Shoots and leaves...
The whims and woes, highs and lows, of trying to grow fruit and veg in Nordic latitudes.
These are broad beans. I prefer to pick them when they are quite small and then (in my opinion) they don't need to be skinned. But fine dining dictates the skins should always be removed. It seems a bit of a waste but maybe the fleshy skin is an acquired taste. The smaller beans are shiny and the colour of avocado flesh. The bigger beans are a paler green and lose their shine. Skinned beans look much the same as smaller, unskinned beans.
As for recipes, I tend to eat broad beans steamed then crushed with a little butter and lemon juice, probably with some roast lamb or grilled lamb chops. They also work well in a quiche with smokey bacon bits and feta cheese. And why not in a risotto primavera with - or instead of - peas.
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