Week 7, June 29
In Your Box: a little of everything! Cauliflower, Kohlrabi, new potatoes, cherry tomatoes, slicing tomatoes, cucumber, snap peas, fava beans, salad mix.
The fava beans are an out-of-the-ordinary veggie worth trying. They have a nutty flavor and texture when cooked in the pod. Just be sure to remove the strings along the edge of the pods before you cook them, or they will leave you chewing and chewing. If the pod doesn't sound appealing to you, shell them like you would shelling peas and just use the fresh bean inside.
Whole roasted fava beans: Toss clean whole fava pods with olive oil, salt and pepper. Spread on a baking sheet in a single layer and roast at 450 degrees for about 25 minutes, or until tender. (Timing depends on the size of the pods.) Put the roasted pods in a shallow bowl, and sprinkle with your finest sea salt. Serve to guests a la edamame, or if the pods are small and tender enough, eat them whole.