How-To: Prep Fava Beans

Our quick guide to peeling and prepping fresh fava beans!

Ingredients:
1 pound fava beans

Method:
1. Peel: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. (There are usually 4 to 5 beans per pod.) The beans have a waxy outer coating, which you’ll need to remove.

2. Prep: Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip then right off.

3. Cook: From here, steam the beans until tender in a steamer basket or covered in the microwave, 3-5 minutes.

View Complete Recipe Index

Midsummer Splendor Recipes

Fava beans to fennel, cucumbers to cauliflower, red radishes to zucchini, this week’s box is packed with a bounty of midsummer produce. Enjoy these all-stars alongside another farmhouse favorite: a summery risotto crafted with Arborio rice, roasted chicken stock and Cremini mushrooms and topped with a beautiful medley of grilled vegetables (see recipes for details). Also included in this lively lineup: Italian Rustica bread, sheep’s milk feta cheese, a dry Portuguese white wine, edible flowers, mini bouquets, and gorgeous ripe apricots. Enjoy!

Here are a few recipe ideas for the week:

Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!

Grilled Vegetable Medley
This recipe is extremely adaptable depending on the veggies you have on hand; feel free to mix it up!

Grilled Lacinato Kale Spread
This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.

Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.

Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.

How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!

Get Your Greens Recipes

We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty⁠—from Lacinato kale and pea shoots to baby lettuces and arugula⁠—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!

Here are a few recipe ideas this week:

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of pasta!

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!

How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!

Sun-Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as these vine-ripened beauties are now hitting their strides here as we reach late July. This week’s box pays homage to the ripe, juicy tomato with the first of the heirloom varieties and a bevy of complementary ingredients like fresh Pomodoro bread, imported macaroni pasta, chicken and quail eggs and summery basil, plus other seasonal produce like cucumbers, fennel and fava beans, plus ripe apricots. So, uncork a bottle of wine, peruse a few recipes and enjoy these bright and beautiful summer favorites to the fullest.

Here are a few recipes for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Grain Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!

Shaved Fennel Salad with Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

this week's recipes
summer splendor

farm & garden notes
hi, august!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.