Sean Gillies Blog

We had our first favas this evening, sautéed with garlic in olive oil. Pink Côtes de Provence, not Chianti, and ravioli, not liver. These were young enough that we didn't bother to peel the individual beans after shelling; the skins have a slightly bitter, artichoke quality that complements the intensely sweet pea interior (if you like hoppy beer, you'll like favas). Our toddler found them tolerable enough, though she by far prefers the snow peas that are also just starting to arrive -- raw, never ever cooked, and best straight off the vine. It's great to have peas and beans now as we were getting a bit burned out on spinach and turnips.