Foodie Challenge: Forage for your supper!Sunny Savage, wild food savant, says that “billions of pounds of wild foods are wasted every year, even in urban areas.”I can’t say I’m psyched about eating the bits & bobs I find in Prospect Park, but I’m going camping later this month.  Maybe I’ll do some foraging and make this Acorn Hummus, which Savage serves on blue corn chips (store-bought) with a garnish of miner’s leaf lettuce (wild).Acorn Hummus 1 c wet acorns1/4 c olive oil1 c tahini3 pitted dates2 cloves garlicjuice from 1/2 of a medium-sized lemonsalt Use processed acorns (tannins removed) that are wet. This means they have been rehydrated or boiled. Place one cup into blender, along with olive oil, tahini, dates, garlic, lemon juice and salt. Enjoy on sandwhiches, as a vegetable dip, with chips or any other way you might eat hummus. Get dippy!xx Nora
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Foodie Challenge: Forage for your supper!

Sunny Savage, wild food savant, says that “billions of pounds of wild foods are wasted every year, even in urban areas.”

I can’t say I’m psyched about eating the bits & bobs I find in Prospect Park, but I’m going camping later this month.  Maybe I’ll do some foraging and make this Acorn Hummus, which Savage serves on blue corn chips (store-bought) with a garnish of miner’s leaf lettuce (wild).

Acorn Hummus

1 c wet acorns
1/4 c olive oil
1 c tahini
3 pitted dates
2 cloves garlic
juice from 1/2 of a medium-sized lemon
salt

Use processed acorns (tannins removed) that are wet. This means they have been rehydrated or boiled. Place one cup into blender, along with olive oil, tahini, dates, garlic, lemon juice and salt. Enjoy on sandwhiches, as a vegetable dip, with chips or any other way you might eat hummus. Get dippy!

xx Nora