Watch your head. It’s a mast year here in D.C., which means oak trees produce a bumper crop of acorns. But where some might only see an annoyance, artist and educator Shawn Shafner sees reason to celebrate.
He helped organize “Acornucopia!”– a celebration of all things acorns. The festival introduces participants to the many uses of acorns, from natural dyes to flour and even coffee.
Acorns were a staple food source pretty much everywhere that oak trees grow. Native Americans roasted them and turned them into a flour for porridge and breads. In Korea, there is a popular dish called “dotorimuk” or acorn jelly. And Lithuanians made coffee out of them.
Korean dotorimuk. (Jeon Han/Wikimedia Commons)
Acorns must be husked and boiled to get rid of the bitter tannins that make them inedible for humans. But once prepared, the nuts have a sweet taste similar to that of boiled potatoes.
For the last event of Acornucopia! on Nov. 29, Shafner is pairing up with chef Caleb Jang from Magpie and the Tiger for an acorn cooking and tasting demonstration. You’ll be able to try acorn pancakes, jelly, and coffee for yourself.
Another way to participate in Acornucopia! is by collecting acorns to donate between now and Nov. 26. The acorns go to foresters who germinate the seeds into saplings that are then used to support reforestation efforts.
