As you can imagine, a bean that has been around since 6000 bc, has a rich folklore attached to it. The Italians have a tradition of planting on All Souls Day, November 2nd. They are carried for good luck, and in ancient Greece and Rome were used to cast a vote.
They are also said to contain high levels of L-dopa, which is good for your brain. Good for you, no doubt! Delicious and filled with a sense of preparation pageantry, for sure! They do take a little bit of extra prep…they are giant pods first of all. You must shell them, then blanch for 1 minute, and peel them out of the skins. After all the work I wanted my recipe to showcase the fava. There are several listed in the recipe section, but here is my favorite.
Fava, Feta & Olio
2-3 pounds fresh fava beans
medium slices of a good feta cheese (that Israeli feta from Trader Joes is fabulous)
chopped fresh flat leaf parsley
sea salt
freshly ground pepper
extra virgin olive oil
shell and blanch favas for about 1 minute
place in to ice bath
pop out of skins
Toss everything together and let marinate for a few minutes. Serve with a yummy nutty bread or olive loaf.
You’ll need to ask for them at the farmers market right away, because the season is coming to an end.