Are you acquainted with freekeh (pronounced free-kah)? Freekeh is an old grain. Really, really old. We’re talking ancient Egypt. A quick but interesting freekeh history: ‘The story goes that in 2300 B.C., a nation in the Eastern Mediterranean was anticipating an attack on their city. Worried about losing their crops and starving, they picked the … Continue Reading
One more quick fava bean and pea recipe before their respective seasons sadly come to an end…then, on to something else. I had a version of this salad way back, many years ago, at a [Slow Food] potluck when I was living in Chicago. Love the concept of a potluck, particularly one hosted by Slow … Continue Reading
Whenever I see fresh fava beans at the farmers’ market, I jump on the chance to snatch some up. They’re quite nice simply grilled, in stews like this one, pureed, as a filling for dumplings, in salads… Any other fava bean (aka broad bean) fans out there? How do you like to prepare them? Fresh … Continue Reading
I have a habit of going overboard. Time and time again, I tell myself, I’m going to scale back, just make one thing today. But, before I know it, I’m at the grocery store with a basket full of ingredients. Shortly thereafter, the kitchen (or the minuscule 7.5-foot long space that is my kitchen) is … Continue Reading
I have a weakness for fresh fava beans, which reach their peak between May and June. Only then, are they young and so very smooth and buttery in texture. After that, fava beans tend to get starchy and lose their tenderness. So, once a year in the spring, I indulge. And then, patiently wait for … Continue Reading
