Black Locust Recipe - Black Locust Flower Doughnuts

This is a pretty basic deep fried doughnut recipe that we can use for any flower. I do not add any spices, since the black locust (Robinia pseudoacacia) is delicately scented, and we really want to taste it. These were even good the next morning!

This recipe is available in our book, available Spring 2016.

http://www.skyhorsepublishing.com/book/?GCOI=60239108626260&

Black locust flowers

Foraging Report 06/05/2011

Black locust doughnuts

Black locust flowers and leaves

It was last week that we found ourselves gathering black locust (Robinia pseudoacacia) every day. The blossoms were delayed by rain and cooler temperatures, but they suddenly exploded all at once as soon as the sun came out. The very fragrant, white flowers grow in clusters, sometimes so abundantly the whole tree appears white. The smell is unmistakable, and so wonderful. Eaten raw, the flowers are surprisingly crunchy and taste like super sweet peas. We enjoyed them raw, and experimented with many recipes this season, including a jelly, doughnut, custard, and syrup. The short period of availability was over in shorter than expected time, since they all bloomed at once, instead of over a full week.

The late, chill spring also stunted the milkweed (Asclepia syricas) shoots. When the sun finally appeared, the leaves unfurled and we missed our opportunity to gather the shoots. The stalks are growing fast, and you can already find small clusters of flowers. The flower clusters look like small heads of broccoli, and after a quick 5 minute boil, can be eaten in a salad or mixed into a quiche. We are looking forward to the larger flower buds to attempt making a "caper" from the closed flowers. We also love to eat the small, immature seed pods.

We did get in a bit of letterboxing, and attended an event in Salem, the 4th Annual Gotta Box event by Sally-O. The weather was not cooperating most of the day, so Gillian and I stuck around the pavilion to do exchanges and pass out cooties while Robert hiked. I brought some potluck biscuits--pine pollen biscuits with cream cheese and grape jam, and ramps green biscuits with garlic mustard-mustard and kielbasa. Yum!

Blanche Derby discussing dandelion

Acorn cupcake with wild grape-
cream cheese frosting

We were fortunate enough to attend another Wild Weeds Walk and Taste with Blanche Derby in Cummington, MA. It took place at a farm, and she discussed burdock (Arctium lappa), cattails (Typha latifolia), dandelions (Taraxacum officinale), orpine (Sedum purpureum), and shadbush (genus Amelanchier) among others. Gillian enjoyed interacting with the group of children on the tour, and she also loved the chickens and ducks on the farm. We contributed some acorn cupcakes with wild grape-cream cheese frosting to the tasting after the walk. Video clips coming soon!

We are keeping our eyes on the cattails to gather some shoots, and are in need of a new area to go gathering. One area Robert visited last year was home to some invisible biting insect that left him covered with red welts, and another potential site we gathered from has a new "No Trespassing State of Connecticut" sign posted. One site we visit has narrow leaf cattails (Typha augustafolia), which produce a lower yield on pollen and flower stalks so it is not ideal.

Beach pea flowers

While spending a lazy afternoon at the seashore, we noticed the roses (Rosa rugosa) blooming, and will be back for the aromatic petals for syrups and wine. Robert also saw lots of beach pea flowers (Lathyrus japonica) for a potential harvest. We don't often catch the peas at a good stage, they can toughen up really fast. The peas can be eaten raw or cooked, and we'll keep an eye on these ones. The bayberries (Myrica pensylvanica) have bloomed and are producing their waxy berries. We gather the leaves to use like commercial bay leaves, they add great flavor to soups.

Black Locust Recipe - Black Locust Jelly

This jelly is made using the same method we have been using all spring to make flower and blossom jellies. We gather the Black Locust (Robinia pseudoacacia) flower clusters right before or very shortly after they open for the sweetest and most fragrant results. The white flowers are removed from the green stems, and tightly packed into a measuring cup. Boiled water is poured over the flowers, and we allow them to steep overnight. I strain the flowers out through a jelly bag, and allow the liquid to settle. The pollen will sink to the bottom of the cup, and I discard that liquid to keep the jelly clear. This jelly would make a great dessert glaze, since it is so clear and shiny.

