acorn bread and açaí
May. 23rd, 2025 12:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
acorn bread
The leftover acorn meal I had in my fridge had gone moldy! Ah well. Fortunately I had acorns left over from last time, so I ground those up, leached them, dried them, and yesterday made a loaf of ... well it's mainly white bread--three cups white flour--but also a cup of acorn meal. So I am going to call it acorn bread, the same way you call a thing banana bread even though it's not mainly bananas.
Behold its majesty!

I still have leftover meal from this batch of acorns, but I will not make the same mistake twice by letting it linger. I intend to make acorn pancakes, or perhaps I'll use it to make some kind of meatballs or fish cakes.
Açaí
Or asaí, as they spell in in Colombia. We in America use the Brazilian (i.e., Portuguese) spelling. In Tikuna it's waira.
Açaí juice (wairachiim) is so beloved in the Amazon. And with reason--it's GREAT. Drink it sweetened, and with fariña, and it's a real pick-me-up:

The Açaí palms are very tall and very skinny. Traditionally, harvesting the berries involves a not-very-heavy person shimmying up the palm with a knife and cutting off the bunches of berries, as in the YouTube short below. (I say traditionally because in some parts of Brazil I think there are now large plantations, and they may have a mechanized way of doing this. But still--I gather--many many people do it the unmechanized way.)
The video specifies Brazil, but it'll be true anywhere that açai grows
My tutor's dad does this. Here's a picture not of her dad but of her boyfriend with a bunch of berries--gives a sense of how big they are:

And the process of making the juice is really labor intensive too. Here's my tutor's mom pounding it. You add water as you go along:

This year the river has really risen high, and in talking about it, my tutor said her dad had been able to go out in canoe and collect the asaí really easily. And I was thinking... wait... you mean the river's risen so high that he's up near the top of the trees? Is that what she's telling me?
I wasn't sure, so I did this picture in MS word (b/c I have no digital drawing tools) and sent it to her and asked, You mean like this?

And she said, "Yes, exactly."
Mind = blown.
The leftover acorn meal I had in my fridge had gone moldy! Ah well. Fortunately I had acorns left over from last time, so I ground those up, leached them, dried them, and yesterday made a loaf of ... well it's mainly white bread--three cups white flour--but also a cup of acorn meal. So I am going to call it acorn bread, the same way you call a thing banana bread even though it's not mainly bananas.
Behold its majesty!

I still have leftover meal from this batch of acorns, but I will not make the same mistake twice by letting it linger. I intend to make acorn pancakes, or perhaps I'll use it to make some kind of meatballs or fish cakes.
Açaí
Or asaí, as they spell in in Colombia. We in America use the Brazilian (i.e., Portuguese) spelling. In Tikuna it's waira.
Açaí juice (wairachiim) is so beloved in the Amazon. And with reason--it's GREAT. Drink it sweetened, and with fariña, and it's a real pick-me-up:

The Açaí palms are very tall and very skinny. Traditionally, harvesting the berries involves a not-very-heavy person shimmying up the palm with a knife and cutting off the bunches of berries, as in the YouTube short below. (I say traditionally because in some parts of Brazil I think there are now large plantations, and they may have a mechanized way of doing this. But still--I gather--many many people do it the unmechanized way.)
My tutor's dad does this. Here's a picture not of her dad but of her boyfriend with a bunch of berries--gives a sense of how big they are:

And the process of making the juice is really labor intensive too. Here's my tutor's mom pounding it. You add water as you go along:

This year the river has really risen high, and in talking about it, my tutor said her dad had been able to go out in canoe and collect the asaí really easily. And I was thinking... wait... you mean the river's risen so high that he's up near the top of the trees? Is that what she's telling me?
I wasn't sure, so I did this picture in MS word (b/c I have no digital drawing tools) and sent it to her and asked, You mean like this?

