Fava beans are found in our pick-your-own field this year. While they are well known in many parts of the world and have been eaten in many countries for centuries, they are a new addition to our farm's crops. Sometimes called "broad beans," or "fuul" when dried, fresh fava beans are a buttery-textured, slightly bitter, nutty flavored member of the legume family. The bright green beans are hidden beneath a waxy outer coating, which is hidden beneath a large, floppy 5-7" pod. Growing on bushy plants, favas are ready to harvest when the green pods start showing rusty brown markings with a few black bumpy spots.
To prepare, remove the beans from the pod and blanch by tossing beans into already boiling water for a few minutes. Drain from the water, and slip the beans out of the outermost layer which should be easy to do now. Use fava beans in a puree, sauteed (try it with garlic and butter), added to pasta dishes or salads.