A few weeks ago at the farmers market I encountered the fava guy. I was so excited to see fresh fava beans that I bought two pounds- no idea what to make in mind. I assumed that I would cook them as my mother always did: steamed and then seasoned with oil and vinegar, maybe some minced onion mixed in. I left them in the fridge and when Connie showed up we ate them together and reminisced about old times. I don't know why I never saw favas at the market in Seattle, but they do seem to grow in warmer climates and probably don't travel very well (I think the fava guy comes in from Willow Creek, east of here). The ones I got here seemed a little past the season (usually around May) and hence were a little tougher than the young spring ones I love best. When we visited the market again we bought more of them and Connie had hopes of taking them with her. Well, unfortunately she forgot her favas here and faced with 4 lbs. of them, I decided to make them the main dish. I took a Catalan recipe for favas with bacon and blood sausage and made some alterations (sorry not for the meat-free crowd, but CD and I really liked it!
In deck news, the picture speaks for itself:
No comments:
Post a Comment