Fava Beans
Italians love fava beans, especially early in the season when they're young and tender. Here in Portland the long green pods start to appear in the store in April, and locally grown fravas show up in the farmers markets in June. I plant them in the fall (like all legumes, favas are good nitrogen fixers), and start picking in late May.
Eating favas means you have work a bit. First the broad beans have to be extracted from their pods. At this point they look like lima beans, and when they're young and tender, you can eat them as is. But most of the time you'll need to parboil them and peel off the outer skin to get at the tender bean inside.
In Lazio, fresh fava beans are typically eaten raw, preferably with a young, mild pecorino (sheep's milk cheese). Find a nice place to sit outside, pour a glass of pinot grigio, cut off a chunk a cheese (substitute any mild white cheese if you can't find imported pecorino), and shell and eat. This classic combination is often served for dessert.
For any other use, favas don't need a lot of cooking. Shell the beans, drop into boiling water for about 3 minutes, then drain and cool quickly with cold water. Use your fingernails to tear the outer skin, then gently squeeze out the tender inner bean. Drizzle with the best extra virgin olive oil you can afford, sprinkle with good salt, and eat.
Beans cooked this way also make a nice garnish for grilled meat (try them with a grilled butterflied leg of lamb). You can also toss with parsley, arugula, slivers of proscuitto, olive oil, and a few drops of lemon juice for a different salad. Or use them in one of these fava recipes...
