From GINA COVINA
Laughing Frog Farm
I’ve just finished my morning bowl of acorn mush, and is it ever way better than it sounds or looks – you do not want to see its photo, trust me on that. Here’s the method I used…
First I put my harvest in a pail of water to sort out floaters. I’d skip this step next time, as there was only one. Then I dried them in the sun a few days. I cracked the shells with a hammer – lots of acorns ricocheting around the kitchen – then switched to a regular nutcracker, which works fine. There were a few worms, and a few more that had begun to mold (perhaps due to the unnecessary immersion in water).
I put the shelled acorn meats through the blender with water – one cup acorns / three cups water. Then I poured the mixture into a quart jar and set it in the refrigerator. The next morning, the acorn meal had settled to the bottom, and the water was dark orange with tannin. I poured off the water and added more, screwed the lid back on, shook the jar, and replaced it in the frig. I did this daily for a week, by which time the water was only barely discolored. This is really easy, and takes no more time than it does to read about it.
I’ve used the resulting glop as a thickener for soup and pudding as well as a breakfast. The taste is mildly nutty, like chestnuts. Today I added raisins, pecan bits, cacao nibs, and just a taste of maple syrup and coconut oil, and heated it until it bulked up into the consistency of oatmeal. I poured it over fresh pear chunks. Satisfying. Warming. Divine.
Please also see Acorns and Eat ‘Em PDF