If you haven't had a Fava Bean, you are in for a new love! These unique beans have been enjoyed across the world for centuries. Here in Colorado, they have a short harvest period of late June to early July and are often only available from local farms. If you want to take the time to shell, you can cook them lightly to add to any dish or salad or puree into a hummus (no need to double peel as some recipes suggest because we harvest them young and tender). Otherwise, my personal favorite is to toss the whole pods in olive oil and grill or roast until you see just a bit of char marks; sprinkle with coarse sea salt and then eat edamame style, or you can eat the whole pod! Yum! This delicious bean is high in protein and has a rich history as a staple food for the Romans and Ancient Greeks and continues to be an important food all over the world! They really have a unique flavor like no other food.
This week you will see cabbage available for your Fourth of July coleslaw! You will also see the first of several summer crops: Spring Onions (chop the white part and all of the green part too; enjoy raw or cooked), Baby Beets, Carrots, and fresh large bulbs of garlic (this garlic is so fresh, the skin peels off like fabric).
Great for the grill: spring onions, fresh garlic bulb, radicchio, romaine heads, fava beans, beets, cabbage....
