But why, oh why, did I never make use of what is probably the most prolific feature of our yard - Yucca!? I just never really thought about it until I saw Hunger and Thirst using yucca blossoms. Well, duh! We have them in the front yard, the back yard, and on the side of the house. I need to brush up how to use each part. By the time I thought of it, I'd already missed the young, tender stalk (which looks a bit like...and here tell tastes a bit like...asparagus).
I'm still looking into using the root...because if I use the root, doesn't that mean I won't have the plant anymore? Hmm...we'll see. But since the gorgeous, milky-white flowers are in bloom right now, I knew that would be a great place to start experimenting. The petals would make a great addition to fresh, raw salads. I think they taste slightly reminiscent of mild cauliflower. They also pair well with eggs, which is why I started with a simple egg dish. Although, I do think that using yucca flower makes it seem elegant. How crazy is that? A simple back yard ingredient transforming a dish to elegant...kinda backward if you stop to think about it. I can't wait to experiment with the abundant yucca that is waving in the breeze outside my window at this very moment. I need to find a use for the seeds...I usually use the dried pod as an ornamental in autumn. Until then, enjoy this frittata.
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