Broad beans which you’ll find in some recipes known as Fava Beans. This week grown by Kazzie in Picton. They are young, early in season, so should not need peeling the bean inside the pod. Map showing picton bottom left.
Note: This week they are young you can eat the POD & Beans. These are soooo good for you and just 1 cup of beans with pods provide a quarter of your daily protein needs.
A method to get the beans out of the pods. In a pan of boiling water and cook for 3 minutes, drain, put cold water over them, drain, then take pods and slit them on side seam. Run your thumb along the inside pushing the beans out.
Eat them as soon as is possible. If need to store put into a paperbag and into fridge in a dry spot no more than 4 days. Keep them away from heavy breathers in the fridge producing high ethylene ie broccoli, spinach, corn and even artichokes if you have some of these left.
Take beans out of pods. Blanch by plunging the beans into boiling water 1 minute then into a colander with cold water running over them. Dry. On a small tray that fits into freezer layout Baking paper. Lay out beans and freeze. Then when frozen transfer into a snap lock bag, push air out and freeze. This way they don’t stick to each other.
Note: This week they are young you can eat the POD & Beans.
The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them). Blanch them for a couple of minutes in water or stock.
Prepare the asparagus by only chopping a little of the end off and cut into 4cm lengths. Prepare by steaming until tender (not to much).
Cook spaghetti, drain.
Then in a fry pan heat oil, sweat garlic and onion together adding in zucchini then asparagus. Add some vegetable stock, add broad beans (cooked) and simmer for 3 minutes. Add in cooked spaghetti and combine ingredients. Turn off heat and add lemon and thyme. Serve.
Coat chicken in oil, season then grill for 6 minutes each side. Then shred.
In a saucepan boil the pasta adding in the pre-cooked beans for the final 2 mins, then drain, reserving 150ml of the cooking water.
The fresh beans this week are hidden inside large green pods. These are young so no need to peel beans. First open the pods and extract the beans. (Usually you need to peel them).
Shred the cooked chicken and put back into the frypan with the tomato passata, lemon juice, 3 tbs Parmesan and the reserved cooking water. Heat gently, season to taste. Turn off heat and stir in penne. Serve sprinkled with the remaining crushed Dill and serve.
The heart of this cabbage is crisp whilst the outside leaves are a crinkled dark green. It has a mild sweet flavour and the outside leaves are tender enough for making wraps, finely slicing into stir fry. It’s high in Vitamin C and A so all good too.
What you didn’t know about Savoy.
It takes up to 88 days to form the head.
Doesn’t smell when you cook it.
Harvesting cut at the lowest point leaving the outer leaves attached to the stalk. It sprouts again! The next cabbage will grow on the stem after the cabbage head is removed.
Cabbages breath slowly – so storaged well they can last weeks.
How to store
In the refrigerator in a container. If tupperware one vent open one closed or with a lid container pop open one end to let air in in.
In a soup pot heat four tablespoons of oil and sweat the onions adding the garlic and salad sprinkle, and cook for two minutes. Set aside 5 leaves. Then shred the rest add to pot with potato and stir three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Season with salt and pepper. If you wish an intense flavour put in some white vinegar about a tablespoon. Remove from the heat, allow to cool.
Use a hand blender and blend the soup. Taste and season.
Remove and discard the outer leaves of the cabbage. Cut the cabbage in half, lengthwise, remove and discard the core. Cut each half in half again and then slice finely. Place in a colander under running cold water and shake
to remove excess water. In a deep, wide frying pan or wok place the water, salt and two tablespoons of the butter, garlic, soy sauce over a high heat and stir. Add the shredded cabbage and toss over a high heat for 3-5 minutes until the cabbage has softened. Turn off the heat, cover and allow to rest for a minute or two. Toss the remaining butter and freshly ground black pepper
1 tbs sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head savoy cabbage, finely chopped or shredded
¼ cup toasted peanuts
½ cup shredded carrots
¼ cup chopped cilantro
Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.