r/foraging

I made acorn cream pie four times this year. It tastes to me like hazelnut, pecan, and almond all at once. It is very tasty.

I have these white oak acorns that I’m trying to cold leach so I can make them into flour. This is my first time, and I’m finding that the water isn’t taking on the “tea” color that the guides describe. I’ve been changing the water every day for 10 days now with them in the refrigerator, and for at least 5 days the water is completely clear after 24 hours. How do I know they’re done leaching and all the tannins are out?

Are these giant puffball mushrooms desirable? Any idea on how and who would buy them?

Was out on a hike in Washington and came across Hericium coralloides (Coral Tooth).

Luckily my buddy had a mesh bag and I continued on for 7 miles while carrying like 2lb of mushroom. I got a ton of eyes and a group of older ladies that “threatened” that they were Black Belts and could take it from me.

Decided to make Crab Cakes with them for the first time and MAN did it deliver.

Highly recommend if you come across them!

Hericeum, Maitake, and oysters are blowing up after heavy rains!

MA USA