Foraging Pittsburgh

Wild Food Walks, Workshops, & Guided Nature Hikes

New Event! Acorn Harvesting And Processing Class & Autumn Foraging Walk

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Before there were cupcakes, white bread sandwiches, and Little Debbie snack cakes… there were acorns.

And life was good…

Sure, there were no iPhones, shopping malls, or Sunday afternoon football games… and Bieber had yet to hit the scene.  A boring life some may say!

But there were acorns!

Lots and lots of acorns, waiting to be harvested by people (on 4 different continents!) who knew exactly how to dry, store, process, and turn them into life-sustaining food.

Sure, these familiar tree nuts still blanket our yards, parks, and wooded areas today, though unless we’re taking them home to make Thanksgiving crafts, we leave the acorns alone.

That’s fine, of course, for the squirrels, jays, and oak tree populations.  They enjoy seeing so many acorns out and about.

But for our health?  Maybe not so much!

Here’s why…

The acorn is America’s original superfood.  At around 14% fat, 42% carbohydrate, 9% fiber, 32% water, and 3.5% protein, the acorn is also replete with vitamins, minerals, and numerous phytonutrients.

Plus, they embody all the latest buzz words in the health food scene:  local, organic, sustainable, gluten-free, non-GMO… you get the point.

Here’s the catch:  You can’t just eat acorns off the ground.  They contain certain compounds that must be gently removed.  After a few simple processing steps, however, you can soon have your very own acorn flour… which can be made into bread, porridge, pancakes, meatballs, cookies, and more!

If you’re interested in learning how to properly process acorns, I invite you to join me for the upcoming Acorn Harvesting And Processing Class at North Park in Allegheny County (followed by an autumn foraging walk)!

In this program, you will learn:

  • Acorn gathering tips (how to separate the good from the bad)
  • Differences between red and white oak groups (important for processing)
  • Several leaching methods
  • Drying and storing methods, and more!

Additionally, during the second part of the program you will learn autumn plant and mushroom identification, edible and medicinal uses of wild plants, medicine-making tips, and a whole lot more!

Each participant will have the opportunity to taste a treat made with acorns, and will receive an e-book (on acorns, of course!) following the class.

Interested?  Here are more details…

When:  Saturday, October 22nd, 2016
Time:  1-4:30 PM
Where:  North Park in Allegheny County, Western Pennsylvania (exact location emailed to participants)
Investment:  $45

Note:  Space for this program is limited in order to maximize the learning environment.  Registration with payment in advance is required to secure your spot.

To register, please email Adam:
adam@learnyourland.com

Come enjoy an eventful autumn day in a beautiful park with a great group of foragers!  We look forward to seeing you there!

-Adam Haritan

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Author: Adam

Wild foodist

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