What’s with all the acorns? It’s a Mast Year! 🌰

Have you been tripping over an insane number of acorns lately? You’re definitely not alone! Many regions around the world are seeing a huge bounty this year, and it all comes down to a natural phenomenon called a “mast year”. It’s when a species of tree, like the mighty oak, decides to go into overdrive and produce an absolutely massive, bumper crop of fruit or nuts—the collective term for which is “mast.” These boom years don’t happen every autumn; they occur irregularly, usually every 2-5 years, with low production years in between.

The most popular theory as to why trees do this is called “predator satiation.” Basically, by producing way more acorns than hungry animals (squirrels, deer, etc.) can possibly eat in a single year, the tree ensures that a good chunk of seeds will be left uneaten to germinate and grow into the next generation of oaks. It’s a clever evolutionary strategy!

Speaking of acorns, the name itself has a cool history. It wasn’t always spelled like oak and corn. The word evolved from the Old English æcern which meant “fruit of the unenclosed land”—referring to the nuts gathered from the forest. It wasn’t until the 15th–16th century that its spelling was changed by folk etymology to deliberately connect it to “oak” (Old English ac) and “corn” (meaning kernel or grain).

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The Game of Conkers

Colin shared a fun past time he used to partake in as a kid growing up in England. The hard, shiny nuts from the horse chestnut tree (which are often confused with acorns) are used to play a traditional game called “conkers.” The game involves threading a conker onto a string and taking turns trying to smash your opponent’s conker.

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Recipe: Simple Oven-Roasted Chestnuts

If you’re out gathering nuts and looking for seasonal treats heading into the holiday season—it’s not Colin’s favourite treat, but it’s fun!—try roasting some chestnuts. They’re surprisingly easy and taste like a slightly nutty, firm sweet potato.

Ingredients

• 1 lb fresh chestnuts
• Salt (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Use a sharp paring knife to carefully cut an “X” on the rounded side of each chestnut, ensuring you slice through the outer shell and the inner skin. This prevents them from exploding in the oven.
3. Place them in a single layer on a baking sheet, cut side up.
4. Roast for 15–20 minutes, or until the shells have curled back and the inner flesh is soft.
5. Immediately remove them and pile them into a clean kitchen towel. Wrap them up and let them sit for a few minutes to steam. This makes the shells much easier to peel.
6. Peel and enjoy while still warm!

 

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CREDITS

Hosted by: Brandi Warren & Colin Hayles

Voiceover by: Kaelan Shimp⁠⁠

Music by: Forestmusic