Grind again, mixing finely, distributing the ingredients very well. Place in a covered dish and refrigerate overnight. (Or you can eat right away, but like many foods, the refrigerating allows the flavors to blend nicely.) You can serve this on any flatbread, such as a tortilla. It is best served warm, or you can reheat it in the pan in the oven like a meatloaf.
Indian Acorn Griddlecakes
2 cups acorn meal
½ tsp. salt
¾ cups water
Preparation: Combine everything and beat to a stiff batter. Let stand for one hour.
Cook: Heat 1 tbsp. of fat or oil in frying pan. Drop batter into pan to form cakes about 3 to 4 inches across. Brown cakes slowly on both sides. These cakes will keep for several days.
Other recipes:
Mexican Acorn Tortillas
2 cups acorn meal
¾ cups flour
2 tsp. salt
Preparation: Mix ingredients. Add just enough water to make a stiff dough. Let stand for 30 minutes.
Cook: Squeeze into small balls and then press each ball into a very thin flat cake. Fry in a lightly greased skillet until brown on both sides. Use just enough fat or oil to prevent sticking.

Acorn Pemmican Tortilla
½ cup acorn meal
1 lb. lean meat cut in thin strips
several tortillas
Cook: Boil the lean meat in salted water until tender. Drain and allow to dry. Grind the meat and the acorn meal together using a fine grinding blade. Mix well and then grind a second time. Heat and serve wrapped in a tortilla, or on any flat bread.
Variation: Add cooked white rice, or cooked beans, or hot sauce, or grated cheese as part of the tortilla stuffing.
Pioneer Acorn Bread and Acorn Muffins
1 cup acorn meal
1 cup flour
1 tsp. salt
3 tbsp. baking powder
3 tbsp. oil
1 cup milk or water
Optional: You may add 1 egg to the above ingredients.
Preparation: Combine milk, egg (if available), and oil and beat until smooth. Mix in the acorn meal, flour, salt, and baking powder and stir into a smooth dough. Place in a greased bread pan.
Cook: Bake at 400ºF for 30 minutes. Cool and serve.
Variation: Acorn Muffins: Fill greased muffin tins about 2/3 full with above mixture and bake at 400ºF for 20 minutes.
Pioneer Acorn Pancakes
Preparation: Use the above recipe for Pioneer Acorn Bread, but use 2 eggs and 1 1/4 cups milk.
Cook: Drop batter from a ladle onto a hot greased grill. When bottom is brown, turn once and brown other side. Serve with butter, or syrup, or honey, or jelly, or fresh fruit.
Acorn Bread
2 cups acorn meal
½ cup milk or water
1 tbsp. baking powder
2 cups wheat flour
3 tbsp. butter or olive oil
1 egg (optional
Optional Sweeteners: Add 1/3 cup honey or maple syrup or sugar, if available.
Preparation: Combine all the above ingredients and pour into a loaf pan.
Cook : Bake at 400ºF for 30 minutes or until done. Yields a moist bread with a sweet nutty flavor.
Acorn Cookies
2 cups wheat flour
1 cup white or brown sugar
1 tsp. baking powder or baking soda
1 cup acorn grits
½ cup shortening
1 tsp. salt
Preparation: Combine the flour, baking powder, and salt. In a large bowl, cream the shortening and the sugar. Gradually blend in the dry ingredients. Then blend in the acorn grits. Pinch off walnut sized pieces of dough and roll into balls. Place 1.5" apart on a lightly greased baking sheet.
Cook: Bake at 350°F for 10 to 12 minutes or until lightly colored. Transfer to a wire rack to cool.
Variation: Add 1 egg and/or 1 tsp. vanilla extract.
Starting from the ancient we have the acorn brown bread, an unmistakable favorite for many who belong to the olden days, and a sumptuous treat to anyone who can dare taste it. This bread unlike other breads is steamed and not baked. As a result of steaming this bread is usually moist and very delicious. This bread is prepared by steaming it in cans for two hours.
Acorn brown bread
1 cup acorn flour
2 cups whole wheat flour
2 cups butter milk
1 tsp salt
2 tsp baking soda
¾ cup molasses
1 cup chopped raisins
What you need to prepare it
One of course needs some clean and empty 16-oz cans. What goes into these can is a mixture of all ingredients which are;
Once all ingredients have been mixed together to form a batter and placed in the tin cans all is set for the beginning of the steaming. However it should be remembered that these cans are to be clean and should be greased inside with cooking oil. The batter should not fill the cans, but it should reach ¾ full of the cans and also the cans must be sealed tightly with aluminum foils fastened with rubber bands.
Going about with the steaming
The cans should be placed in a canning rack in your canner and some inches of water placed at the bottom. The lids should subsequently be put in the canner and the canners to be left to steam for two hours.
Occasionally the water levels should be checked and if they have dropped the water is to be replenished. The cans should have cooked completely before the loaves of bread are removed. Finally slice the bread and serve it.

