Category: Eats

What to do with Fava Beans? Farm Fresh Friday

I’ve been wanting to join a Community Supported Agriculture group for about 2 years and finally signed us up. I want to increase our fruit and veggie intake, learn more about what’s in season and try new-to-me items. My CSA farm is in Capay, Yolo County, California.

The first delivery did not disappoint in offering something new-to-me: Fava Beans. I could only identify them by the process of elimination on the inventory sheet. Perplexed about how to prepare them, I checked out a couple of food blogging, news and recipe sites that would offer ideas:

Fava Beans

I also realized that I had no idea what to expect as far as taste. Luckily NPR’s Kitchen Window has a nice description about the fava bean’s qualities and a few recipes:

“The beans have a buttery texture, slight bitterness and lovely, nutty flavor. And after a long, dark winter, their fresh green color pushes you right into spring.”

“And, favas are nutrition superheroes. They are high in fiber and iron, and low in sodium and fat. They have no cholesterol but so much protein, they are called the meat of the poor.”

Beverly Estes over at allrecipies.com offers:
“A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.”

Out of the many many recipes over at epicurious.com the Spring Vegetables with Shallots and Lemon sounds tasty and full of spring sunshine.

Heidi over at 101cookbooks.com has the most intriguingly simple “grilled fava beans” recipe. A dish she discovered while in Japan.

Of course, we know Hannibal Lecter said fava beans go well with “liver and a nice chianti”

Italian Sausage Soup : Perfect hearty soup for a winter day

Italian Sausage Soup

Technically, it’s Spring. But you wouldn’t know it by the weather in our backyard. I’ve been craving this soup and finally gathered all the ingredients to make a big batch. Based on a recipe from Sunset Magazine from 2003, I’ve modified it to fit our tastes.

This soup freezes very well, just don’t add the spinach until you’re ready to eat it to keep the flavor fresh.

Makes about 5.5 quarts. About 10 servings.

1 pound hot Italian sausages
1 pound mild Italian sausages
(If you like things spicy you can use all hot Italian sausage, I prefer the mix)
2 carrots chopped
1 large white onion, peeled and chopped
4 large cloves garlic, peeled and chopped
3 quarts chicken broth
30 oz. diced tomatoes – I actually use the Pomi tomatoes and use 1.5 cartons.
2 cans (15 oz each) cannellini (white) beans, rinsed and drained
1.5 tablespoons dried rosemary (divided)
2 cups dried small shell pasta
9 oz spinach leaves, rinsed
grated parmesan cheese (garnish)

1. Squeeze sausages from casings into a large (8-10 quart) pan over high heat. Stir often and break apart meat with a wooden spoon until brown and crumbly. Spoon out all but about 1 tablespoon fat from the pan.

2. Add carrots, onion, and garlic, stir often until onion is soft. About 5 minutes. Add broth, tomatoes (including juice), beans and 1 tablespoon rosemary and bring to a boil.

3. Add pasta, reduce heat and simmer.

(If you want to freeze the whole batch stop at this point – I fill the canning jars with the amount I want to freeze – usually one third)

Simmer until pasta is just tender. Skim and discard any fat. Add remaining 1/2 tablespoon of rosemary and salt and pepper to taste.

4. Add spinach and stir until just wilted – this only takes 30 seconds or so.

Ladle into bowls and top with grated parmesan cheese.

Italian Sausage Soup- for freezer

For reheating from the freezer:
Thaw overnight. Bring soup to a boil and add fresh spinach until just wilted.