Black Locust Flower Jelly                makes about 5-8oz jars

4 c. packed black locust flowers
3 c. boiling water

1. Pour the boiled water over the flowers, cover, and allow them to steep overnight.
2. Strain the flowers through a jelly bag, you will get about 3 c. of liquid.

2 1/2 c. black locust flower infusion
4 T lemon juice
1 box Sure-Jel pectin
4 c. sugar

3. Combine the infusion, lemon juice and pectin in a large pot. Bring the mixture to a boil, stirring often.
4. Add all of the sugar at once, and stir. Bring back to a rolling boil for 1 minute.
5. Remove the jelly from the heat and ladle into sterilised jars. Simmer in a water bath for 10 minutes.

Black locust flowers on the tree

Black Locust Recipe - Black Locust Custard

This recipe is based on a Hungarian recipe using acacia flowers. Look at the Latin name for Black Locust--Robinia pseudoacacia. It means false acacia. The flowers appear very similar between the two trees--arranged in clusters, fragrant, and edible. Our Black Locusts only bloom for a few days in late spring, so we gather as much as we can. The flowers are so abundant that the trees appear white. The trees also like to invade an area, and you will find many fast-growing locusts grouped together. We finished the custard with a glaze of black locust jelly for shine and extra fragrance.

Black Locust Custard                    makes one 8-inch pan

2 large eggs
3 T fine corn meal
1 T polenta, or more corn meal
1 c. milk
1/2 c. heavy cream
3 T agave syrup, or honey
zest of one lemon
3 c. black locust flowers, green stems removed

1. Whisk the eggs with the cornmeal and polenta.
2. Add the agave or honey, milk, heavy cream, and lemon zest. Fold in the locust flowers.
3. Heat the oven to 300°F.
4. Butter and flour an 8 inch cake pan and pour the batter into the pan. Bake the custard for 45 minutes, until set and slightly browned on top.

5. When cool, top the custard with a jelly glaze and serve with sweetened whipped cream.

Black locust flowers and leaves

Black Locust Flowers

Black locust flower doughnuts

Black locust flower clusters and leaves

There is about one week in late spring when the Black Locust (Robinia pseudoacacia) blooms and we gather the flowers. The smell is sweet like a perfume, and lends itself nicely to sweet foods like fritters, syrups, and pancakes. The taste of the raw flowers is sweet like fresh peas. The blossoms attract lots of bees and ants.

Black Locust is native to the Appalachian Mountain area, and is considered an invasive tree in other places. It grows quickly, and often in clusters, crowding out native vegetation and aggressively invading fields. The roots alter the nitrogen content of the soil. Most parts of the tree are toxic, causing digestive system problems. In late summer the tree produces flat, green seedpods that looks like beans containing flat seeds. It is only the flowers that we gather and consume. The bark of older Black Locust trees is grey and deeply furrowed. The tree can grow up to 100 feet tall, and the trunk is usually crooked. The wood is very strong and often used in posts. The leaves are compound with 7 to 21 oval, smooth edged leaflets. On smaller trees, a pair of thorns grow at the leaf axils. The white flower clusters droop from the trees in late spring, making the entire tree appear white. Each flower in the cluster has a yellow spot on it's top petal, and the flowers look like pea blossoms. They are crispy when picked, and can be refrigerated or even frozen for later use. They are most fragrant right before opening, or within a day or so. If the blossoms are browned or falling to the ground, it is too late to pick them.

Black locust custard

Flower and citrus
drink

The best way to eat the blossoms is raw from the tree. Use them in a salad, or stir them into hot oatmeal. We remove the flowers from the green cluster stem and add them to pancakes and doughnut batter, or add them to an egg custard. Robert makes a sweet drink with the flowers steeped in water, honey, and lemon juice. Last year we made a peasant wine with the blossoms, and it is fantastic--floral, mostly dry, and wonderfully clarified. This year we have also made some black locust flower jelly and some flower-scented sugar. Robert also made a black locust blossom syrup, which we mix with seltzer for a bubbly non-alcoholic cocktail.

