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).

About Susan L Daniels

I am a firm believer that politics are personal, that faith is expressed through action, and that life is something that must be loved and lived authentically--or why bother with any of it?
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28 Responses to FAVA-MAZING

  1. I love fava beans!! And loved the cat pic!

  2. …and I WILL get you that borscht recipe…got the ok to share it…just have to find it…

  3. unfetteredbs says:

    clicked like because i like this new series…as for the beans.. blech!!

  4. 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.

  5. mobius faith says:

    Love beans!!! Lima beans are my favorite though.

  6. 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

  7. Tammy says:

    Love them warm on a salad.

  8. cultural staple in my home

  9. Alice Keys says:

    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…

      • Alice Keys says:

        I shall look. The market in tomorrow morning. YAY!

      • Alice Keys says:

        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.

          • Alice Keys says:

            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

  10. BroadBlogs says:

    “I guess Hannibal Lecter and I have at least one thing in common (minus the eating of people).”

    Love it! And me too.

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