Entries tagged with 'fava beans'
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The Nasty Bits: Sweetbreads

Sweetbreads, though mild in flavor, have an offal-reminiscent flavor somewhat akin to brain. People often describe the texture as "tender" and "creamy"; I would add "marginally juicy." Sweetbreads made from an animal's pancreas and thymus glands (called the "heart sweetbread" and "throat sweetbread," respectively). Heart sweetbreads are usually slightly larger, but they taste the same and are cooked the same way. Serve with fresh vegetables, preferably those that are creamy and nub-like too, like fava beans and peas.

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21 Comments | Posted by Chichi Wang, June 14, 2011 at 6:00 PM
Tagged: fava beans, sweetbread, sweetbreads, The Nasty Bits

In Season: Fava Beans

The pale flat seeds of fava beans, while difficult to extract from their pods, are buttery and a bit nutty once cooked. They are versatile and delicious. Here are a few recipes for you to experience them at their best.

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5 Comments | Posted by Hayley Daen, June 11, 2011 at 5:00 PM
Tagged: fava beans, In Season

In Season: Fava Beans

While fava beans are often dried and stored, our favorite recipes make use of the beans in season, when the flesh is tender and the nutty flavor is at its freshest. Here are a few recipes to get you started.

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4 Comments | Posted by Carey Jones, May 1, 2010 at 11:00 AM
Tagged: fava beans, In Season

Market Scene: Spring in San Francisco

I live in San Francisco, so let's be honest: it's not like I just survived through a long, hard winter. Not as long and hard as some of you have. Through the shortest days, we still have lettuces and citrus, year-round markets, and quite a variety of fruits and vegetables. But even the heartiest locavores among us get a little weary of butternut squash and stored apples and canned tomatoes. Enter Spring.

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3 Comments | Posted by Jen Maiser, May 1, 2008 at 2:15 PM
Tagged: artichokes, farmers' markets, fava beans, Market Scene, preserved lemons, salted anchovies, San Rafael Farmers' Market, SF, spring, strawberries