Hearts of Oak

Towards a deep recipe for acorn bread

Latest in our Dark Kitchen series, looking at food and foraging in a time of fall. Robert Alcock heads into the oak groves in northern Spain to garner one of the ancestral wild staples of Europe and America, the acorn. Now almost forgotten as a food, he discusses why this free ‘subsistence’ food fell by the wayside, and how we might now pay attention to the ‘uncivilised’ plenty beneath our feet.

Full article at https://dark-mountain.net/hearts-of-oak/

Oak tree, with acorns, bag and book, Spain (photo: Robert Alcock)

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