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Favas, brava!

By Caroline Cummins

June 4, 2007

The pickup: More spinach, delicate and delicious. A small head of greenleaf lettuce. More braising mix. More carrots. More eggs. Two pounds of fava beans. Garlic chives, except that I arrive too late on pickup day and they’re all gone. Bummer.

The results: The spinach and lettuce still make killer salad. The braising mix gets braised again and served with salmon and mashed potatoes — a much better match than pasta. The eggs are tasty fried and boiled. The favas are fabulous served over pasta with shallots, bacon, and Parmesan. The carrots get roasted with some potatoes and served with steak. They’d be nice with some garlic chives, too. Too bad.

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