![]() We've started a BLOG, where we'll be posting regularly and hoping to hear from you in the comments section. We've have a curated collection of our favorites over on the GATHERED GOODS page, and you'll be able to enjoy our fully searchable recipe collection in FARM LIFE - RECIPES AND RESOURCES. When you browse the classes, please take a few minutes to explore the website. TA-DA! OUR NEW WEBSITESince we have a wonderful new website, you can always find the times, dates, and details of everything happening at Acorn Farm. We hope you've taken the opportunity to visit our new site at find all of the classes for the first quarter of 2017, and for the first time ever, you can SIGN UP ONLINE! They're filling up quickly, and we don't want you to miss out on great classes like, 'Hungry in Hungary' (Kathy's personal favorite), or another marvelous class from Brigitte Romero or Paul Beauregard - his last class was just outstanding! Of course, we always have some great ones from Chef Steven Grostick, who we like to call our Resident Chef. We consider ourselves more than a little lucky to have a nationally recognized chef teaching classes at our store. We're cleaning and polishing and we're on target to open our doors again one week from today! The good news is that you'll probably still find a variety of classes that you'll love! Take a look online! You can book your spots right from our new website at As you probably know, we're closed this week for inventory and maintenance. They were released during the busiest days of December and most folks didn't have enough time left in their day for scoping out classes. Five of them have filled already, but there are still eight different classes with spots left. If your goal is to round out your kitchen knowledge, or eat at home more, we can help! We have some absolutely fabulous cooking classes slated for the first quarter of 2017. As with each new year, we always seem to be looking to improve upon something, whether it's to eat differently, exercise more, or learn something new. It wasn’t bad at all.We hope you're enjoying the first week of a wonderful new year, bright with promise and possibilities. “People had a lot of children to feed then, eight or 10 were quite common. “Yes, we used to make bread from a mix of wheat and acorn flour in the post War years,” Manuel Romero says. I eventually found one surviving witness near Jabugo, an octogenarian restaurant owner and living gastronomic encyclopaedia who even recalls the era when the fat of jamon was more prized than the meat. It’s not surprising, as Xanty Elias comments, that for anyone who remembers such times, acorns don’t have a temptingly gastronomic image. In 20th-century Europe, acorn flour was a poor substitute for wheat flour, and during the desperate days of the Spanish Civil War, one of the last resorts of the semi-starving, along with items such as fried orange peel, re-roast coffee grounds and soup of crusts and garlic supplemented on special occasions by an egg. In pre-Roman Iberia, the Celts ground acorns, as did everyone from early Germans to Japanese. Human acorn consumption is in fact long-established. Further north, a chef named Joaquina Rodriguez has been achieving some notoriety with acorn-ised traditional Asturian stews and fritters, while across the border the Portuguese Pedro Mendes’ book The Renaissance of the Acorn has been spreading for half a dozen years now, with recipes such as cream of acorns and mushrooms and rabbit with acorns. In fact, the acorn movement has been sprouting for at least a decade. “I also use acorns salted to accompany wild boar and game” he says, “as well as chestnuts, pine nuts and carobs because they’re a vital part of our ecosystem.” Then, the acorns appear in the shape of a dessert of pebbles – arty Spanish chefs love pebbles – made from acorn flour and honey, mild, musty, sweetish and densely spongy. ![]() We have deep-fried sea anemones, matured Iberico pork presa with cured egg yolk, knuckle of fallow deer, cheek and lips of corvina fish. South of Jabugo in the regional capital of Huelva, Xanty Elias’ restaurant, Acanthum, is the local temple of new acorn cuisine.įresh from a book launch with the ubiquitous Pizarro, Elias has me taste dishes from his adnHuelva menu (adn means DNA in Spanish) which aims to refine the most exquisite edible features of the region.
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