Acorns
Pt. 2
Acorns are an important food source for many animals. Birds such as jays and pigeons will eat them. So will some small mammals such as mice and squirrels. A few larger mammals such as pigs, bears, and deer are also consumers.
Acorns contain large amounts of protein, carbohydrates, fats, and some minerals. They also have large amounts of tannins which are toxic to some animals. The level of tannins varies with the oak species. In order to digest the acorns, the tannins are usually first leeched. After chopping, they are soaked in several changes of water until the color runs clear.
Acorns have been used around the world for centuries. They have been used to make bread, noodles, and even as a coffee substitute (Confederates in Civil War and Germans in WWII).
California Native Americans were heavily reliant on acorns for their diet especially from the California Live Oaks. The acorns were ground with mortar and pestle (mortar holes can be seen in many rocky outcroppings) then boiled to make a mush or baked into a bread. If there was an abundance of acorns, they were stored in baskets for later use.
Acorns by themselves may not boast much flavor but, like tofu, can be combine with berries, etc. to make something that does taste good.
12/22