Acorn ginger bread
1 ¼ cups acorn flour
1 ¼ cups wheat flour
1 cup molasses
2 eggs
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
½ cup sugar
1 cup boiling water
The good thing about this bread is that it contains Molasses. It's assured that the combination of molasses and acorn is such a delicious treat you will always be longing for. This bread is prepared by baking and it takes a paltry 40 minutes to prepare.
Preparation
All the dry ingredients are added together in one bowl. While the eggs, sugar, molasses and oil are added together in a separate bowl. 2.) The two bowls are then mixed together, boiling water added and the mixture stirred until smooth . 3.) Baking is then done at 350 degrees for 40 minutes.
Acorn (corn) bread
2 large eggs
1 cup of milk, preferably buttermilk
½ cup honey
¼ cup oil or butter
2 tsp baking powder
¾ tsp baking soda
1 tsp salt
The primary ingredients in preparing this bread are 1 cup of acorn flour and 1 cup of white flour. Other ingredients are:
Preparations
1.) All the dry ingredients should be mixed together 2.) The rest of the ingredients should be subsequently added and the mixture blended until it becomes smooth. 3.) The batter produced from the blending should be poured into a 9x9 baking pan or 10-inch cast iron frying pan. 4.) The baking should subsequently be done at 375 degrees and should take 25 minutes. Ideally serve the baked acorn bread with plenty of butter. Some honey or maple syrup on top of it will also make it great.
Acorn molasses cookies
1 ¼ cups acorn flour
1 ¼ cups white or wheat flour
¾ cups of brown sugar
¾ cup butter
1 large egg
¾ cups molasses
1 tsp baking soda
½ tsp salt
1 ½ tsp ginger
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
Molasses is what transforms every cookie into a mine of great delicious flavors. In this case molasses and spices are used and what is produced is a greatly tasting cookie. In fact someone who has never tasted acorn will not recognize there is acorn in this cookie for its taste is dominated by that of molasses and species.
Preparations
1.) The brown sugar and the butter should be creamed together. 2.) Molasses and eggs should then be added and mixed thoroughly. 3.) White Flour, Acorn flour, baking soda, salt and spices should be mixed together in a separate bowl. 4.) The dry ingredients should subsequently be added to wet ingredients and mixed thoroughly. The batter produced should be soft rather than stiff. It should also not be runny. 5.) Rounded spoonfuls of the batter should be dropped on to a cookie sheet. Once in the sheet, flatten the batters with your palm and sprinkle them with sugar crystals. 6.) Finally they should be baked at 325 for 8-10 minutes. Look out not to over- bake them as the bottoms burn easily.
These cookies can be made superbly creamy and delicious by being creamed by 1 package of softened cream cheese and 3 tablespoons of maple syrup. The bottom side of the cookie can also be frost and another cookie stacked, creating a scrumptious, mouth watering sandwich. Acorn Muffins with wild apples and Hickory nuts

Chili con acorn
4 cups rehydrated acorns
1 large chopped onion
2 cloves minced garlic
1 Tbsp chili powder
½ tsp salt
1 tsp ground cumin
1 tsp oregano
½ tsp Tabasco sauce
1 16 oz. can chopped tomatoes
1 16 oz. can kidney beans
Preparation
1.) The acorns with onion and garlic are sautéed in a heavy- bottomed pot. 2.) The remaining ingredients are then stirred in 3.) The subsequent mixture is heated to boiling and then the heat is reduced and the food simmered for at least an hour.
Simmering can be done well with a crock pot. This allows one to give the food a long simmer without fearing that the food will be scotched.
Acorn hot dish
4 cups acorns
1 small chopped onion
½ tsp thyme
1 tsp salt
½ tsp pepper
2 cups soft breadcrumbs (4 slices of bread)
2 eggs
¼ cup sesame seeds
¼ cup oats
3 cups cubed cheese
Preparation
1.) The Acorns must be boiled in water until they are soft. For frozen acorns this step is not done. 2.) The acorns are then mashed with a potato masher. 3.) These mashed acorns are then combined with remaining ingredients. 4.) A little water should be added if the subsequent mixture is dry. 5.) It's then spread into a greased 9x9 square pan or 9x5 loaf pan 6.) Sesame seeds and oats should then be sprinkled on top. 7.) Bake for 45 minutes at 350.
Acorn burgers
5 cups rehydrated acorn meats
1 cup oats or flour
2 tsp salt
½ tsp pepper
1 Tbsp garlic powder
2 tsp oregano
1 tsp basil
1 finely chopped onion


