Earlier this week I was in southern California exploring national forests and the little towns scattered throughout. In one village, a vacant site was full of wild yucca plants, all abloom. I stopped my car by the side of the road and went out to gather. That evening I tossed the beautiful white blossoms with freshly picked tomatoes and viniagrette – wonderful! I reserved the unopened blooms for sauteeing with greens for breakfast which I will serve guests this weekend.