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I have literally been thinking about fresh fava beans for months. They pop like popcorn into my brain every so often. Last winter I was watching the Food Network and Giada had a recipe for pureed fava beans that really sang to me. I used to avoid the gigantic pods at farmer's markets because I had no idea what to do with them. But in the spirit of culinary adventures...Giada was my inspiration. I find that the more adventuresome I am in the kitchen, the more I am in life. So why not start with a green pea pod? Who know what will happen next.
So yesterday morning I headed to the Ballard farmer's market in search of fresh favas. I located a friendly stand and started slowly slipping pod after pod into my bag. They were much softer and delicate than I expected. They felt like they had just been pulled off the plant. And an even bigger surprise was the fleece-like layer inside each pod, cushioning the beans.
It was a beautiful sunny day, so I sat on the front porch carefully de-podding each bean. What a brilliantly protective traveling case for the beans. And every pod was different. Some have four beans like the picture above. A few had one giant bean next to a few tiny ones. Others had three medium sized beans. It was a little adventure seeing what each one would hold.
They look suspiciously similar to lima beans. So if you can't find fava beans, frozen limas would be a close second for this spread. I made the crackers pictured above, which will be the next post. They are super easy, and very satisfying to make. I also think a little bit of bacon might add a nice salty hint to this spread too. So if you have some, try it and let me know if I need to make it again.
Click here for recipe details: www.anopencookbook.blogspot.com