We’ve picked our first round of Zucchini and we’ve got Fresh Favas on deck for this week! Fava Beans, aka Broad Beans, have become a big favorite around here, and as I spent the morning rounding up recipes, I realized that many of the ones I like to share have come straight from members of the Wild Hare CSA. My mom wishes we could grow them all year, but alas, Fresh Beans are a fleeting treat. If you're new to the world of Fava Beans, be sure to check out the tips in the recipe section below for some ideas for putting yours to use. And if you're looking for a way to enjoy them without the fuss (or the stove), and impress your family grill-side this week, you can grill the pods whole, let them cool a bit, and then pop them out casually to enjoy them as a savory snack. I did this for the crew at lunchtime today—it takes 10 minutes, tops. This is the method that I use most of the time, though some of my fondest memories involve shelling the beans from the pod, blanching the beans and then peeling away the pale skins on the porch with our daughter, watching her tiny hands pull big broad beans out of their pods, snacking as we went. She’s got bigger hands now, but the tradition stands, 10 years later.
Even though this is a holiday week, the farm will be open for regular hours: Tuesday 12-7, Wednesday 10-5 and Saturday 9-2. Many of you have already given us a heads up about travel plans, but if you need to make alternate pickup arrangements or donate your CSA share this week, please let us know ASAP.
Thanks and have a great week!
Katie
IN THE FARMSHARES THIS WEEK:
Fava Beans
Sugar Snap Peas
Lettuce
Radishes
Zucchini
Rainier Cherries
RECIPES & SEASONAL TIPS
FAVA BEANS: HOW TO COOK, SOAK, PEEL & FREEZE - Tori Avey
FAVA BEANS, TWO (EASIER) WAYS - Chocolate & Zucchini
CACIO E PEPE WITH PEAS & FAVAS
Melissa Clark
1¼ pounds fava bean pods, shucked (about ½ cup peeled favas)
½ pound spaghetti2 tablespoons unsalted butter
½ tablespoon very coarsely ground black pepper
⅓ cup shredded pecorino Romano, more for serving
½ cup grated Parmesan
Coarse kosher sea salt, to taste
Extra virgin olive oil, for serving
Freshly snipped chives, preferably with blossoms, for garnish
SUMMER PEA SALAD WITH UNEXPECTED DRESSING
Smitten Kitchen
1/4 cup golden raisins
1/4 cup white wine vinegar, warmed
2 tablespoons minced shallot
1 1/4 to 1 1/2 pounds fresh summer peas, such as sugar snaps, snow peas, shelling peas, and/or favas
Kosher salt
1/2 teaspoon smooth dijon mustard (optional)
3 to 4 tablespoons olive oil
Red pepper flakes and freshly ground black pepper, to taste
1/2 cup toasted almonds (I’m using marcona), roughly chopped
2 to 3 ounces sliced or crumbled ricotta salata cheese
1/4 cup chopped fresh mint
BRUSCHETTA WITH RICOTTA & BROAD BEANS
Jul’s Kitchen —Thank you, Sara!
1 kg of broad beans, to be podded
150 g of fresh sheep ricotta
Zest of ½ organic lemon
1 tablespoon of grated pecorino cheese
Extra virgin olive oil
Salt
Freshly ground black pepper
Fresh mint
4 slices of bread
GRILLED ZUCCHINI WITH BIG BEANS, KALE & MUSTARD VINAIGRETTE
Food 52
1 pound gigante or royal corona beans, soaked overnight (or Fresh FAVAS!-KG)
1 yellow onion, halved
10 sprigs thyme (optional)
1 shallot, minced
1/2 cup extra-virgin olive oil
1/4 cup whole-grain mustard
1 lemon, zest and juice
2 tablespoons apple cider or red wine vinegar
1 teaspoon honey
Kosher salt
5 parsley stems, roughly chopped
5 dill stems, roughly chopped
4 medium zucchini and/or summer squash, cut into long wedges or planks
Freshly ground black pepper
1 bunch kale (any variety), washed, stripped, and cut into ribbons
CONTINUE TO RECIPE
CRETAN MASHED BROAD BEAN SKORDALIA
Diane Kochilas
2 cups fresh broad beans shelled
1/4 cup lemon juice
3-4 Tbsp. water
2 garlic cloves minced
Salt and pepper
1/4 – 1/2 cup olive oil
CONTINUE TO RECIPE