This fava preparation is a fun summery dish I think you will really enjoy.

The fava beans you are getting this week are very young and tender.

We harvest the plants young so you can eat the whole bean pod. Not just the innermost bean as with the more mature favas and edamame.

This couldn’t be easier to make. You can use your outdoor grill or oven broiler. Heat your grill or broiler up to high. While it is heating toss your washed favas in some oil and salt and pepper.

Grill or broil them for 3-4 minutes on each side until they are charred and blistered.

While the favas are cooking I like to chop up some herbs to toss the favas into after they have cooked. You don’t have to do this but it is really nice. I had a handful of parsley, mint and spring onions.

When the favas are nice and charred and you can see steam coming out of the skin they are done. Toss them in the herbs if you are using them, and a little more olive oil and salt and pepper.

That’s it. I finished it with a little squeeze of lemon last minute. Grilled favas are great hot or room temperature and leftovers are just as good as when you made them.

It’s a little messy but licking your fingers is part of the summery fun.

Have a great week. See you at pickup.

Mo