Got a New "Fava-rite"

Yes, I'll admit it -- fava beans are my new "fava-rite." (Cheesy, but it works.) Other than a horrifying line in Silence of the Lambs, I had never uttered the the words "fava beans" till I joined Fairview Gardens CSA. But my motto is, if it shows up in my weekly share, I eat it. All part of the manna that God provides.

I made a good dish the other week with the favas, but wanted to try something else. I looked at my grocery list today and saw "hummus" on the list, then thought, hmmm, I bet I could make fava bean hummus... and oh baby, was I right!

Once you get over the fair amount of work it takes to prep the beans themselves, it's quick and easy to make the hummus. I googled a few recipes, but worked with what I had in the pantry, and it came out PERFECT. My housemate and I had to restrain ourselves from just eating it all immediately. It is very flavorful, and unexpectedly, very pretty.

FAVA-RITE HUMMUS
Bag of Fava beans, shelled, boiled and peeled (see below) ... whittles down to 8 oz. beans
2 tb sesame seeds
2 tb olive oil
1 tb lemon juice
1 tsp kosher salt
2 tsp crushed garlic
1/2 tsp cumin
3 drops of your favorite hot sauce

1. Prep the favas. See these directions from Fairview Gardens: http://fairviewgardenscsa.wordpress.com/2010/04/11/how-to-cook-fava-beans/ But rather than boiling the shelled beans for 1 minute, boil them for about 10 minutes (till they are very soft). Squeeze them from their little jackets.

2. Put all the rest of the ingredients, along with the shelled & cooked beans, into a food processor.

3. Restrain yourself from eating immediately. Enjoy with lavosh or pita bread, or with chips.

Sign up NOW for Fairview Gardens Summer Season!

Now is the time, my friends. If you've been wondering if you want to buy a share of Fairview Gardens, wonder no longer. Just try it out for the next 4 months. There will be no going back, I warn you!

If you go for it (summer is THE BEST season), make sure you mention me 'cause I get a $25 gift certificate for every new recruit. Love that discount, I gotta admit. Consider it a contribution to my well-being :) and um, YOURS!

Summers are full of strawberries, tomatoes, apples, figs, cucumbers, nectarines, artichokes, avocados, cilantro, basil, onions, peppers, to name a few.... need I say more??

Here are the "deets" from Jen herself:

Tomorrow is the last pick up day for the CSA Spring Share. I wanted to say thanks for a great season, and I look forward to seeing/meeting you next season.

Since the summer season starts next week, please let people know that they should since up as soon as possible: online, by calling the office, or by paying at the stand. If unable to sign up before next week, continue to spread the word and let prospective members know that they will be reimbursed for the week(s) missed

The farm stand is open 7 days a week from 10am to 6pm.
--------------------------------------------
Center for Urban Agriculture at Fairview Gardens
598 North Fairview Avenue
Goleta, CA 93117
P: 805.967.7369 F: 805.967.0188
http://www.fairviewgardens.org

If it's Thursday, it must be Fairview...

Every Thursday I pick up our share of produce from Fairview Gardens (www.fairviewgardens.org), the local CSA (um, Community Supported Agriculture for you rookies!) farm in Goleta the Good Land... this week was yet another great haul o' goods, and I opted to make the recommended recipe for the week tonight for dinner - quite tasty I might add:

CAULIFLOWER, POTATO & GREEN PEA CURRY
1 sm head cauliflower, cut into florets
1 tb vegetable oil
1 onion, peeled & thinly sliced
1 clove garlic, peeled & minced (I put in 3 - I lo-o-o-ve garlic)
1 potato, peeled & diced (the recipe didn't say this, but I would microwave the potato for 2 mins before putting it in the skillet)
1 c fresh or frozen peas
2 ripe tomatoes, diced (I used a can of diced tomatoes)
1/2 tsp cayenne pepper
1/2 tsp ground cumin - use 1 tsp
1/2 tsp ground coriander - same
1/2 tsp brown sugar - yep, add more!
1/2 tsp salt
1 c water
1/4 c plain yogurt
2 tb chopped fresh cilantro

In a saucepan place a steamer basket over 3/4" of water. Arrange cauliflower in basket. Bring water to full boil, cover & steam for 5-7 minutes until tender. Set aside.

In large non-stick skillet or wok, heat oil. Add onion and garlic, saute for 3 minutes. Add potatoes & peas, cook for 5 minutes over medium-low heat until potatoes are tender. Add tomatoes, cayenne pepper, cumin, coriander, brown sugar, salt, steamed cauliflower, and water. Simmer over low heat for 5 minutes.

Just before serving, remove skillet from heat & add yogurt and cilantro.

I served it over brown rice. DEEE-lightful!