There’s a tree here that drives my husband crazy; with allergies!
The black locust (Robinia pseudoacacia, also called the false Acacia) is a somewhat ugly tree, 50 weeks out of the year. It has contorted grey bark, deeply contoured, and it doesn’t always grow straight. The canopy is nice enough, but the strange leaves don’t provide much shade. But in late-spring, when it blooms it fills the air with an enticing aroma; walking under it is like entering a dryad’s cathedral, and the fallen petals cover the ground with white.
But for the two weeks that it’s in bloom people here harvest the blossoms and eat them. I have a friend, Lydia, who has been home with her baby this year and in need of some adult conversation, so I visit her every week. She gave me some of these blossoms and then sent me a recipe, all in Chinese, without measurements, to try myself. I was dubious about Mark’s reaction but I was willing to branch out in my culinary experimentation.
Let’s do this thing!
First, you wash the blossoms.
Next, you take the time to separate the stems from the blooms. This step is so relaxing. It reminded me of the times the boys and I would clean the little stones from our rice when we lived in the Philippines. It was a time to sit quietly and listen to the sounds around us and try to distract the youngest from throwing away the rice instead of the stones.
After another quick rinse, leave the blooms to dry a bit while you enjoy the smell (even though your husband may need to close his office door to get away from said smell).
Pull out your farm fresh brown eggs and crack a few into the bowl of blossoms. Add some salt. I added too much, really, but it was still delicious. Chinese recipes rarely have measurements so if you have a picture to look at, it helps. It helped me add too much salt.
Stir all this together.
After seeing the mixture I decided to add two more eggs, making 5 in all.
Add some coconut oil to your pan and start slowing frying. And it will eventually look like this!
Plate it up, call the hubby and dig in. He really liked it! We’re big on eggs and this had enough for him. The flower taste was subtle and nice. We highly recommend them.
Serve them with rice and sweet meats or bacon and you have a winning breakfast combination. Bon appetite!