Fresh Fava Beans. Photo by Daniel Schumacher
With the first regular-season Pepper Place Saturday (Farmers’) Market looming, please meet our Fresh/Local series. Each week, we will highlight a few fruits and vegetables at their seasonal peak, matched with interesting recipes. Last year, I compiled a fairly comprehensive weekly list for ‘Ham Sandwich, but thought this would be more interesting. While those posts will not be updated, they should serve as a general template for produce availability at Pepper Place.
I imagine Hannibal Lecter ruined the public perception of fava beans (also known as broad beans) in one of his creepy Silence of the Lambs monologues. Sure they’re labor intensive–what with all the stringing, shucking, parboiling, removing the waxy bean coating–but the nutty, buttery is worth it. A few good uses for favas include a Fresh Fava Beans and Pecorino Salad from NPR, Halibut on Mashed Fava Beans and Mint from Bon Appetit, and Fava Bean, Asparagus, and Pasta Soup from Cooking Light. Oh, and in addition to their great taste, favas are very nutritious. Margaret Ann Toohey from Snow’s Bend Farm said their fava beans are nearly done, so get them while you can.
Fresh Breakfast Radishes. Photo by Daniel Schumacher
Elegantly elongated French breakfast radishes–raw, with sea salt and butter –are a cocktail hour fascination of mine. Crispy, light, and with less bitter bite than some later-season radishes, they are perfect for eating raw, sliced in salads, or braised.
The ‘Ham Sandwich Market Report for this week last year.