By default, I was asked to prepare several dishes using fava beans as part of a Master Gardening demonstration at Villa Montalvo Center for the Arts here in the Santa Cruz Mountains.
After some research, and the help of a great team, here are four ways to prepare them. You can find detailed recipes on the web and all the praises of this nitrogen fixing, super nutritious spring legume. This is a brief post because its a beautiful day my garden beckons.
1. Steam the younger ones, salt lightly, and eat like edemame. The more mature pods can be grilled right in the husks.
2. Make pesto with the leaves and green garlic. Excellent on toasted baguette topped with a fava bean flower.
3.For fava bean salad, husk, then remove the outer skin by blanching, dress with lemon and olive oil, garnish with feta and fresh parsley.
4. To make soup, simply husk and toss the beans into a pot with stock, rosemary, garlic and bacon. Simmer until soft, food process in small batches, reheat and serve with fresh mint or tarragon.
Back to the garden....