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256 articles in category Cooking / Subscribe

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This is the first year we’ve grown fava beans (also known as broad beans). They overwinter here in our warmer climate and we have been nothing but happy with this new addition to the homestead. We ate a lot of the fava bean leaves over the winter in salads and soups. Once spring weather came on, the plants shot up and flowered, making me wonder how my clothesline nearby could smell so lovely as I hung the laundry – it was the fava bean flowers!

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We’ve had three small bean harvests thus far. The first harvest I went ahead and shelled the beans and then blanched them, which is something I had read about in order to get the “bitter” outer skin off the small bean itself. Stewart then did some more research and found that many don’t bother with this second step. So the other two harvests I went ahead and let the children shell them (they love that job) and then just cooked them up.

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They aren’t huge at this stage but we didn’t detect any bitterness at all. From our research you can also let them dry and eat them as a dried bean. I also recommend rinsing them after shelling, depending on the state of your sheller’s hands. 😉

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Once shelled I cooked them as I would a green bean or fresh lima bean. A quick toss into the pasta water at the end of cooking time or a last minute addition to a jambalaya was just the five or ten minutes they needed to tenderize while still maintaining structural integrity.

We recently ordered sweet potato slips so this week or next we will be chopping down the bean stalks and harvesting whatever remains. Lord willing, Stewart wants to plant much more this fall as they have contributed to winter and spring meals as well as a great deal of organic matter that will be chopped and dropped right back into the chicken field.

What garden goodies are you cooking up?


Do you know that some of the longest-living, degenerative disease-free cultures eat beans and tortillas as a staple in their diet? Staple as in they eat them pretty much every day. I came across this little tidbit recently in the instagram feed of the Bluzone Book.


Now, I’m pretty sure their black beans are organic because that’s just the way you grow them there. And they probably slow cook them to deliciousness. They also serve homemade corn tortillas from nixtamalized heirloom corn as well as other homegrown goodies.


I thought of this little story when I was rolling out these sourdough tortillas. The Bluezone author also mentions the importance of fermented breads and the work that the lactic acid does on the grain, its digestion, and its impact on blood sugar.

Other similar practices held by various long-lived cultures around the world included moderate and regular alcohol intake, plenty of fresh produce and herbs, and only eating sweets for celebrations. Most importantly, they all ate home-cooked food from an origin that they could recognize.


Ruthie is on board with this as she has offered, no, insisted upon pulling up a chair and tearing salad leaves or washing dishes. She lets out a squeal when the tortillas puff on the griddle and she drinks bone broth straight from her bowl (and the bowls of those who flat out didn’t know what they were missing).

There’s just so much mixed up information out there about what we should eat and what we shouldn’t. I feel like maybe we could all agree on this:

Cook food at home from ingredients that haven’t been tampered with and whose origin you can find. But always cook at home.

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And don’t ever do what I did and let your kimchi supply run out. Breakfast, lunch, and dinner; friends. Breakfast, lunch, and dinner.