The delicious and versatile fava bean

Spring has slowly been coming to the Pacific Northwest. Sure, we’ve gotten our miner’s lettuce, fiddleheads and wood sorrel. Yes, the halibuts have come and spring king salmon are making their legendary runs up the Columbia River. Even morels have started poking their curious honey combed heads through the forest floors. But what has been noticeably missing has been one of the oldest and most loved harbingers of spring; the fava bean. Since time immortal, favas have been appreciated for their buttery texture and nutty flavor. They have appeared on tables across the globe from Egypt to Mexico and all point between. The tendency may be to complicate with elaborate recipes but true lovers know they are best appreciated eaten simply.

Our three recipes and photos!