The Beans of July

Recipes: Fava & Pasta Salad Fava Beans & Sauce Pistou

by Dennis Fisher and Joe Fisher

Fava, Windsor, and English Broad beans are some of the names of an excellent vegetable that is not well enough known in this country. These big, starchy, crunchy beans may be the finest for fresh eating of any shell bean. More people grow its close competitor, the Lima bean, but for our money the Fava is much more flavorful and is adaptable to a great many recipes and cooking styles. Plus, it's easy to grow and early, maturing around this time of year- at least a month before most other kinds of beans.

Fava beans form an upright, shrubby bush covered with pointed gray green leaves. The pods are oversized, at least six inches long and glossy green. The species is extensively grown in China and in the Mediterranean. It is one of the oldest cultivated legumes and has literally been around since the Stone Age. The Fava's cold hardiness comes from the fact that it is more closely related to vetch than other kinds of beans. They are a useful type for northern gardens and (so far) the deer haven't bothered our Fava beans. We like the Windsor' long pod variety from Fedco.

Plant Fava beans at the same time you plant your early peas, as soon as the soil can be worked in Spring. They thrive in cool weather but will not tolerate much heat, and need a full 75 days to mature before the onset of hot summer temperatures. Soaking the seeds will speed up germination and give you a week's jump on the harvest. The seeds should be spaced six to eight inches apart in the row.

The plants require minimal care. They will grow in less than perfect soils and prefer a sandy loam with a neutral pH. Fava beans aren't bothered by many pests, though black aphids can be a problem, especially if the beans are planted late. This year our plants were badly damaged by cutworms, which appeared in record numbers and also ate up our broccoli and shallots. We finally got these under control by cultivating around the plants and hand picking the worms. Mulching around the plants helps keep the soil cool and moist, and the beds should be kept weed free.

About six weeks after planting, delicate black and white flowers appear that look something like rows of seated dragonflies. These are followed by huge pods full of large, flat beans. Harvest the beans after the pods fill out. Fava beans are covered with a thin inner shell which should be removed before cooking. The flavor of the fresh beans is very bright, and resembles that of a pea.

Fava beans are highly nutritious as well as very flavorful, containing 30 per cent. protein. They have frequently been used as a meat substitute in cultures where meat is scarce or too expensive to buy. They should be in every Maine garden, a succulent crop to rival our early asparagus and peas.

Produce continues to arrive this month at the farmer's market. Peas, beans, greens, lettuce, leeks, onions, tomatillos, hot peppers, fava beans and the earliest tomatoes are all appearing. What to do with it all? The Cart is Overflowing' (July 27, 30, & 31) salutes this bounty with recipes from our members. Look for the BFM cart in the Bay Festival Parade on July 24!

The Belfast Farmer's Market will be open at Reny's Plaza, Jct Rts. 1 & 3, Tues 2:30 - 5:30, Fri & Sat 9-1. Rain or shine, May through October. Come to the Farmers' Market and bring a friend!

Fava & Pasta Salad

• 3 carrots, sliced
• 1 pound fresh fava beans, shelled & peeled
• 1 cup rotini
• 1/4 cup chopped chives
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh basil, minced
• 1 teaspoon brown mustard

Boil pasta until done but firm, 6-8 minutes. Steam carrots and favas. Rinse pasta and vegetables in cold water until cool. Toss together pasta, carrots, favas and chives in a large bowl. Blend together vinegar, oil, garlic, basil and mustard. Toss with the salad and chill at least 2 hours before serving.

Fava Beans & Sauce Pistou

• 4 cloves garlic, chopped
• 2 cups fresh basil, minced
• ? cup parsley leaves, minced
• ? teaspoon salt
• pepper
• 1 cup grated Parmesan cheese
• ? cup olive oil
• 2 ripe tomatoes, chopped
• 1 pound fava beans, shelled & peeled

Combine garlic, basil and parsley. Mince to a coarse puree. Add salt, pepper, cheese, oil and tomatoes. Steam fava beans and serve with the sauce.