3rd Harvest Week <> May 15 - 21, 2000

Fava Bean Puree
Makes 3 cups; serve at room temp. or spread on grilled bread.
Adapted slightly from "Chez Panisse Vegetables" by Alice Waters

3 lbs. fava beans
1/2 - 3/4 C olive oil
salt and pepper
2 cloves garlic, finely chopped
1/4 bay leaf
1 small sprig rosemary
1 sprig thyme
1/2 lemon

Drop shelled favas into boiling salted water for 1 min. Drain, plunge into ice water to cool. Drain again, & remove their pale green skins (pierce skin w/thumbnail & squeeze to pop out). Warm 1/2 C. oil in shallow, non-reactive saute pan. Add beans and salt lightly. Add garlic, herbs and a splash of water. Cook @ slow simmer, stirring and tasting frequently, for about 30 min. until they are completely soft & easily mashed (add another splash of water if you find the beans are getting too dry or are sticking to the pan). Remove and discard herbs, then mash beans into a paste with a wooden spoon or puree with a food processor. Taste for seasoning & add more olive oil and a few drops of lemon juice to taste.

Marinated Broccoli & Carrots
serves 4
Adapted slightly from "Moosewood Daily Special"

1 lg. clove garlic, minced or pressed
1 tsp. grated fresh ginger root
2 tbsp. canola or other vegetable oil
2 tbsp. rice vinegar
2 tsp. soy sauce
1 lg. broccoli stalk, peeled & cut into spears (save florettes for another use!)
2 med. carrots, peeled & cut into 2 1/2" x 1/4" sticks (i.e., cut broccoli & carrot sticks into similar sizes)

Whisk together marinade ingredients & set aside. Blanch broccoli & carrots in boiling water until both veggies are just tender & still brightly colored (5 - 7 min). Drain well & toss w/marinade. Refrigerate or set aside at room temp. about 20 min. so flavors mingle.

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