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Anyone notice the abundant acorns this year ? Check out the survival strategy of Oak Trees:
Scientists have barely begun to unravel the many ecological
repercussions of the oak forest's wax-and-wane mast cycle.
For that matter, they're not entirely sure why the
nut crop varies as it does. Certainly weather and other
environmental influences are a factor—a drought can
sap trees of reproductive energy; a late spring frost can
kill flowers. But weather doesn't appear to be the main
influence. Bumper-crop years aren't always especially
weather-blessed. Poor mast years occur even when conditions
are ideal for acorn growth.
Many scientists now believe the mast cycle is an
evolutionary adaptation; that over the eons oaks and other
nut-bearing trees have developed an on-and-off mast cycle
to ensure their reproductive survival. The theory makes
sense. If oaks produced a consistently healthy crop of
acorns every year, populations of nutloving animals would
rise to the point where all the acorns would be eaten no
matter how numerous. None would remain to grow into mighty
oaks.
The mast cycle solves the problem. During moderate to poor
years, wildlife get by as best they can, seldom increasing
and often decreasing in numbers. Then comes a good year,
when the trees pour it on and produce far more nuts than
the animals can consume, no matter how fast they reproduce.
Nuts are left to germinate and renew the forest. Over the
leaner years following, wildlife again dwindles to numbers
too few to eat all of the next bumper crop. And so the
cycle continues: The trees in effect keep nut predators at
bay, like mother hens protecting their eggs. - Mother Earth News, Issue #200
We have been making acorn pancakes constantly around here. When we dip them in Maple Syrup we got "Tree on a Tree". Here is the recipe:
Acorn Pancakes:
To
make acorns into flour, follow these directions, I suggest having some
friends over to help crack the white oak acorns. You can play games and
create acorn songs.
Boil at least 2
cups white oak acorns (in shell) for 10 minutes. Drain water and let cool.
Crack acorns open (teeth work best) and add peeled nuts to bowl. Use a
food processor or grinder to grind acorns into flower. Acorns will be
damp so you will have to push the nuts down into the blades carefully.
Any extra flour not used in this recipe you may dry on a cookie sheet
in the oven around 200 degrees F.
Whisk together in a Large Bowl:
3/4 Cup white acorn flower
3/4 Cup all-purpose flour
3 Tablespoons sugar or sugar substitute
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
Whisk in a smaller bowl:
1 1/2 Cup milk
3 Tablespoons melted unsalted butter
2 large eggs
1/2 Teaspoon Vanilla
Pour
wet ingredients over dry and mix together until combined. Spoon onto
buttered griddle or buttered flat rock out side over fire. Serve with
Maple syrup or honey.
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