Acorns have always been the staple food crop in California, but have unfortunately fallen out of popularity. This is our most underutilized food source that is densely nutrient packed and widely abundant. Some call acorns a survival food because they contain healthy carbs, fats, proteins and a wide range of other essential nutrients. They can’t be eaten raw, but luckily they only require a small amount of effort to make them into an edible flour that is delicious and gluten free. Traditionally it is eaten as a porridge called acorn soup and flavored with salmon and local wild berries. In modern times people use it to make bread, cookies, pasta, deep frying, or anything else that regular white flour can be used for.

What to expect:
You will learn when/where to gather, how to leach acorns, how to grind into flour, how to store for the year. With a treat at the end!

Cost: $65 per person
12 and under free with adult

Instructor: Kyle Dall aka Redding Forager
Host: HarvestWild
Book/Questions:
info@harvestwild.com | www.harvestwild.com

Thank you,
HarvestWild Team