OK, so they aren’t ours, per se. But I was quite excited to see honeybees working over our black locust blossoms. We just ordered two top bar hives, and are looking forward to our first bees!
The bees aren’t the only ones who like black locust, however. I caught my five year old munching on buds and told her to spit them out.
“But they’re yummy, mom!”
“But I have no idea if they’re poisonous, dear.”
“But they’re yummy!”
So I turned to trusty Google to find out whether to rush my daughter to the hospital or join her in her snack. Since some group in Pittsburgh has them as a feature destination on their edible walk, I decided to join her. And search out some recipes.
Polish Black Locust Blossom Fritters
(This is a modified version of this recipe using ingredients more readily available in the US, and with the sweetness toned down a touch…oh, and doubled. Because we’re a large family. The doubled version makes 12 to 15 fritters.)
2 cups black locust flowers*
2 apples (sour variety)
2 cups flour
2 teaspoons baking powder
1 8 oz can sweetened condensed milk
1 cup milk (preferably whole)
2 egg yolks
2 teaspoons vanilla
pinch of salt
1) As you collect the blossoms, try to take ONLY the blossoms. You’ll need to remove the panicles because all other parts of this tree are considered toxic. Remove anything you missed as you toss them in a mixing bowl.
2) Beat together egg yolk, vanilla, salt, condensed milk and milk.
3) Stir in flour and baking powder.
4) Peel and dice apples. Add to mixture.
5) Add blossoms. (Aren’t they beautiful?!) Stir.
6) Fry in a bit of oil and serve. Delicious!
We ate this for breakfast on Sunday, but it really is more of a dessert item. I should have noticed that with the condensed milk in the recipe. We actually only had one can of it in the pantry which is why I used milk for the second can, but it was delightful. I personally think a second can would have made it a little too sweet.
Next, I’m going to try some jelly. You know how I am with flowers and jelly. I can’t wait for our clover to bloom…I’ve noticed it on the roadsides, but ours seems stubborn.