Mushroom and Tomato Polenta with Fava Beans Yield: Serves four to six 1 pound fava beans, shelled 1 tablespoon extra virgin olive oil 2 to 4 garlic cloves (to taste), preferably fresh green garlic, sliced thin Salt, preferably kosher salt, to taste 1/2 pound mushrooms, either regular or wild (or a combination), cleaned, trimmed and cut or torn in thick slices 1 teaspoon fresh thyme leaves 1/4 cup dry white or red wine 1 (14-ounce) can chopped tomatoes, with juice Slivered fresh basil 1/4 cup freshly grated Parmesan Polenta 1. Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two, then transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean is attached to the pod, then gently squeezing out the bean. 2. Make the polenta according to package directions, and while it is cooking prepare the mushrooms and tomatoes. 3. Heat the olive oil in a large, heavy skillet over medium heat, add the garlic and stir until fragrant, about 30 seconds. Stir in the mushrooms, thyme and 1/2 teaspoon salt. Cook, stirring often, until the mushrooms are moist and beginning to soften, about five minutes. Add the wine, turn up the heat and cook, stirring, until the liquid in the pan has reduced and glazed the mushrooms. Stir in the tomatoes, add salt and pepper to taste, and bring to a simmer. Cook uncovered, stirring often, until the tomatoes have cooked down (there should still be some liquid in the pan) and the mixture is fragrant, about 10 minutes. Add the skinned fava beans and continue to simmer for five to 10 minutes. Taste, adjust seasonings, and remove from the heat. 4. When the polenta is ready, remove from the heat, spoon onto plates and make a depression in the middle. Top with the mushrooms, favas and tomatoes, and sprinkle with basil and Parmesan. Serve at once.

I think broad beans, aka fava beans, are about the best green manure crop. Nitrogen, carbon and bonus beans. The tops are tasty too. Since they're really cold-hardy, they usually go in here around what would be your August-September, but as long as it's cooled down a bit, they'd be fine. Are you planning to grow them in the entire space? Be aware they can get quite tall, so don't plant anything on their shady side that needs sun! I'd also try for a dwarf variety ('only' 4-5ft), but if you can get bulk, cheap seed, that sounds fine. Broad beans tend to flop over. I recommend putting tall, sturdy stakes in around the 'block' of seeds when you plant and tying a ripped sheet/stockings/anything soft and wide; low around the stakes so the beans are held in. As the plants grow, add more levels of support.

Wow, now I am worried about planting the favas I ordered from an Italian importer. Favas aren't on the seed racks around here. From the sounds of your posts it might get too hot here in the summer and too much snow in the winter. Oh well, all I can do is try. I shared a few with a friend who planted them in peat pots and they sprouted right away indoors. Lately, I've seen many cooks on the food channel using fresh favas in recipes. My family is of Portuguese descent, and my late mother fixed dry ones with onions and curry which were wonderful. It's a childhood memory of mine having grown up in Hawaii. I have heard about them causing severe allergic reactions in certain people, but I don't know much about that. I see where freedom farmer mentioned that. But he also says they grow fairly well in MA. I shall give it a try since there is more snow there than in Kansas.

They sell them here as food ( dried) tell me how much you want and I will send them for cost plus postage . contact me at farmfreedom@hotmail.com