06/12/2026
Favaaaaaaaaaas!
We are having a **great** fava season. The plants are loaded, the beans are a beautiful size, and the flavor is excellent.
Favas are one of our favorite hyper-seasonal crops. They take a little time to prepare, but they are absolutely worth it.
My Friday evening plans? An hour or two of podcasting while pod-casting. 🎙️ 🫛
Current podcast obsession: *The Bechdel Cast*. Current fava obsession: stopping by the patch to snack on a few every time I walk past.
They are always delicious, but seconds after harvest? Truly next level. That is peak freshness.
If you don’t work on an organic vegetable farm with a handy dandy fava patch: One of the easiest ways to enjoy them throughout the week is to make **marinated favas**.
Shell the beans, briefly boil them, slip off the outer skins, then toss them with good olive oil, garlic, herbs, lemon zest, red pepper flakes, fennel seed, salt, or whatever sounds good. You can also add other spring vegetables like asparagus or edamame — just cook them until just tender first.
Then use them all week on pasta, salads, toast, eggs, fish, chicken, or anything that needs a little bright, springy flavor. The leftover oil is delicious as a salad dressing or drizzle, too.
Fava season is short, and this year’s crop is especially good. We’re enjoying every bit of it.
