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 spaghetti

• 2 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

  CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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

CONTINUE TO RECIPE

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