Good Food
Fava beans: A perfect bite of spring at the farmer’s market
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.
By Evan Kleiman • • 5m ListenMarket correspondent Gillian Ferguson catches up with Chef Javier Espinoza who is shopping for fava beans for a dish ata.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.
The full episode
5 of 6
Healing spices, Old Bay, fava beans, Angelini Osteria- 0:00Archiving healing, ritual, and transformation with spices
- 13:19Loisa: Bringing Latin spice to the kitchen
- 21:55Old Bay origins: The popular spice was invented by a Jewish refugee from Germany
- 28:44Sumac: The thin red thread of Syrian cuisine
- 39:36Fava beans: A perfect bite of spring at the farmer’s marketYou’re reading this
- 47:08‘In the Weeds’ with LA’s Italian institution Angelini Osteria
The full episode
5 of 6Healing spices, Old Bay, fava beans, Angelini Osteria- 0:00Archiving healing, ritual, and transformation with spices
- 13:19Loisa: Bringing Latin spice to the kitchen
- 21:55Old Bay origins: The popular spice was invented by a Jewish refugee from Germany
- 28:44Sumac: The thin red thread of Syrian cuisine
- 39:36Fava beans: A perfect bite of spring at the farmer’s marketYou’re reading this
- 47:08‘In the Weeds’ with LA’s Italian institution Angelini Osteria