Gettin' fresh … in Northern Nevada

Bountiful Basket: May 18, 2013

 

 

What’s in the basket today?   All sorts of lovelies … and the whole pile for only $20!

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Two heads of regular green leafy lettuce, a yam, some Roma tomatoes, butternut squash, four ears of yellow corn, cauliflower, two mangoes, honeydew melon, bananas and what the holy hell?? … FAVA BEANS?

I also ordered a case of apricots for an extra $20 and somehow failed to take a picture of them.  (Weird, right???)   They are perfect.  I’ll share more about them later.

All of the produce looked great.   Except, I have no idea what the FAVA to do with those beans.   Some of the gals at the co-op were talking about how to prepare them and the consensus is that favas are like gigantic, hard lima beans.   So, cook the heck out of them and then add them to something else.   I have an idea to experiment with doing a hummus kind of thing but I might look for some other recipes first.   Frankly, my only knowledge of fava beans is from “Silence of the Lambs” ala Hannibal Lecter, “I ate his liver with some fava beans and a nice chianti.”

We do have a chianti sitting around … or do you have a better idea?   Anyone have a FAVA-orite recipe?   🙂

 

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4 responses

  1. Hmmm, those beans are giant. I remember trying to source fresh fava beans for a friend (say that three times fast) a few years ago. Perhaps a roasted butternut and fava bean hummus?
    Looks yummy–I’ve love some fresh greens.

    May 20, 2013 at 6:21 pm

    • Bonus! The butternut squash will make it a little heartier/tastier/whateverier. YUM. Great idea!

      May 21, 2013 at 8:22 am

  2. I seem to remember reading that fava beans take some special preparation. I’m sure, by now, you have figured out how to fix them. We get green peas and snap beans but no favas.

    June 8, 2013 at 3:03 pm

    • Truth be told … they were disgusting. Bleck. I attempted to kill them and ended up just throwing them away. Eeeew.

      June 9, 2013 at 5:09 pm

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