Standing barely taller than our waist-high fava beans, I can hear them but barely see them, as I crouch near the bed of tomatoes I am currently pruning. "Now each person can pick a leaf and taste it to see if you like it," Cristina, a fellow Americorps, explains. They're harvesting arugala for an afternoon salad comprised of freshly picked lettuce, radishes and that spicy mustard, arguala. For many of them, this is their first time ever trying it, let alone picking it, and I'm excited to hear there are a few of them who want to add it to their salad.
This week was the beginning of a new growth on the farm, that of YouthGrow, the summer camp that will be taking place here from now right up until the week before school begins again in September. The first week has us hosting about 15 enthusiastic 6-12 year olds. I've never quite heard so much excitement about the discovery of a ladybug as this morning during their Bug Bingo activity.
So change and excitement continue to happen here on the farm! I'll keep you posted as to observations and eloquently simple revelations had by this year's campers.
In your share this week:
- Scallions
- Fresh Fava Beans
- Beets
- Peas
- Spinach
- Salad Greens
- Parsley
- Cilantro
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| Learning about Worm Composting! |
Wondering what to do with those fresh fava beans?
Here's an idea:
Grilled Fava Beans
The heat of the coals will pop the pods open and split the hulls that wrap each bean.
1 lb. fresh favas, still in their pods
a good glug of olive oil
a few pinches of salt
In a large bowl toss the fava bean pods with olive oil and salt. Arrange them in a single layer on a grill over medium-high heat. If you're using a grill pan, you may need to cook them in batches. If I'm using an outdoor grill I don't bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins - not undercooked. But keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers - which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like. To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.
from 101cookbooks.com
Here's an idea:
Grilled Fava Beans
The heat of the coals will pop the pods open and split the hulls that wrap each bean.
1 lb. fresh favas, still in their pods
a good glug of olive oil
a few pinches of salt
In a large bowl toss the fava bean pods with olive oil and salt. Arrange them in a single layer on a grill over medium-high heat. If you're using a grill pan, you may need to cook them in batches. If I'm using an outdoor grill I don't bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins - not undercooked. But keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers - which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like. To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.
from 101cookbooks.com
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