MAY INGREDIENT: YUCCA
I remember my first encounter with Yucca, as a humongous, waxy brown, ribbed tuber in the Mexican grocery stores in Brooklyn. It was pretty unappealing, and unwieldy as a vegetable. At some point, I ate yucca fries, and recall a caramelized density that one-uped potatoes, a sweet stickiness that complicated the common plate of fries. This exotic yucca plant, cultivated in heat and light that were unfamiliar to my watery northeastern taste-scape, never quite caught my attention. Decades (almost) later, I find myself surrounded by seemingly-succulent batteries of fierce green radial lances. I read about this spikey species and its medicinal qualities, and the possibilities of pickling their blossoms, and the mushy fruits that are kind of like giant green peanuts. And nothing about their edible roots, their adeptness in a fryer. Is this the same yucca? Join me in finding out, at the May HDTK dinner! We’re featuring Yucca of any variety, so grab your roots or stems or shoots or fruits, and celebrate this versatile biological explosion. Just don’t poke yer eye out!
For more information on HDTK, as well as helpful tips on where yucca grows and it's many uses, check out Sarah's website.
Monday, May 15th at 7pm
Copper Mountain Mesa Community Center
65336 Winters Road, Joshua Tree, CA