Friday, August 12, 2011


Thanks to our neighbor's overabundant CSA, we had the opportunity to play around with fava beans this last week. They're extraordinary: the pods are thick and fibrous, but when you finally break them open, they look as though they're lined with velvet. Each little bean is covered in a resilient, rubbery little coat, which you pry off with your fingers. Quite a learning experience.


  1. oh my goodness, i was shelling my fava harvest yesterday until midnight!!! did you find a good recipe for them? I saw one in Food and Wine magazine that I might try. It's a crostini with smashed favas and mozzarella :)

  2. Ooh, that sounds delicious! We ended up making sort of an improvised succotash with a couple ears of corn, the favas, some english peas, caramelized onions, cherry tomatoes, basil, and goat cheese. It's hard to go wrong with cheese, right?