I planted a vegetable garden in my yard in Washington DC. I am officially an urban farmer and I am about it. You should learn about it. I get it from my dad, just on a much smaller scale. I have a few containers of tomato plants and chilies, herbs and pumpkins. My dad holds reign over a massive hillside garden in southern California, where he grows enough avocados, citrus and walnuts to feed a small army. His garden is also a treasure trove of hard to find Lebanese herbs and vegetables.
I periodically get photo texts documenting the progression of his plants. The ones we talk about the most are the Fava Beans.
My dad’s favas grow up in perfect rows – his little soldiers.Fresh favas can be purchased in spring at most grocery stores and look like a giant puffy green bean.
You have to peel the beans twice, once out of the pod and secondly out of a thick skin. Don’t be surprised if you buy a big bagful and only end up with little more than a cup of the actual beans. They’re pretty much the crab of vegetables, hard work, but worth it. Once you have taken the beans out of the pod you can boil them for a minute or two to loosen the skin.Once you have the beans completely naked, sauté them in a little olive oil until they turn bright green. This happens very quickly, be careful not to overcook them.
Toast a few slices of baguette and spread with goat cheese. Top each piece with a few spoons of the Fava beans, sliced red onion and lemon thyme. Drizzle with olive oil and squeeze a little lemon. Crack some pepper and dust with the fancy salt.Perfect for a single girl supper when you are feeling homesick. You could also share them with someone super special, but after all that peeling… you’ll know who deserves it.