Preparation
acorns are mashed with a potato masher
mix all ingredients together; the batter produced should be stiff
roll the batter into a roll about the size of an apricot
flatten to about ½ inch thick to make patties
fry the patties in plenty of oil until crispy

serve them just like a burger with all the fixins on a bun

If you are using dried acorn meats, rehydrate them by simmering them in water until they are soft, before mixing the ingredients

Acorn coffee
-1kg fresh, ripe, acorns
Traditionally the acorns would have been shelled and soaked in a river for several days to leach out the tannins before being roasted. But there's a way to cheat and it's the cheat method I present here.
-Add the acorns to a large pan along with plenty of water. Bring to a boil and continue boiling, uncovered for 15 minutes. Top-up the water as the acorns cook.
-Drain in a colander, and then allow cooling and peeling. The boiling process will make peeling the acorns much easier. Split the acorns then set aside in a dry but warm spot for the acorns to dry out for 48 hours then grind in a coffee grinder (just as you would, coffee). Spread the grounds on a baking tray and roast in a warm oven, stirring frequently and checking often to ensure that they do not burn. You are aiming for the grounds to be a brown coffee color.
-To make a drink use a cafetiére and add 1 1/2 tsp per cup then pour water over the top and make the drink, just as you would coffee. Add milk and sugar to taste and serve. Don't expect anything that tastes remotely like coffee or tea. It's it's own kind of drink, but pleasant enough for all that.

Uses for the Brown Acorn Water

Save the brown water from the first boiling (discussed above). The brown water should be stored in the refrigerator. With the passage of time a mold will form on top of the water and you will need to boil the water again to kill the mold. Then refrigerate the water again until needed. The brown water may be used in any of the following ways:
Laundry Detergent: Two cups of the brown water can be used as laundry detergent for one load of clothes. Your clothes will smell very good but lighter colors (and whites) will take on a tan tint.
Traditional Herbal Home Remedies: The brown water has both antiseptic and antiviral properties.
1. It can be used to wash the skin to ease the discomfort of skin rashes, burns, and small cuts.
2. It can be used externally to help treat hemorrhoids.
3. Pour some of the water into ice cube trays and freeze it. Then rub it on poison ivy blisters. It soothes and heals the blisters and helps reduce the itching. It is very effective on about 95% of the people who try it and the poison ivy is cured in three days. The cold ice helps to soothe the inflamed tissues.
Hide Tanning: The brown water can be used in the process of animal hide tanning. Just soak the clean, scraped animal hides in the water. The reason the bitter ingredient in acorns is called "tannic acid" is because it was originally used to tan animal hides.



Other uses of the Oak Tree

Some Native tribes have been known to allow their acorn meal to accumulate mold, which was then scraped off, kept in a dark place, and stored. This was used to treat sores and inflammations

The bark
The bark of the oak has many medicinal uses
-Astringent inner-bark tea once used for chronic diarrhea, dysentery, chronic mucous discharge, bleeding, anal prolapse, piles; as a gargle for sore throat and a wash for skin eruptions, Poison Ivy rash, burns; hemostatic.
-Folk cancer remedy.
-Experimentally, tannic acid is antiviral, antiseptic, cavity stabilizing, growth depressant, antitumor, and carcinogenic
-a good substitute for Quinine in intermittent fever, especially when given with Chamomile flowers.
A decoction is made from 1 OZ. of bark in a quart of water, boiled down to a pint and taken in wineglassful doses. Externally, this decoction has been advantageously employed as a gargle in chronic sore throat with relaxed uvula, and also as a fomentation. It is also serviceable as an injection for leucorrhoea, and applied locally to bleeding gums and piles.
---Preparation and Dosage---Fluid extract, 1/2 to 1 drachm (a unit of apothecary weight equal to an eighth of an ounce or to 60 grains)
Oak bark when finely powdered and inhaled freely, has proved very beneficial in consumption in its early stages. Working tanners are well known to be particularly exempt from this disease. A remedial snuff is made from the freshly collected oak bark, dried and reduced to a fine powder.
The bark is collected in the spring from young trees, and dried in the sun. It is grayish, more or less polished externally and brownish internally. The fracture is fibrous and the inner surface rough.
The older herbalists considered the thin skin that covers the acorn effectual in staying spitting of blood, and the powder of the acorn taken in wine was considered a good diuretic. A decoction of acorns and oak bark, made with milk, was considered an antidote to poisonous herbs and medicines.
The distilled water of the oak bud was also thought 'to be good used either inwardly or outwardly to assuage inflammation.'
Galen applied the bruised leaves to heal wounds.
Galls


