Collards or Rainbow Chard
Snap back the tip of the fava pod and pull down the string to open the pod.
Remove all the beans, which are covered in a waxy skin.
Blanch the beans until the skins dull in color, 2 to 3 minutes.
When cool, use your fingers to pop the beans out of their skins.
It is not totally necessary to peel off the inner waxy skin either. We often just shuck the beans from the main pod, par-boil for three to five minutes, drain and saute in butter and salt. Par-boil beets as well and saute along with fennel and zucchini. Serve over greens or pasta with fresh basil.
Charred Fava Pods with Parmesan
(If you're grilling this holiday weekend try throwing some favas on the fire too! We tried this about a week ago and it was awesome)
Preheat the grill on medium-high heat.
In a large shallow dish, make a vinaigrette by combining 2 tbsp olive oil, 1 tbsp balsamic vinegar, salt, pepper and the juice of 1/2 a lemon. Add the fava beans and toss to coat. Arrange the fava beans in a single layer on the grill grate, cover and grill until the pods are blistered on the bottom, about 5 minutes. Flip and grill the other side for 2 to 3 minutes until the pods are softened and slightly charred and seem nearly ready to burst open.
Transfer back to the dish, toss to coat with any remaining vinaigrette, then pile onto a serving plate. Scatter lemon zest and 1/4 cup shaved parmesan on top before serving.
(from The CSA Cookbook)
2 tbsp coconut oil
1 onion, chopped
4 cloves garlic, pressed
4 cups water
1 cup coconut milk
1/4 cup rolled oats
8 cups broccoli, stems sliced and florets separated
2 tbsp raw tahini or cashew butter
1/4 cup light miso
1 corn tortilla, torn into small pieces
juice of 1 lemon (about 1/3 cup)
1/2 cup crumbled goat cheese or grated aged cheese
Heat a soup pot over medium heat. Reduce heat, add onion, cover and sweat for 5 minutes. Remove cover, stir in garlic and cook until onions are soft. Add water, coconut milk, oats and broccoli stems. Bring to a boil, reduce heat and simmer for 12 to 15 minutes. Stems should be very tender. Let cool slightly, then puree, 2 or less cups at a time. Add tahini and miso to the last batch before returning it all to the soup pot.
Cut broccoli florets into small, bite-size pieces and add to the pot with the corn tortilla. Cook on medium heat until broccoli is tender, stirring frequently. This soup thickens as the corn tortilla melts away. Stir in lemon juice before serving. Garnish with cheese.
(from Local Vegetarian Cooking~ Inspired Recipes Celebrating NW Farms)