Some of the things to be learnt about broad beans from a beautifully written and informative piece by Gay Bilson in the latest The Monthly magazine ("A Fava Fresca!" p 22):"Pods that are very large and filled with beans so large that they swell the pod itself and push against the inside until the entire pod is hard, have been left far too long. The beans become woody. The perfect culinary broad bean is one whose pod is still soft to touch. The beans inside have not filled the furry, cushioned interior but they are large enough, perhaps not much over one centimetre in length, to be counted as perfect. The outer skin of each one will still be a bright, moist green but you know that in a day or two it would begin to grey. Italians serve young, moist beans raw with pecorino (salty and sharp) as an appetiser, and so should we."
Photographed: a mix of Liz and Gail's broad beans picked fresh on Sunday morning and tossed into this week's hilbarn boxes. After feasting on raw broad beans with salad, we podded the remainder, blanched and then froze them for later.
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