Great Primer on Acorn Prep

Eli Sangor, one of the moderators of the University of Minnesota Extension's excellent My Minnesota Woods discussion board, contibuted a post to a thread on acorns as food that I started a while ago.  Eli's post gave a link to this site, which gives one of the best overviews and primers on processing acorns for food. 

Some great excerpts (bold text added by me) from the blog post Eli links to:

"Acorns are THE most consumed human food source in history. Are you listening? That means that, as a species, we’ve eaten acorns more than corn, more than wheat, more than rice."

"And, as I learned, there are many reasons why they’re an awesome food source:
1. Acorns are incredibly healthy, and they’ll fill you up quick.
2. Oak trees have enormous yields – one tree will create up to 200-300 pounds of edible acorn goodness in a season.
3. Oak trees are hardy as hell.
4. Oak trees grow all over the world.
5. Acorns are deeeee-licious."

"Step Five: Consummation...
This step was pretty awesome. We each packed up a cup of acorn flour to take home, and with the rest we made acorn dumplings (which looked exactly like poo), acorn pizza crust and an acorn loaf, somewhat the same consistency as banana bread. We were going to make pancakes, but everyone was full. We also talked about ways to work acorn flour into everyday recipes replacing some of the white flour content with acorn flour for greater protein and nutrition generally. Julie regaled us with stories of their other successes, including acorn muffins, acorn waffles, and an acorny topping for apple crisp. Yum."

(Looking "exactly like poo" is probably not something we balanophages want to tout moving forward.  Deeeee-licious is probably a little more helpful.)

Yum indeed.  Good motivation for me to get grinding on my own stockpile of acorny goodness waiting in the fridge!