Fava beans grow best in colder climates. So at Valdivia Farms, Francisco Garcia plants the first fava bean crop in October, then does three more subsequent plantings before the weather gets too hot. The harvest runs from spring through early summer.
Chef Michael Fiorelli of Love & Salt looks forward to the short fava bean season all year. He recommends tossing the tender freshly shelled beans with olive oil, lemon juice and salt before eating them raw on ricotta toast. Find Chef Fiorelli’s recipe here.