Bright green, tender and sweet beans form inside five to seven inch long paler green pods, half dozen or so beans to a pod. Young fava beans can be eaten straight out of the pod, but as then season progresses, the thin outer skin of each bean needs to be peeled.
Available by the pound
Fava beans are excellent as part of a spring vegetable ragout or minestrone soup, pureed and combined with ricotta cheese to make a fresh ravioli filling or spread for bruschetta or crostini. The leaves of the plant are also edible and have become quite popular among the Farm-To-Table restaurants.
It is always interesting to read the literature and description of Fava beans. You run into phrases like 'favas have long been a staple of the Mediterranean diet or 'an Old World legume' or 'the most labor intensive of all fresh beans' and many a restaurant cook will confirm this last fact. Favas first arrive in early spring from Northern Mexico and cross over the border in Mid-April. They thrive in cool temperature and, though still available, will become a bit large and starchy during summer.
- Cheese-feta, Parmesan, ricotta,
- Chile peppers
- Olive oil
- Pasta, fresh
- Pepper, black
- Vinegar, cider