asakiyume: (shaft of light)
[personal profile] asakiyume
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!

acorn bread

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:

Asaí and fariña

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:

a bunch of açai

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:

pounding açai

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?

high water makes getting açai easy

And she said, "Yes, exactly."

Mind = blown.

Date: 2025-05-23 04:42 pm (UTC)
sovay: (Silver: against blue)
From: [personal profile] sovay
Behold its majesty!

It looks pretty majestic to me!

I love your MS word drawing.

Date: 2025-05-23 04:56 pm (UTC)
osprey_archer: (Default)
From: [personal profile] osprey_archer
How does the acorn bread taste?

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.

Date: 2025-05-23 08:32 pm (UTC)
rachelmanija: A slice of apple cake, a glass of milk, and bookshelves in the background. Text: Good food, drink, and books (Food:  food drink & book)
From: [personal profile] rachelmanija
I still think very fondly of your acorn meal cake.

Date: 2025-05-23 05:23 pm (UTC)
minoanmiss: A detail of the Ladies in Blue fresco (Default)
From: [personal profile] minoanmiss
The acorn bread is beautiful!

Do you have room in your freezer for the rest of the acorn meal?

Date: 2025-05-23 05:59 pm (UTC)
sartorias: (Default)
From: [personal profile] sartorias
WOW!!!!

That acorn bread looks tasty!

Date: 2025-05-24 08:12 am (UTC)
wayfaringwordhack: (Default)
From: [personal profile] wayfaringwordhack
I love these posts of yours. They make me feel so alive and grateful for the wonderful, beautiful world we live in, not just from a nature standpoint, but from the human angle, too.

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.🌴
Edited Date: 2025-05-24 08:15 am (UTC)

Date: 2025-05-24 08:02 pm (UTC)
wayfaringwordhack: (Default)
From: [personal profile] wayfaringwordhack
(But I bet if I tried that out on my tutor, she'd have a correction for me.)

She might, but you ARE trying and that is the coolest thing!

Date: 2025-05-24 09:10 am (UTC)
heleninwales: (Default)
From: [personal profile] heleninwales
That level of flooding is astonishing and I liked your illustration.

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.

Date: 2025-05-24 08:58 pm (UTC)
genarti: Knees-down view of woman on tiptoe next to bookshelves (Default)
From: [personal profile] genarti
Oh, WOW! That drawing of the flooding to the treetops is blowing my mind, too.

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!

Date: 2025-05-24 09:25 pm (UTC)
light_of_summer: (California poppy)
From: [personal profile] light_of_summer
Acorns and acai are lovely to read about—thank you!

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. 🙂

Date: 2025-05-25 07:53 pm (UTC)
light_of_summer: (white-crowned sparrow)
From: [personal profile] light_of_summer
Wow, you are rich in oak varieties! Thanks!

Date: 2025-05-25 08:04 pm (UTC)
light_of_summer: (white-crowned sparrow)
From: [personal profile] light_of_summer
P.S. I've noticed one fairly big tree in my neighborhood that I think is an Oregon White Oak. Not sure what other oaks we have besides lots of California Live Oaks. Those are definitely indigenous, where I sometimes see unidentified probably-oaks that have clearly been added for fall-color landscaping.

Date: 2025-05-26 08:20 pm (UTC)
light_of_summer: (Default)
From: [personal profile] light_of_summer
No biggie! 😊

Date: 2025-05-25 03:52 am (UTC)
light_of_summer: (California poppy)
From: [personal profile] light_of_summer
Thanks for the info!

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.

Date: 2025-05-25 07:54 pm (UTC)
light_of_summer: (white-crowned sparrow)
From: [personal profile] light_of_summer
Understood—thanks!

Date: 2025-05-25 09:03 am (UTC)
smokingboot: (Default)
From: [personal profile] smokingboot
Very interested to hear about acorn bread. In ye olde worlde England it was often considered indigestible, but maybe they didn't know about getting rid of the tannins.

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