Fava-lous

Ah, fava beans!
The diva of spring vegetables.

Although we've both been lucky enough to have EATEN favas in our lifetimes, we've never had the opportunity to bond with them in our own kitchen. Rumor has it that favas are kind of a pain to prepare (not difficult, mind you, just labor-intensive). So, we were eager to experience them for ourselves.

Would they be worth the effort?

We decided to see for ourselves.

First, we peeled back the protective pods. Not hard at all -- and kind of fun. I'd even go so far as to say that this stage is somewhat meditative. And the spongey pods are really pretty cool in and of themselves (I keep wondering what merits all the extensive protection for these little wonders).

After marvelling at the perfectly shaped beans we found inside, we threw them into a violently boiling pot of water. Kind of mean, but apparently necessary.

After blanching, we were able to peel away the second, waxy pod from the brilliantly green favas.

Incidentally, pound of unshelled fava beans in their pods will produce about a cup of shelled beans. We shelled about two pounds this time around -- and it took us roughly 1/2 hour.

We used this first batch as a componant in a thoroughly delightful spring salad (local spring greens, steamed & chilled asparagus, and fava beans with a lemon-garlic vinaigrette and liberal shavings of grana padano).

For anyone curious about the flavor of a fava, I'd compare it to the taste of fresh spring peas. Very green. Luscious. And not starchy at all.

The verdict?

These babies were totally worth the effort.

NPR's Kitchen Window has a nice little article about favas online too, if you're interested.



©BURP! Where Food Happens

Ramped UP for Spring

Ah, the ubiquitous ramp.


We've been seeking out these little suckers for weeks now. And we finally found a batch of locally gathered ramps at the co-op. Just imagine our excitement! We felt a bit indulgent paying $2.99/bunch for these delicacies, which are essentially gourmet weeds. But, we've been pretty stoked about the emerging flavors of spring, so the purchase seemed almost a necessity.

I've collected a number of recipes for ramps, including things as simple (and classic) as ramps cooked with scrambled eggs. I know there are also a few very nice pasta recipes floating around. But, we decided to try out a recipe for pizza instead.



This was simplicity at its finest. Nothing more than a crisp pizza dough, a bit of mozzarella cheese, some blanched ramps, and a bit of aged asiago. But it was quite delicious.

The blanching definitely takes the edge off of the ramps, which are often described as having a "bite". These tender alliums were sweet as could be. The flavor could definitely be described as "wild," but I also felt as if they carried a sort of perfumey quality that made them worth seeking out.



White Pizza with Ramps

Pizza crust (your favorite recipe)

extra virgin olive oil
10-12 medium ramps, washed and trimmed
4-5 oz mozzarella cheese, grated
asiago cheese

Preheat oven to 450ºF (allow oven to remain at temperature for at least 30 minutes).

While oven is heating, bring salted water to a boil in a medium saucepan. When water reaches a boil, add ramps. Blanch for one minute. Ramps should be bright green and just tender. Remove ramps from water, drain, and pat dry. Slice into 1-2 inch pieces (we left our ramps more intact, but they were MUCH more difficult to eat this way).

Roll out pizza dough into desired shape. Brush with olive oil.
Spread mozzarella over crust. Scatter ramps over cheese. Top with shavings of asiago.

Bake for 8-12 minutes.
Allow to rest for five minutes before slicing.



©BURP! Where Food Happens