Broad beans from Tulendeena in the northeast are new to hilbarn fresh produce boxes this week. They're from Gail, who also supplied us with one of her favourite recipes to share (inspired by the ABC TV series "The River Cottage"):Saute leek and/or onion and bacon. Steam or boil podded beans for roughly 5 minutes until tender, add to onion & bacon, serve on toasted bread with a squeeze of lemon. Eat immediately.
Thanks Gail! I especially like double-podded broad beans - remove both the outer fibrous pod, and, after cooking and cooling, the grey-ish, outer skin of the bean itself, revealing a bright green bean inside. Very sassy in a salad with olives, mozzarella and wild roquette (also in this week's hilbarn box).
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