Galls are excrescences (an outgrowth of something)

Galls are produced in plants by the presence of the larvae of different insects. They can come in many different forms and may appear in any part of the plant.
The young larva that hatches from the eggs feeds upon the tissues of the plant and secretes fluid, which stimulates the cells of the tissues to a rapid division and abnormal development, resulting in the formation of a gall.
The larva thus becomes completely enclosed in a nearly spherical mass, which projects from the twig, furnishing it with a supply of starch and other nutritive material.
The growth of the gall continues only so long as the egg or larva lives or reaches maturity and passes into a chrysalis, from which the fully-developed gall-wasp emerges and escapes into the air through a hole bored with its mandibles in the side of the gall.
Medicinal Uses;
Galls are much used commercially in the preparation of gallic acid and tannic acid, and are extensively employed in tanning and dyeing, in the manufacture of ink, etc.
Medicinally, they are a powerful astringent, the most powerful of all vegetable astringents, used as a tincture internally, in cases of dysentery, diarrhea, cholera, and as an injection in gonorrhea, leucorrhoea, etc.
Preparations of gall are usually applied as a local astringent externally, mainly in Gall ointment
( 1 OZ. powdered galls and 4 OZ. benzoated lard), applied to painful hemorrhoids, and also to arrest hemorrhage from the nose and gums.
An infusion may be used also as a gargle in relaxed throat, inflamed tonsils, etc.
---Preparations and Dosages---Powdered gall, 5 to 20 grains. Fluid extract, 5 to 20 drops. Tincture, U.S.P., 1 drachm (a unit of apothecary weight equal to an eighth of an ounce or to 60 grains).

Gouty Oak Gall Horned Oak Gall

Gall in different forms

The following link will tell you how to identify an Oak
http://video.about.com/?bcpid=427958660 ... 1886217312
**The easiest way to identify an Oak is by looking for the acorns which are grown exclusively by the Oak tree.
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PostPosted: Mon Jul 12, 2010 10:07 pm
:gs:
I have white oaks that produce acorns as big around as a quarter! We watch the deer eat them up every year. Not anymore! I am going to try some of the recipies!
Thank You
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PostPosted: Mon Jul 12, 2010 10:49 pm
Like I say, if SHTF and you have to supplement with things you forage, you are the lucky one with the trees on your property!

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PostPosted: Sun Jul 18, 2010 8:17 am
One of our group members collected acorns and soaked, ground and made bread with them. He brings it to the meetings he comes to to share.
I find the bread edible, but it has a sharp bite, maybe "bitter tang" to it. Most of the group liked it, I found it a bit too strong, but hey! Free is always good.
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PostPosted: Sun Jul 18, 2010 8:36 am
My point of posting things that are naturally occurring around us is that no matter how much you put back and no matter how safe you think your stash of foods and medicines are, there are unforeseen circumstances that can happen. Fire, thievery, just running out,flooding etc.

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PostPosted: Sun Jul 18, 2010 10:00 am
back up plans are a good thing!
On a mountain top .

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PostPosted: Sun Aug 14, 2011 8:50 am
Bumping this, it's a great article and lots of the newer members probably haven't dug it out.
:gs:
I'll keep my Freedom, Guns and my Constitution, you keep the change.

Blind faith in ignorant leaders is NOT Patriotism.

1918
In the Wasatch National Forest of Utah, 504 sheep were killed by a single bolt of lightning. Sheep huddle in storms and the lightning bolt passed from one animal to another.

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PostPosted: Sun Aug 14, 2011 9:02 am
:gs: :beer:

PostPosted: Sun Aug 14, 2011 9:23 am
great post!!!!

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