There’s something so poetic about eating flowers. Butterpowered Bike mentioned fairies when we were collecting Elder flowers on our foraging jaunt, and I couldn’t get the image out of my head. Tiny, dainty fairies dining on delicate white flowers.
Yucca flowers are not quite so tiny, but you could pretend they were tiny—if you were pretending that you were also tiny. Like a fairy… Eating flowers…
No? Just me? OK then.
I decided to make stuffed yucca flowers with my blossoms from a recipe I found online. The original calls for goat cheese, but I only had feta. It worked beautifully.
Wash and dry your yucca flowers thoroughly, checking for bugs. We found that breaking off the large middle stamen of the flower made for easier stuffing, but that’s up to you.
Place a piece of feta and a sprig of rosemary inside each flower with a drizzle of honey.
Wisk an egg and heat a skillet with just a touch of olive oil.
Dip each flower into the egg and pan-fry gently until just golden on all sides.
Serve immediately with extra honey for drizzling and feta for sprinkling as desired.
Rosemary and honey and tangy cheese, all wrapped up in wild goodness. This sounds absolutely incredible.
I’m gonna try riffing off of this dish, and steaming the blossoms, cooling, then stuffing with an herbed goat cheese for a side dish to take to a pot luck.
So nice to meet you today. Looking forward to eating those pickled onions – might use them in a salad. I can’t wait to try these yucca blossoms. Thanks for hipping me up.
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