Fava Beans



There’s a short window for these famed vegetables. The first pick is usually quite tender and there’s no need to peel the outer skin of the bean. However, as the season for fava’s (two weeks) comes to a close the outer skin toughens and is a little bitter and popping is recommended. To do this shuck the bean, steam the beans until soft, the outer skin should pucker slightly. There’s a couple of ways to do this: serve the bean and have your guests do the popping themselves, nipping into the outer layer and squeezing the bright green goodness into their mouths. (They are an aphrodisiac!).  Or nip them with your nail and squeeze them into a bowl for combining with other ingredients.

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