Picked and Pickled Picnic Perfection

by Holly Madrigal

While driving the country roads of inland Mendocino County, you will come upon dry, arid landscapes that host prickly pear cactus and yucca plants. Even though the plants might seem intimidating with their rigid, spiky leaves, the delicate flowers are a visual and culinary delight. It’s fun to collect these beautiful blossoms and make them into a picnic-worthy staple to enjoy with friends.

The yucca plant’s flowers are pale yellow and bloom in tiered cascades. This cactus is hardy in cool temperatures, which allows it to grow in our county. The plant sends up a three- to seven-foot spike, which blooms into creamy white bell-shaped flowers. They taste a bit like a slightly fragrant artichoke and can be marinated with the recipe below, inspired by the Hunger and Thirst culinary blog (hungerandthirstforlife.blogspot.com).

Perhaps you can prepare some jars for that first outdoor picnic, or assemble a locally-inspired charcuterie board laden with Pennyroyal cheeses, sliced peaches from Potter Valley, and Hard Head Bread, accompanied by some delectable wine from Anderson Valley. The marinated blossoms are seasoned and herby, and they will fill your mouth with the flavors of summer. Use as you would jarred artichoke hearts. Now let’s get outside and enjoy!

Marinated Yucca Blossom Antipasti

INGREDIENTS & EQUIPMENT

4 small 4 oz or similar clean mason jars
8 c yucca blossom petals, pistils removed
2 c good quality olive oil
1 ⁄ 2 c lemon juice (3:1 ratio of oil to lemon, if you need more)
1 bunch fresh basil leaves
2 Tbsp dried chili flakes
3 garlic cloves sliced into slivers

INSTRUCTIONS

Harvest blossoms when they are not fully opened to avoid bitterness. Pluck them without taking the pistils with you. This will take a moment, so try to get meditative about it. Then boil the blossoms in some salted water for 30 seconds. Drain and pat dry with a clean cloth.

Pack the parboiled yucca petals into the sterilized jars in layers, adding pinches of chili flakes, fresh basil leaves, and slivers of fresh garlic. You can use other fresh herbs to taste, using what you have on hand.

In a bowl, combine olive oil and lemon juice (a 3:1 ratio). You won’t need too much as the jars are full. Pour themixture over the yucca petals. Tap the jar gently on the counter to release any air bubbles. Top off with olive oil. Close the jars and refrigerate for at least a few days for the best flavor.