Wild Foods by Dyllan

11/19/2024

Mugolio processing pop up class!
Fermented green pine cone syrup, one of the most delicious things you have ever tried!

Monday evening 11/25 at 6 pm
Springfield mo
1715 n. Booneville avenue

I have about 7-10 gallons worth of Mugolio that we will be bottling and discussing uses of.
We will talk about how to start your Mugolio in the spring as well.

And everyone will get to take home some for themselves 🫙🫙🫙🫙

10$ at the door or sent to the link in the comments!

11/18/2024

Would anyone be interested in a small Mugolio processing class soon?
I have about 10 gallons that needs bottled.

11/15/2024

Just a few from tonight’s service.
What a very special series this was!

More about it all later!

11/14/2024

Prepping elk for elk tartare tartlet. 🫎🫎
With wild onion flower head capers.

Yummm

11/14/2024

A shaggy mane mushroom on the banks of the Missouri River.
The story’s this river could tell are endless.

11/13/2024

As I find myself in the Lewis and Clark Museum right on the Missouri River, preparing to serve a meal right in the middle of the museum itself tommorow evening.

I cant help but to ponder, would the people of old be proud of what I am trying to do?

As I prep, I have my jar of acorn flour next to me, I would like to think they would be happy that I’m bypassing the ultra modified, ultra processed modern food, to instead use what humans have used for thousands of years.

This is real food.
This is what we were meant to eat.
This is the Ozarks.

11/12/2024

Our acorn processing class was a huge success tonight!

Guest learned how to process acorns, make acorn brioche bread, and tried a variety of wild treat like mulberry balsamic, pickled gooseberries, and smoked chanterelle butter.
Yum!

11/11/2024

If you are attending the acorn processing pop up class tonight here is some info to know!

Class is at 6 p.m.
1715 n. Booneville springfield mo 65803

There is a big parking lot on the side of the building you can come through the door in the alley that goes into the kitchen or the east facing door

Please bring a pair of kitchen scissors and a 1 gallon bag.

Class is 10$ and can be paid at the door or through this link.

Please enter any details in the notes section

11/07/2024

Acorn processing class Monday in Springfield mo!

Also, we are 2 followers away from 1,500!
Make
Sure you invite all your friends to the page ☺️

11/06/2024

Acorn processing into nutrient dense flour

Acorns have long been a source for nutrients.
Containing large amounts of protein, carbohydrates, and fats, as well as the minerals calcium, phosphorus, and potassium, and the vitamin niacin.

Here is the process I use to break down the acorns and process them into flour.

1. To get the nut out of the acorn, I use a pair of kitchen shears and work around the middle of the acorn to cut the shell in half and remove the nut. Listen for the “crack” to know when it’s is ready to be pulled apart.
2. Place the nuts in a large, preferably glass, container about halfway up, and fill with water.
3. Every day for one week empty the water once or twice a day, and refill.
4. After a week the water will be “foggy” but not brown, the brown is tannins, which is very bitter.
5. When ready, drain the water and place the nuts in a sheet pan.
6. You can dehydrate in the sun or in the oven at 180 degrees for one hour.
7. Remove nuts from oven once dehydrate them and place them in a bowl.
8.You can Winnow the outside skin from the nut outside on a breezy day or in front of a fan inside.
9.To make the flour, place the nuts inside a food processor, and run on high for about a minute or more.
You can then sift using a flower sifter, and then return what doesn’t pass back through the food processor.
You can also keep using a finer mesh screen and repeat the process through a coffee grinder.
I have found that a good mill works well also.

- A general rule of thumb is to use 15% acorn flour in what your baking, and increase to your liking.
However something like a shortbread can be up to 50%.
But remember, you can’t produce gluten using acorn flour, so with breads it is a much lower amount.

-There are several methods of leaching the tannins out of the nut.
But with help from Rob Connoley and the work he did for ozarks cuisine, it has been found that the cold leaching method retains the most nutrient retention in the nut.

Also, I have not found much difference in the amount of time it takes to leach the tannins between various oaks. None of them take more than a week for me.

Hope you get out and collect some of these amazing wild foods!

11/05/2024

Don’t loose your minds on this Election Day!

11/05/2024

The next acorn processing class will be Monday the 11th at 6 p.m.!

10$ at the door or sent to this link

http://pay.wildfoodsbydyllan.com

Springfield mo off commercial street!
Limit of 15 people.

11/04/2024

We will see you tonight at 6 p.m. for the acorn processing pop up!
At 1715 n. Booneville Springfield mo 65803.
Park in the big Parking lot on the south side of the building.
Please come in through the east facing door on booneville.
Remember to bring a pair of kitchen scissors, and a one gallon bag.

If you are interested in coming you can send 10$ to:

http://pay.wildfoodsbydyllan.com

Or bring 10$ at the door!

11/04/2024

I will be scheduling another fermentation class within the next couple of weeks.

Currently I’m making ALOT of vinegars from the fruits harvested this fall.

This week I will be bottling all the Mugolio I made this year (a fermented green pinecone syrup).

And I’ll finally get to use the lacto-fermwnted daylily buds I made this summer within the next week for a private meal in an elk taretar 🤤🤤

Fermentation is something I will never be able to put down, I think once you grasp it it becomes another part of who you are, a love culture indeed!

Any guesses on what these close up pictures are??

11/02/2024

How can you support your friends small business??

There are three dots on the right side, top of the business page.

Click on the dots, invite friend, invite all.

Easy as that!

11/01/2024

So far we have had one sign up for the acorn processing class on Monday.
Will need at least 5 to actually do the class.

Info in comments!

10/31/2024

Acorn Brioche mini loaves ☺️

10/30/2024

Acorn and espresso shortbread cookies.
Packed with nutrients!
🤤🤤