What makes a Live Oak a live oak?
While hiking this past weekend through the scrub and chaparral of Mt. Tamalpais’ upper slopes, I witnessed one of my fellow hikers photographing a trailside oak tree. She asked me which species of oak tree she was capturing. I had to admit that I don’t know all of the eleven varieties of oaks that purportedly populate the mountain’s flanks, but she could be pretty sure that she was looking at a Coast Live Oak.
Along the trails of the California coast, it’s actually pretty easy to tell a live oak from other types of oaks simply by its holly-like foliage, especially in the winter months – this tree is an evergreen. The leaves of Quercus agrifolia are one to three inches in length, somewhat roundish, and dark and shiny above with a gray or rusty fuzz underneath; they often appear cupped or spoon-shaped. When contrasted to a white oak or most red oaks, which are deciduous and have pinnate leaves, a live oak will retain its leaves in winter; this simple observation is what gives the live oak its name.
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May 3rd, 2007 18:32
Amazing. The enlongated acorns on this Oak would make for a great photography subject. Wonder if those acorns are palatable? And if so, what variety of wine would go well with it?
May 3rd, 2007 19:11
Wing, I don’t know but I’ve been told that processing acorns for human consumption is akin to making road kill stew. (Which my experience suggests goes well with a nice, well-aged Cabernet.)
Acorns are edible, yes. But palatable? Only the original (pre-wine) native Californians might know for sure, since acorns were apparently a staple of their diet. Like the wood of the oak tree itself, acorns have a high tannin content, so you can expect them to be bitter despite all the water-intensive processing you’ll have to endure. In fact, acorns are so incredibly bitter that you’ll need to soak them in water for a few days, then mash-mash-mash them, then put them through 30 to 40 rinses to make them edible – that is, not so bitter as to make your mouth pucker up so much that your entire jaw implodes.
Perhaps you can rev up the soaking time by boiling ‘em for six or seven days like you would a decent, fully-flavored road kill stew – I would imagine you could. Evidently acorns can be used for a decent, high-protein flour, and I’ve also heard of acorns being used as a coffee substitute. Heard, mind you – never seen. Or tasted. Thankfully.
Nevertheless, the general rule seems to be: rinse your acorn mash until the rinse water runs clear. Then spread it on RyKrisp with a dollop of Nutella.
Clearly, Wing, you must fetch yourself a fine Cabernet and do some acorn harvesting this Fall. Please let me know if either turns out to be a good vintage.
[Editor's note: Wing is a colleague of mine, and a fine photographer. He also boasts an equally warped sense of humor. Check out his blog.]
May 4th, 2007 11:19
Ah… hours of repetitive boiling, washing, and tasting. On the note of road kill and acorns, I notice that squirrels are a rather abundant “protein source” here in the Bay Area. This particular acorn preparation page describes how one might make a nice meal with acorns and squirrels. The preparation of the squirrels reminds me of the hunting and skinning sections of the Airman’s Survival Guide, or the US Army’s various survival handbooks. Always leaves me wondering if squirrel meat tastes, well, like chicken.
May 4th, 2007 13:52
Hmmm… I can visualize it at my local bistro now: Acorn-Stuffed Grey Squirrel in a Port Reduction Sauce, served with wild mushroom risotto, steamed broccoli raab and a fine Pinot Noir.
March 13th, 2009 07:38
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