I'm getting blooms on my favas. I really have no clue what to do when they start producing beans. How do you tell when they are ready to harvest? Do you blanche them before freezing (I'm hoping to get them green, like limas). How dry should they be before I shell them for *drying* (in case I don't get them shelled like limas!!!).

Anything else anyone can offer? Cooking tips? Isn't there some horrid Mediterranean allergy that some folks have to them? (So I shouldn't serve them to company, eh?)

I'm all ears (since I probably won't get any from corn this year!!!).

Thanks.

-- Anonymous, May 07, 2002

Answers

What should you expect? Just hope it isn't "Hannibal Lector" with a chilled chianti :>) Theres some recipes on the cooking and crafts forum.

-- Anonymous, May 08, 2002

Thats exactly what I had running through my head!!! "I served him with, fava beans and a nice chianti.....slurp slurp slurp.." Hee hee. I think if you look up a Mediterranean cooking site they will have recipes for fava beans and pasta. I think I may have a recipe in my pasta cook book.

-- Anonymous, May 08, 2002

I posted my recipe for Chilean pistou with cilantro pesto on either cooking and crafts or Country Style Homesteading.

Think I'll go watch "Silence" and "Hannibal" now :>)

-- Anonymous, May 08, 2002

Yikes! Not fair! I didn't watch either movie, nor did I read the books. I don't do well with gruesome stuff. I really did just want to know about favas! Thanks

-- Anonymous, May 09, 2002

Eating fava beans or inhaling pollen from the plants has been known to cause severe hemolytic anemia in people of Mediterranean origin, but I think that it's pretty rare. It's an inherited trait, so as long as your dinner guests don't have a family history of bean- induced anemia you should be fine.

I have to admit that Hanibal Lecter was the first thing I thought of too! :)

-- Anonymous, May 09, 2002