394438 Sun Apr 22 22:26:32 -0700 2007 2 2 Los Angeles Area 0 2505386 I just picked up some fava beans today...first time I have cleaned and cooked them Not sure they were worth the effort. don't get me wrong, they tasted great sauteed with olive oil, salt and pepper, little squeeze of lemon, but I am not sure I will go to all the work in the future..anybody have thoughts on this?? Sun Apr 22 22:26:32 -0700 2007 79603 nyfoodjoe 1 2505452 I have the good fortune of being able to grow my own. So much better than the limp ones we see in the supermarket. They're a cool weather crop so here in LA we plant them in Sept for an early spring harvest. You may still be able to find them at the farmer's market but the season will be ending shortly. You can also get them frozen from a middle eastern market like Eilat on Pico. By the way did you take off the jackets after shellling them? Some don't know to do that. I like to sautee them with onion and fennel and maybe some sausage and mix with pasta or make a soup with sredded short ribs. The soup recipe is extremely easy. Make a beef broth with the short ribs, cook the fava beans in the broth, puree, then top with the shredded rib meat. For that alone, you should give them another try. Sun Apr 22 23:10:36 -0700 2007 2505386 49878 Geo7 1 2505900 This will probably get moved to home cooking but, keeping it locally, did you buy them at a farmer's market instead of a grocery store? Favas aren't as sensitive as fresh peas but they do need to be very fresh. Most of the major FM markets have them. Don't bother with the ones from WF or BF etc. Did you peel them, blanch them, and peel again? Many recipes will tell you the second peeling isn't necessary but most of the favas we buy locally *are* mature and do need the second peeling. I hate that little tough pod flavor. I also liked them cooked longer and slower than many recipes, including a slow braise for 5-6 in scented olive oil. Finally, pair them other spring items like green garlic or ramps, real local asparagus, artichokes or all three for a bigger portion size (all of which were available at the HFM today). They work well with other spring foods and it extends their flavor and potential. Mon Apr 23 07:38:50 -0700 2007 2505386 10099 JudiAU