My second son, James, is a biologist/ecologist, a recent grad of Dalhousie University in Halifax, Nova Scotia. He is at home right now, teaching biology and environmental science at Hebron Academy. He also serves on the board of the Center for an Ecology Based Economy in Norway, Maine. He is here until his Canadian girlfriend, Beth, graduates also this spring. Then he’ll be gone to Canada to start his life with her. But…for the time being, he’s home, and we have learned a LOT from him about nature, plants, soil science, composting, climate change, birds and animals, and more.
As a result, we were not surprised when he announced he was going to try to make a bread meal out of acorns, which is something native peoples did prior to the arrival of Europeans on this continent, and which people who like to try this sort of thing still do today. It’s a long process. The primary issue is that the tannins need to be removed from the acorns before they are fit for human consumption. Tannins are found in every day beverages, like tea and coffee, but acorns are extremely loaded with them. This makes them not only bitter, but prone to causing the types of gastrointestinal upset not spoken of in polite company or professional blog posts.
To get the tannins out, James needed to soak the acorn meal for an extended period of time and change the water frequently. He told me that some people will even put their bundle of acorns in to a running stream to let the tannins be leached out over time in the moving water. Before he could do the leaching process, he had to crack the acorns open, pull the meat out of the shell, and then grind it all up in the food processor. When he reached the point where he needed, “a cotton dish towel, or cheese cloth, or something” to hold the meal, I had what I thought was a brilliant idea. I said to him, “How about if we wrap it in white wool and see if it will dye it?” Fortunately, he was game. And I knew that the water would be changed so frequently (several times a day in the beginning) that the wool would not get weird or stinky on us.
So the process began. The water was changed frequently over the course of weeks. Every once in a while we tasted the meal. Sure enough, the bitterness was dissipating, and the wool was getting more and more nut colored. I knew that at the end of the process, when the meal was ready for drying and baking, I’d have to mordant the wool, but this could obviously not be done while the acorn meal was still wrapped in it.
Finally, one day, James declared the meal ready for baking. He took it out of the water, and the wool, and dried it on sheets in the oven. The dried meal was then frozen in jars until he baked a bread with it at Christmas time. It’s…an acquired taste. There was some residual bitterness, but it also had an earthy, nutty quality that I very much liked. The reviews were mixed with the visiting brothers, girlfriends, cousins, and grandparents. If you’d like to try processing acorn meal and baking with it yourself, there are many resources on the web that can guide you.
I took the wool, mordanted it as best I knew how in a hot bath of white vinegar (I know there are better mordants for a natural dye like this, but this is what I had on hand), rinsed it, and dried it.
I like the color. It’s a soft, nutty, slightly mottled tan, a little darker and yellower where the meal actually sat all that time, and I have a half yard piece – or I can put it in to fat quarters if you prefer – to sell. I will be pricing them at $14/fat quarter. (Contact me if interested!) This wool is truly one of a kind as I don’t think I’ll be processing acorns again anytime soon. Or maybe I will. Maybe I will find a process more suitable to dyeing specifically and give it another try. This was serendipitous, kind of akin to the Thai iced tea dye I did a while back after noticing how brilliant the color of the tea was when it spilled on my counter top.
Natural dyeing is not my area of expertise. I do not currently teach it, because I feel that I don’t know enough about it. I do plan to invite someone wonderful who does, however, to the Parris House in the summer or fall, so keep an eye on “Classes & Events” for when I can get that scheduled.
Happy hooking! – Beth