Comments on: Worth Waiting For

By: Patty

Patty — Thu, 09 Jul 2009 03:49:20 +0000

Looks and sounds delicious: gorgeous photos and even a recipe too! Don’t give up on your blog. I love your photography and your passion about food.

By: Keri

Keri — Thu, 09 Jul 2009 01:07:22 +0000

This looks so good- and it’s funny because I use this method for cooking lots of green veggies, like asparagus and green beans.!

By: Curry

Curry — Wed, 08 Jul 2009 02:46:33 +0000

That looks wonderful. Lovely photos!

By: Mary Coleman

Mary Coleman — Wed, 08 Jul 2009 00:47:36 +0000

I want to lick my monitor.

By: Maya

Maya — Tue, 07 Jul 2009 22:22:12 +0000

The first time I got fava beans in my CSA box I traded them back because I was absolutely TERRIFIED that I would have an allergic reaction and die. While trying to figure out how to cook them I ran across the tidbit of info about the severity of the situation if you are allergic and worked myself into a completely irrational tizzy.

I finally bit the bullet and made them up the next box with ricotta, cream, and bacon (oh heavens YES!!!) and my cell phone and emergency number close at hand. Definitely worth the work of peeling and the possible death risk.

recipe for my first fava experience: http://www.thekitchn.com/thekitchn/main-dish/recipe-ricotta-pasta-with-fava-beans-and-bacon-023115

By: Marie

Marie — Tue, 07 Jul 2009 19:44:55 +0000

OMG you peeled them! You get the blue ribbon.

I adore fava beans. Yummy.

By: erik_ellestad

erik_ellestad — Tue, 07 Jul 2009 18:43:17 +0000

Funny how different the seasons are! Fava beans are a winter crop here and are now pretty much gone from the markets. Grilled the first of the summer sweet corn from Brentwood this week and tomatoes are starting to get tasty.