![]() |
Black locust - Robinia pseudoacacia |
The black locust trees are blooming, a pretty sight. That fact is noted by connoisseurs of the light and delicate locust honey. Meanwhile, hopeful gardeners might cast an anxious glance at the trees if they put any stock in the old mountain saying – “a good locust bloom means a poor crop year.” The vigorous legume is nothing if not contradictory. Friend, foe, or both? A source of tough, durable wood, the tree can be a stubborn, aggressive and thorny pest. The genus, Robinia, is named for Jean Robin (1550-1629), herbalist to Henry IV of France and his son, Vespasian Robin (1579-1662), who first cultivated the locust tree in Europe. The black locust (Robinia pseudoacacia) was known as False Acacia and was naturalized in many countries for its ornamental qualities. After
struggling against locust for decades (and enduring the scratches to
prove it) I have to chuckle at the mental picture of Vespasian Robin
eagerly planting the locust trees brought back from the New
World. Of
course, a jar of locust honey, a pile of locust stakes, and the
beauty of their blooms are all worthy of admiration.
This
story of our current locust bloom was going to be short and sweet until I opened Stalking
the Wild Asparagus by
Euell Gibbons. On page 93, he shares a recipe for locust
blossom fritters,
and that set me to thinking about the word “fritter.” Euell Gibbons (1911-1975) Remember when a wild plant forager could become a national celebrity? Today's language lesson complete, let's return to Euell Gibbons' instructions for cooking up the flowers of Black Locust, or Wisteria or Elderberry Blow. “All
make delicious fritters,”
asserts
Mr. Gibbons.
Remove
the coarse stems and dip the clusters in a batter made of 1 cup of
flour, 1 tablespoon of sugar, I teaspoon of baking powder, 2 eggs and
½ cup of milk. Fry the dipped clusters in deep fat, heated to about
375 degrees for approximately 4 minutes, or until they are a golden
brown. Place them on a paper towel, squeeze a little orange juice
over them, then roll in granulated sugar, serve while they are piping
hot and watch them disappear.
|
No comments:
Post a Comment