And she said, "Yes, exactly."
Mind = blown.
no subject
Date: 2025-05-23 04:42 pm (UTC)It looks pretty majestic to me!
I love your MS word drawing.
no subject
Date: 2025-05-23 04:58 pm (UTC)Thank you! There's something kind of fun about using tools (a mouse...) that guarantee you're not going to produce work of heartbreaking genius. It's relaxing?
no subject
Date: 2025-05-23 04:56 pm (UTC)Also WOW at that picture of the tree with the river so high you can just reach up and pick the berries! Does the river often rise so high? It's amazing what trees can survive.
no subject
Date: 2025-05-23 05:00 pm (UTC)It's my understanding that high-water years happen about every 15 or 20 years or so? Who knows what the future will hold, though--hello climate change! Last summer was a drought, so it's really a case of famine and then feast when it comes to water these past two years.
no subject
Date: 2025-05-23 08:32 pm (UTC)no subject
Date: 2025-05-23 08:46 pm (UTC)no subject
Date: 2025-05-23 05:23 pm (UTC)Do you have room in your freezer for the rest of the acorn meal?
no subject
Date: 2025-05-23 05:30 pm (UTC)no subject
Date: 2025-05-23 05:59 pm (UTC)That acorn bread looks tasty!
no subject
Date: 2025-05-23 06:03 pm (UTC)no subject
Date: 2025-05-24 08:12 am (UTC)You can probably freeze the acorn meal, too, if you don't want to use it up in one go and have freezer space.
ETA: I had no idea açaí berries grew on palms! Learn something everyday.🌴
no subject
Date: 2025-05-24 11:26 am (UTC)And thank you for the tip about freezing the acorn meal!
no subject
Date: 2025-05-24 11:36 am (UTC)no subject
Date: 2025-05-24 08:02 pm (UTC)She might, but you ARE trying and that is the coolest thing!
no subject
Date: 2025-05-24 10:46 pm (UTC)no subject
Date: 2025-05-24 09:10 am (UTC)I can't remember how the subject arose, but I was telling my husband about you making things from acorns while we were out on our walk in the forest last week. I'm glad the bread was nice enough to consider making more.
no subject
Date: 2025-05-24 11:30 am (UTC)The bread definitely is! And furthermore, last night I made crepes with the leftover acorn meal (and flour--I haven't yet had the nerve to try using solely acorn meal for something), and they were wonderful.
no subject
Date: 2025-05-24 08:58 pm (UTC)I had no idea that making açai/asaí/etc juice was so labor-intensive! These pictures are so cool.
I applaud the majesty of your acorn bread, too!
no subject
Date: 2025-05-24 10:52 pm (UTC)no subject
Date: 2025-05-24 09:25 pm (UTC)The Native Americans in my part of this land ate acorns as one of their staple foods, but I think they mostly ate it as acorn gruel or mush. I have heard of one very fancy Indigenous-owned-and-themed restaurant out here that serves acorn bread or possibly acorn crackers, but I think you are the first non-Indigenous person of my acquantaince who has made their own acorn meal and cooked with it, so I am very impressed!
Do you happen to know what kind of oak trees your acorns came from? The most common oak trees in my immediate neighborhood are California Live Oaks, but there are some other kinds of oak trees around here, and I think I remember reading that the CA Live Oaks' acorns weren't the best for eating.
If you ever decide to cook with acorns but not combined with flour from wheat, I am thinking that you might find it helpful to consult recipes for gluten-free diets. (I don't think acorns have gluten.)
At one point, years ago, I ate gluten-free for eight weeks, as part of figuring out what I needed to change about my diet to help manage some persistent health problems. I was lucky enough to be able to go back to eating gluten, but during those eight weeks, I tried some really interesting non-wheat flours. My favorites were barley flour and amaranth flour, for their tastes, but it was really hard to get the flatbreads or ~pseudo-tortillas that I made out of them to cook all the way through, and they were very brittle. Relatedly, I recall that at least some gluten-free bread recipes call for using things like xanthan gum to add some flexibility, but I never tried that, so perhaps that was part of the problem.
Cool to know more about how Acai grows and is harvested!
That much high water every 15 or 20 years seems to me like a pretty amazing thing for a culture to deal with. I recall a little bit about the Christmas Flood of 1964-1965, including seeing signs marking its high water levels for years afterwards.
