If I had a dollar for every acorn currently residing in my yard, this gal’s bank account would overflow. I do believe this year’s crop sets a record for quality and quantity, with many of them the size of my thumb. Yet the deer and squirrels favor the taste of my flowers over the protein rich carpet of nuts all around them. Go figure that logic.
But after a little research, maybe I discovered the reason behind their fall preference. For human consumption acorns must be boiled to remove the bitter tannins in their shells. As a readily available source of protein, early civilizations dried the boiled acorns and ground them into flour for baking or roasted them like chestnuts for a snack. Based on this information, is it a stretch to give critters credit for letting winter rain and wind rinse away the acorns’ tannins and dry them for later consumption? Call me nutty—yes, I know it's a horrible pun—but perhaps we’re overlooking an abundant protein and fiber source for today.
So, here’s my October offer. If you’ve eaten acorns and are the first person to contact me with the details, I’ll send you a free book about one of my favorite animals. For everyone else reading this post, let me know if you would try a properly prepared acorn. At the moment, this nutty lady is still considering the possibility but absolutely refuses to apologize for another ridiculous pun.
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