Hosted by Mission Garden. More info & registration details here: https://www.facebook.com/events/426509371370333/

Residents of the northern hemisphere have relied upon acorns in their diet for thousands of years. Nutritious and delicious, they can be integrated into a modern diet. Forager John Slattery will give an overview of acorn consumption, nutrition, gathering and processing for consumption. This class will also feature baking with acorns, and we’ll experiment with solar oven cooking. We will use the locally abundant, landscaped southern live oak (Quercus virginiana) which can be found throughout Tucson. Early December is prime time for gathering these tasty acorns. We’ll fully process acorns to prepare them for cooking and enjoy our sun-baked bread as midday approaches. All participants will get hands-on experience with processing acorns, and everyone will leave with the knowledge and experience to properly process all acorns for food. No equipment or prior experience is necessary to participate--just bring an open mind and willingness to learn. Feel free to bring dried acorns to class for processing.

$50 ($45 for docents). Register by going to the News and Events page at www.tucsonsbirthplace.org. Or, contact Monica at (520) 955-5200, or missiongarden.tucson@gmail.com. Or send a check to PO Box 1228, Tucson, AZ 85702.

Hosted by Mission Garden. More info & registration details here: https://www.facebook.com/events/426509371370333/