I bought some in the shell. How are they traditionally prepared?
I didn't buy a lot of them, maybe 1/4 pound.

nancy

Nancy Young wrote:
> I bought some in the shell. How are they traditionally prepared?
> I didn't buy a lot of them, maybe 1/4 pound.
>
> nancy
>
>
I have never had them plain - that is - on their own. I add them to lamb
tagine or couscous.

Tracy

"Tracy" > wrote

> Nancy Young wrote:
>> I bought some in the shell. How are they traditionally prepared?
>> I didn't buy a lot of them, maybe 1/4 pound.

> I have never had them plain - that is - on their own. I add them to lamb
> tagine or couscous.

I think of them as those salty beans you buy in a jar. Maybe I'm
confusing them with something else. I'll try preparing them like limas.

Thanks.

nancy

Nancy Young wrote:

>
>> Nancy Young wrote:
>>> I bought some in the shell. How are they traditionally prepared?
>>> I didn't buy a lot of them, maybe 1/4 pound.
>

>
> I think of them as those salty beans you buy in a jar. Maybe I'm
> confusing them with something else. I'll try preparing them like limas.
>
> Thanks.
>
> nancy
>
>


I've always seen the jarred ones called "lupini beans".

g;oria p

Nancy Young wrote:
> I bought some in the shell. How are they traditionally prepared?
> I didn't buy a lot of them, maybe 1/4 pound.
>
> nancy
>
Oh dear... it evokes the line from 'Silence of the Lambs'... fava beans and
a nice chianti.

According to Foodsubs "fava bean = broad bean = butter bean = Windsor bean =
horse bean = English bean = fool = foul = ful = feve = faba = haba = habas
Pronunciation: FAH-vah Notes: These meaty, strongly flavored beans have
been around for ages, and they work well in sides dishes, soups, or salads.
The larger ones are the best. Tender fresh fava beans are available in the
fall and are much better tasting than canned, dried, or frozen ones. Fresh
young fava beans need only be shelled, but mature beans must also be peeled
to rid them of a waxy skin that surrounds each bean."

Jill

"jmcquown" > wrote

> Nancy Young wrote:
>> I bought some in the shell. How are they traditionally prepared?
>> I didn't buy a lot of them, maybe 1/4 pound.

> fall and are much better tasting than canned, dried, or frozen ones.
> Fresh
> young fava beans need only be shelled, but mature beans must also be
> peeled
> to rid them of a waxy skin that surrounds each bean."

Yeah, like the ones in the jar. I have a weak spot for those things.
Thanks, I am going to shell one and see what I've got.

nancy

Nancy Young wrote:
>
> "jmcquown" > wrote
>
> > Nancy Young wrote:
> >> I bought some in the shell. How are they traditionally prepared?
> >> I didn't buy a lot of them, maybe 1/4 pound.
>
> > fall and are much better tasting than canned, dried, or frozen ones.
> > Fresh
> > young fava beans need only be shelled, but mature beans must also be
> > peeled
> > to rid them of a waxy skin that surrounds each bean."
>
> Yeah, like the ones in the jar. I have a weak spot for those things.

Lupini beans? Fava beans aren't much like that at all.

"Mark Thorson" > wrote

> Nancy Young wrote:
>>
>> "jmcquown" > wrote
>>
>> > Nancy Young wrote:
>> >> I bought some in the shell. How are they traditionally prepared?
>> >> I didn't buy a lot of them, maybe 1/4 pound.
>>
>> > fall and are much better tasting than canned, dried, or frozen ones.
>> > Fresh
>> > young fava beans need only be shelled, but mature beans must also be
>> > peeled
>> > to rid them of a waxy skin that surrounds each bean."
>>
>> Yeah, like the ones in the jar. I have a weak spot for those things.
>
> Lupini beans? Fava beans aren't much like that at all.

Thank you, I knew I was on the wrong track, completely.

nancy

"jmcquown" > ha scritto nel messaggio
...
> Nancy Young wrote:
>> I bought some in the shell. How are they traditionally prepared?
>> I didn't buy a lot of them, maybe 1/4 pound.
>>
>> nancy
..
>
> According to Foodsubs "fava bean = broad bean = butter bean = Windsor bean
> =
> horse bean = English bean = fool = foul = ful = feve = faba = haba = habas
> Pronunciation: FAH-vah Notes: These meaty, strongly flavored beans
> have
> been around for ages, and they work well in sides dishes, soups, or
> salads.
> The larger ones are the best. Tender fresh fava beans are available in
> the
> fall and are much better tasting than canned, dried, or frozen ones.
> Fresh
> young fava beans need only be shelled, but mature beans must also be
> peeled
> to rid them of a waxy skin that surrounds each bean."
>
> Jill

Meaty, yes, strong tasting? Not to me. That was written for someplace
really cold, because fave are an early thing in most places, like peas.

On Apr 26, 3:46*pm, "Nancy Young" > wrote:
> I bought some in the shell. *How are they traditionally prepared?
> I didn't buy a lot of them, maybe 1/4 pound.
>
> nancy


At our local Farmer's Market, Fava Beans start showing up about this
time of year. Also, so do nice bundles of fresh (not dried) garlic.
And wonderful varieties of onion, etc.

