Market Start and Grilled Fava Beans

The Fairmount Neighborhood Farmers Market starts this Sunday June 1! You can look forward to whole pastured chickens and a selection of grass-fed lamb cuts from Fair Valley Farm, and Good Food Easy at Sweetwater Farm will have the following offerings: 

Fresh
Artichokes
Baby Beets 
Broccoli
Cabbage (Green, Red, Napa, & Savoy!)
Carrots
Cauliflower
Chard
Collard Greens
Cucumbers
Fava Beans (large and baby)
Fresh Herbs (cilantro, dill, oregano, sage, thyme) plus our own home-grown lemon grass!!
Garlic (baby stalks)
Kohlrabi
New Potatoes
Spring Onions
Summer Squash
Fresh Strawberries!

Preserves
From Sweet Creek Foods:
Dill Pickles
Chili Dill Pickles
Bread 'N Butter Pickles
Pickle Relish
Blueberry, Strawberry, Blackberry, & Raspberry Fruit Spreads
Enchilada Sauce
Salsa
From SLO Farm: Applesauce

Bean & Grains
Our own Polenta & Cornmeal!
Assorted from Camas Country Mill

With those baby fava beans, I can highly recommend trying them grilled whole, which we had last week for my husband's birthday dinner, along with crispy salmon and sorrel sauce. See you at the market!

Grilled Fava Beans

from Ignacio Mattos, published by food52

1 pound fresh fava beans in their pods, the younger the better
1 teaspoon fleur de sel
1 teaspoon ground chile pepper
1 teaspoon picked rosemary
3 to 4 cloves chopped garlic
1/4 cup extra-virgin olive oil, plus more to finish
2 tablespoons water
1 lemon
7 or 8 canned anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)

1. Mix first 7 ingredients together in a large bowl. Toss to coat the fava pods, then place them on the grill over medium-high heat.

2. Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open. You can use a grill pan for this.

3. Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them. Toss the pods to coat. Check the seasoning, and add salt if necessary.

4. Add the anchovies to the bowl, mixing well.

5. Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature.