Fava

Wednesday was market day, as usual! I took my new bag, and got quite a haul! Four eggplants, two bundles of asparagus, two yellow apples, a kilogram of fava beans, and a melon.



I've never made fresh fava beans, and I have to say they are a lot of work! A kilo of pods works out to a cup or maybe two of beans. You have to shell them, like peas, but the pods take a little more ripping. They're sort of foamy and spongy on the inside.



A lot of the recipes said to blanch the beans after you shell them, slip the skins off, and then saute. The skins are much thicker than other beans. As mine were on the whole small, I found the skins actually OK to eat, so I just sauteed everything with a little paprika!