Acorn Foraging Highlights at Wild Food Tasting
In Iowa, acorns cover local parks as autumn arrives. The Iowa Master Naturalists plan a Wild Food Tasting fundraiser to celebrate the equinox on Sept. 22. Executive Director Elisabeth Swain helped craft the menu with foraging expertise.
MENTIONED IN THIS ARTICLE
Iowa
A Wild Food Tasting With Iowa Master Naturalists
A Wild Food Tasting event by the Iowa Master Naturalists runs from 7 to 9 p m Sept 22 at Old Brick 26 E Market St Iowa City. Tickets are 15 dollars and attendees can learn about Iowa oak trees and acorn varieties and how tannins affect flavor.
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Iowa Master Naturalists
Old Brick
E. Market St
Iowa City
Iowamasternaturalists.org
Iowa
Acorn Flour Making Steps From Harvest to Powder
Gather sound acorns free of holes. Shell and extract meat. Boil in water 15 minutes until dark, soak hours, drain and rinse, boil again until no bitterness. Drain, blend to paste, dry in dehydrator or oven on low heat overnight. Break dried mix into fine powder for flour.
Flavorful butters elevate Rustica breads with Beth Fisher
Beth Fisher, a former Wise Acre Eatery and Lucia's chef, now consults for Rustica Bakery to craft compound butters. She suggests pairing chocolate, maple, orange cardamom, and tarragon mustard butters with Rustica loaves and uses butter to finish meats, seafood, and dishes like mussels.
MENTIONED IN THIS ARTICLE
Beth Fisher
Rustica Bakery
Wise Acre Eatery
Lucia’s
Rustica
Fisher
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Alexandra Olsen
the Gazette
Acorns
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Minneapolis Star Tribune
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