Acorns

Here in the Southern Rockies there are good years and not so good years for acorns. Last year they were abundant. This year not so much. I did gather a bunch of acorns last year, and found that they were full of bugs. Hmmmm.... need to learn more to be able to utilize this amazing food source!

Anyone know how to harvest acorns successfully?

Last year we had almost no acorns. There were long dry hot summer. This year we have an abundance of acorns in the Southern Appalachian Mts. We've seen lots of heavy squirrels. Hopefully they can still make it back up in the trees. :)

I've not done it myself, but here's an article on how to do it.

I have seen some trees with lots of acorns and others with none. I think that the severe drought and high temperatures played a big role in it.

Does anyone have a good recipe for acorn bread that is wheat, corn and egg free?

Here on the north end of the Ozarks we have fewer acorns this year as well. Hubby and I had a brief discussion on it the other day. I wonder if the incredible amount of rain we had gave the tree the idea that "all is good" so it didn't need to set as many seeds on?

The walnuts and hickories didn't set many nuts either. My tame blackberries didn't do well this year. Last year I got almost 8 gallons off of a handful of plants. This year I got maybe a gallon off of the 8. Maybe the rain washed the pollen away? Maybe the rain kept the pollinators away?

As for the wildlife that eat these, they may be a big part of their diet but there is still lots of vegetation for them, at least here in our area. It may not be their first choice of food but it will sustain them through the winter.

@hippeastrum99 I would assume that an acorn would be ready when it falls from the tree. That holds true for walnuts, hickory nuts, pecans, etc.

I understand that acorn trees are cyclical. Some years they have tons of acorns, others, not so much. May be part of the scenario, made worse by climate change.

I have done a bit of searching lately about acorn flour. Because the acorn has too much tannin for us, (some varieties more than others, but all have lots) we must leach that out, then make food from it. It seems a lengthy process, however, it is worth it apparently, especially since these trees grow well and produce lots of nuts - for free!! I'm still trying to locate info on the best type of oak for acorns to eat for our area. If I were lucky enough to already have a bearing tree in my yard, I'd happily work with it. If not, there are many varieties to choose from if you are starting from scratch as I am. Here's a link I found that describes the process of making acorn flour:

https://trackersearth.com/blog/harvesting-and-processing-acorns/

Thanks for posting the recipe for acorn bread. I hope to try it at some point. I no longer live near a tree with acorns, so I will have to find another source.

Anybody have info on antioxidant properties of the tannins? Not remembering where, but I read somewhere that tannins, or a component of tannins, has antioxidant properties.

I gathered many red acorns from the local city park here in Portland, Oregon. After removing them from their shells, followed the boil-drain and repeat and repeat and repeat method. Was surprised at the remaining tannins and gave up on the more boiling. I've got them in the freezer now and not sure I'll eat them. I read somewhere that tannins, or a component of tannins, has antioxidant properties.