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Posts by Jessica MacMurray Blaine
Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.
Favas
Grill, don’t blanch, these beans
By Jessica MacMurray Blaine
July 18, 2008
There’s something vaguely prehistoric about fava beans in the shell, all lumpy and enormous — and requiring that you buy them by the bucket in order to yield sufficient edible morsels beyond just a handful. But the delicate, nutty flavor within the two layers of shells (the pods and the skins) is worth the paces we go through to extract these sweet green lovelies.
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