Saturday, May 15, 2010

Co-op Cookin’: Fresh Fava Beans with Green Garlic


Cooking for one’s family, day in, day out can be a challenge on so many levels. Back in the DINK days, it was easy-easy. First off, I am lucky that my husband is very adventurous about new foods and recipes—his only ‘rule’ pertains to fish: fresh only, no frozen. I made almost exclusively ‘new’ recipes and would joke that if Paul liked what I was making for dinner, he had better “enjoy the hell out of it because I might never make it again.” I wasn’t really kidding, though. There are a couple of dishes he remembers dimly (and probably as more delicious in his memory than in reality) and tries to describe to me to see if I’ll make them again. I never remember, though.

See, here’s the thing: I like making new foods far more than I really enjoy anything else about the whole eating process. I enjoy sitting down to supper most days, but sometimes I am so over what’s for dinner by the time I have looked at and and smelled it for an hour that I’d be happier with a ham sandwich. For me it is the cooking, not the eating.

Add in kids, and aaaallllll those snacks and meals, and I practically live in the dang kitchen. Thing is, they are not so much on the adventurous eating band wagon. Bunny and Cole will eat a variety of foods, and Carter is moving along slowly, but they’re not going to get excited about paella anytime soon. New veggies? No thanks. No, reallyno thank YOU.

Getting back into the co-op groove means new foods. I love it and am determined to get a new taste or flavor inside little tummies a few times a week if I can. It’s different being handed a mixed bag of fresh produce. Here you go – make something of THIS.

Sometimes it’s intimidating! Before I ever joined the CSA, I’d only heard of fava beans, really. I’m sure they were in the produce section somewhere, but I sure wasn’t seeing them.

Anyway, I’m going to document some new recipes along the way. Here’s the first. :)

This week was the first week fava beans were large enough to warrant shelling. Young favas can be cut into bite sized pieces and eaten pod and all, but after a few weeks it’s time to get a’shelling. My kids seem to love helping with shelling, pushing the button on the salad spinner, etc., so it’s pretty quick work.

Fresh Fava Beans with Green Garlic

fava beans, shelled
1 green garlic, sliced thinly (could also use green onion, regular garlic, etc)
unsalted butter
salt to taste

Prep: Steam beans for 5 mins, then, if desired, remove the beans from their silvery-grey ‘coats.’ Quickly saute garlic in butter, then add beans.

This is so simple, but it was great. Plus, if you go by the mantra that one eats with their eyes first, this is some eye candy!

007 Salmon with favas and fauxtatoes (whipped cauliflower).

1 comment:

a frank design said...

That looks delicious. Can you adopt me?
Those fava beans are yummy but aren't they a pain to shell? The farm sure is generous with them. Love the fauxtatoes!


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