Suddenly, the fava beans are ready to harvest, at least it seems sudden, since I've been away in San Antonio for a couple of days.
I harvested a mixture of Egyptian fava beans and Super-agua-dulce (from Italy) this evening and prepared them as follows:
- Pick, shell, and peel beans
- Boil in water until tender
- Toss with olive oil, lemon juice, chopped parsley, chopped chives
- Salt to taste
Spinach, also from the garden, was the perfect accompaniment. The meal took about 10 minutes to prepare once the beans were shelled and peeled. Peeling fava beans is a nuisance. But it's not so bad, really. In fact, shelling and peeling fava beans while sitting on the kitchen step looking over the herb and flower garden is downright therateuptic. Sitting there, listening to a flock of grackles who'd stop by to visit, I could view the hectic week I had at work from afar, like a distant memory of a book I read once, a long time ago.