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Farro Salad with Fava Beans and English Peas

Farro Salad with Fava Beans and English Peas

We’ve been fortunate to receive heaping quarts of fava beans from our CSA this season and it’s been a treat for sure.  Because favas have such a short season, I like to make the most of them by preparing them simply, and in a way that makes them shine.  A little lemon juice, olive oil, and parsley are all they really need.   We also had some English shelling peas from this week’s share to go along with the favas, and to make a more substantial salad, I added farro for heartiness and a bit of feta for a salty punch.

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Fava Bean Puree with Lemon and Garlic

Fava Bean Puree with Lemon and Garlic

Although fresh fava beans are generally considered a spring vegetable, they are available well into the summer months at farmers markets here in Michigan.  It’s true that they can be a bit tedious to shell and peel, but having kids around during the summer helps with that.  (Oh, you’ve got nothing to do?  No problem, I can fix that.  Here’s a big pile of favas to shell, if you’d please.)  In all seriousness though, I love when the kids join me in the kitchen.  It’s quality time spent together and my hope is that it will deepen their appreciation for our meals together.

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