26 November 2013

B is for BROAD BEANS

All through spring I have been devouring tender little pale green broad beans from our garden. They have been my new favourite vegetable. If I pick them early enough there's no need to squeeze them from their skin, once removed from the pod. But the crop is over now and we will be planting climbing beans in that spot.

So I bought broad beans in the Matakana Farmers' Market on the weekend and to my surpirse when I opened the pods they were a light bronze colour. They certainly needed to be both podded, steamed and peeled but were just as delicious once those tasks were done. Best way to eat them? Drizzled with Lot 8 citrus oil and lots of salt and pepper.