Seasoned Shopper – April 2023

    Favas have it all. The plants are prized as a cover crop to prevent erosion, improve soil texture and suppress weeds. They can withstand cold weather and high salinity soil (unlike most legumes) and they fix nitrogen in the soil.
    Bushy fava plants grow quickly to four to five feet in height and produce prodigious amounts of green leaves. The tender broad, flat leaves and stems at the top of the plant can be harvested without damaging the plant’s ability to continue to produce the fava bean pods. These leaves are slightly sweet and buttery and can be added raw to salads or pesto or wilted like spinach to add to pasta, piled on toast, cooked in quiche or used as a pizza topping. Look for fresh greens early in the season.
    Most favas are sold at the fresh shell bean stage. The velvety pods range from six to 10 inches long and are popped open to reveal five to eight beans.
    Very young, small fava beans are tender and can be eaten whole (after shelling) by sautéing in a little olive oil or tossed into a pasta salad.
    Larger beans are a bit more labor intensive. Remove the fava beans from large pods (as if you are shelling peas) and discard the pods. Add the favas to a saucepan of boiling water and blanch for a couple of minutes. Drain and immerse in ice water to keep the bright green color. Drain again and slip the skin off each fava bean (this is where the labor of love comes in). Pinch the skin open on the end opposite where the bean is connected to the pod and gently squeeze the bean. The skin should slip right off.
    Fresh fava beans deteriorate quickly, so use as soon as possible or refrigerate unwashed for a day or two. If longer storage is necessary or you find yourself with more than you can eat, simply shell, blanch and peel the beans. Freeze in a single layer on a tray and pack in airtight freezer bags.
    A simple fava bean and microgreen crostini makes a delicious appetizer or snack. Add 1 cup of cooked fava beans (from about 1 pound of fava bean pods) to a food processor and pulse until very coarse. Add ¼ cup olive oil, ¼ cup fresh grated parmesan cheese, ¼ teaspoon grated lemon zest, 1 teaspoon fresh lemon juice, salt and pepper. Pulse to combine. Empty into a bowl and fold in 1.5 cups of your favorite microgreens (broccoli, sunflower, beet). Spoon mixture onto crostini (12 to 15) and top with additional microgreens.
    You’ll find all your microgreen needs at the Green Organix stand at the Orinda Farmers’ Market, all grown locally in Fairfield.
    The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. For more information, visit www.cccfm.org, facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.

Barbara Kobsar can be reached at Barbara@cotkitchen.com.