I have an admission to make. Despite having had seven weeks off this summer and despite having spent much of that time pottering about at home, my vegetable garden has been severely neglected these past few months and, as a result, has turned into a jungle. Look at it!
If life were fair, I would have no crops to harvest at all within this tangled mess and my green-fingered, dilligent colleague would have lots growing in neat, weeded rows. But life is not fair and, whilst my work-mate stamps the ground in produce-less frustration, I have more courgettes, chard, berries, salad leaves, spring onions and rhubarb than I can eat.
And then today when I attempted to tame the smothering french bean stalks (now I get the fairy tale) I discovered that I also have lots of broad beans protruding up from their stalks like upside down bananas.
Don’t they look cosy?
Broad beans (fava beans to you North Americans) picked straight from the stalk are much sweeter and far more tender than those bought fresh or frozen in supermarkets. Though most cookbooks recommend slipping the beans out of their skins after blanching, really fresh beans don’t need this treatment as the casings haven’t turned papery yet. That said, I did skin the broadbeans for this salad. Just ’cause it makes them a prettier colour though.
There’s no recipe here. The salad consisted of halved cherry tomatoes (funny orange ones from a farmshop on the Black Isle) and blanched broad beans tossed in a peppery lemon-oil dressing (one part lemon, two parts extra virgin olive oil and plenty of pepper). Very simple but very good. 🙂
This is my entry to Susan’s My Legume Love Affair event.