I know I’m not scheduled to post about fava beans today, but they have been weighing on my mind since they’re really podding well right now. I don’t want to waste them but had no idea how to go about harvesting them. So, I did a little research and found some great info on fava beans.
The following quote is from Harvest to Table
Fava beans harvested small–2-3 inches/ 5-7 cm–and tender have a sweet flavor. You can eat them raw or cooked shelled or pod and all.
Medium-sized favas can be shelled and used fresh like English peas. Cook them quickly in a little water or lightly steam them and serve with butter. They are right for shelling when the pods are plump.
Large fava beans—pods as long as 12 inches (30 cm)–are best use as a dry bean. Dry, shelled fava beans can be soaked, boiled until tender, and used cold, whole, or puréed in salads and appetizers.
If you’re interested in more information and/or resources on fava beans, I highly recommend that you check out these two articles:
I’ll post some photos of the harvest to date! Check back later today (I promise!) for Confessions…