Friday, July 1, 2011

Fava Beans

Today I decided to pick a couple of the largest pods from our Windsor Broad Bean or Fava Bean plants, Vicia faba. They're getting big! I've never grown them before so I have no idea how long to let them grow. The first few I got were pretty undersized. The thickness of the pod is deceiving because it's lined with a thick, spongy material. I'll be blanching these and then peeling them before deciding what their final fate will be.

2 Responses:

Michigoose said...

I was only aware of the mature fava beans but was amazed to find that they are eaten green, much like Limas. Perhaps you'll find some recipes which you can apply.

I still shudder at butter beans...a little too mealy for me which is odd because I like other mealy beans.

I'm still struggling trying to figure out different ways (low fat) to fix vegetables...and I'm happy that I have 3 4" long zukes! YAY!

Shady Character said...

I feel like I'm still just entering the world of beans. The favas were appealing because they were so different. It'll be OK if the butter beans don't turn out well because I have so few.

I'm finding that if the veggies are fresh and flavorful you don't need a lot of fat to cook them. I'm liking minimal cooking/steaming/braising with garlic or onion added to pump up the flavor if needed. The kale chips thing turned out great the second time I tried it with only on teaspoon of oil for a whole big bowl of leaves!