Thursday, October 25, 2007


Yes broad beans have taken over my life. So the essential question becomes again "to pod or to double pod?" But yay for seasonal eating and finally planting enough this year. I'll do photos soon because I have a very pretty type that goes purple when you cook it.

But while I cruise the internets for ideas let me leave you with this thought from stonesoup:

The thing about broad beans is that they really are a lot of work but well worth the double peeling. With all those layers that need removing, you could think of them as the strippers of the vegetable world... sexy and nutritious... all good things.

It is very nice to see some pro-sex worker attitudes in a food simile. Yes it is.


the chocolate lady מרת שאקאלאד said...

Do you mean first getting the beans out of the pod and then decorticating each individual bean?
And these are what I would call favas, right? Yes, lots of peeling is to involved.

esther said...

ah yes, i know you are a firm believer in decorticating.. favas, yes, that's what we mean. And peeling is fine when you just buy a bag every now and again but currently it's my gardening duty to eat a large bowlful every night so I'm being kinda slack about the double-podding!

Anonymous said...

Hi Esther,

Would you like my broad bean (fava) pasta recipe - very delicious.
Decorticating - tres technical



Anonymous said...

Nu is this blog about gardening or cooking?

hoodup said...

as if gardening and cooking aren't inherently related. I am climbing on my high horse at the very thought that the two should be discussed in isolation! *insert some kind of biting comment about capitalist alienation here*

Ali H said...

*cough* *cough* photos please..! Also variety name, since I'm quite sure that if I'm going to bother with these beans, they'd better be a pretty purple kind. Pretty edible plants are allowed to be higher-maintenance than the simply edible, I think.