I was only very slightly affected by that flood, personally—my kindergarden ran out of paste, and there were an unusual number of helicopters flying around, and my Grandma & Uncle Roy telephoned to ask if we were OK, which we were, as we were not all that close to the flooded areas, and I believe that food was airlifted in. But it was a really big disaster for other parts of the particular county that I then lived in, as well as a lot of other places in California, Oregon, and Washington state. It was described as a 100-year flood, or even a 1000-year flood.
Dealing with that kind of thing every 15 or 20 years strikes me as seriously hard-core. Do the people there resign themselves to rebuilding in every generation, or do they set up as much as possible above old flood levels, or how do they cope, do you know?
I hope it's going well for them, as much as that's possible!
By the way, if you have any interest in branching out from drawing in MS Word, I've been really happy with using the Sketchbook app to create digital art on my phone, although I do use a came-with-my-phone stylus for that. I used the limited-function free version of the app for a long time, but I eventually purchased the premium version, and was happily surprised to find that it was VERY cheap, like about a $2.00 one-time charge! So, I recommend it to anyone I think might be interested. 🙂
no subject
Date: 2025-05-25 11:14 am (UTC)When I first did this back in 2013, I was reading It Will Live Forever by Beverly Ortiz and Julia Parker, about traditional Yosemite acorn preparation (though the method I went with, myself, was Hank Shaw's.
There are a number of different species of oak around here, both red oaks and white ones. I don't know all the exact species I used because I was picking them up from the ground in areas where more than one species was growing, but among the types growing were northern red oak, (Quercus rubra), pin oak (Quercus paustris), white oak (Quercus alba), swamp white oak (Quercus bicolor), and scarlet oak (Quercus coccinea), for sure. But there may have been others!
no subject
Date: 2025-05-25 07:53 pm (UTC)no subject
Date: 2025-05-25 08:04 pm (UTC)no subject
Date: 2025-05-25 10:49 pm (UTC)no subject
Date: 2025-05-26 08:20 pm (UTC)no subject
Date: 2025-05-24 11:35 pm (UTC)Life is really accustomed to the rise and fall of the river--it happens every year, just some years more than others.
One of my other friends sent me this--she said they judge how high the water will get by how high it is upriver in Iquitos, Peru:
If I'm reading it right, the black line is this year. So pretty high!
Houses that are close to the water are on high stilts, and there are also floating houses that just sit on the ground when the water's low. And other houses are just far enough away that they don't get flooded, by and large? Though this time two of my friends (my tutor and my other friend) did send me pictures of the water essentially knocking at their doors. Where the river will go and how it will rise are pretty predictable? People even count on the floods for agriculture (because the river deposits fertile soil.) You can see the high-water mark from the previous season or earlier seasons way up on trees in the dry season.
Thanks for the tip about Sketchbook! I mainly draw analog, but I might indeed like to do more digital drawing, so if I decide to, I'll look at that.
no subject
Date: 2025-05-25 03:52 am (UTC)I've got to say, though—I'm wondering if there's any plumbing to speak of, there. I'm worrying about how fresh water reaches the floating houses and houses on stilts, and what happens to their sewage.
To be fair, I have the same concerns re houseboats in San Francisco Bay, although I believe that many of those are now required to have permanent sewer hookups. (I'm not sure how those work with rising and falling tides, though!)
If you'd prefer to ignore this comment, please feel free. And if you'd like me to delete it, just ask. I realize that it's not the most pleasant topic.
no subject
Date: 2025-05-25 04:16 am (UTC)no subject
Date: 2025-05-25 07:54 pm (UTC)no subject
Date: 2025-05-25 09:03 am (UTC)no subject
Date: 2025-05-25 10:55 am (UTC)So it could be that the ones in England were also higher in tannins.
Also, something can seem like a good food source until another food source that comes along that's even less work for more benefit, and it could be that the grain-versus-nut tradeoff fell out in favor of the grain, way back when, for people in the British isles, and it just happened not to be the case for the people in California. ... And like, Korea: that's another place, I gather, where they regularly eat acorns, or at least did in the past.