Hannibal Lecter may have eaten his fava beans with liver and a nice Chianti but at Good Food this week, fava beans will be eaten on ricotta toast. Fava beans are ancient plants that scientists believe have been cultivated as far back as 6000 BC. Often called broad beans, the legume is more pea than bean. It is still grown today for food and as a cover crop to prevent erosion and help return nitrogen to the soil.
In our neck of the woods, farmers like Francisco Garcia are bringing bushels of the bright green plants with pods, leaves, flowers and all to the market. Garcia gives Laura Avery the scoop on the best conditions for growing them at Valdivia Farms in Carlsbad. Chef Michael Fiorelli of Love & Salt recommends tossing the tender freshly shelled fava beans with olive oil, lemon juice and salt before eating them raw on ricotta toast. Watch out avocados, you've got some stiff competition. Find Chef Fiorelli's recipe on the Good Food blog. Fava bean tendrils are especially good on pizza too.
Music: "Worst Comes To Worst" by Dilated Peoples