Robinia flower fritters: a transient spring time treat

Another less-than-wanted obligation has suddenly piled up on my to do list. But I'm still going to go ahead with putting some thoughts about something dear to my heart anyway, as I had planned for this morning. The emails, messages and phone calls I suddenly need to make can wait. The endless load of clothing that needs to be washed can sit in the dirty laundry basket for a few hours longer. The same goes for TT's unmade bed and those dishes from this morning's breakfast lurking guiltily in my sink. For once, so what?

Nature is transient and so is the food it provides us with, hence this determination to set aside some time do one of the things I love the most in life, which is writing about it. A few years ago, when I discovered that the stunning white robinia blossoms in spring that lined TP's family's property in the Monferrato countryside were edible, I realised this. All the books and resources on the subject I found told me that I would have, at the very most, only two achingly brief weeks to enjoy their heady perfume, reminscent of jasmine, while walking through the woods and meadows or, most importantly to a gastronome like me, in cooking.

Today, on the blog, I decide to put other obligations aside and share some history about this curious member of the Fabaceae family, a native of North America that's been naturalised in Italy. There's also a recipe for one of my favourite things to make and eat with its stunning white flowers, which bloom all too briefly come springtime, a fried treat that can be served as an appetiser or snack. Here's a link to the recipe and post. 

Wishing you all happy foraging and happy frying!