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I have little time and space to tell farm tales this week, the once a year appearance of the fava bean has taken up my space. I will catch you up next week on the farm doings, or better yet, take a minute to hear all about it when we meet at market! Either way, wishing you all the best for the week ahead

Friends, these are last of the carrots for a while. Perhaps an

inspiration to use the tops if you haven’t already!

Whole carrot salad – Tabouleh style

A delicious way to use the leaves of carrots – serves 2-4, depending on the size of carrots

3 carrots with their leaves4 fresh herb leaves (cilantro or mint, be creative here depends on your taste)1 hand full of raisins1 dash olive oil1 dash lemon juice1 pinch salt

Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot “couscous”, raisins and chopped herb leaves. Season to taste with lemon juice, olive oil and salt.

For those of you thave have opted for the once a year, super labor intensive but very delicious Fava bean, here is a nugget of information. These treats are kind of a pain to prepare, but it is only once a year! You first have to shell them, then you have to remove the second inner skin. With the younger beans this is easier, they come right off, with the older pods, blanch the shelled beans in water for a few minutes and then, you can remove the second skin.

From there you can follow any recipe, but hereis where is top, I always opt to simply saute in either olive oil or butter and eat them as is. wonderful. Here is a recipe for anyone wanting to try taking it one step further: Fettucine with Fresh Favas and Pancetta

2 pounds fresh fava beans, in their shells

1 pound dried fettuccine

1/4 cup olive oil

1 medium onion, chopped

1/4 pound thinly sliced pancetta, chopped

3 cloves garlic, minced

1/2 head escarole torn into bite-size pieces

2 tablespoons heavy cream

Salt and freshly ground black pepper

1/2 cup finely grated pecorino romano plus more for passing if desired

Shell the fava beans and blanch in boiling salted water for 2 minutes. Drain and, when cool enough to handle, slip off the tough outer skin of the beans. Discard skins and reserve beans on the side. Heat a large pot of salted water to a boil and cook the fettucine, stirring often, until al dente While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and pancetta and cook until the onion is soft and the pancetta begins to crisp, about 7 minutes. Add the garlic and cook for 1 minute. Add the favas and escarole to the pancetta and cook until the beans are tender, about 5 minutes. When the pasta is al dente, drain, reserving 3/4 cup of the cooking liquid. Add the pasta, reserved cooking liquid, and cream to the fava mixture and cook, tossing to mix thoroughly, until everything is heated through. Season to taste with salt and freshly ground black pepper. Garcnish with 2 tablespoons grated pecorino Romano and serve immediately. Pass the extra grated cheese at the table.


week six in your basket:


swiss chard



an option


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