Comments on: Fresh Fava Beans

By: Hank Shaw

Hank Shaw — Wed, 04 May 2011 20:34:29 +0000

Marsha: Yes, we have mild winters here. Very Mediterranean. We get some light frosts, but nothing too ferocious.

By: Marsha

Marsha — Wed, 04 May 2011 18:58:49 +0000

Planting sugar-snap peas and favas in Autumn and maturing them in Spring sounds wonderful! Do you have to have a mild winter do this? Can they go through a freezing winter like kale and onions?

By: Fave Beans and a Nice Chianti « MMMunch

Fave Beans and a Nice Chianti « MMMunch — Fri, 07 May 2010 11:42:37 +0000

[...] Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with [...]

By: The Cottage Smallholder » Blogs worth visiting: Hunter Angler Gardener Cook

The Cottage Smallholder » Blogs worth visiting: Hunter Angler Gardener Cook — Sun, 13 Sep 2009 16:05:25 +0000

[...] for food. . We decided to divide the beans between Hank’s Fresh Fava Bean Spread which is championed on an excellent fava (broad bean) bean post and use just a handful as an accompaniment for some calves liver that I’d found marked down [...]

By: CSA Share – Weeks 4, 5 and 6 « Jeannie Carriere's Blog

CSA Share – Weeks 4, 5 and 6 « Jeannie Carriere's Blog — Fri, 17 Jul 2009 17:51:51 +0000

[...] plants…talk about fresh!). For great instructions on how to cook the beans, check this entry on honest-food.net. We prepared them as per the guidance in that article. Jeromy then threw them directly into his [...]

By: Fava Beans, Ham, And Parsley Sauce | Nose To Tail At Home

Fava Beans, Ham, And Parsley Sauce | Nose To Tail At Home — Sun, 07 Dec 2008 17:24:07 +0000

[...] shelling the fave bean of its little jacket is not recommended. I’d heard differently from other places though. In the name of staying true to the recipe, I left the grey-green skins on even in the face of [...]

By: first taste of favas « Eat Local Northwest

first taste of favas « Eat Local Northwest — Fri, 27 Jun 2008 16:07:59 +0000

[...] were more inventive. Poppy at Mixed Greens had created a good-looking fava puree with herbs, and Hank at Hunter Angler had several helpful posts about the beans earlier this [...]

By: Buzzie

Buzzie — Thu, 08 May 2008 15:18:55 +0000

I ate a dried and roasted in oil “nut” mix from Spain that did indeed contain favas, along with green peas, flat Spanish almonds, some huge pig corn (to break your teeth on) and smaller corn kernels (bitter and bad tasting). Interesting mix. I’ll get you some when you visit.

By: KAB

KAB — Wed, 07 May 2008 00:23:13 +0000

I am so very VERY jealous…these delights of spring are not available to those of us up north as yet. Lucky, lucky man!

As for dried favas, my friend Anthony Boutard of Ayers Creek Farm in Gaston, OR, grows fava di Carpino, a sweet, nutty fava from Apulia. Of his dried beans, he says that “cookbooks recommend peeling the favas, but we caution against this reckless action. There is not a trace of bitterness in the skins of this variety. Moreover, the skins are tasty and nutritious. Dress with olive oil, garlic and lemon juice, or prepare a ful with summer vegetables.”