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Post by bunkie on May 6, 2013 8:46:07 GMT -5
Looking good mayz! Mine, from Holly, are in root trainers and have to go in the ground very soon.
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Post by richardw on May 6, 2013 14:21:05 GMT -5
Concerning my fall sowing: Only two favas have withstood the cold during mid March (-11°C) and I am not sure that they are going to survive The spring sowing (1st march) germinate fair but very slowly (first sprout mid april) mayz were yours exposed to the -11 or did they have a snow cover,i ask this because last winter i had a -14.5 and my favas weren't harmed but did have a snow cover |
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Post by mayz on May 8, 2013 2:17:15 GMT -5
-11°C with 4 inches of snow but the thermal shock is very hard. During the first week of March: 15-16°C and the next week hard frost every days.
three plants (not two) survived and one of these favas is blossoming now
Note that my thermometer is somewhat protected against a North facing wall of the house. Thus the temperature was probably lower in the garden.
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Post by richardw on May 9, 2013 14:29:51 GMT -5
-11°C with 4 inches of snow but the thermal shock is very hard. During the first week of March: 15-16°C and the next week hard frost every days. three plants (not two) survived and one of these favas is blossoming now . Just not enough snow to have protected,my ones had a 30cm cover. |
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Post by mayz on May 13, 2013 6:38:40 GMT -5
three plants (not two) survived and one of these favas is blossoming now just a pic of these favas Attachments:
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Post by davida on May 15, 2013 17:17:49 GMT -5
The fava beans are doing excellent. Thank you Holly for the seeds. I am really enjoying growing them and wanted to cover the place with them as a cover crop this fall. But what would I do with bushels of fava beans. Well, my daughter and I were talking about glueten free baking for our grandson. She mentioned that fava flour was used in many recipes but extremely expensive. So here comes the favas in the fall if we get a good harvest.
Have any of you produced and used fava flour?
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Post by raymondo on May 16, 2013 2:08:12 GMT -5
...Have any of you produced and used fava flour? No but I use dried favas a lot to thicken stews, make bean purée etc. It thickens things up well so I'd imagine it probably would work well as a binding agent. Do you have to cook the beans first before drying and grinding to flour? |
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Post by ilex on May 16, 2013 3:21:55 GMT -5
My future landrace, 5.5 feet tall. They are now falling over. Getting warm so season for green beans is over. Last week picked my seed crop of luz de otoño as they were dry.  |
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Post by davida on May 16, 2013 22:25:30 GMT -5
...Have any of you produced and used fava flour? No but I use dried favas a lot to thicken stews, make bean purée etc. It thickens things up well so I'd imagine it probably would work well as a binding agent. Do you have to cook the beans first before drying and grinding to flour? Ray, How do you use dried favas to thicken stews, etc.? Do you grind them? I could not out how to make the fava flour with a quick search. I was hoping that some of the great cooks (Jo, Holly, Walk, Bunkie, etc.) could give us some help. The best information that I could find was by Bob's Red Mill: Fava Bean Flour: Our fava bean flour is milled from blanched fava beans. Fava beans have a distinctive flavor and is most often used in combination with garbanzo bean flour for gluten free baking. There are not many recipes for using fava bean on its own, but 1/4 cup can be added in place of white flour in almost any recipes. Again, we’d recommend savory recipes with this flour. Customers have found that toasting the flour will reduce some of the bean flavor. Find directions for toasting flour here. Garbanzo Bean Flour: Garbanzo bean flour, also known as chickpea flour, is a wonderful ingredient for gluten free baking, as well as dishes like falafel, hummus, and socca. Wonderful in crackers, pizza crusts and breads, garbanzo bean flour also works well with strong flavors like chocolate and pumpkin. Use it for up to 25% of the flour in your baking to increase protein and fiber. |
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Post by ilex on May 17, 2013 1:20:10 GMT -5
Garbanzo bean flour is the best to fry fish.
Fava bean flour is very popular in South America.
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Post by hortusbrambonii on May 17, 2013 3:18:44 GMT -5
I think fava bean flour is used in falafel sometimes.
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Post by raymondo on May 17, 2013 8:42:06 GMT -5
...Ray, How do you use dried favas to thicken stews, etc.? Do you grind them? No, no grinding. I sprout them, remove their skins, then cook them up. They break down, helped along by mashing them lightly. This thickens the stew. |
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Post by davida on May 17, 2013 9:21:25 GMT -5
Garbanzo bean flour is the best to fry fish. Fava bean flour is very popular in South America. We use 1/2 wheat flour and 1/2 corn meal when we fry fish. Do you use 100% garbanzo bean flour or mix it with other flours and/or cornmeal? Do you have any idea how they make the fava bean flour in South America? |
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Post by davida on May 17, 2013 9:24:01 GMT -5
...Ray, How do you use dried favas to thicken stews, etc.? Do you grind them? No, no grinding. I sprout them, remove their skins, then cook them up. They break down, helped along by mashing them lightly. This thickens the stew. Thanks, Ray. This would add a lot of nutrients and protein to the stew, also. |
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Post by mayz on Jul 11, 2013 5:41:49 GMT -5
Fava harvest is done Attachments:
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