‘Fields Forward’ is a new partnership program to boost economic development in the agri-food sector and improve local food security in our area.
This new ‘Fields Forward’ initiative from the Community Directed Funds Committee of Creston and District (Yahk to Riondel) was launched January 11th with a two day training and collaborative action planning conference in Creston involving food groups, producers, entrepreneurs, as well as local, provincial and federal government representatives. 11 people from the East Shore attended, including 4 members of Food Roots. Food Roots hopes to be part of the Community Impact Team that is now being formed for the next phase of the initiative.
For more information on the new initiative please check out the ‘Fields Forward’ website.
Food Hampers will be available to anyone in need this coming season. Please call the number on the image before November 19th to reserve your hamper, and let anyone you think may benefit from a hamper this winter know about the program.
Donations are being accepted with a smile at the Credit Union in Crawford Bay, or donate at the boxes in stores around the East Shore.
Thank you to the Hamper Group for all their hard work!!!
Join Rob McCrae on the East Shore October 24th from 10am-3pm for a mushroom identification walk. This workshop organized through Selkirk College at the East Shore Learning Hub and the fee is $40 incl. tax. Register at the door. This class already has enough people to run, so join while there is still room!
Update: There is such a large group coming for the course that they are moving the course to the performance area at the Crawford Bay school. 10 am start, bring lunch!
It’s acorn season here in the Kootenays, and this year the oak trees on the East Shore of Kootenay Lake are absolutely filled with lovely little capped nuts. After some guidance from Hunter, Angler, Gardener, Cook, and a trip out to the local oaks to gather a small bucket full of the cute green fellas, I set them out to dry on a cookie sheet for a few weeks on the mantel above our wood stove. After they had turned a beautiful brown, they were shelled (I used pliers, which worked well).
Acorns have tannin in them. In fact, the word tannin comes from the Old German word (tanna) for acorn and oak tree. How much tannin, and, therefore, how bitter they are, depends largely on the variety of oak that they come from. The ones in my neighbourhood are, after close inspection and a look in our tree guide, a type of English Oak, which seems to have a moderate but quite noticeable amount of the bitter substance. To remove this I used a boiling method; putting the acorns in water and bringing the pot to a boil and then draining and repeating the process until the nuts were mild in flavour. I did this five times, which took about 45 minutes.
After the tannin had largely been removed, the acorns were laid out on a cookie sheet and roasted in the oven at 250 degrees for about an hour (they were checked every 15 minutes or so). This first batch ended up quite dark, no doubt due to a little too much time in the oven (they felt a bit soft still, when hot, but then firmed up after cooling, exactly like almonds do when toasted).
The nuts can be used in savoury meals (like chestnuts) and can be ground into flour, as well.