Spring=Young, Tender Vegetables
16 May 2008 by Jean Johnson 
No less than fava beans (broadbeans) help illustrate how lovely getting one’s vegetables in the spring can be. When mature, favas are a half foot long and the beans within the pods need double shucking to remove tough coats. But now favas are smaller than peapods and so tender you can eat them raw in salads.
Spring favas–that can be had at farmers’ markets if not in your own vegetable garden–also turn into superb fare when flash cooked on high heat in a dab of water with perhaps some spring garlic. Dressed with olive oil and lemon juice with riotous blend of fresh herbs like oregano, chives, thyme, and mint, these young tender favas are truly miracles of creation to savor.
Favas, of course, are just the tip of the iceberg. Watch for baby beets, new peas, fingerling carrots, spring onions, tender lettuces, sweet baby greens like kale, new radishes with just enough bite, and fresh white cauliflower.
3 Responses to “Spring=Young, Tender Vegetables”
Jean-
Inspired by your posts, we had a salad of lettuce, arugula sprouts , chives, and new kale sliced in the “chiffonade” way with dinner tonight. All that came from our back yard. We just went out in the cool rain to harvest. (To be honest, I did add storebought radishes and green pepper because my radish crop has been really puny this year.) So you don’t have to wait until August to have exquisite food from the garden. I was so happy, just rinsing the greens before dinner was a joy.
By Anne T. on Jun 7, 2008
Thanks for your note Ann. Ditto in my garden. And ditto on the joy and happiness. It truly is a gentle kind of pleasure, isn’t it? Making one’s own food and discovering how empowering it is to try this and that out.
Indeed, as the Obama campaign is proving, people want change. They want fresh integrity. I think this is the case in the kitchen as well as the political arena.
By The Cook on Jun 7, 2008
Hi Jean“once again You’ve brought sunshine to my day“ ~ Thank You ~
By Brenda Harmon on May 15, 2011