A mouthful of Spring
Spring for me means flowers. Of course. But it also means fresh, new produce. I try to buy seasonal vegetables (although it’s not always easy!) so when spring arrives I’ve been craving fresh peas and fava beans for about three months. Among many, many other things.
Fresh peas rarely make it to any dish I have in mind – I usually just sit in front of a good series with the whole bag and eat them raw until I’m sick.
Fava beans on the other hand are different. I can’t really seem to eat them straight out of the pod – I’m not sure if it’s the fuzzy interior of the pod, or the memory of opening pods and finding visitors (which has never happened with peas) that makes me need to put them in a dish and add something to them.
However cooking these fresh beans seems like a waste. So this is what I do.
And it’s so simple that one photo is more than enough.
Fresh fava beans. This goes without saying. They taste even better (and cost less!) if you take the time to shuck them yourself.
Pecorino cheese. Or, if you simply cannot find it, parmesan.
Salt.
Pepper.
Olive oil.
A Mouthful of Spring.
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
fullofdaisies.com 