Fava prep for soup
CA Kate z9
2 months ago
last modified: 2 months ago
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Comments (5)Stacie if you have trouble finding any of your previous posts, like if they have slipped to page 2 or 3, you can just put your username in the search bar at the bottom of the page and it will pull them all up for you. I think Pixie Lou assumed that was your problem just as I did when I first read this one since it is almost a duplicate post. There was already discussion in that one about spices and bullion and dicing potatoes etc. ;) And then you can just add your further questions onto the existing post and it will get bumped back to the top. That way all the info is together in one place. Saves time for you as you don't have to re-type all the intro info and for us so we aren't just typing all the same replies over again. Ok? Dave...See MoreFava beans
Comments (13)Known as broad beans over here and a staple of most vegetable gardens. They do not vine and if they are flopping over they just need a string run up one side of the row and down the other with a pair of sticks each end to hold it up. Unless you are drying them, the beans are best eaten young about 1/2 to 3/4 inch long when the skin will still be tender. Feel the pod because if there has been little rain you can get a big looking pod with very small beans in it. Older beans will need skinning after cooking. Very young ones can be eaten pods and all. Height depends on variety and also on whether the plants were drawn up by lack of light. The description 'bush' is a little misleading as they do not branch. Each seed will put up one to fourish stems from which the leaves and flowers grow directly. I am curious also about the reference to tendrils. I have never seen a tendril on a broad bean, although you may get little pointy bits on the terminal pinnate leaf. I usually grow Aquadulce sown in October/November to go through Winter about 2 -3 inches high and then successive sowings of Masterpiece Green Longpod from February every three weeks to May. This gives beans from late May until late July in an average year. This year we had a bad spring and they are very late. First picking not until June. I have grown Burgundy ones and, although pretty on the plant, the yield is lower than the green and they are green once cooked. The flowers are very fragrant and a broad bean patch is delightful in full bloom. Broad beans have an affinity with butter, bacon and parmesan and are also good cold in vinaigrette. Pests here are mice (digging up the seed and eating it), black aphids, flea beetle (nibble notches in the leaf edges), chocolate spot and rust. But generally they shrug off most problems and usually produce a decent crop....See MorePlease share your favorite vegetable soup recipe!
Comments (29)Do you like cold soups, like gazpacho? I find it easy to make and delicious in the summer. Here goes: Garlic - About 6-7 cloves large onion - cut into chunks Campari tomatoes - about 1.5 pounds, peeled (note: for easy peeling, blanch the tomatoes with the skin lightly slit but leaving the tomato full and intact, dunk it in cold water and the skin should come off easily; can substitue Campari for other sweet flavorful tomatoes; it’s the quality and flavor of the tomatoes that makes the most difference) Fresh pickling cucumbers or English cucumbers - peeled and cut about a cup (I like the pickling kind because the tender ones don’t have to be de seeded; if it is the English cucumbers, make sure you either remove the seeds or that they are tender enough not to require removing the seeds) bell peppers - one cup, chopped with seeds removed (I like the gold and red peppers because they’re often fleshier and sweeter than the green) olive oil - half a cup balsamic vinegar - 1 tbsp salt - to taste (I like rock sea salt) ground black pepper - to taste blend everything except the olive oil in a blender until smooth; once the mixture is smooth, add the olive oil and blend for about 10 seconds (adding olive oil to the gazpacho rather than blending the oil into the gazpacho doesn’t have the same result) Optional- you can add a bit of mint or basil or any other seasoning you like. I like to add olde thompson’s Italian seasoning while blending....See MoreFresh Favas
Comments (12)So, this week’s beans were easier. I timed the prepping to coincide with times I wanted to watch TV anyway, and did the shucking and slits one day, and the blanching and peeling another. Plus, I was inspired to use a table knife instead a paring knife to make the slits. My flatware knifes, ostensibly butter knifes, are wickedly serrated and sharp, and perfect for making the openings in the thick skins, so that part took half the time. I had a recipe for "spicy fava bean soup", but while I really liked the ingredients, as I was starting to make it and looking at the proportions, I decided I really wanted something else, and just did my own thing with it. Instead of canned tomatoes, I used a 15 oz. can of fire roasted, four fresh tomatoes that never ripened, cut into fairly large chunks, and more than a dozen air dried grape tomatoes. Instead of a couple of onions, I used a giant purple spring onion. Instead of four average cloves of garlic, I used three giant ones (probably about three times as much). Instead of a lot of chicken stock, I used water and some concentrated green stock. I checked my spices before using them as usual, but I was not impressed by the spiciness of the proportions, which I adjusted for the extra tomatoes. I really did like the idea of plenty of cumin, plus judicious amounts of coriander and allspice, but it was...unimpressive. Maybe the tomatoes did more to mess with the spice? Whatever. I just added more. It needed zing. I added some chipotle powder. Then some mostly seeds left in the bottom of a crusted red pepper jar. And some turmeric to add a little mellowness. The recipe called for brown rice, which I never really planned to use, but it needed something on those lines so I put in maybe twice as much (no swelling involved) green lentils. The rounded kind, not the pea style ones. This soup was so good I wanted it for breakfast, heated up with the blanched fava beans, and topped with pistachios (from the recipe) but not the recommended yoghurt. I don't think I can ever replicate it, but I could maybe interpret it again in a similar way....See MoreCA Kate z9
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floraluk2
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foodonastump
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