Fava- Ready to Harvest

May and June at Vino Way....

With dear son graduated from high school and summer break almost at hand, we are spending a day or two a week in Temecula setting up the garden. Not yet spending nights but just coming up during the day to work on the garden and then heading back to San Diego to sleep. 

It is a learning experience gardening in a different gardening zone. Temecula is HOT! One cannot work for long in garden. Energy wanes as I get overheated and dehydrated. I reckon my sleeping pattern will have to change once I move to Temecula as I will have to wake up early to garden before the heat is in full swing.

The biggest difference is how fast plants grow here in Temecula. Once we get a few hot days in a row going, plants grow exponentially! By the time I come back the next weekend both weeds and produce are ready for attention

Planter beds filled with flush foliage from the combination of Fava beans, tomatoes, broccoli raab and cilantro.

Cilantro plants going into full bloom attracting bees and other insects that help pollinate the other plants.

Fava pods starting to fill out. The pods on the lower portion of the plant ripen first. The plant continues to flower at the top section of the plants.

The fava plants are quite productive. Still figuring out when to pluck these pods.

Cooking fava beans are a bit tedious but worth it. You need to first shell the beans. Next you need to blanch the beans themselves. Once blanced, you need to remove membrane around the bean itself. The fava beans were creamy and delicious. I sauteed them in a bit of olive oil together with finely diced shallots and garlic slivers. Delicious.

This time I serve the fava beas as a side to Campanelle pasta in hearty meat and mushroom sauce. All was quiet at dinner time... enough said :)