Favas So Tender You Don’t Have to Double Shell
30 May 2008 by Jean Johnson
Later in the season when fava beans are more mature, it does pay to shuck them not only out of their white velvet pods but also out of their individual shells. Now, though, favas go great to the table easily once removed three or four at a time from their grand, giant pods.
It was only last year that I discovered favas at a farmers’ market stand. They were go good that I planted my own patch last fall. Now it’s paying off. Instead of tromping off to the store and laying down my shekels, I just cruise outside.
Last night it was sliced green garlic (scallions would work too) flashed on hot in my cast iron wok in a little butter. In went the shelled favas, some trusty cooked spaghetti squash ready and waiting in the fridge, salt, and enough water to keep things from sticking. Then a chop of fresh spinach and I was ready to plate with shaved romano, cracked pepper, and a little wine vinegar.
Too yummy it was. As you’ll see if you try this, the favas didn’t take but a minute to soften–so this is some serious fast food–a serious Hippie Stir Fry.
