One of our most successful "cool season crops" was Fava beans, which I wasn't a huge fan of until we grew and harvested our own (Don't I sound so official farmer Bec when I say "harvested"? Proper.) If you'll remember, my Nana, Pat Welsh guest posted about family-friendly organic gardening and also kindly shot the following Fava bean (planting) tutorial video (original post, here):
Because Fable helped plant the beans, I've been having her help me pick them, specifically shuck them, which she is so pro at by now I'm almost sad that Fall veggie season is over (although, today my mom is here helping me plant our summer garden because I'm twelve and need my mommy). Next Fall we will absolutely plant Fava beans again and dine on them as we have been these last few weeks.
Fava bean plants almost six feet tall!
I passed the bounty off to Fable who sat quietly and shucked every. single. one. On this particular day, Hal and Archer were out renting a movie and I got this tremendous feeling of hunting vs gathering - the boys out hunting for our Friday night movie as Fable and I prepared dinner. Sexist? I prefer the term, "ancient". Plus, there's something to be said for women bonding in the kitchen. (Last week we went to see African Cats at El Capitan and I was struck by how MUCH women bond over food. Our Fava beans = their Zebras, but you know what I mean.) In the wild, we are a team. I love that. Anyway, for an hour Fable shucked Fava beans and I took photos of her.
Once shucked, this is what we had:
Okay, so this brings to me to a super easy recipe for cooking Fava beans. Store bought, homegrown, whatever. I call it:
This is a Recipe for Fava Beans
You'll need: Fava beans (obviously), salt and butter, boiling water. And fingers. Ready? Let's do this.
1. Sprinkle a few shakes of salt in a pot of water. Bring to a boil.
(Meanwhile, have a bowl of ice and water handy.)
2. Pour raw Favas (Ravas) into the boiling water. Let boil for ONE MINUTE ONLY!
3. Pour Favas into ice/water immediately
(this will stop them from cooking any more than ONE MINUTE ONLY!)
5. Once Favas have cooled, peel back the foreskin? I don't know what else to call it.
(It's the loose skin over the bean that isn't... edible. Gross! My mind!)
This will take many, many minutes. Archer likes to help me which means... it still takes many, many minutes.
6. Once Favas have been peeled, throw them in a pan with spoonful of butter (aka, use your discertion. A little butter goes a long way with these suckers). Cook with wooden spoon for two minutes.
7. Eat them up!
Some ways to eat them are:
1. Plain, on the side with your main course (hence the above!)
2. My mom recently served hers on a bed of pasta (cooked in olive oil & LOTS of garlic) which she said was delicious.
(Or! You can do what I just did and google "Fava Bean recipes".)
Thanks for joining me this week! I know my mom is a thousand times better at this than I am so once again, I'll be letting her take over from here.
P.S. And this has nothing to do with Fava beans-- for those planning any family trips to Los Angeles this summer, here are some of my top recommendations for Family Friendly hot spots in L.A (via Family Finds).
P.P.S. This doesn't have anything to do with Fava beans either: It is however an interview I did with The Inside Source for Mother's Day. Read if you'd like!
P.P.P.S My mom will be unable to post next week c/o of her jet-setting to the Mayo Clinic to hopefully figure out what has been ailing her these last few years. Let's all send her positive vibes so that the Mayo doctors can (hopefully!) figure out how to make her feel better. So far, everyone she has seen has done little, if anything to help her and more than anyone I know, she deserves to be healthy, happy and back to her pre-autoimmune-disease-ailing-self. Amen.