At my last herbal class we learned how to crack, pound, leach, and eat acorns. My teacher Donna made us acorn pate. Below is the recipe in case you live near any oak trees and want to go out to collect some acorns for food. All acorns are edible but you’ll need to leach them first to remove the tannins.  An easy way to leach is to first grind up the acorns in a blender (after you have cracked them open). A Vitamix works great. Then put the acorn meal in a quart size glass mason jar and cover with water. Put jar in refrigerator and every day for about a week, pour off the darkened water off the top and add fresh water. The acorn meal will settle to the bottom, but be careful not to pour this off, too. After the acorn meal is done leaching (water looks clear), then you can either add it to a food you will cook or you can simmer the acorn meal for about 15 minutes.

Donna d’Terra’s Acorn Pate

Mix 1 cup acorn (leached, cooked, strained, cooled) with mayonnaise until it is a “spreadable” consistency. Fold in some or all of these (chopped fine): scallions or red onion, celery, basil/cilantro/parsley, toasted sesame or toasted sunflower seeds
Add to taste: lemon juice or balsamic vinegar, tamari, salt, or pepper
Serve on crackers

I haven’t made this recipe yet. I just enjoyed it in class along with the acorn mush that Corine Pearce, a local Pomo teacher and speaker shared with my class. Now is the time to go out and collect acorns off the ground. Discard the ones with a black spot or hole.  According to Donna, acorns are high in protein, vitamin A and C, amino acids, and high quality fats. Also good to know, you can store acorns for years in a glass jar before you are ready to cook them. So if you’re looking for a cool new appetizer to bring to your next holiday party, this recipe might do the trick!