Well, the CSA did it again to me today, providing one of my favorite veggies. The rest of my family will not touch these, so the way I see it, more favas for me. Okay, so they are a pain in the butt to prepare but once you have done the prep work, you are in for a divinely nutty, spring flavor. I cooked mine this way, from localfoods.about. com.
I guess Hannibal Lecter and I have at least one thing in common (minus the eating of people).
Susan Daniels Poetry 
I love fava beans!! And loved the cat pic!
Hee, hee. Thanks!
…and I WILL get you that borscht recipe…got the ok to share it…just have to find it…
Great–no rush 😉 Thanks to you both for sharing it!
clicked like because i like this new series…as for the beans.. blech!!
Grumpy cat didn’t make them more appetizing?
Sorry, a culture gap here. CSA? and you missed out ‘a nice bottle of Chianti.’
Hi Duncan! I was waiting for someone to say that about the chianti 😉
As for the other, a CSA (community supported–or sponsored–agriculture) is when a farmer sells “shares” to people before his/her growing season even starts. As a result, the buyer then gets produce direct from the farm on a weekly basis all growing season. I try to do this every year–better for the planet, our budget, and our health. Also works as a guarantee, if my home garden has a bad year.
Gotcha. smart idea. If you like fava beans
hee, hee. And beets. Well, I liked the favas…
I am glad they are only going to be featured once, though, as they were incredibly labor-intensive.
Love beans!!! Lima beans are my favorite though.
Ah–there’s the one bean I don’t eat–not the fault of the bean but the way my mother cooked it.
Over here, we dry the beans till they are cracking dry and then we boil them together with garden eggs which we blend and sued as thickener for soup. It’s so delicious
Sounds completely yummy.
Love them warm on a salad.
Ooo–I have some leftovers…sounds like a great way to use them.
cultural staple in my home
Something tells me I would like your house, a lot! Good company and good food…
Beans. LOVE beans. Must try fava beans.
Oh, and you are in a cool, rainy part of France where they probably have TONS in the market…
I shall look. The market in tomorrow morning. YAY!
You’re right. Found them but didn’t buy them yet. What’s the trick to preparing green fava beans? I’ve only cooked them from dry beans.
OK, time-consuming but worth it: Shell them out of the big pods. Then you can do one of two things: Boil/steam them until done, and just nip the seed coat open with you teeth and eat them like edamame, or blanch them for a few minutes, slit the seed coat and squeeze the favas from it–warning–choose a high enough bowl or you will be shooting partially cooked favas EVERYWHERE. Then you can use them in recipes. Now, NONE of the seed coat removal instruction applies if you are lucky enough to get them fresh enough and young enough that the seed coat is not bitter and still tender–then you can eat it.
WHAT a lot of work.
Perhaps someone should smuggle partially cooked fava beans into the Texas Statehouse. Those can’t have been outlawed yet, eh? 😉
Perhaps it would be okay to do “women’s work” while you watched the show, clean the hulls form your fava beans. It could be rather like knitting at public executions. Then… OOOPPSEY! Beaned the politician!
😉 Alice
Hahaha–what a great idea! Bean away, I’d say.
As far as fresh favas go, although they are wonderful, I only get up the steam to do them properly once a year.
Got that. I only have so much gumption to go around all the things I have to do. 🙂
“I guess Hannibal Lecter and I have at least one thing in common (minus the eating of people).”
Love it! And me too.
😉 Thanks, Georgia!