Since everybody’s home and apparently baking bread, I thought I’d share this simple recipe for a crusty loaf of acorn bread and you don’t even need a sourdough starter.
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The overnight coffee brine pulls out any gamey flavors, tenderizing while also infusing the filets with botanicals & umami. The coffee flavor ends up being very subtle after cooking, it’s heckin delicious.
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This is a very fudgy, rich, chocolate tea bread. It whips up in a minute, and would make excellent little holiday mini-loaves.
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These quail eggs are so colorful and fragrant with fresh forest botanicals. And I mean, who doesn’t love a good pickled egg amirite?
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“The military put bags of flour out to entice the Hupa out of the hills but they just dumped the flour out and used the bags to leech acorns.”
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Deer meat stew is a classic staple, this one is a very simple braise using acorn flour to thicken the stew a bit.
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There are as many ways to leach acorns as there are tribes that eat acorns. The Karuk would dry the acorns for a year, crack the shells with rocks, pound them into meal, put the meal in the center of a pile of river sand, and leach them with water, letting the tannins drain into the sand. I use a Vitamix and glass jars. Adaptability is a cornerstone of Native ingenuity is what I always say…
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If you’re looking for something to do with your acorn flour, this is a quick, easy crowdpleaser. And it’s the easiest way to convince your family that acorn flour is sacred and that they should go gather another bucketful.
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You can wrap them in mullein, cabbage, store-bought or fresh grape leaves; you can fill them with ground meat, chopped acorns, or a mix of seeds like amaranth and quinoa. Though wild rice isn’t Native to California, using a mix of grains and seeds like coastal buckwheat, wild oats, and chia are traditional, so feel free to substitute as you like.
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