ACORN PROCESSING BASICS
WITH MARGOT SCHWARZ
Class Details
Students bring: a 16-ounce glass jar, mixing bowl, mortar and pestle, clothes that can get dirty or an apron, water bottle, snack.
Need a scholarship to attend a class? We offer full and half tuition awards (scholarships do not apply to class materials fee). Email info@tarweedfolkschool.com to register.
Accessibility note: walking/hiking on trails for 30 minutes, basic hand strength helpful (we will be pounding acorns), continuously standing for 30 minutes, please notify us of any food allergies.
Tarweed Folk School values increasing access to practical arts and place-based skills. Our goal is to make our classes accessible to anyone with an interest in learning. Please consider that our "pop up" style classrooms take place inside and outdoors with varying amenities (think of parking, seating, walking surfaces, and bathroom options, for example). We are happy to provide any information or answer any questions about accessibility or accommodations for any of our classes and locations. Please email us if you have comments, concerns, or questions.
This class is not currently being offered.
Learn about acorns as a food staple in the Willamette Valley and around the world. The anatomy of the acorn, harvesting practices, constituent parts, various yields, and the indigenous roots in acorn processing will be identified. Margot will walk students through the steps of acorn processing from start to finish, tasting differences in tannins throughout the leaching process.
By the end of class, students will process acorns into a flour or ground meal that they can take home and use in pancakes, breads, and other tasty recipes recommended by the teacher.
Age Requirement: This class is for adults and youth 14-17 if their parent or guardian is also registered for the class.
