Join regional wild food expert Eric Garza for this workshop taking participants through the steps of processing red oak acorns from a raw, whole nut to finished flour.

Here in the Champlain Valley we have a fair number of oak trees, predominantly red oaks. While the number of acorns dropped each fall varies from year to year, most years offer substantial crops that can provide a deeply nourishing and prolific source of wild food for those who know how to process and store them properly.

This method will not require any heat or electronic equipment, and will use water rinses to leach out the tannins that give red oak acorns their bitter taste and astringent mouthfeel.

Eric will provide some baked goods made from acorn flour for participants to taste.

Cost: $35

Register online:
https://www.railyardapothecary.com/store/p385/Processing_Acorns_into_Flour.html

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