I shell them, put a tad of olive oil in a skillet, add some finely
chopped fresh garlic, and thinly sliced onion. I saute' fast (until
the Fava beans are tender -but more al dente), add some freshly ground
pepper, and serve with whatever I'm having for the main course that
meal!

Myrl Jeffcoat

"Myrl Jeffcoat" > wrote in message
...
On Apr 26, 3:46 pm, "Nancy Young" > wrote:
> I bought some in the shell. How are they traditionally prepared?
> I didn't buy a lot of them, maybe 1/4 pound.
>
> nancy


At our local Farmer's Market, Fava Beans start showing up about this
time of year. Also, so do nice bundles of fresh (not dried) garlic.
And wonderful varieties of onion, etc.

I shell them, put a tad of olive oil in a skillet, add some finely
chopped fresh garlic, and thinly sliced onion. I saute' fast (until
the Fava beans are tender -but more al dente), add some freshly ground
pepper, and serve with whatever I'm having for the main course that
meal!

Hi Myrl,
Which FM do you go to? The Sunday "under the freeway" one?

Tammy, S. Natomas resident

On Apr 26, 8:17*pm, "TammyM" > wrote:
> "Myrl Jeffcoat" > wrote in message
>
> ...
> On Apr 26, 3:46 pm, "Nancy Young" > wrote:
>
> > I bought some in the shell. How are they traditionally prepared?
> > I didn't buy a lot of them, maybe 1/4 pound.
>
> > nancy
>
> At our local Farmer's Market, Fava Beans start showing up about this
> time of year. *Also, so do nice bundles of fresh (not dried) garlic.
> And wonderful varieties of onion, etc.
>
> I shell them, put a tad of olive oil in a skillet, add some finely
> chopped fresh garlic, and thinly sliced onion. *I saute' fast (until
> the Fava beans are tender -but more al dente), add some freshly ground
> pepper, and serve with whatever I'm having for the main course that
> meal!
>
> Hi Myrl,
> Which FM do you go to? *The Sunday "under the freeway" one?
>
> Tammy, S. Natomas resident



I go to the Saturday one in Sunrise Mall - Citrus Heights! It was
glorious today. Fresh strawberries, asparagas, fava beans, fresh
bread, olive oil, fresh garlic, onions, lemon grass, and even
delicious (but expensive) cherries.

Lots and lots of wonderful food and loaded with people.

Myrl Jeffcoat

"Myrl Jeffcoat" > wrote in message
...
On Apr 26, 8:17 pm, "TammyM" > wrote:
> "Myrl Jeffcoat" > wrote in message

> At our local Farmer's Market, Fava Beans start showing up about this
> time of year. Also, so do nice bundles of fresh (not dried) garlic.
> And wonderful varieties of onion, etc.
>
> I shell them, put a tad of olive oil in a skillet, add some finely
> chopped fresh garlic, and thinly sliced onion. I saute' fast (until
> the Fava beans are tender -but more al dente), add some freshly ground
> pepper, and serve with whatever I'm having for the main course that
> meal!
>
> Hi Myrl,
> Which FM do you go to? The Sunday "under the freeway" one?
>
> Tammy, S. Natomas resident

I go to the Saturday one in Sunrise Mall - Citrus Heights! It was
glorious today. Fresh strawberries, asparagas, fava beans, fresh
bread, olive oil, fresh garlic, onions, lemon grass, and even
delicious (but expensive) cherries.

Lots and lots of wonderful food and loaded with people.

So Myrl, I'm thinking we should grab Terwilliger and Lin and have a Sunrise
Mall farmer's market meet-up.

Yes?

TammyM, tdmcniff at ucdavis dot edu

TammyM wrote:

> So Myrl, I'm thinking we should grab Terwilliger and Lin and have a Sunrise
> Mall farmer's market meet-up.
>
> Yes?

I like that idea, though if it's a Saturday, it may just be me.
Typically, I hit the Auburn market on Saturdays. Have either of you
been to that one? I don't recall ever trying the Citrus Heights
market, but Bob may have before I came along. We both really enjoy the
Sunday one in Sacramento "under the freeway." I must admit, I get the
willies walking under there, imagining the thing collapsing over us!

Nice to see you posting again, Tammy! I tried getting ahold of you
several months ago because Bob thought you might enjoy a drive with
us. I can't remember if it was for a particular festival or the Apple
Hill drive, but wineries and food were involved.

--Lin

Fava bean spread:

Shell fresh fava beans, boil for about 15 minutes, let cool and
remove the husks. (This last is a little labor intensive.) Mash them
will small amounts of olive oil, white vinegar, and salt. Some
other useful additions are finely chopped mint, or cocoanut. (Resist
the temptation to add lemon juice; counter to intuition the flavor
really doesn't work.) I mash them with a fork but some would
like to use a small food processor or mixer wand.

Chill before serving on toast/bread/crackers etc.

