Today’s share is the same as Monday’s so take a look there — except the kale is lacinato (not rainbow lacinato). For fava recipes, take a look back at the last few posts and below. I think at this point the favas do need some cooking as the interior is a bit starchy on some or most of them (some of the recipes call for the interior of the beans to be eaten raw if tender enough, but I think we’re a bit past that point). CSA member Craig said making fava pesto and putting it on pasta worked very well. I found this recipe for it: (from Portland Farmers Market website)
Recipe: Fava Bean Pesto
This has such a grassy, fresh taste that it’s a nice change from typical basil pesto. Don’t worry so much about amounts for this recipe—make it to taste. Feel free to experiment with different herbs—basil, thyme, mint or maybe a combination. You can add cheese or not.
• 1 cup fava beans (approx. 2 lbs. unshelled pods)
• 1–3 garlic cloves
• salt to taste
• 1/2 cup water
• 1/4 cup olive oil
• 1–2 teaspoons chopped fresh herbs
• 1 tablespoon lemon juice
• 2–3 tablespoons grated pecorino or parmesan cheese
• fresh ground pepper
1. Shell fava beans according to steps below.
2. Heat half the oil in a small saucepan. Add the beans and about 1/4 cup of the water and a good pinch of salt. Simmer till beans are tender, about 10–15 minutes. Add more water as necessary.
3. Smash beans a bit and then add garlic and fresh herbs. Cook a couple minutes more till the garlic and herbs release their aroma.
4. Transfer to a bowl. Allow to cool a bit and then stir in lemon juice, grated cheese and fresh ground pepper. Serve on your favorite toasted bread.
How to shell fava beans:
• Tear open the pod, revealing the embryo-like bean inside (The photo at left is an immature pod, which isn’t showing the white sheath that eventually forms.)
• Pop the beans into boiling water for 30 seconds then plunge into cold water. Slit the whitish sheath with a fingernail and slip the bright green bean from it.
• Roughly 2-3 lbs. of beans yields about 1 cup of beans.