Fava beans: A perfect bite of spring at the farmer’s market

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A dish of fava purée, crème fraîche, pea shoots, radish, charred scallions and pumpernickel is being served by Chef Javier Espinoza at a.o.c. Photo courtesy of a.o.c.

Market correspondent Gillian Ferguson catches up with Chef Javier Espinoza who is shopping for fava beans for a dish at a.o.c. He instructs on how to double shuck the beans after blanching, and explains how he stews them in olive oil and herbs. Mike Roberts of McGrath Family Farm grows fava beans, which he calls a perfect rotational, harvestable, cover crop. Part of the legume family, Roberts picks them at all stages of growth — offering baby beans, shelled, and as tendrils.

Credits

Host:

Evan Kleiman