Recipes - Week of July 3rd

Summer Squash (see last weeks newsletter for tips & recipes)

Some of the bean pods have small black spots, but don't worry as you will be removing the beans from the pods and then shelling the beans. They are a lot of work but quite tasty!

Fava Bean Tipsvariation from www.oceanmist.com/favabeans.htm

How To Store Store fava bean pods in a plastic bag in the crisper section of the refrigerator. Although best used within a few days, they will keep up to a week. Store shelled, cooked and peeled fava beans in a plastic bag in the refrigerator for a day or two How To Prepare and Cook Fava beans need to be shelled (removed from their pods). To open the pods just pull on the stem at the top to unzip the string down either side of the pod, then gently push the pod open between your thumb and forefingers. Pop the beans out. Cook shelled beans in a large saucepan in plenty of boiling water until just tender, about 3 to 5

minutes depending on the size of the bean. Drain well and rinse with cold water to cool. Using the tip of a knife or your thumbnail, slit the translucent skin covering the bean, peel off and discard. Use the peeled cooked beans as appetizers, in salads or in recipes. Add fresh fava beans to risottos, spring vegetable stews and ragouts and soups. They are great with their springtime partner - artichokes. A favorite traditional Italian appetizer is peeled cooked fava beans sprinkled with olive oil and salt along with salami, prosciutto and slices of Parmesan or pecorino cheese. Simply wonderful!

Lemon-Basil Risotto With Zucchini and Fava Beans

Time: 50 minutes Serves: 6 ( adjust quantities as needed) adapted from NY Times recipe

1-1½ pounds fava beans in their pods 4-6 cups chicken or vegetable broth 3-4 tablespoons butter or oil or a combination 3 shoots garlic curls, minced 2 cups arborio rice 1 cup dry white wine

Finely grated zest of 1 lemon ¾ pound zucchini, cut into matchsticks ½ cup grated shepherd's basket or pecorino cheese Salt and freshly ground black pepper 25 lemon basil leaves, shredded

1. Remove fava beans from pods. Bring a pot of water to a boil, and submerge beans for 1 minute, then drain and chill in cold water. Slit translucent skin of each bean and discard. Test a bean for tenderness: if hard, simmer for 2 to 8 minutes, until tender. Cover and refrigerate until needed, up to 2 days.

2. Pour broth into a saucepan, bring to a simmer and keep warm. Place a heavy-bottomed pot or Dutch oven and a large skillet on stove. Divide butter or oil, and garlic between the two pans.

3. Place Dutch oven over medium heat and sauté garlic until translucent. Add rice and stir for 2 minutes. Add wine and lemon zest and continue stirring until all the wine is absorbed. Begin stirring in the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. Meanwhile (after about the second ladleful of broth), place skillet over medium-high heat. Stir until garlic is light gold. Add zucchini and sauté 2 to 3 minutes. Remove from heat and set aside.

4. When most of the broth is incorporated, taste rice; it should be creamy with a slightly firm center. Remove from heat and mix in cheese. Cover and allow to rest for 1 minute. Meanwhile, return zucchini mixture to medium heat. Add favas and season with salt and pepper to taste. Stir just until mixture is warm, then remove from heat.

5. Add half the basil to zucchini and mix gently. Stir remaining lemon basil and lemon juice into risotto. Place a portion of each on plates and serve immediately.

Great link to 9 ways to use fava beans can be found at: http://www.seasonalchef.com/recipe0506b.htm

More recipesto come! Will be posted Wednesday night!