From Harvest to Kitchen: Acorns & Persimmons

Spend an evening exploring two beloved wild foods of the Ozarks with local forager and author Bo Brown.

Learn how acorns can be transformed into flour and how ripe persimmons are processed into sweet pulp for baking and cooking.

Along the way, you’ll hear stories from the land, pick up practical techniques to use at home, and receive Bo’s recipe for acorn-persimmon thumbprint cookies from the upcoming second edition of Foraging the Ozarks.

If the harvest season provides, samples of these cookies will be available! 
*Ages 12-16 must be accompanied by an adult.