Spring Fava Bean Fennel Salad

Fava beans are a gardener’s dream. The come up early in Spring, they’re easy to grow, and their roots fix nitrogen in the soil, helping to prepare the soil for vegetables planted later in the season. They are delicious, though you do have to work for it. Unless very young, the beans need to be shucked twice, first before cooking to remove the bean from the pod, and next after cooking to remove the rugged outer membrane from the bean. Garrett was by the other day to help pick and shuck and we

made that lovely spring salad with fava beans from my garden. Fennel and Parmesan are one of those heaven-made matches, and one that works well combined with the fava beans, mint and lemon juice.

We still have plenty of favas growing in our garden. Do you have a favorite way of preparing them? (Hold the Hannibal Lector quote, thank you.) whether so, please let us know about it in the comments.

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