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Post by imgrimmer on Mar 25, 2014 15:08:46 GMT -5
Ilex do you have traditional meals for fava beans? I like them a lot, but I don`t know only a few ways how to prepare them.
i am eager to hear about...
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Post by robertb on Mar 26, 2014 18:14:09 GMT -5
That's interesting about Aquadulce. It's in E W King's catalogue for 1898, but I haven't been able to discover anything about its origin.
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Post by ilex on Mar 27, 2014 10:18:27 GMT -5
Aguadulce is a town in Almeria, Spain. I saw photos of the original beans somewhere and it was a true landrace of different colors. Later, they call those things "crossed" and clean them up Just about every other farmer had their own strain of just about everything.
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Post by robertb on Mar 28, 2014 10:12:00 GMT -5
That was 19th Century breeders for you. The big houses wanted varieties which would crop predictably so they could have what they wanted on the table when they wanted it, every time. So they selected from landraces and invented the modern variety.
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Post by 12540dumont on Mar 29, 2014 15:14:58 GMT -5
Gee no one told me, so I took Aquadulce, Iantos Return, Crimson Flowered, Windsor, Gippsland Giant, Nameless Dwarf, Norka, Novoli, Supersimonia, Longpod Major and planted them all, and saved them again and planted them again. Every year someone sends me a new fava and I plant it with the rest.
For recipes try Falafel, Humus, Fava Bean Cream, Fava Bean soup
Fava cream can stay frozen for up to six months. Add salt when you are ready to use it.
8 lbs fava beans in the pod
1 cup chicken or vegetable stock, warmed
6 garlic cloves, smashed with the flat side of a knife
6 Tbsp pine nuts
3 Tbsp lemon juice
1. Shell fava beans. Bring a large pot of water to a boil over high heat. Add fava beans and cook for 3 to 5 minutes. Drain and rinse the beans in cold water. Remove skins by pinching a half-moon of skin off one end of the bean and squeezing the flesh out of the opening. You will end up with about 2 pounds of fava bean flesh.
2. Puree fava bean flesh, stock, garlic, pine nuts, and lemon juice in a food processor.
3. Pour the puree into several small freezer containers, leaving a half-inch headspace to accommodate for its expansion. Once cool, transfer the containers to the freezer.
Makes 3 cups
Adapted from Well-Preserved, by Eugenia Bone (May 2009)
If you're using dried favas, soak them overnight, and peel them! Then go on with your recipe.
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Post by robertb on Mar 30, 2014 12:01:55 GMT -5
I'm doing much the same with mine. A variable bean might well suit me better, and it'll be well adapted for my conditions.
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Post by toad on Apr 2, 2014 13:17:26 GMT -5
Wow! Do they keep the pattern when dried thoroughly? Yes Steev, those favas are already dried. I have no name for the cultivar. Anyway, it was accidentally crossed before I had them. Those in the picture was the most characteristic. Other plants had favabeans with little and or more diffuse pattern. They came from a market in the Andes mountain, given to me by a friend. I promised to clean them up, not to the original cultivar, but to the original pattern, and in time hopefully more productive. Toad, I want those in my landrace. Ilex, please ask me in autumn, as I have very few seeds. 2013 was my first season with these, and they are no prolific in my garden. Unless you want to take a chance with some of the less patterned seeds. In that case send me a PM Here you can see all the seeds I harvested, sorted by the pod: Striped fava seeds |
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Post by Joseph Lofthouse on Apr 5, 2014 18:10:52 GMT -5
It has been a month since I planted Fava beans directly into the garden and into pots in the house. About 10 days ago I put the pots outside to harden off. They've received hail and snow, but don't seem any the worse for wear. The beans planted directly into the soil are just now sprouting. The beans that were grown in the house are about 5.5 inches tall. I transplanted them into the garden today in the next row over from the direct seeded beans. I don't know if that will give them enough head-start to get ahead of the heat and produce seed, but it seemed like it was worth trying. I also planted a few of them on the North side of a building to see if they can stay a little cooler and be more likely to set seed. I didn't like at all how rootbound the favas were... Oh well. We'll see how they do.  |
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Post by steev on Apr 6, 2014 21:10:35 GMT -5
Looks like a chickpea in there, too.
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Post by robertb on Apr 7, 2014 12:22:43 GMT -5
I find they get rootbound very fast in pots. I've started planting mine out today, before rain stopped play. They're only just coming through; the most advanced are a couple of inches high. If I leave them, they tend to get some sort of bacterial rot.
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Post by templeton on Apr 16, 2014 3:20:29 GMT -5
Gee no one told me, so I took Aquadulce, Iantos Return, Crimson Flowered, Windsor, Gippsland Giant, Nameless Dwarf, Norka, Novoli, Supersimonia, Longpod Major and planted them all, and saved them again and planted them again. Every year someone sends me a new fava and I plant it with the rest. How did the Gippsland Giants do Holly? T |
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Post by Joseph Lofthouse on Apr 20, 2014 21:46:26 GMT -5
Last week I found a couple more varieties of fava beans: brown horse beans, and very large light-green/tan broad beans. I planted them today. Seems too late to be planting favas. I stuck some in the garden and some on the north side of a building.
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Post by steev on Apr 20, 2014 23:33:53 GMT -5
Yeah, I wanted to put in a good planting of favas, but it feels too late; the two I got in earlier are sprouting well.
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Post by blueadzuki on Apr 21, 2014 10:15:03 GMT -5
I think I am down to ONE fava plant, and that one has barely broached the surface of the soil. I couldn't plant for favas this year if I wanted, I don't HAVE anymore left to plant (the critters decimated my first planting) and most of the second as well. In theory that plant should provide all I need to re-try next year, but that's counting on (ironically) the weather staying unseasonably cold or favas not behaving the same as their fellow cool weather crops like the peas (i.e. completely collapsing the moment the weather gets warm) I think all fava plans will have to be put on hold until more interesting looking seed comes my way (and no, that isn't a request for donations, I've got plenty of other things to work with that need my attention.)
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Post by blackox on May 20, 2014 20:30:54 GMT -5
Do any of you mill fava beans into flour, if so - does the skin thickness matter?
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