My favas continue to produce lots of beans! A prolific crop. I am experimenting with recipes to see what I like best. Here is my favorite so far:
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Favas, spring onions and corn
Prepare favas by shelling larger beans and cutting smaller ones into 1 inch lengths. Sauté favas in butter and olive oil until they start to brown, about 2 minutes on high heat. Add fresh corn cut off the cob and chopped green onions. Sauté another minute or so.
Vicia faba
Fabaceae
I am just learning how to love (and manage the supply of) fava beans this year.
ReplyDeleteI made this fava bean hummus recipe earlier in the season and absolutely loved it.
It uses a lot of beans and is super tasty. Maybe you'd like it?
My Fava Bean seeds arrived in the mail yesterday and I can't wait to start getting fresh beans. I am in zone 8a so it will be next Feb or March before that happens.
ReplyDeleteI love reading your blog because it is so similar to my own experiences with my 250 square foot garden. I have augmented my space with a bunch of hanging grow pockets(my own design). This adds another 160 1 gallon sized pots. Seattle community gardens have a waiting list of over 1500 families!
You can see a few of my garden experiments on my blog: www.VicinSea.blogstop.com
Keep on blogging!
That's a big waiting list! They should add more space.
ReplyDeleteThanks for the blog link, but it seems like I need a password maybe or a different link?
I definitely agree that we need more community garden space!
ReplyDeleteTry this link. http://vicinsea.blogspot.com/
Thanks for writing!
Thanks for the good link. I enjoyed reading through your blog! Especially the seed post. Its good to be aware of this. Last year I saved 8 or 10 varieties of seeds. This year I hope to save more. Good luck with your experiments!
ReplyDeleteI haven't tried growing favas yet but I love them. I like them shelled with homemade cilantro pesto (I use walnuts and pecorino, or no cheese at all), they are nice sauteed this way with fennel and/or zucchini for a nice green spring dinner. I also just tried whole grilled favas with salt and oil as a snack - nice because your guests do the peeling.
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