Favas usually have their big moment this time of year at our local farmer’s markets. Look around and you’ll notice they’re in everybody’s ubiquitous burlap bag. I once saw a prominent movie star make a rude gesture using an extra-large raw fava pod. Once he got his big laugh he put it back in the pile. This was pre-COVID – so I didn’t bust him.
I tell this old silly story (with its lackluster ending) because Ken and I ventured out to the farmer’s market this past week for the first time since our mid-March COVID-lockdown began. I felt we were missing out on the best of the best when it comes to seasonal produce. It’s almost too late for raw fava beans. So you can imagine my stress level.
Which means of course, whether you’re an A‑list actor a C‑list food blogger, we all found ourselves elbow-to-elbow scooping raw fava beans into burlap bags during a pandemic. I had one of those “only in LA moments” and decided to be cool with it.
I typically harken the spring each year with a post featuring fava beans. Pandemic rules applied this year and it’s taken me until July to get my full fava flava on. I hope you’ll forgive me.
Fava beans have a reputation as being difficult. The choosing. The shucking. The tedious last step of peeling off the tough outer skin from each and every fava bean. All of this before you even begin to cook.
Fava Beans, Manchego, & Salami
I feel your fava fear and have a recipe today that at least requires no cooking. Sure you still have all that choosing, shucking, and even the tedious last step of peeling off the tough outer skin from each and every fava bean.
But it’s worth it. GREG
PS Do I need to say anything about how perfect this combination of tastes and textures is? It’s inspired by Judy Rodgers so I don’t think so…