Pine as Food

Tough, two needle pine and male pollen cones

 

small sea beans

We spent part of our weekend at the seashore in Rhode Island, enjoying the break from the rain and seeking out new edibles in a salt pond environment. This is a good time to go, before Memorial Day, because the summer people have not arrived yet, and there is abundant, free parking. Most of the Westerly area beaches and shore is private property with no access, or access only for residents. Shellfishing licenses are required for out-of-staters, but we don't shellfish anyway. Our original search was for glasswort (genus Salicornia), which we found just sprouting up from the salt pond muck. It is our second discovery of pine pollen that was a pleasant surprise.

There were several pines along a sandy road we were following along resident-restricted Weekapaug Beach. They were about 30 feet tall, but appeared somewhat stunted. I tried several sources to identify this species, but my best conclusion is a non-native species, either Scots pine (Pinus sylvestris),  or Aleppo pine (Pinus halepensis). Neither grow in this area usually, but are used as ornamental landscaping. The bark of the mature trees are scaly, red underneath. The needles are tough and grow in pairs in the fascicles, about 4 inches long. The older cones do not have a sharp spur on each cone scale, just a bump. I did not notice large seeds in the cones, just thin, flat ones.

 The pines seemed to be doing well in the salty environment where the ocean is just over a single dune. While passing one of the trees, we noticed they were making buds and small male pollen cones, and when we tapped the new growth, a cascade of yellow powder coated our hands. Robert suggested collecting the pollen, he observed that gathering pollen from these pines yielded much more than gathering pollen from cattails.I let him know we had an empty gallon jug in the Jeep, so he went back and got it and fashioned a gathering tool. He cut a hole into the side of the jug, and would place the pollen bearing male cones into the hole, then give it a tap. Most of the pollen stayed in the jug.

Lately we have started just snapping off each mature and some nearly mature male cones from each tree and putting them in a large bucket. We can't possibly reach every male cone because the trees are very tall, so over collection isn't an issue. One home, the bucket is placed in a warm area for a few days for the cones to mature further. We then take a piece of screen material, it is the same thing used to replace damaged window screens, and attach a sheet over the top of the bucket and shake the pollen out onto a very large piece of paper (best to do this outside on a day without wind, otherwise your furniture and shelves get a coating of pine dust!). For use we then start sifting the resulting pollen through finer and finer sifters until it is clear of debris, then spread it out over large platters and allow it to air dry for a few days. Once dry, we store it in glass jars in the freezer to use all year in baked goods and smoothies.

Pine pollen, almond, oatmeal, and banana smoothies

We brought the pollen home and sifted it first through a flour sifter to remove bugs and large debris. Then Robert sifted it through a tea strainer for very fine results. He spread the bright yellow powder on sheetpans to dry in a low oven, then put it in a glass jar in the freezer for storage. So far, we made some cheery, yellow cream-of-wheat, and pollen pancakes. The flavor is not very strong, but subtle. A search on Google brings up some amazing claims as to the nutritional and medicinal values of pine pollen, along with lots of purchasing sources. One site claims "Pine Pollen has over 200 bioacitve natural nutrients, minerals and vitamins"  and will be happy to charge you $29.79 for 2 oz. of pollen.

Food found in the wild, free, but for your labor. The season is short, just about 5-10 days.

We have also made a tea, or more correctly, a tisane from pine needles. The needles of the white pine (Pinus strobus) are slender and fragile, and within easy distance of our house. We gather them fresh and steep them in very hot, boiled water for 20 minutes--don't boil the needles as it will dissipate the aromatic oils in the steam.. The flavor is refreshing and pine-y, and the tisane is full of vitamin C. Robert has also gathered some of the inner bark, or cambium layer of pines and tinctured it in brandy. Gillian also likes to chew on the inner bark as a trailside nibble, and it is full of starches, sugars, and vitamins.

Evergreen syrup added to seltzer or mixed into cocktails is refreshing!