Steve

In article
>,
Myrl Jeffcoat > wrote:

> On Apr 26, 3:46*pm, "Nancy Young" > wrote:
> > I bought some in the shell. *How are they traditionally prepared?
> > I didn't buy a lot of them, maybe 1/4 pound.
> >
> > nancy
>
>
> At our local Farmer's Market, Fava Beans start showing up about this
> time of year. Also, so do nice bundles of fresh (not dried) garlic.
> And wonderful varieties of onion, etc.
>
> I shell them, put a tad of olive oil in a skillet, add some finely
> chopped fresh garlic, and thinly sliced onion. I saute' fast (until
> the Fava beans are tender -but more al dente), add some freshly ground
> pepper, and serve with whatever I'm having for the main course that
> meal!
>
> Myrl Jeffcoat

That's a good way to go. And I think most people would prefer the
younger beans. As a life long eater of fave, I have learned to love the
full size, but, still green beans. I like to cook them slowly in a
skillet in some good olive oil and a generous amount of sliced garlic.
The outer coating of the bean will eventually split and separate and
become a little crisp while the body of the bean becomes tender. Eat
your fiber!

D.M.
--
greatvalleyimages.com

"Nancy Young" > ha scritto nel messaggio
. ..
>I bought some in the shell. How are they traditionally prepared?
> I didn't buy a lot of them, maybe 1/4 pound.
>
> nancy

The rule of thumb is you will get about 1/3 what you bought to eat.

When fresh and young you only have to shell them, cook with a bit of water
for a few winutes-- less than 15-- then a little oil and salt, that's it.
As they get further from the field, the inner skin may get tougher and need
to be removed.

We sometimes nibble on them raw with a glass of wine, shelling them as we
eat, but they really do need to be very fresh for that. If you bought 1/4
pound, I expect you have maybe 10 fave.

On Apr 26, 5:46 pm, "Nancy Young" > wrote:
> I bought some in the shell. How are they traditionally prepared?
> I didn't buy a lot of them, maybe 1/4 pound.
>
> nancy

Never had them, but if preparing the mature ones take as much trouble
as it seems, they'd better taste like an elixir from heaven. I wish
I'd known about them when I was much younger and had ample time to
peel individual fava beans and grapes.

"stark" > wrote

> On Apr 26, 5:46 pm, "Nancy Young" > wrote:
>> I bought some in the shell. How are they traditionally prepared?
>> I didn't buy a lot of them, maybe 1/4 pound.

> Never had them, but if preparing the mature ones take as much trouble
> as it seems, they'd better taste like an elixir from heaven. I wish
> I'd known about them when I was much younger and had ample time to
> peel individual fava beans and grapes.

I just found out about fresh limas last year. Delicious. I figure these
favas will be good, too, once I cook them. They are not good raw,
I found that out.

Thank you everyone for all the suggestions. There aren't too many,
maybe a serving for one, but I did want to try them. Appreciate the
tips.

nancy

Nancy wrote on Sun, 27 Apr 2008 09:56:36 -0400:

??>> On Apr 26, 5:46 pm, "Nancy Young" >
wrote:
??>>> I bought some in the shell. How are they traditionally
??>>> prepared? I didn't buy a lot of them, maybe 1/4 pound.

??>> Never had them, but if preparing the mature ones take as
??>> much trouble as it seems, they'd better taste like an
??>> elixir from heaven. I wish I'd known about them when I
??>> was much younger and had ample time to peel individual
??>> fava beans and grapes.

NY> I just found out about fresh limas last year. Delicious.
NY> I figure these favas will be good, too, once I cook them.
NY> They are not good raw, I found that out.

NY> Thank you everyone for all the suggestions. There aren't
NY> too many, maybe a serving for one, but I did want to try
NY> them. Appreciate the tips.

It's a heck of a way to buy beans! The amount of fava beans you
get from a pound of fava pods makes them very expensive.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Janet wrote on Sun, 27 Apr 2008 17:20:17 +0100:

??>> It's a heck of a way to buy beans! The amount of fava
??>> beans you get from a pound of fava pods makes them very
??>> expensive.

JB> They are expensive to buy by weight because of the
JB> wastage, but very easy to grow in the garden (in the UK
JB> climate anyway) . Then you'll have more broad beans than
JB> you know what to do with. I love them. I usually steam
JB> young ones and boil slightly older ones.

JB> Someone mentioned skinning them when they get big.. Once
JB> they are cooked, squeezing the bean lightly between your
JB> fingers makes it pop out of the skin. Young ones can be
JB> eaten with skin on.

Is the Fava bean the same thing as the Broad bean? I wonder if
you can buy them frozen? I must look because I find frozen Lima
beans to be very good. (I'm in the, what is it, 50% who like
Limas!)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton <not.jim.silverton.at.verizon.not> wrote:

>Is the Fava bean the same thing as the Broad bean?

Yes. They are different from butter beans however.

> I wonder if you can buy them frozen?

Yep. Frozen ones are still green, as are jarred favas.
Canned favas are usually cooked to the point where they
are brown, but there are less commonly canned green favas.

Steve