Uŋskúyeča Úta: Burr Oak Acorns

September is acorn season in the Dakotas. And our local indigenous variety, uskúyeča (Burr Oak) has acorns that are prized for their low tannic acid content. Unlike other varieties that require hours or days of soaking in water to leach out the acids and make them edible, these acorns can be eaten with minimal leaching.Continue reading “Uŋskúyeča Úta: Burr Oak Acorns”