Comments on: A Fall for Pumpkin & Acorns Soup

By: Wild Food Girl

Wild Food Girl — Tue, 10 Apr 2012 12:15:44 +0000

@Food for Hunters: Thanks for commenting. You can use any acorns, but acorns from red oaks generally require more leaching. For more details on that process, see my entry, “Zen & the Art of Acorn Processing” (linked at the end of the post above) or the definitive chapter in Samuel Thayer’s 2010 book, Nature’s Garden. Cool website:)

By: Food for Hunters

Food for Hunters — Tue, 10 Apr 2012 07:41:52 +0000

Very entertaining read! Have always wanted to try making acorn flour… are there only certain varieties you can use? Anyway, if you have the time, feel free to come stop by our blog too! http://www.foodforhunters.com

By: Shirl

Shirl — Mon, 28 Nov 2011 18:32:53 +0000

Yep, it’s obvious that those currants are just explosives in disguise! LOL My kitchen’s a mess, and I’m just not enthused with the idea of baking at the moment. I’m afraid November might be long gone before I get around to coming up with an edible acorn something-or-other.

Oh, yes WFG, you may pass my e-mail addy on to Butter

By: Wild Food Girl

Wild Food Girl — Mon, 28 Nov 2011 14:13:50 +0000

Yes, those are 4 oz jars, and THANK YOU for being upset about it. I certainly was. Oh well. Good thing I have 2 8oz jars left, if the canning worked right, that is:) Thanks for the kind words as always, Butter.

By: A Fall for Pumpkin & Acorns Soup

A Fall for Pumpkin & Acorns Soup — Sun, 27 Nov 2011 05:55:06 +0000

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By: Butterpoweredbike

Butterpoweredbike — Sun, 27 Nov 2011 04:32:57 +0000

Wait, why did your currant jam get taken? That’s a 4 oz jar? I’m soooo upset!

Girl, you are such a trooper. As always, I admire your honesty, and spirit of adventure. And I’m also very glad that I pestered you into making an acorn recipe Much appreciated. It looks absolutely delicious!