My Full Circle Order – Week of May 8th “Fava Beans”
When I received my Fresh This Week email today, I was delighted to see that favas were a substitution. Favas are one of my favorite spring beans and though they take a bit of preparation, it is well worth it. Since my default box has both apples and onions, two things I had plenty of, I switched both out for the favas.
Since I receive a standard order, one portion of favas husked, peeled and cooked leaves less than a third of a pound of beans. So, by subbing both apples and onions, I should have enough to make a couple different recipes.
Favas are delicious both warm and cold and can substitute in recipes for other tougher beans. Their delicate flavor leads them to pair well with other more subtle herbs and spices. In Morocco, a type of lighter hummus can be found, using the same ingredients as garbanzo bean hummus, but with the lighter favas giving it a thinner and brighter flavor. Here’s a good recipe for fava bean hummus from PCC Natural Markets.
My favorite pairing for fava beans is mint. A smashed portion of bean mixed with oil, lemon juice, salt and pepper and mint makes a quick spread for toasted bread. They are also delicious whole in salads with shallots, cucumbers and spinach. A light lemon vinaigrette is enough to dress them, but not overpower their delicate flavor.
For those of you that have never prepared fresh favas, never fear. A few simple steps release them from their casings and prepare them for a delicious feast. First remove the beans from their outer husk, then blanch them quickly in boiling water, about 30 seconds. Let them cool to touch then remove them from their outer skins. A sharp pairing knife can easily slit the skin and the bright green bean will pop out. Then cook them in boiling water for 3-5 minutes, or until tender.
With the addition of the favas, here’s what my order will look like for next Wednesday:
Fava beans x2
I still think the avocados, strawberries and cucumber might make a nice base for ceviche. I didn’t have a chance to try one with mango last week, but might give this one a shot and see how it turns out. The avocado might also make an interesting combination with the fava beans, though we’ll have to explore that more.
I’m in the process of pickling some carrots and jalapenos to serve with some grilled steak fajitas. I’ll most likely use the romaine for topping and grill up the oranges, then use them as a marinade of sorts. The snap peas might also make a good addition to a fava bean salad, though that’s a lot of green.
Anyway, next week I’ll solve the mystery of the delicious fava bean and have a recipe or two to show you. Have a great weekend, Happy Mother’s Day to all the mothers.
If you’re looking for some thing to do with your mom, or if you’re a mother looking to take your kids out for a day of fun, come say hi to us at the Mom & Me event out at the Woodland Park Zoo. Mom’s get in half off and their are plenty of unique vendors and events.
Don’t forget to stop by and get your picture taken in our farmer’s garden backdrop!