I seem to have developed a pattern for the foraging off-season. Each winter, partly out of a deep love of cooking, and partly to satisfy the urge to interact with wild foods even when few are growing, there is a theme ingredient that I experiment with over and again. Two years ago, without a doubt, my winter cooking experiments consisted of all things porcini. Last year, I got good mileage from prickly pears. This year has been crowned the year of the acorn.