The following post was written by mom mom, WWW. Thanks mom!The cool season garden is my favorite. Cool season crops are easier to grow and get fewer pests than vegetables needing summer heat. Plus they are just so beautiful. In California, we grow cool season veggies in winter. In colder climates, these are your early spring vegetables.
Fava beans are one of the easiest and most fun cool season crop to grow. Rebecca wrote a post about them here which includes a sweet little video of my mom and Fable planting them the year Rebecca was pregnant with the twins. In the video, she mentions pinching off the tops when the flowers have started to open as a means to encourage the plants to bear beans earlier. “Don’t throw them away” she says. “They are delicious.”
This is the first year I have planted fava beans in my garden and I am now an enthusiastic fan. First off, they are beautiful to look at, and since my vegetable garden sits in front of my kitchen window, this is an added bonus. I don’t have any mature pods yet on my fava plants—they are just beginning to form—but we are loving eating the pinched off tops, flowers and all.
Wilted fava leaves
Fava bean leaves and tops (3-4 oz/serving)
2 T good quality olive oil
2 cloves chopped garlic
red pepper flakes (such as urfa)
truffle salt to taste
Heat oil in large frying pan on medium high. Add garlic and pepper and stir for about 1 minute, or until fragrant.
Sprinkle with truffle salt and toss:
- broccoli leaves
- pea tendrils