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Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

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Fava Bean Bonus

July 23, 2010 By Leslie

As Persephone split share subscribers, we got a bag of fat fava beans for the second week in a row. These are mysterious, possibly magical beans. Until last year I only knew of fava beans as the side dish favored by Hannibal ‘The Cannibal’ Lecter in the oscar winning “The Silence of the Lambs“. Creepy! Don’t let that turn you off to fava beans, turns out they are delicious and it’s a treat to get them fresh from the farm down the street. A bit of googling and chatting with apprentices, Caitlin and Greg inspired my fava bean lunch…

Fava beans with Walla Walla onions
Fava Beans with Walla Walla Onions

Fava Beans with
Walla Walla Onions

Shell the beans, drop into boiling water and boil for 2 minutes. Drain the water and, so you can handle them, rinse a bit with cool water. Then remove the outer skin of each bean. Just pinch the fat end of the bean and cut the small end with a paring knife. Pinch a bit more and the bright green inner bean slides out. Easy enough. Although you can eat the outer skin, the inside is the good stuff. Heat up a bit of good olive oil, add some sliced Walla Walla onions (also in this week’s box) and gently saute until they soften a bit. Add the fava beans and heat them up. Then you’re done. I added some of Judith’s fresh chèvre, and salt and pepper (oh and some Parmesean cheese too). It was lovely.

Here’s some more info on fava beans. Did you know they were the only beans Europeans ate before they discovered America and all its legumes? So says this NPR article by Bonny Wolf.

Filed Under: CSA, Recipes Tagged With: fava beans, onions, Walla Walla onions

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@persephonefarmer

For almost 10 years, Joe Brazeau was Persephone’ For almost 10 years, Joe Brazeau was Persephone’s go-to guy for everything from turning the compost to irrigation troubleshooting to relocating a tiny house. He shared his tools and his know-how with many years of interns and was a strong and light-hearted friend in the face of the myriad challenges of farming. The farm wouldn’t exist as it is today without his help, and he is dearly missed. RIP, Joe. Thank you for everything.
The season is starting to wrap up here at Persepho The season is starting to wrap up here at Persephone! High tunnels are coming down and the fields are clearing out. We’ve decided last week will be our final @bifarmersmarket of the year so we can prioritize our CSA. But, if you’re not a member, you can still find our offerings on @kitsapfresh every weekend for Wednesday pickup. 🍂🎃 #fallonthefarm #wintersquash #harvest
This Sunday! Come help us celebrate another summer This Sunday! Come help us celebrate another summer come and gone with games, friends, and flowers. And of course music by @thepurpleshadowsdanceband and Tide Flat Four!
🥶 Yesterday morning we opened the fridge to fin 🥶 Yesterday morning we opened the fridge to find that it had decided it would rather be a freezer. This affected not only our CSA harvest, but our restaurant, Kitsap Fresh, and food bank orders as well. This amounts to a lot of food and labor hours in the compost. We tried to salvage or replace what we could, but of course, if you received something damaged that we missed, please reach out!

We are so grateful to our subscribers and community members for being so understanding in the face of a hard situation. And of course, we are grateful for each other- our amazing team was able to still have a pretty successful day in the face of it all. #walkinblues #farmlife #earlyfrost
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