While working with some teens at a summer camp on some foraging lessons, we went out to collect assorted conifers on site to make a conifer syrup. We collected the needles of white pine, hemlock, fir, and spruce and had the kids use scissors to snip them up into smaller bits, and let some of the more responsible kids use a knife to chop the needles. (It's important to avoid yew, which contains the toxic alkaloid taxine. Yew can cause cardiac arrest among other symptoms, so you need to be able to differentiate your evergreen enough to identify yew from other conifers.) The syrup is made by mixing equal amounts of sugar and water in a big pot, then bringing it up to a boil, then simmering it for about 3 minutes. Make sure all of the sugar is dissolved, and then add the chopped conifer needles--we added enough to almost double the volume in the pot, essentially equal amounts of syrup and needles. Allow it to sit covered overnight, then strain out the solids. The syrup can be kept in glass for a short period, but also add a bit of ascorbic acid to prevent the sugar from crystallizing when it is kept for longer periods.


Finally, spruce tips are a wonderful edible in the spring, nice and tender. Gillian loves to eat them raw and right off the tree! They can be infused into syrups, sugar, or even salt as a flavoring. When nice and light green, they can be chopped and added directly into a cookie like shortbread.

Foraging Report 05/22/2011

It has been a rough week and a half for us here in southern New England with all the rain. When we finally got a dry afternoon to head to the seacoast, we were involved in an auto accident that ended our day at the local ER. We are fine, just a bit shaken up.

Last Saturday we took a walk with local forager Blanche Derby in Westhampton, MA on private land. She talked about dandelions, fiddleheads, stinging nettles, mayapples, and other edible and medicinal plants. She then presented snacks made with foraged plants, like knotweed muffins, edible flowers salad, and violet jam. It was a great experience to meet another forager and learn more.

We made some items with the lilac (genus Syringa) blossoms that bloomed in the area. Lilac jelly and candied lilacs look so pretty. The recipe for the jelly is here. Robert picked and boiled up some mulberry (Morus nigra) leaves for the first time. He picked the very young leaves just now unfurling. The taste was very nice, a bit like green beans.

dehydrated nettle powder

We manged to get out to the nettle (Urtica dioica) patch and gather 2 more buckets of the tops. Those we put in the dehydrator overnight, and then pulverized the dry leaves in a coffee grinder to get a fine powder. We used some powder in a bagel recipe with fantastic results, making bright green bagels with a deep nettle flavor. We could use the powder in pasta, dumplings, or bread in the future.

While in the nettle patch we came across 2 different types of thistles (genus Cirsium ) and peeled the flower stalks of their prickers to eat raw. The taste is like celery, and Gillian demanded a lot of peeled thistle. We can gather the flower stalks until the flower blooms, when the stalk will become too stringy.

wild strawberry blossoms

Gillian and I walked around the nettle patch while Robert cut more nettles, and she and I saw lots of future edibles blooming, along with wildflowers. There were wild blueberries (genus Vaccinium), wild strawberries (Fragaria virginiana), autumn olives (Elaeagnus umbellata), wild black cherries (Prunus serotina) and lots of native red and yellow columbines and burgundy trilliums.

glasswort shoots

We finally did make it to the beaches near Westerly, RI. We were in search of glasswort (genus Salicornia), also known as beach asparagus, samphire, or sea beans. We did find some in two salt ponds, as it is a salt-tolerant succulent herb. The shoots were tiny, only about an inch high, so it appears we were too early in the year. We snapped up a handful of shoots, and enjoyed their briny, saltiness raw. We are planning on braving the seashore crowds later this summer to gather some more!

unknown pine,
making pollen

A surprise we came across while exploring the salt ponds of Weekapaug were some pine trees making vast quantities of pollen. Just a gentle tap of the branches let loose a cascade of yellow dust, and we decided to gather some. The male parts of the pine produce the pollen that fertilizes the female parts and make the pinecone. I can't seem to precisely identify what species this pine tree is, it appears to be a Scotch Pine (Pinus sylvestris). We then looked up pine pollen, and were astounded of the medicinal and nutritional claims made. We added some to cream-of-wheat, and froze some for future pancake making. There is a tiny pine scent in the pollen, not much.