Fava beans need to be peeled twice, but not to worry -- once you get the process down, it’s easier than learning to dance the two-step.Read More »
Articles Tagged “fava”
Spring vegetables are here today, gone tomorrow.Read More »
Spring fever, vegetable edition.Read More »
Gena makes a cold soba noodle salad that's just what you'll want in your lunchbox this spring -- and shares her tips for wrangling spring's most high-maintenance vegetable.Read More »
This is the fourteenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is.
Today: Amy shows us how to harvest plants from root to stem. Don't stop at eating fruits and vegetables -- eat pea vines, squash blossoms, and even tomato leaves!Read More »
Fava beans aren't afraid to give you a hard time -- what other vegetable needs to be shelled twice? But they're worth it. Their intensely green pods are used in spring dishes all over the Mediterranean world, from Italy (in the spring stew la vignarola) to Iran (blanched and tossed with angelica). FOOD52er innoabrd's Besara -- think of it as Egyptian hummus -- is another classic preparation.
As you blanch and peel your fava beans to tender perfection, here's more about them, both inside and out.Read More »
Fava beans lose their prissy reputation.Read More »
As spring produce floods the Greenmarket, we're excited to be cooking fresh, springy meals -- it's about time. Winter root vegetables are all well and good, but there's nothing like a tender bunch of ramps, bright asparagus spears, and loamy morels, especially after months of sturdy carrots, potatoes, and apples.
We're fully ready to welcome spring's bounty, and to do so, we will be cooking a feast -- a light Greenmarket feast -- full of recipes highlighting the best of this season's fruits and vegetables. We suggest you do the same.Read More »